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30 July 2014
(menu)

Dabbous three stars

39 Whitfield Street, London W1T 2SF

£66.00 Modern European Bloomsbury, Fitzrovia

Overall Diner Rating

 

Based on 22 ratings. Rate it!

  • Wine: £21.00
  • Champagne: £60.00
  • Lunch: £21/£24 (3/4 courses)
  • Opening Hours: Tues-Sat 12N-3pm 5.30-11.30pm (Sat -6.30pm)

Square Meal Review of Dabbous ?

Dabbous is a gastronomic game-changer and the current embodiment of new-wave dining in the capital. In place of ostentatious, highfalutin antics comes a refreshing marriage of high-brow cooking with a chilled, of-the-moment vibe. Not surprisingly, this attracts a mixed clientele, from silver-haired financiers to camera-toting bloggers, all lapping up Michelin-starred Ollie Dabbous’ ‘truly innovative’ cooking. Esoteric seasonal ingredients, Nordic aesthetics and ‘wow’ presentation tempered with a heavy dose of restraint blend seamlessly in every meticulous plate: an umami-rich coddled egg with smoked butter and mushrooms served in its shell; wonderfully light mixed alliums dressed with chilled pine infusion; smoky barbecued beef short-rib enlivened with mustard, molasses and dill pickle – sheer brilliance, with comfort and surprise in every mouthful. The space is stark and fashionably industrial, with swathes of metal and wood at every turn; just add ‘absolutely fantastic’ staff and it’s easy to see why Dabbous is ‘in a league of its own’.

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  1. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Neil M.
      Gold Reviewer  (55)

     
    • Food & Drink: 8
    • Service: 8
    • Atmosphere: 5
    • Value: 7

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  2. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Caped C.
      Silver Reviewer  (24)
    1 of 1 people found this review helpful.

     
    • Food & Drink: 10
    • Service: 8
    • Atmosphere: 9
    • Value: 8

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  3. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    The Discerning Pig
        (2)
    1 of 1 people found this review helpful.

     
    • Food & Drink: 9
    • Service: 7
    • Atmosphere: 8
    • Value: 9

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  4. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Leeann T.
      Silver Reviewer  (13)
    1 of 2 people found this review helpful.
    Editor's pick

     
    • Food & Drink: 7
    • Service: 8
    • Atmosphere: 3
    • Value: 6

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  5. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Alex W.
        (1)
    1 of 2 people found this review helpful.

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 10
    • Value: 10

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  6. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Ray B.
        (4)
    1 of 2 people found this review helpful.
    Editor's pick

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 10
    • Value: 10

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  7. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Richard E.
      Platinum Reviewer  (129)
    3 of 4 people found this review helpful.
    Editor's pick

     
    • Food & Drink: 7
    • Service: 7
    • Atmosphere: 6
    • Value: 6

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  8. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    Julia N.
        (1)
    1 of 2 people found this review helpful.

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 10
    • Value: 10

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  9. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    EdH.
        (2)
    0 of 1 people found this review helpful.

     
    • Food & Drink: 10
    • Service: 9
    • Atmosphere: 9
    • Value: 9

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  10. Dabbous

    39 Whitfield Street, London W1T 2SF
    Overall rating:
     
    John
        (1)
    0 of 1 people found this review helpful.

     
    • Food & Drink: 10
    • Service: 10
    • Atmosphere: 10
    • Value: 10

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  1. Dabbous is still one of the hardest tables in London to secure. If you search the website for a prime time slot a month from now, you'll be told there are no tables within the next eight weeks and probably just give up. The reason for the supply/demand mismatch is that it's a relatively small room with a little more than a handful of tables meaning demand remains high two years after it opened. I went to Dabbous shortly after it opened, but the week before Fay bestowed a glowing five stars on it, and have never been able to get another table since without planning more than six months ahead. Frankly, I'd given up ever eating there again too. But one good turn on my part (an invite to join me at Sushi Tetsu) was repaid with reservations at Dabbous. See? Karma is a beautiful thing people, so be nice to each other out there. I loved my first visit to Dabbous, finding the food incredibly refreshing and light and, in general, that deft touch remains today...
    More from The Insatiable Eater »

  2. Published : Friday, 13th December 2013

    vialaporte :: Dabbous* // Fitzrovia // London

    So much has been said about Dabbous, from it being awarded its Michelin star, to various debates around why it has caused so much excitement. After having had some time to settle down, we wanted to understand what the hype is all about, and whether it is deserved. As with so many London restaurants, Dabbous was certainly created with stars in mind. Chef Ollie Dabbous has worked in a list of ‘who’s who’ restaurants before heading-up his own kitchen. It’s undeniable that he’s managed to create success through his cooking in a cut-throat market. But is the Dabbous hype really worth the long wait for a booking? That is the question – and the frank answer is no...
    More from vialaporte »

  3. Having landed in Terminal 5 just 3 hours earlier, I was just happy to be back in the heart of London, away from the functional but grey, drab architecture of Kiev. Slightly weary and feeling somewhat ‘travelled’, my mind wandered onto the possible contenders for the evening’s meal. I hoped it wouldn’t be the extravagant Roka, more out of consideration for The Flatmate’s wallet than anything else, and was also secretly hoping that it wasn’t bubbledogs, Bambou or Gaucho, which tragically just remind me of client lunches. So having heard glowing reviews of the Nordic/French inspired Dabbous weeks ago, but also warned of its notoriously long waiting list (even this review from Jay Rayner talks about how hard it is to get a table), I didn’t believe The Flatmate when she lead down Whitfield Street and nonchalantly stopped at its large, industrial wooden and steel doors. “You must be having a laugh.” “No I’m not, we’re going for a drink in the bar.” In my state of confusion, I hadn’t even had time to look around. The bar downstairs is a simple but stylish, industrial-looking space with several 2-person tables and a larger area with communal benches and low armchairs finished with more industrial steel. The cocktail menu is substantial and fairly unique, including the hilariously named IKEA Sours – a concoction containing Skåne akvavit, Mandarine Napoleon, orange bitters, rhubarb, jasmine and lemon...
    More from A Ridiculous Pleasure »

  4. Published : Wednesday, 30th October 2013

    Munch My Way :: Dabbous, Fitzrovia

    Dabbous is an interesting restaurant… Why I say that? Its because of the food, the setting and the story behind it. The food stems from Ollie Dabbous who has been with Raymond Blanc and at Texture restaurant… I first heard of this place from Raymond Blanc BBC Series “How to cook well” and the amount of hype that the place got just made me want to check it out… This restaurant is the first to put quotes of famous food reviews and chefs on the side of the entrance, lifting my expectations super high...
    More from Munch My Way »

  5. Published : Saturday, 8th June 2013

    Agent Restauranteur :: Dabbous – London WIT

    It was early February 2012 when I first pushed open the heavy metal door of Ollie Dabbous’ new London restaurant. Tucked down a side road of Fitzrovia, it’s easy to walk past the bizarrely inconspicuous entrance, despite the large windows running the length of the dining room. So easy in fact, that we did walk past and arrived slightly late for the PR evening to which we had been invited. Spoilt with inventive cocktails and creative canapés, we were charmed by the energetic and enthusiastic staff...
    More from Agent Restauranteur »

  6. The tasting menu from Dabbous...
    More from BragItUp.com; thoughts from a sale spotter »

  7. Starting with The Good: The staff are absolutely fantastic – friendly, knowledgeable, never intrusive. Some of the courses (we had to have the tasting menu) were genuinely truly innovative and delicious. It began with the highlight of the meal; a starter of Avocado, in a white onion and Chinese tea broth was utterly incredible...
    More from BragItUp.com; thoughts from a sale spotter »

  8. There was an awful lot of buzz around the opening of Dabbous earlier this year and the restaurant managed to get a Michelin star within its first year. Getting a reservation for Dabbous is akin to scoring a ticket to the world cup final; the restaurant is booked out for months in advance. When a restaurant garners so much publicity it usually is a let down and we were keen to see if in the case of Dabbous, the hype was justified...
    More from FoodiesOnTheProwl FoodiesOnTheProwl »

  9. I think I was one of the lucky ones, only a four month wait for my table at Dabbous. Upon arriving I spoke to front of house who informed me the next available table for dinner is November 2013! It's crazy, a wait I have only heard for the likes of Noma. Dabbous have a great PR company and have recently been awarded a Michelin star I’m not surprised. Ollie Dabbous, Head Chef has done a great job here, in under nine months his restaurant and him are now one of the most talked about subjects in London...
    More from londonfoodaholic »

  10. Published : Sunday, 28th October 2012

    samphire and salsify :: Dabbous

    At the time of writing this, a table for lunch at Dabbous wasn’t available for 5 months and for dinner it was a wait of 1 whole year. This must be the most booked up restaurant London has ever seen, and having just received a Michelin star, I imagine its popularity will only continue. Ollie Dabbous (pronounced da-boo) has a CV that can do nothing but impress, having worked at Le Manoir and more recently Texture, with brief stints at Noma and The Fat Duck to name but a few...
    More from samphire and salsify »

  11. Published : Sunday, 7th October 2012

    Saying it straight :: Dabbous. Round 2

    Even saying the words “round 2” will irritate some people. It would irritate me. It’s still incredibly hard to get a table here: partly due to the size – I guess around 35 covers – but mostly due to the quality of the cooking, which is unlike anything else in its price range. We started with a drink downstairs. I’m not sure why the bar isn’t being used as an extension of the restaurant and the lawyer in me is thinking planning permission or building regulations. Who knows. But it was empty. I assume that most people don’t know that you can get quite a lot of the restaurant dishes down here with your drinks because, given the booking situation, it should be mobbed...
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  12. Published : Wednesday, 12th September 2012

    doughnuts&swine :: Dabbous

    I’ve been busy. So I haven’t been blogging. I have continued to eat however. And now I am back (for those of you possessing a modicum of interest). Since my last post back in April I have sat exams, undertaken a half iron triathlon, worked in Uganda, climbed Kilimanjaro (overrated), worked in Ethiopia, savoured the Olympics, had weddings in New York and the Cotswolds (neither of them mine), worked in Washington D.C. wrote a dissertation for an MSc and enjoyed Bestival. So I’m not lying when I say I’ve been busy. At this point you’re also thinking I’m a bit of a wanker. And you’d have a point. I have had some excellent and not so excellent food during this period (Ethiopia being a low point, as was eating copious amounts of Maltesers whilst writing my dissertation – they are not lighter than ordinary chocolate). I’m going to start with the best of the best however, and the subject of this blog. For my birthday, 3 of my friends and I booked into Dabbous for lunch. Now, I called Dabbous aeons ago to make a reservation and any date I suggested to eat they were fully booked out. Eventually I asked them to give me dates they could fit me in. When they suggested the 31st of August, I booked it on the spot and figured I’d find 3 friends to come with me. Within an hour I had a full complement, less about my likeability and more about the popularity of Dabbous. I was worried however. Having read so many rave reviews about the place, the expectations were so high, that any let down would accentuate any disappointment. So we arrived for lunch on the last day of August celebrating a blue moon, the end of the summer and my birthday. Impressions were initially positive. The restaurant had a clean, industrial feel to it. Staff were pleasant as we perused the menu and offered (helpful) suggestions. Green olives were brought to the table as we made our selections.In order to maximise our interpretation of a tasting menu, that is, we (I) like to taste what everyone has, we opted for 2 set menus and 2 from the a la carte menu. The menu seemed rather simple. By way of example, ‘peas with mint’, ‘ripe tomato in its own juice’ were on offer as a first course. The simplicity of the description had the effect of inuring excitement in attempts to conceptualise how they were going to taste. In addition to the above we selected the salad of fennel, lemon balm & rose petals. Upon tasting each of the first plates, the uniform response from the table was that the food was stunning, not only in its presentation, but in its taste. I’m not going to detail each plate for each course as I’d be here for a long time, but the peas with mint shall suffice as the exemplar of the first round of courses. Fresh garden peas were presented upon a mint mushy peas alongside crushed ice peas. Make any sense? Probably not. Suffice to say it was quite simply stunning. This was replicated throughout each of the plates.Fresh and warm bread was brought out in a paper bag with the date on the bag. Bread in a bag. I don’t know, but it worked. As you do. Next up was the braised halibut with coastal herbs; grilled mackerel gooseberries and horseradish; barbequed lamb rump, violet mustard and pickled vine leaves; roast veal rump, summer vegetables and chrysanthemum leaf in a light cheese broth; and barbecued Iberico pork, savoury acorn praline, turnip tops and apple vinegar. Each excelled.   Where sauces were served with the fish and with the veal, they were poured upon the plate at the table by the waiters, adding a simple act of theatre to the occasion. Occasion is the right word to use here as central to the eating was an appreciation of the food on offer (at least that’s what I thought). There’s a danger that this sounds total wanker, but it didn’t come across like that at all. In fact, it came across quite simple, stylish and unaffectedly charming. For me, the Iberico pork with the savoury acorn praline was just sublime and highlighted the intelligence of the menu on offer. Great food all round.  A visit to the toilet downstairs opened up an additional world – enroute, a bar for punters that offers some food. According to one of the girls, you’d sell your grandmother for the chicken wings. And apparently it’s easier to get a space there. So that’s my recommendation. At the time of writing, Dabbous is booked out for lunch until December 2012 and for dinner until May 2013. So, head to the bar and have some chicken wings. There was of course still time for dessert. Our table hosted ripe peach in its own juice, Mara des Bois strawberries with Tahitian vanilla ice-cream, custard cream pie, and artisanal cheese from the British Isles with baked apple and toasted sourdough. The juice was poured at the table for the peach and also for the strawberries. Seriously, peach in its own juice, strawberries and ice-cream – so simple, but so bloody amazing. Absolutely delicious. I’m still unsure whether the custard was my favourite part of the pie or the slightly salty pastry that just offset the sweetness to perfection. I could go on, but I’m salivating again. This food might sound simple, but it’s nothing of the sort. Clearly the concoctions are created by an individual who intimately understands flavours and winning combinations. It wasn’t just the kitchen staff who were on form however. Everyone, from the woman on the telephone who took the reservation, to the staff who welcomed us as we arrived, to the service staff, to the waiter who recommended venues for cocktails after – each were friendly, knowledgeable and made Dabbous a very comfortable, long and leisurely lunch. Certainly the best food I’ve enjoyed in 2012.Coffees and cannele bordelaise with cherries were provided before we decided to head to Dukes for martinis. The bill for 4 including 2 bottles of red wine with our dinner came to £200. An amazing lunch, I doff my cap. This place is fantastic.
    More from doughnuts&swine »

  13. Published : Wednesday, 29th August 2012

    Saying it straight :: Dabbous. It’s the DB’s.

    *Warning* This review is fairly pointless because unless you have magic powers, you won’t be able to get a dinner reservation until next July or possibly August...
    More from Saying it straight »

  14. We arrived with no reservation. We conquered and we won the battle of the 'no available table till next June' battle. Yes, for those of you who is reading this at the moment, it is currently a six month wait to get a table for this fine establishment that has recently got everyone talking and raving about. Dabbous is the first venture from British Chef Ollie Dabbous (previously head chef of Texture). Although relatively new to the scene, it has already collated tonnes of rave reviews from critics and bloggers alike. It is also due to this popularity that the waiting list seem endless and on a wimp, my dining companion and I decided to try our luck with walk-in at 12 o'clock sharp last Tuesday. Thankfully, we got in no problem at all!...
    More from [FEAST to the world] »

  15. I've never heard that reply to a restaurant reservation before. But then, Dabbous is no ordinary restaurant. With a striking industrial interior housed in a former internet cafe (R.I.P. Cyberia!), Dabbous doesn't immediately strike you as the site of one of the most sought after reservations (April 2013 as of this post) in London...
    More from Fd Over LDN »

  16. Published : Sunday, 26th February 2012

    The Insatiable Eater :: Dabbous: London

    There's been so much buzz about Dabbous since it opened a mere five weeks ago. The simple and elegant food, the rockstar chef with a pedigree CV, and prices which are shockingly affordable (well by London standards). I heard about Dabbous via user restaurant reviews on Bloomberg before the big hitters like the Evening Standard showered it with five stars. Thankfully I booked a few weeks back and had the choice of sittings. Now Dabbous is booked out for the next two months. They deserve to be as this was one of the best meals I've had in London for a long time...
    More from The Insatiable Eater »

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