No. Forty Nine

Fresh off the roaring success of Cinder, Jake Finn and team have doubled down in St. John’s Wood with this sprawling, sun-dappled all-day bistro. Taking over a prime spot on the high street, No. Forty Nine pairs a leafy pavement terrace with a marble-slicked dining room, and an energetic kitchen, serving up slick Mediterranean comfort food with unique Caribbean twists.

The site is surprisingly spacious, flanked by pavement-side pot plants outside and bright window-side counter seats inside that make ideal perching spots for a cracking weekend brunch. The all-day menu keeps things compact, but there’s an interesting fusion of ideas running through the dishes, with Finn combining classic Mediterranean ethos with inspiration from further afield. The best example of this (and one of a few must-orders on the menu) are the cornbread madeleines - traditional shape, but with the pleasant density of cornbread - served with a Scotch Bonnet honey butter that renders standard hot honey instantly obsolete.

We’re pleased to see that more classic dishes - hake with sauce vierge and a tangle of agretti, for example - are just as carefully, precisely cooked. There’s always a place in our hearts for restaurants that do good chips and No. Forty Nine is a welcome part of that crew too, offering up a generous pile of properly golden chips, with a good hit of salt. That’s a chip we’d come back for.

The crack pie is the pick of the desserts but it will divide opinion - sweet fiends will love it, but it is aggressively sweet, if that scares you then we’d recommend the baby Guinness sundae instead.

With heartfelt, inventive cooking, and lively wine bar atmosphere, No. Forty Nine feels like it could be the energetic neighbourhood anchor St John’s Wood has been crying out for.

Located in leafy St John’s Wood, No. Forty Nine is a bakery, all-day bistro and wine bar offering everything from morning pastries and coffee to dinner and drinks. The neighbourhood spot is well suited to casual lunches, catch-ups with friends, date nights and special occasions, with a menu that combines New York bistro influences and Mediterranean flavours.

The No. Forty Nine kitchen is led by Head Chef Jake Finn, whose cooking style brings together seasonal ingredients and bold flavour combinations. Throughout the day, guests can enjoy a menu that moves easily between light bites, larger plates and sweet treats, with many dishes available to enjoy in the restaurant or take away.

Inside, exposed brick walls, eclectic artwork, comfortable banquette seating and a marble-topped counter create an informal bistro feel. A dark blue frontage and street-facing terrace provide space for outdoor dining. By evening, the focus at No. Forty Nine shifts to a wine list centred on European bottles, alongside classic cocktails and non-alcoholic options.

At the bakery counter, No. Forty Nine serves up freshly baked breads, pastries and cakes, alongside more inventive creations such as pastrami pain suisse, burnt leek, cheddar and Marmite swirls, miso butterscotch caneles and candied orange financiers. Elsewhere, snacks include cornbread madeleines served with scotch bonnet honey butter and polenta batons with whipped ricotta and sage, while starters range from crab choux buns to steak tartare.

Seasonal salads might include combinations such as asparagus and Romano bean salad or red cabbage with orange and hazelnut dressing. Larger plates include tagliolini with prawns and bisque, roasted aubergine with ajvar and kumquat dukkah, and steak hache with five peppercorn sauce. A concise menu of pizzas features toppings such as oxtail and guindilla, or courgette, peas and rocket. No. Forty Nine desserts include Baby Guinness Sundae with coffee fudge and graham cracker crumble, alongside Crack Pie served with sea salt and creme fraiche.