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Bar Boulud Restaurant Review: Not only is top French chef Daniel Boulud’s branch of his Manhattan bistro and wine bar, Bar Boulud, at the Mandarin Oriental Hyde Park sassy and fun, it’s also a good value. The restaurant, which was designed by Adam Tihany, is exactly what an upmarket bistro should be, with a long bar looking directly on to an open kitchen, wooden floors and comfortable banquette seating. The kitchen is headed up by executive chef Dean Yasharian, who previously worked at Bar Boulud in New York. The menu has a few American dishes, but is basically French and earthy, mirroring Boulud’s Lyon roots. So the charcuterie is first class (share the dégustation menu for a top experience); there are sausages of every kind; salads and classics range from moules to a lamb dish of roast rump, braised shoulder and sweetbreads, as well as coq au vin. Delightful staff deal with everybody, from noisy families to romantic couples. The wine list features many selections from Burgundy and the Rhone Valley. Daily set lunch and pre-theater menus at 3 courses for £23 are a steal.