If eating with the international super-rich is not your idea of a good time, walk on by, but otherwise swish through the hotel’s revolving door to find those high prices matched by high-quality cooking and the sort of smooth-as-silk service that more than earns its 15 per cent attending to the needs of the one per cent. Throw in walls hung with Damien Hirsts and the combination of location and celebrity should be a warning to pack a gilt-edged gold card when dining here. The dining room at The Dorchester’s 45 Park Lane hotel comes courtesy of Wolfgang Puck, a chef so famous in the US that he’s appeared in an episode of The Simpsons and catered for the Oscars (and so too has Cut’s head chef Elliott Grover). The new-ish one in Canary Wharf, which floats and has a spectacular bar, is definitely one to try, though, and lately the one in Covent Garden has been on blistering form too. There are other branches across the capital, this is simply our pick of the bunch. Starters and puddings - scallops with white port and garlic, sticky toffee sundae - are every bit as good and, though prices are steep, huge portions makes three courses unlikely. British beef from regenerative farms is grilled just long enough for the outside to turn crusty while the inside stays pink and served alongside side orders that would make a meal in themselves: fatty bone marrow, thick-cut maple bacon and creamy sauces for dunking beef-dripping French fries. This Spitalfields original, just up from Nicholas Hawksmoor’s Christ Church, is where it all began in 2006, and though the formula remains largely unchanged, it never feels formulaic. It is a further measure of Hawksmoor’s success that the Big Apple outpost feels as American as the UK restaurants feel British, for each branch has remained reassuringly individual. It’s a measure of the all-conquering success of this British steak and cocktail chain that New Yorkers welcomed the Manhattan outpost with rave reviews, which must be the food equivalent of taking coals to Newcastle, then burning the place down. All branches are dog-friendly, too.ģ8-40 Exmouth Market, EC1R 4QE, there’s trofie with Genovese pesto if the beef chin ravioli doesn’t take your fancy. Elsewhere on the menu is beef carpaccio, tartare, heart, cheeks, liver and, in case, you’ve forgotten you’re in an Italian restaurant, pan-fried chuck steak in a pizzaiola sauce of capers, anchovies, olives and tomato. Steak, priced by the 100g and butchered to order, includes costata (aka entrecôte) made from Piedmont’s famed fassone cattle, Irish tomahawk and Lake District Farmers T-bone and rib-eye, all seasoned to perfection with Ligurian olive oil and a sprinkling of salt. The feel is French bistro (bentwood chairs, stripped wood floors and tabletops) crossed with an abattoir, with sides of cow dangling from hooks in the window and ageing gracefully for 50 days squeamish diners, or anyone toying with the idea of turning vegan, would be advised to walk on by. This five-strong Italian steak chain originally opened in South Kensington but this second restaurant in Exmouth Market is the nicest. “Macellaio” is the Italian word for “butcher”, which gives a clue as to the hands-on approach espoused by owner Robert Costa, the titular “RC”. New West End Company BRANDPOST | PAID CONTENT.I expected better from a Richard Blais restaurant. Even though my food was good the prices were way too high. This was my first time to the restaurant and I was very underwhelmed. I had the carrot cake sandwich and our friends shared the chocolate moose. The beat salad that our friend ordered was really small but tasted good. The chicken was dry the rest of the salad was nothing special. My husband ordered the Wedge salad with chicken. Essentially it was a whole cauliflower with tomato sauce and some other ingredientes. There was only one main course item that I could order. What I got was essentially a lemonade with some mint thrown in, it was not a mojito. I don't drink alcohol so I ordered a virgin mojito. The waitress was great! Very attentive and knew her stuff. We waited for about 5 more mins for her to show up and be then we were seated. Then the rest of our part showed up only to find that the hostess had disappeared again. Since our whole party was not there yet we could not sit so we had to wait in the lobby area where the furniture was very uncomfortable. The hostess was not present when we arrived.
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