Three restaurants have opened in The Shard, all featuring expansive city views. British cuisine is given a modern spin at Aqua Shard, while Hutong offers dim sum and high-end Chinese cuisine. Oblix is a New York-style grill with a separate lounge bar designed by Claudio Silvestrin; he also designed L'Anima and Princi in London. The Shard, 32 London Bridge St., London SE1, 020-7268 6700.
The name of Boulestin was as well known in London for almost 70 years as somewhere like The Savoy. The restaurant in the middle of Covent Garden was the brainchild of French chef, restaurateur, author and TV presenter Marcel Boulestin. Boulestin closed in 1994 but has been resurrected in St. James's, an area that is being beautifully revived, as a restaurant destination by the Crown Estates. The new Boulestin features classic French cooking and consists of a bistro-style dining room, a private dining room, a courtyard for outdoor dining and Café Marcel, which is more casual. Boulestin, 5 St. James's St., London SW1, 020 -7930 2030.
Maddox Street might be tucked down a side street in Mayfair, but it’s a pretty hot area for restaurants. The latest place to expand into this expensive part of London is another branch of 28°-50°. The “wine workshop and kitchen” was started by Xavier Rousset and Agnar Sverrisson who went on to conquer the London restaurant world with Texture. The new 28°-50° is on two floors and offers wines (over 30 by the glass) and food that runs from oysters, salads and soups to small plates and seafood platters. Among main courses, expect the likes of lemon sole, risotto and ox cheek. 28°-50°, 17-19 Maddox St., London W1, 020-7495 1505.
London Restaurant Festival ReturnsChef Shuffle
The London Restaurant Festival (October 3-21) is an umbrella event for all sorts of foodie and food-related happenings across London. You can go on gastronomic walks and road trips, see films themed around food, listen to debates, and a whole lot more. For more information visit www.londonrestaurantfestival.com
Check back soon for more news.
Check back soon for more news.
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