Towering accomplishments aside, there were two things Napoleon did not not achieve: invading England, and five foot seven. Now a Corsican's storming our shores with the ultimate weapon: pizza, at Sandy's.
Just opened in Marble Arch, Sandy's proudly touts itself as the UK's first and only emissary of Corsican 'zza, which it serves in a nook made cozy with low-hung lights, red leather banquettes, multitudinous Mediterranean window shutters, and old b/w pictures depicting traditional family life in the founder's hometown -- from a time when people still had traditional families, and window shutters. Generously bequeathed by the island's ancient stalwart Pizza Chez Nadine, the basic recipe uses gruyere instead of mozz, plus a secret flour blend that results in a bubbly, "neither thin nor thick" crust; further piling on produces the likes of the chorizo, green chilli & red pepper Piccante, the lamb & beef sausage Habibi, and the deli-meat frenzy (coppa, figatellu, lonzu) that is the Pascal Paoli -- perhaps an inappropriate tribute for the first president of Corsica's "Executive Council of the General Diet". Less meat-mad are the smoked salmon/persillade (parsley sauce) St Erasme, the gruyere/ mozz/ goat/ roquefort 4 Fromages, and the cheese-free anchovy, caper, & olive "Sicilliene" -- order it on this, the day of its daughter's wedding, and ask it the favor of not making your breath smell.
Sweetness is provided by pistachio macaroons w/ cherry sorbet, as well as Fiadone (Corsican crustless cheesecake) w/ honey & rosemary ice cream. There're also rare Corsican beers like the chestnut flour-brewed Pietra, and the herb-brewed wheat beer Colomba -- you'll like it so much, you'll try to sneak it out with your hand stuffed deep in your jacket.