Otto's French Restaurant London

The 38 Best London Restaurants, According to Eater’s Local Dining Expert | Eater

"Here is a restaurant that unashamedly revisits the past, where theatrical cooking happens tableside. Marvel at the preparation of Otto Tepasse’s trademark canard a la presse (pressed duck) and the ancient silverware required for it; the bird is dressed with a rich, brandy-heavy gravy made from the pressed carcass of the duck and served alongside the world’s most otherworldly carbohydrate: clouds of pommes soufflées. When a restaurateur opens a namesake restaurant, especially in the possessive, it is usually narcissistic or lazy. In the case of Otto’s, it could not be more appropriate. Best for: Classic French cuisine with bombastic flair." - Adam Coghlan