The owners say it's business as usual despite the surprise departure of John Torode, but recent reports from this four-storey Smithfield colossus haven't exactly been raves, with naysayers dubbing the food ‘overpriced', even a ‘waste of time'. However, there's still a great buzz about this multi-pronged venue with its kicking ground-floor café/bar, ‘wine rooms' and dining areas. The listed industrial space and colourful graphics have a streetwise, urban edge about them, while the rooftop Top Floor restaurant, with its client-wowing terrace, is a stunner. Smiths is big on sustainable sourcing, something that informs everything from breakfasts in the café to grills in the brasserie. The Top Floor demonstrates the finer side of SOS: dishes such as open ravioli of monkfish cheeks, scallops and crab, or rabbit with serrano ham, gem lettuce and peas are a world away from the bar's mojitos and pumping beats. Note: details listed above are for the Top Floor.
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