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November 26, 2013updated Jan 28, 2014


By Chris Boyle

Style/Ambiance: A short stroll from Oxford Street, this all-day brasserie excels at traditional cooking in a very trendy setting.

A selection of small plates lets you mix and match, with highlights including goat’s curd with figs and honey, and smoked eel with pickled carrots and horseradish. For mains, expect such classics as smoked haddock kedgeree, middlewhite rack of pork and excellent Aberdeen Angus steak. The interior is a scavenger’s delight, with oh-so-modish reclaimed fittings and faux flea market furniture, and groups of up to 14 can book the private dining room—a playful reconstruction of a real English stable.

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