Following Marcus Eaves’ move to big brother Pied à Terre, former sous chef Andy McFadden has been promoted to top man at classy, clever L’Autre Pied, & reports suggest that standards remain resolutely high. ‘Bright, intense flavours’ come to the fore in starters of vibrant beetroot salad with smoked eel & goats’ curd, while classic combinations are given a nudge forward in, say, an open raviolo of confit pork & Cornish crab with pink grapefruit & fennel. Great-value lunch & pre-theatre deals might usher in slow-cooked lamb breast with aubergine & garlic purée, anchovy & walnut jus – humble ingredients, but with enough embellishment to hit the Michelin-starred spot. Desserts draw old & new techniques together (custard tart comes with blackberry gel & apple foam), & the Anglo-French cheeseboard is worth exploring. Packed with tables & bodies, the elbow-to-elbow dining room feels more like a neighbourhood gaff – albeit one with exceptionally good food.
| Private Room | Capacity |
|---|---|
| Room for 17 people | 17 |
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