SquareMeal Review of
In the restaurant business since 1757, Simpson’s is old enough to have fewer customers alive than dead – with Samuel Pepys and Charles Dickens in the latter camp. Half-hidden in a courtyard off Cornhill, it’s got all the straight-backed stalls, brass rails and looming wood that tourists, City types and history-seekers might hope for in the capital’s oldest chophouse. Breakfast is a greasy-whiskered affair with non-stop toast, while it’s doorstop sandwiches and chips with (almost) everything at the bar. The week is measured out in daily specials, including pies of various ilk (pork, leek and cider, say), roast duck with apple sauce or liver and bacon with caramelised onions. There are no highfalutin’ aims in the kitchen or on the sub-£60 wine list, while a handful of ales keep beer drinkers hydrated, if not fascinated. Not surprisingly, Simpson’s makes an atmospheric spot for special events.
Simpson's Tavern is recommended for