Noodle Brat
Japanese restaurant · Clerkenwell ·
Hakata-style ramen, poke, and noodles in a relaxed setting
Hakata-style ramen, poke, and noodles in a relaxed setting
"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
"“We oversee [Brat’s] wine list, but I often go there with my family for Sunday lunch. I think it's my perfect Sunday lunch spot in London. The menu doesn't change very much but it’s got the simplicity you want, like the turbot perfectly done—probably not like you would get in many other restaurants because the skin is a bit more gelatinous and chewy. They do perfect lamb chops, too. There's a lot of good sherry. There's a lot of amazing Spanish wine, and for me Spain has been, over the past 10 years, pound for pound, the most exciting wine country. There are French classics. There are some interesting natural wines. [Brat excels in] the balance.”" - brennan carley
"Brat could easily have started with a Venn diagram made up of three circles containing the words: Shoreditch, simplicity, oak panels. There’s nothing showy-offy here and the mantra of “stick it on the grill”, especially when it comes to seafood, provides smoky revelations. There’s grilled, bubbly bread with anchovies draped on top and smoking langoustines, but the standout dishes are the whole fish. The turbot in particular is lauded for good reason—it’s flaky, a little smoky, and sitting in its own vinegary juices." - rianne shlebak, jake missing, heidi lauth beasley, daisy meager
"You shouldn’t fill up on bread in a restaurant. That’s what _they_ say. They being a sanctimonious internet egg, a distant relative you see at a wake buffet or, perhaps, the person you plan to spend the rest of your life with. Whoever it is, they’re wrong. And they’re really very wrong when it comes to Brat. The wood-fired bread here is something we wouldn’t mind eating for the rest of our life. It comes in different forms. There are the grilled flatbreads: palm-sized pockets of hot air, dough, and blackened craters topped with three luscious bathing anchovies. And then there’s the bread and butter: crusts singed to a smoky crack, drizzled in oil, with a dollop of creamy burnt onion butter. To quote ourselves, “it tastes like it’s been grilled and churned by a deity.”" - jake missing