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November 26, 2013updated Jan 28, 2014

ST. JOHN

By Chris Boyle

Style/Ambiance: Critics and culinary devotees travel across the world to sample the outstanding, impeccably British menu at St. Johns.

Situated in a former smokehouse with simple, whitewashed walls, owner Fergus Henderson’s no-nonsense vision of ‘nose-to-tail’ eating has resulted in imaginative and daring dishes that hark back to the rich, rustic history of the country. Guests can indulge in such carnivorous delights as calf liver or pigskin, which are complemented by the excellent wine list.

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