A Neighbourhood Spot with a Cult Following
Jackson Boxer's latest venture sits on Exmouth Market, and securing a table has become something of a sport. The chef behind Brunswick House and Henri has turned an industrial space with bare brick and metal fixtures into a candle-lit neighbourhood restaurant that spills onto the pavement in warm weather.
The draw? A burger that's become near-mythical on social media. Only ten are made each night, sold first-come-first-served and ordered off-menu. The sweet-glazed bun holds seared beef with a rare centre, caramelised onions, and molten gorgonzola. It's rich enough to share, which leaves room for the rest of the menu.
The fried potato pizzette topped with pineapple, stracciatella, and mortadella is a surprising highlight. Green beans arrive coated in goat's cheese and gooseberry tahini, while chicken agnolotti bursts with fragrant liver in madeira jus. For dessert, poached apricot laced with ginger and amaretto cuts through the richness. The house martini, finished with a squirt of citrus oil, keeps pace with the bold flavours.
Booking early is essential, and the 6pm slot gives you the best shot at that burger.
Italian Seafood Meets Whitehall Grandeur
Langosteria made its name in Milan's Design District and at coastal spots near Portofino before opening its first UK location inside Raffles London at The OWO. The neoclassical Portland stone exterior doesn't hint at the Ligurian summer vibe inside, but the restaurant's signature animated wallpaper and lively atmosphere transport diners instantly.
The seafood comes from Italy, Spain, France, and Scotland. Sicilian red prawns arrive butter-soft under wafer-thin pecorino. Black grouper Chateaubriand is served with crispy skin and tangy-sweet caponata, the Sicilian aubergine and caper relish balancing the salt. Langoustine with lobster sits in zingy lemon butter, cooked to perfect al dente.
Langosteria classics include King Crab Special Edition 2007 and Brittany Lobster "Spicy Blue," both menu mainstays that draw repeat visitors. The wine list leans heavily Italian but includes Champagne heavy-hitters and a broad selection of reds and whites. Portions are generous across the board.
The bar menu experiments with familiar cocktails. A Pomodoro Mezcal offers a smoky take on the Bloody Mary, though a Spicy Margarita with jalapeño proved more successful. For hotel guests, the restaurant is a short walk from their rooms upstairs.
British Bistro in a Historic Chelsea Townhouse
The Cadogan, a Belmond property, once hosted King Edward VII's discreet visits to actress Lillie Langtry via a wooden staircase that still stands. Today, the 1880s Chelsea townhouse is home to Willett's, a British bistro that's drawing diners beyond hotel guests.
Executive chef Michael Turner, who trained under Gordon Ramsay, focuses on British produce in unfussy dishes. Sourdough crumpets with gentleman's relish and dressed Dorset crab are early signatures, small but packed with flavour. Beef Wellington arrives succulent, and Colchester oysters showcase the quality of local sourcing.
The interiors, by Studio Shayne Brady, modernise the space while honouring its history. Calming blues and greens bathe the dining room, creating a setting that feels both fresh and rooted in place. Seasonality and locality are not just buzzwords here; the menu genuinely reflects what's best from the British Isles at any given moment.
The bistro format keeps things approachable, with à la carte options that let diners mix and match. It's the kind of place that could easily become a neighbourhood staple, even in a city with as much competition as London.
A New York Cocktail Bar Goes Permanent in Mayfair
Dante, one of New York City's best-known cocktail bars, started as a pop-up at Claridge's in 2025. The reception was strong enough that the hotel gave the restaurant a permanent home after a redesign by Bryan O'Sullivan Studio. Green and blue tones now dominate, with botanical murals by Beth Rodway adding a fantastical touch.
The menu pulls from Dante's NYC favourites. Caviar tarts and champagne pearls open the meal, followed by grilled king prawns in smoky chilli butter. The Dante smash burger lives up to its namesake billing: a juicy patty under provolone and caramelised onion, with crispy chips on the side. Veal Milanese arrives doused in Parmigiano Reggiano, a classic done well.
Cocktails remain a focus. The Negroni Rosa, a watermelon version, tastes like distilled summer. Espresso martinis arrive with faces printed in cocoa dust, a bit of bar-side sorcery. The sticky toffee doughnut, flambéed with whiskey, finishes the meal with spectacle and indulgence.
The collaboration between a storied New York bar and a grand Mayfair hotel works because neither side softens its identity. The result feels specific to both places.
Seafood Specialists Expand Beyond the Raw Bar
The Sea, The Sea was already familiar in Chelsea as a spot for drinks and oysters. The Pavilion Road location now offers a full dining room above the ground-floor raw bar, with tables bathed in light and a minimalist design that puts the focus on the food.
The menu highlights lesser-known fish and whatever's abundant from trusted local suppliers. Isle of Skye scallops with flowering currant are butter-soft. Cuttlefish ragu with green almond surprises: no pasta, just clean-cut cuttlefish with squid ink salsify that's intensely flavourful. Smoked Chalkstream trout on Jersey royal mash and John Dory with maitake, steeped in rice vinegar, round out the warm dishes.
Dessert pushes boundaries. Potato ice cream with smoked eel sounds difficult to imagine, which is precisely why it's worth ordering. The combination works in a way that defies expectation.
Cold sake pairs well with the menu, and the raw bar remains a draw. But the warm dishes now hold their own, offering a fuller picture of what the kitchen can do with seafood.
Japanese Dining with Glitz in Mayfair
MA/NA arrives in Mayfair with the polish expected in this neighbourhood. A house DJ sets the tone in the long, winding bar space. Downstairs, huge bonsais and gold lighting create a dramatic backdrop for tables.
The menu divides into small plates, robata grills, sushi, steaks, and large plates. Rock shrimp tempura comes glazed and sticky. Chicken thigh skewers from the robata grill are juicy. A 12-piece sushi platter, selected by the chef, doubles as visual art.
The standout dish is Japanese A5 Wagyu, served on a hot Himalayan salt stone that flavours and sears the meat. The slices melt in the mouth, rich and deeply flavourful. Duck salad with pomegranate adds crunch and sweetness to balance the heavier plates.
Martinis are poured tableside, and the wine list is extensive. The setting is flashy, with interiors and clientele to match. MA/NA competes with London's established high-end Japanese restaurants and holds its own on both taste and spectacle.
