This Fitzrovia restaurant is the first solo venture from Ollie Dabbous, a Raymond Blanc protege who cut his teeth at Le Manoir aux Quat'Saisons and most recently worked at Michelin-starred Texture. For Dabbous, Ollie has teamed up with his friend Oskar Kinberg, formerly master mixologist and manager at The Cuckoo Club, who has put together a menu of classy cocktails - including beer cocktails (really?) - to be enjoyed around candlelit communal tables in the bare bricked industrial style basement bar. Upstairs in the dining room - "a more modern and informal alternative to many of London's fine-dining restaurants," Dabbous says - bread comes in a brown paper bag with the date printed on it and the menu includes adventurous dishes like beef tartare with cigar oil, whiskey and rye, salad of fennel lemon balm and pickled rose petal, and coddled egg which comes on a bed of straw. Desserts, like the rest of the menu, change regularly but you can expect equally interesting choices of cucumber and perilla in a chilled lemon verbena infusion, and fig leaf ice cream, beautifully presented and all at reasonable prices for this level of dining.
This Fitzrovia restaurant is the first solo venture from Ollie Dabbous, a Raymond Blanc protege who cut his teeth at Le Manoir aux Quat'Saisons and most recently worked at Michelin-starred Texture. For Dabbous, Ollie has teamed u..
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