"This recent addition to Maida Vale from chef Henry Harris is a grand and modern space within a immense Victorian building, and the dining room serves up French bistro food of a standard befitting such elegant surroundings. Calves brains are fried until crisp and rich and served with a sharp caper black butter; Cornish plaice arrives atop a bed of samphire with generous lashings of butter and citrus. The Sunday roasts are also a cut above with huge platters of cote de boeuf, slow cooked shoulder of lamb, and spatchcocked chicken all designed to be shared." - Leila Latif
Eater
