Occupying what was a local pizza joint, this new venture is a boost for Summertown with its promise of feel-good contemporary interiors and intelligent modern food. Executive chef John Footman has worked in some impressive Oxfordshire kitchens including the Michelin-starred Nut Tree at Murcott, and has given the menu all-round appeal. Fashionable small plates such as duck confit bonbons with pickled pear and gingerbread kick things off, ahead of meaty offerings from the Josper grill and the likes of 36-hour braised ox cheek with smoked potato purée or line-caught cod with ratte potatoes, shallots and charred broccoli. If you fancy splashing out, ring 48 hours in advance and order the Wagyu burger with Cornish lobster salad, triple-cooked chips and truffle mayonnaise. Breakfast, snacks and a children’s menu add to the venue’s popular appeal, and there are plans for a ‘chef’s table’ in the kitchen.