What more is there to say about St. John that hasn’t already been said? Fergus Henderson is single-handedly responsible for the resurgence of nose-to-tail eating and offals. He is why we menus in restaurants today offer calf brains, tongue and pork cheeks. He has raised the simple to chic and I (Tanis) am so happy to have had the opportunity to check it out. Basically all that I can say is if you go to London, St. John is SO worth the hype. Just great ingredients, cooked right.
The location was an ex-smokehouse, turned greenhouse for harvesting bean sprouts, Chinese beer store, home of the occasional rave then the now St. John Restaurant & Bar.
They have an in-house Bakery
Simple, non-pretentious bar
With a casual eating area under 20 foot high skylights and a few stairs that take you to the dining room and kitchen.
Started off with the fresh Langoustines and Mayonnaise
Followed by the signature Roast Bone Marrow & Parsley Salad
*Sigh* I can remember this bite like it was yesterday.
The day’s special was Crispy Duck Leg with Steamed Veg in a Dijon Vinaigrette.
Topping of the meal with a simple Chocolate Mousse & Creme Fraiche
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