BRAT Restaurant
Basque restaurant · Shoreditch ·
Wood-fired Basque grill specializing in whole turbot
![BRAT Restaurant by BRAT [official photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62326867/bratt_egg_and_bottarga.0.jpg "BRAT Restaurant by BRAT [official photo]")
Wood-fired Basque grill specializing in whole turbot
"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
"Since opening, Brat has established itself as one of London’s perma-hottest restaurants. That isn’t just because of its open-fire cooking approach, which produces the glorious blackened bread with burnt onion butter, that carefully basted, beastly whole turbot, or one of London’s finest burnt cheesecakes. But also because the windows rarely open and it gets quite toasty in there, up high on Redchurch Street. 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
"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
"After dinner at Brat, you open yourself up to two breathless questions: “did you see Paul Mescal?” and “did you get the anchovy bread?”. At this Basque-inspired Shoreditch spot, puffy flatbread is coveted like an A-lister’s signature. It’s brushed with garlic butter and charred before anchovies are draped seductively—yes, anchovies can be seductive—on top. Bright green chives finish this picture-perfect dish, which rivals any Gladiator thirst trap." - daisy meager, jake missing, rianne shlebak, sinead cranna, heidi lauth beasley
"A London restaurant known for charcoal grilling and open-flame cooking." - Annick Weber
