Noodle Brat
Japanese restaurant · Clerkenwell
53 Clerkenwell Close, London EC1R 0EA, United Kingdom
Highlights
Authentic Hakata ramen, fresh poke & noodles, fast-casual
Authentic Hakata ramen, fresh poke & noodles, fast-casual
"Brat is one of London’s perma-hottest restaurants. Not just because of its open-fire cooking approach which produces the glorious blackened bread with burnt onion butter, and that carefully basted whole turbot. But also because the windows rarely open and it gets quite toasty in there. No, we kid. It’s because this is quite simply an elite restaurant. Full of natural atmosphere and simply done, fantastic Basque-inspired food." - heidi lauth beasley, jake missing, daisy meager, sinead cranna
"One of the London spots that Paul Mescal—actor, short-fluencer, and one-man London pub PR machine—has been spotted at is Brat in Shoreditch. The British small plates spot was already cool, and now it's whatever Paul Mescal and Gracie Abrams do to a place when they visit together and sit very close. Go for the blackened and crispy grilled bread with anchovy and the chance to spot Ireland's hottest export in his natural habitat—a handsome room that's not trying too hard, but is still succeeding at being very cool." - jake missing, sinead cranna, heidi lauth beasley, rianne shlebak
"Tomos Parry’s Basque-inspired grill restaurant in Shoreditch has one star." - Eater Staff
"Freshly Michelin-starred Brat, which lives above Smoking Goat in Shoreditch, is named after the old English colloquialism for turbot. Seafood sourced from Cornwall is the focus, particularly a slow-grilled turbot in the style of a Basque grill, coaxed into the perfect combination of sweet flesh and melting collagen. A spritzy pil pil emulsion rounds things out." - Adam Coghlan
"Those tomatoes have competition. Rivalling them as the second-best thing to order at Brat are the ice creams, which Tomos Parry gets from Broadway Market’s Hackney Gelato (it’s run by Enrico Pavoncelli and Sam Newman, both ex Locanda Locatelli). There are three regular flavours, all of which feel like a homage to the kind of childhood summer nobody’s ever really had: almond and cherry, like a scoopable bakewell tart; chocolate and hazelnut; and brown bread." - Emma Hughes
