The Square
| Address: | 6-10 Bruton Street W1J 6PU | |
|---|---|---|
| Tel: | 020 7495 7100 | |
| Email: | info@squarerestaurant.com | |
| Website: | Visit The Square website | |
| Price: £92.00 | Wine: £22.00 | Champagne: £42.00 |
| Opening Hours: | Mon-Fri 12N-2.45pm Mon-Sun 6.30-10.45pm (Sun -10pm) | |
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Square Meal review of The Square:
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The Square is a rock among the shifting sands of the London restaurant scene, always utterly reliable for the supreme quality of its ingredients & chef Philip Howard’s inspired but disciplined cooking. The ambience is spot-on for a serious restaurant: tall ceilings, full drop windows looking on to Bruton Street, & perfect lighting over well-spaced tables make it ideal for power lunches or romantic dinners. To start: perhaps tender langoustines on lovely soft gnocchi with Parmesan, or the famous lasagne of Devon crab with cappuccino of shellfish. Offal & meat are the glories of main courses, from roast foie gras with a sweet & sour elderflower glaze, to leg of Pyrénean lamb with thyme & garlic. The cheeseboard has an epic range, kept in fine condition (Epoisses & St Felician are superb here), while desserts run all the way from sugar beignet with vanilla yoghurt & passion-fruit coulis to Irish coffee baba with Drambuie ice cream. Service is suitably svelte & immaculate.
Wine List: This is one of Britain’s greatest cellars. The bins are ruthlessly selected, purely on quality, as seen in the Champagne section, which concentrates on small houses & growers. The Square’s cellaring policy means there are some rare, great-value older bottles to be had, particularly from Burgundy. Prices are almost charitable for a two-Michelin-star restaurant. Best Buy White 2004 Chablis premier cru, Laurent Tribut, Burgundy, France, £46. Best Buy Red 2000 Cornas Vieilles Vignes, Alain Voge, Rhône Valley, France, £51.
Chef: Philip Howard
A hugely respected figure on the London restaurant scene and a true chefs’ chef, Philip Howard has been virtually ever-present in the kitchen of his two-Michelin-starred restaurant The Square since it opened back in 1991. As well as his two stars (awarded in 1998) he boasts two BMW Square Meal Restaurant of the Year Awards among his many accolades. After studying biochemistry at university, he signed up for an apprenticeship at Roux Restaurants before working with renowned chefs such as Marco Pierre White and Simon Hopkinson. The Square, opened with business partner Nigel Platts-Martin, was originally in St James’s but relocated to Mayfair in 1996, with Howard’s classy, seasonal French cuisine winning admirers from the start.
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