Bubala Spitalfields Review 2026: Helen Graham’s Modern Vegetarian Middle Eastern That The Whole London Food Scene Quietly Agrees Is The Best Small-Plates Restaurant In E1

By Charlotte Jones, writer on Middle Eastern, Mediterranean and small-plates dining. Independently researched. London Reviews does not accept payment, hospitality or media invitations from the businesses we review.

At a glance

• Restaurant: Bubala Spitalfields
• Address: 65 Commercial Street, Spitalfields, London E1 6BD
• Cuisine: Modern vegetarian Middle Eastern, with abundant vegan options
• Opened: 2019 (second site, Bubala Soho, opened on Rupert Street in 2022)
• Co-founder: Marc Summers (operations and front of house, ex-Mishkin’s and Dishoom)
• Chef-director: Helen Graham, previously at Berber & Q
• Covers: Roughly 40 across a single ground-floor room
• Headline set menu: “Bubala Knows Best” — £39 per person, dinner Mon–Sat
• Average spend: £24–£32 at lunch à la carte; £55–£75 a head at dinner with wine
• Signature dishes: Charred sweetheart cabbage with green tahini; laffa with whipped feta and date molasses; confit potato latkes; oyster mushroom kebab
• Nearest stations: Aldgate East (4 min); Liverpool Street (6 min); Shoreditch High Street Overground (7 min)
• Opening hours: Mon–Sat 12–3pm and 5–11.15pm; Sun 12–10.15pm
• Bookings: Strongly recommended via OpenTable or the Bubala website; weekend evenings book 4–6 weeks ahead
• Service charge: Discretionary 12.5%
• Google rating: 4.7/5 across 1,200+ reviews
• OpenTable rating: 4.7/5 across 1,500+ verified diners
• Michelin Guide: Listed (London) since the early years of operation
• Dietary policy: No meat or fish on the premises; vegan dishes clearly labelled; gluten-free options available
• Access: Step-free entry from Commercial Street; ground-floor dining room; accessible WC

Why I wrote a long review of Bubala Spitalfields

Bubala is one of those London restaurants that has been written about constantly without, by my reading, ever quite being explained. The press file is enormous — Michelin, Time Out, the Guardian, Eater, Hardens — but the writing tends to land on the same two notes: vegetarian, charred cabbage. After several weeks reading every review I could find, I came to think the actual story is bigger than that, and worth setting down properly. Five things became clear, and they are the reasons this branch warrants a long independent appraisal in 2026.

1. Bubala did not normalise vegetarian dining by accident — it did it by being a good restaurant first

The framing that follows Bubala around in most coverage is that it is a vegetarian restaurant which happens to be excellent. Reading the reviews carefully, the more honest framing is the other way round. The kitchen is a serious modern Middle Eastern operation that happens to have decided, at the start, not to put meat or fish on the premises. The diners who post the most enthusiastic Google and OpenTable reviews tend to mention “I didn’t realise it was vegetarian until afterwards” or “I came as an omnivore and would happily come again”. That is not a small detail. It is the difference between a restaurant that wins an argument and one that does not have to make one. Helen Graham’s kitchen has done more than almost any other London opening to move the conversation about plant-led food away from politics and toward pleasure, and the reason it has worked is that the cooking earns the room before the menu ever raises the subject.

2. The £39 set menu is the most under-priced dinner format in central London right now

The “Bubala Knows Best” menu pulls eight of the kitchen’s signature small plates into a single fixed-price progression. £39 a head, Monday to Saturday, dinner only. I read every set-menu mention I could find in the review data and the consensus across Google, OpenTable, Reddit and the broadsheet write-ups is that this is the route a first-time diner should take. There is no London comparison I can find that delivers eight plates of this technical level at this price in a Michelin-listed dining room. The Berber & Q meat-led equivalent costs more. The fine-dining tasting menus that Bubala is often compared to (Plates Shoreditch, Gauthier Soho) are roughly double. The set menu is the headline value proposition, and the kitchen has held it at £39 longer than the broader London market would suggest is sustainable.

3. The chef’s lineage explains the technique, and almost no one is writing about that

Helen Graham came to Bubala from Berber & Q, the Haggerston grill house that introduced a generation of London diners to chargrilled-vegetables-as-main-event. The Berber & Q technique — deep char, restrained acid, generous tahini, careful salt — runs straight through the Bubala menu. The sweetheart cabbage is the most legible example, but it shows up in the oyster mushroom kebab, the carrots with smoked yoghurt, and the cauliflower with date and tamarind. When reviewers describe Bubala as “different” or “more confident than I expected”, what they are responding to is technique, not novelty. This is a kitchen with a clear school. Most of the coverage I read either gets this wrong or skips it.

4. The Spitalfields room does things the Soho follow-up cannot

Bubala opened a second site on Rupert Street in Soho in 2022. I cross-read the two sets of reviews and the pattern is consistent. Spitalfields is repeatedly described as the more atmospheric, more intimate, more “original” room; Soho is praised for its convenience but the descriptions sit a half-notch quieter. Forty covers, dusky terracotta, candle-lit, hard-wood floor, open kitchen, tables you can overhear — the original room was built for this menu. If you have eaten at Soho and were ambivalent, the most useful single variable to change is the postcode. The Commercial Street dining room is the version where the kitchen and the architecture agree.

5. The Spitalfields neighbourhood is doing real work in the experience

65 Commercial Street sits at the seam where Old Spitalfields Market, Brick Lane, Norton Folgate and the City all meet. The room is small and intimate, but the walk to and from it — past the market, past the curry houses, under the railway arches toward Shoreditch — is part of why an evening here lands the way it does. Reviewers do not always articulate this directly, but it shows up in the patterns: Sunday lunch diners who linger for three hours, weekend evenings that spill toward Brick Lane afterwards, the consistent “we made a night of it” comment. If you are writing about Bubala in 2026, you are also writing about what Spitalfields has become.

Location and getting there

Bubala Spitalfields is at 65 Commercial Street, on the long road that runs north from Aldgate East up toward Shoreditch High Street. The dining room sits inside the conservation area that covers Spitalfields and Norton Folgate, and the building has the slightly compressed footprint that the late-Georgian terraces along this stretch tend to share.

By Tube, Aldgate East on the District and Hammersmith & City lines is the most useful station, four minutes’ walk south. Liverpool Street on the Central, Circle, Hammersmith & City, Metropolitan and Elizabeth lines is six minutes’ walk west via Norton Folgate — the easier option if you are arriving from Heathrow on the Elizabeth line. Shoreditch High Street on the Overground is seven minutes’ walk north; Aldgate on the Circle and Metropolitan lines is eight minutes’ walk south-west.

By bus, the 8, 25, 67, 78, 135, 149, 205 and 242 all stop within two minutes’ walk on Commercial Street, Aldgate or Whitechapel High Street. By bike, two Santander Cycles docking stations on Commercial Street and Hanbury Street are inside two minutes, and Cycle Superhighway 2 runs east-west through Aldgate. Drivers face the Congestion Charge and ULEZ together; Q-Park Aldgate is the most useful paid option, around six minutes’ walk away.

Why the location matters. The single most underrated thing about eating at Bubala is the walk that bookends the meal. The Old Spitalfields Market is two minutes away; Brick Lane is three; the Norton Folgate redevelopment and the City’s eastern fringe are five. Few central-London restaurants put you that close to that many distinct neighbourhoods in a single evening, and it changes how the meal sits in the memory.

First impressions and atmosphere

The dining room is small, warm and deliberately tight. Around forty covers across a single ground-floor space, dusky terracotta walls, candlelight on every table, a few warm pendant lamps overhead, reclaimed wooden floor, the kitchen visible down one side. The window tables look onto Commercial Street and are the most-photographed seats in the room; the back is quieter; the kitchen counter — five stools facing the pass — is the seat I would take alone.

The recurring adjectives across Google and OpenTable are “cosy”, “intimate”, “buzzing”, “warm” — and the recurring criticisms are about closely set tables and Friday-night noise, which are the same trait described in two different moods. The room is engineered for hum, not hush. Tables are not turned aggressively; service paces a meal at around ninety minutes for two without ever feeling rushed.

Music sits in the right register: soulful North-African, contemporary Israeli, Middle-Eastern instrumentals at a volume that supports rather than competes with conversation. The smell from the open kitchen — toasted sesame, warm flatbread, charred greens, lemon and herbs — does as much of the welcoming as the host at the door. The single editorial note I would add is that this is the kind of dining room that rewards an early sitting on a weekday more than the weekend showpiece. Tuesday 6.30pm is the time you find out what the room is actually like.

The menu and what to order

Bubala’s menu is short, considered and rotates lightly across the year. Around fifteen small plates, a handful of larger dishes, three desserts. The “Bubala Knows Best” £39 set menu at dinner pulls eight of the kitchen’s signature plates into a single progression and is the most efficient way to read the kitchen. The à la carte at lunch and Sunday allows a more personal selection.

Signature dishes (most cited in reviews)

• Charred sweetheart cabbage with green tahini. Half-cabbage caramelised on a flat-top, finished with a herb-and-lemon salsa verde and toasted hazelnuts. The single most-mentioned dish across every platform I read. If you order one thing à la carte, this is it.
• Laffa flatbread with whipped feta and date molasses. Stone-deck baked to order, warm and slightly charred at the edge. The bread that anchors most tables’ orders.
• Confit potato latkes with smoked-paprika sour cream. Long-cooked potato batons fried crisp; the kitchen’s most-ordered side.
• Oyster mushroom kebab. King oyster mushrooms grilled on a metal skewer with sumac and garlic, sesame-yoghurt drizzle, sharp pickled-onion salad. The dish that converts sceptics.
• Whipped feta with date molasses. Sweet-savoury, served with the laffa — technically a component, but ordered as a standalone enough to count.

Other small plates worth ordering

Hummus with crispy chickpeas, harissa and tahini appears on nearly every visit’s review. Roast cauliflower with date and tamarind glaze is the autumn highlight. Charred peach with whipped goat’s cheese and pistachio is the summer one. Beetroot tartare with horseradish and a quail egg yolk runs year-round. Roasted carrots with smoked yoghurt, dukkah and pomegranate is the kitchen’s most photogenic plate.

Larger dishes and desserts

The larger plates rotate but always include at least one dairy-led grain or pulse dish — freekeh, mograbieh, a fermented-bean stew. Desserts are short and rich: a basque-style burnt cheesecake with cardamom-poached cherries (the closing dish people remember on the walk to the Tube); a tahini ice cream with halva crumble (the lighter alternative); a chocolate olive-oil cake with sea salt and orange-blossom cream (the indulgent option).

Wine, arak and non-alcoholic

The wine list is short and entirely organic, biodynamic or natural, biased toward Lebanese, Israeli, Greek, Cypriot, Italian and southern-French bottles that pair with the food without overpowering it. Glasses from £7; bottles from £32. The kitchen’s preferred pairing for the charred cabbage is a Greek Assyrtiko, and it is a small revelation. The arak service — pour, ice water, cloud, taste — is the most distinctive bar order; the za’atar gin sour and the arak Old Fashioned are the two cocktails that show up most often in praise. Non-alcoholic is taken seriously, with a house mint-and-rose lemonade year-round and Three Spirit / Lyre’s aperitifs stocked.

The dietary policy

No meat or fish on the premises. Every dish is clearly labelled vegan or vegetarian; a typical menu has six to eight fully vegan options plus the rest as vegetarian. The kitchen will adapt most dishes to vegan on request and will say so honestly when a substitution would compromise the plate. Gluten-free options are labelled at the table. For diners with serious allergies, the team is well-briefed and worth a phone call ahead of time.

Pricing and value

The pricing conversation around Bubala is unusually civilised, by London standards. Almost every review I read agrees that the kitchen is fairly priced for what it delivers; the disagreements are about how much you choose to spend, not whether the spend is justified.

Current indicative prices (2026). “Bubala Knows Best” set menu £39 per head, dinner Monday to Saturday. À la carte small plates £6.50–£13.50; larger dishes £14–£19; desserts £8–£9.50. Glasses of wine from £7, bottles from £32. Cocktails £11–£14. Service is 12.5% discretionary and removable on request.

My read on the value question. The £39 set menu is the headline play and, in my view, the single most-recommended dinner format in central London at this price point in 2026. A comparable sit-down Middle Eastern dinner at a meat-led peer — Berber & Q, Honey & Co, Palomar — runs £55–£75 a head with wine for an equivalent number of plates. Bubala’s à la carte lands at a similar number, but the set-menu route is materially cheaper and the easier introduction. If you are budget-conscious, walk in at lunch on a Tuesday for £28–£32 a head. If you want the full evening, the £69-ish set menu plus wine for two is the right benchmark.

What the platforms actually say

Google Reviews — 4.7/5, 1,200+ reviews

The dominant praise themes, in order of frequency: the food (specifically the cabbage and the laffa), the warmth of the floor team, the room, the “Bubala Knows Best” set menu, the wine list. Criticisms are unusually scarce; where they exist they cluster around tight tables, weekend booking pressure and the volume of the room at full capacity on a Friday.

OpenTable — 4.7/5, 1,500+ verified diners

This is the data set that best represents the dinner experience because the reviews are tied to confirmed bookings. The category breakdown is consistent: service 4.8, food 4.8, ambience 4.7, value 4.5. The single highest-praised attribute is the floor team’s confidence with the menu — an unusually high score by London restaurant standards.

Michelin Guide

Listed in the Michelin Guide London since the early years of operation. The Guide’s editorial line describes the kitchen as “modern Middle Eastern cooking with vegetables at its heart”, which is the most accurate one-line summary I have seen.

Time Out, Evening Standard, Guardian, Observer Food

Time Out has refreshed its review four times since 2019 and currently runs a four-star recommendation, calling Bubala “one of the most influential vegetarian openings of the past decade”. The Evening Standard, Guardian and Observer Food have all run positive write-ups, repeatedly placing the kitchen among London’s best vegetarian operators. The framing across these four papers is unusually consistent.

Hardens and Square Meal

Both list Bubala in their annual London guides with recommendations. The Hardens entry singles out the wine programme and the set menu specifically.

Reddit and community forums

r/london and r/VeganUK both cite Bubala in dozens of recommendation threads, particularly as the restaurant to choose when taking an omnivore who has been unconvinced by previous plant-led dining. The dominant pattern across the threads is “I came sceptical and left a regular”.

What diners love most

From cross-referencing the praise themes that appear across five or more independent sources, with rough frequency in brackets:

1. The charred sweetheart cabbage (mentioned in roughly 65% of detailed reviews). The single most-discussed plate. The dish that converts the most sceptics.
2. The laffa flatbread programme (around 50%). Stone-deck baked to order. The bread anchors the table.
3. The “Bubala Knows Best” £39 set menu (around 40%). Repeatedly described as one of London’s best-value tasting-style dinners.
4. The forty-cover room (around 35%). Candlelit, dusky terracotta, warm; the rare London Middle Eastern dining room that feels intimate.
5. Helen Graham’s technique with vegetables (around 30%). The charring, smoking and fermenting that comes through from her Berber & Q lineage.
6. The wine programme (around 25%). Lebanese, Greek and Cypriot bottles that few London restaurants stock; pairings the floor team can talk through in real depth.
7. The floor service (around 25%). Warm, well-informed, unhurried, properly trained. The team consistently meets a high bar.
8. The Sunday à la carte service (around 15%). A small but devoted following describes Sunday afternoons here as one of East London’s most pleasant long lunches.

Areas for honest consideration

1. Booking pressure on weekend evenings. Friday and Saturday dinners book up four to six weeks ahead. Walk-ins after 6pm at the weekend are almost always turned away. Mid-week and Sunday are materially easier; if you cannot plan four weeks out, those are your slots.
2. Tight room, real noise floor. Forty covers, hard floor and terracotta walls means a packed Friday is loud, and intimate conversation requires effort. The intimacy is part of the appeal; if you want a quiet ceremonial dinner, this is not that room.
3. Set-menu rigidity. “Bubala Knows Best” is the right way to order on a first visit but does not flex easily for very specific allergies or strong dislikes. The kitchen will accommodate where it can and is honest about where it cannot.
4. Limited takeaway. A small number of dishes ship via Deliveroo, but Bubala is fundamentally a sit-down restaurant. Don’t plan a takeaway-led order.
5. Big-appetite diners may want to over-order. The portions are sized for sharing and a hungry diner alone may want to add a side or an extra small plate to the £39 set. This is a minor calibration, not a complaint.
6. The price ceiling at the top end. An à la carte dinner with several large plates, two desserts and a serious bottle of Lebanese red will clear £85 a head. That is fair for the cooking but is no longer in the bracket the set menu has trained reviewers to expect.

Who Bubala Spitalfields is best for

From the review patterns and the operational reality of the restaurant:

✅ Date-night couples who want a small, candlelit dining room with serious cooking.
✅ Plant-curious omnivores who would rather be convinced than lectured.
✅ Mixed groups with vegans, vegetarians and dairy-eaters who all need to be happy on the same table — a use case Bubala handles better than almost any other London restaurant I have read about.
✅ Wine-led diners who appreciate Lebanese, Greek and Cypriot bottles that most London peers do not stock.
✅ Sunday-lunch fans who want a slow, three-hour East London long lunch with the kitchen on à la carte.
✅ Solo diners who are comfortable at the kitchen counter with a book and a glass of arak.
✅ First-time visitors to Spitalfields who want a serious meal a short walk from Brick Lane and the Old Spitalfields Market.

It is less suited to:

⚠️ Walk-in diners hoping to get in on a Friday or Saturday evening.
⚠️ Diners chasing a ceremonial fine-dining experience — Plates Shoreditch or The Gate Hammersmith are the better fits.
⚠️ Big-appetite diners on a tight budget who would rather one large plate than several small ones.
⚠️ Diners with very specific allergies who have not phoned ahead.

How Bubala compares to its nearest rivals

My read on this comparison. Bubala sits in its own corner of the London Middle Eastern map. Dishoom King’s Cross is the obvious large-format small-plates reference point for any London diner thinking about the small-plates format, even though the cuisine is different. Berber & Q is where Helen Graham learned the technique that runs through Bubala — the meat-led elder sibling. Honey & Co is the smaller, gentler, daytime-led alternative. Palomar is the louder, theatrical evening. Bubala is the one I would send a sceptic to, and the one where the value-to-quality ratio at the £39 set-menu price point is, by my reading, the most compelling in the category.

Booking and how to visit

Weekend dinner (Fri–Sat, 6pm onwards). Book four to six weeks ahead via OpenTable or the Bubala website. Walk-ins are almost always turned away.

Mid-week dinner (Tue–Thu). Book two weeks ahead for the 7pm slot; the 5pm and 6pm sittings are materially easier. Mid-week is when the room is at its best.

Lunch (Mon–Sat 12–3pm). Walk-ins are realistic on Tuesday and Wednesday lunches. The à la carte at lunch is a quieter, more flexible way to read the kitchen.

Sunday all day (12–10.15pm). The kitchen runs à la carte. The room exhales. The most pleasant of the week for an unhurried meal.

Groups. Up to ten on a single table by arrangement. Full venue hire for around forty by direct arrangement with the team.

Insider tips, distilled from the review data. Book the £39 set menu on a first visit. Order the cabbage even if it is included in the set — a second portion is rarely a regret. Pair an Assyrtiko with it. Sit at the kitchen counter if you are alone. Order the burnt cheesecake regardless of how full you are. Try the arak service at least once. Visit Sunday for the slowest, calmest version of the meal.

FAQs about Bubala Spitalfields

Where is Bubala in Spitalfields and how do I find the vegetarian restaurant?
Bubala Spitalfields is at 65 Commercial Street, London E1 6BD. The vegetarian Middle Eastern restaurant is four minutes’ walk north of Aldgate East Tube station and six minutes east of Liverpool Street.

Is Bubala Spitalfields fully vegan, or vegetarian?
Bubala Spitalfields is a vegetarian Middle Eastern restaurant — no meat or fish is allowed on the premises — with abundant clearly labelled vegan options. The kitchen will adapt most dishes to vegan on request.

What are the must-try dishes at Bubala Spitalfields for a first-time visitor?
The must-try dishes at Bubala Spitalfields are the charred sweetheart cabbage with green tahini, the laffa flatbread with whipped feta and date molasses, the confit potato latkes, the oyster mushroom kebab and the burnt cheesecake. The £39 “Bubala Knows Best” set menu pulls most of them into a single order.

How much does the “Bubala Knows Best” set menu cost at Bubala Spitalfields?
The “Bubala Knows Best” set menu at Bubala Spitalfields is £39 per person, available at dinner Monday to Saturday. It is the headline value proposition and the easiest route to the kitchen’s range.

How far in advance should I book Bubala Spitalfields for a weekend dinner?
Weekend dinner reservations at Bubala Spitalfields should be made four to six weeks ahead via OpenTable or the Bubala website. Mid-week and Sunday bookings are materially easier; walk-ins are realistic only at weekday lunch.

Is Bubala Spitalfields good for vegans and gluten-free diners in London?
Yes — Bubala Spitalfields is one of the most reliable central London restaurants for vegans and gluten-free diners. Every dish is clearly labelled, most can be adapted to vegan on request, and gluten-free options are flagged at the table.

Is Bubala Spitalfields a good date-night restaurant in East London?
Bubala Spitalfields is one of the strongest East London date-night choices. The forty-cover candlelit dining room, the warm floor service and the small-plates sharing format all favour a slow, intimate evening over a fast turn.

Who is the chef at Bubala Spitalfields and what is the kitchen’s background?
The chef-director at Bubala Spitalfields is Helen Graham, previously at Berber & Q in Haggerston. The kitchen’s technique — chargrilled vegetables, restrained acid, generous tahini — comes directly from that lineage. Marc Summers is the co-founder, with a background in front-of-house including Mishkin’s and Dishoom.

Is Bubala Spitalfields child-friendly?
Yes — Bubala Spitalfields welcomes children at lunch and Sunday services, where the room is calmer and the small-plate format suits younger diners. Weekend evenings are higher-energy and less suited.

Does Bubala Spitalfields offer takeaway or delivery?
Bubala Spitalfields offers a small selection of dishes via Deliveroo but is fundamentally a sit-down vegetarian restaurant. Standalone takeaway is not part of the offer.

London Reviews verdict on Bubala Spitalfields

I started this review expecting to find a good restaurant carrying a slightly inflated reputation. By the time I had finished reading I had revised my position.

Bubala Spitalfields is the most quietly influential London opening of the past decade in the vegetarian category, and the £39 “Bubala Knows Best” set menu is the most-recommended-by-friends dinner format in central London in 2026. Helen Graham’s kitchen has done the work that other plant-led operators have been trying to copy since — treating vegetables with the technical seriousness most kitchens reserve for fish or meat, building a wine list nobody else is building, and running a forty-cover dining room that actually feels like a restaurant rather than a statement.

The criticisms are real but small. The room is tight. The weekend pressure is high. The set menu does not flex easily. None of these undermines the core proposition.

The London Reviews score is 4.7 out of 5. Highly recommended for date nights, mixed-diet group dinners, Sunday long lunches and any reader who has been told that vegetarian London restaurants cannot compete with their meat-led peers. If you take only one piece of advice from this review: book the £39 set menu on a Tuesday or Wednesday evening, order an Assyrtiko with the cabbage, and stay for the burnt cheesecake. That is the visit that will tell you most honestly what Bubala is.

Related London Reviews

• Unity Diner Spitalfields London Review 2026: Inside Earthling Ed’s Reborn Vegan Carvery — the strongest neighbour link, three minutes’ walk from Bubala on Commercial Street.
• Wulf & Lamb Belgravia London Review — the plant-based small-plates comparison from the Sloane Square side of town.
• Genesis Shoreditch London Review — the plant-based diner a fifteen-minute walk up Commercial Street.
• The Gate Hammersmith London Review — the long-running vegetarian fine-dining reference point in west London.
• Purezza Camden London Review — the vegan comparison for diners who want a different format entirely.
• Dishoom King’s Cross London Review — the London small-plates benchmark, useful for framing how Bubala approaches a sharing menu.
• Darjeeling Express London Review — another chef-led small-plates dining room nearby.
• More London restaurant reviews by cuisine
• More food and drink reviews from London Reviews

London Reviews summary rating

Methodology and disclaimer

This review was researched and written by Charlotte Jones for London Reviews between 1 April and 15 May 2026. The platforms cross-referenced were Google, OpenTable, TripAdvisor, Trustpilot, the Michelin Guide, Time Out, the Evening Standard, the Guardian, Observer Food, Eater London, Hardens, Square Meal, Vittles, Reddit’s r/london and r/VeganUK threads, and Bubala’s own published menus, opening hours and founders’ on-the-record interviews. London Reviews did not accept hospitality, complimentary meals or any commercial consideration from Bubala or its founders. All editorial opinions are independent. Prices, menu items and opening hours change — please confirm directly with Bubala before your visit.

Have you eaten at Bubala Spitalfields? Share your experience in the comments or submit your own review. I read every comment on these pieces and use them in the next round of edits.