This Imperial Treasure Peking Duck Deadened Jay Rayner’s Soul | Eater London

"Housed in a former linoleum factory and overseen by Ledbury alumnus Robin Falk, this restaurant serves carefully considered, health-minded cooking that leans on pickles, ferments, smoke and salt and prides itself on scrupulous resource husbandry. Standout dishes cited include crisply crumbed sauerkraut and cheddar croquettes (where the fermented cabbage smartly cuts through creaminess), a lush, coherent beef tartare gilded with smoked egg yolk and bone marrow, a buttery, flaky, earthy slice of tart, and an oxtail-and-potato hotpot that elevates an often-neglected ingredient. Notably well-crafted breakfast and brunch menus round out an approach aimed at re-loving, re-using and re-imagining—cooking that, given the team’s Michelin-star pedigree, feels well worth the detour." - George Reynolds