* Click here for rating key
Four in Hand Dining Room Restaurant Review: Chef Colin Fassnidge helms the stoves of this cozy restaurant. Fassnidge’s food philosophy is clear: choose the best produce and use it in inventive, flavorsome ways. Fennel custard with crab and hazelnuts appears as an entrée, followed, perhaps, by miso-braised beef brisket. Occasionally the toque’s Irish background pops up with a side of colcannon or black pudding. In line with the culinary ideals, all seafood is sustainable. Fassnidge has adopted the current “nose-to-tail” practice, too, so you may easily encounter dishes such as pickled veal tongue or slow-roasted suckling pig with crisp tail. Give the kitchen 48 hours’ notice and your group can enjoy whole roast suckling pig with accompaniments. For those with less time, there’s the à la carte menu or a Grazing Menu at the bar. The wine list is diverse and the informed staff can integrate a wine to match any dish on the menu.