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 Ella Williams, 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 Nineshifts 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.