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Pied a Terre Restaurant Review: Pied à Terre is supremely stylish with its muted colors and eye-catching tableware. It’s a small, intimate venue so tables are close together, but you can forgive the odd disadvantage. Marcus Eaves, who so successfully launched L’Autre Pied, is head chef; David Moore runs the front of house and the team is as formidable as ever. Tastes offer a challenge. Try poached duck egg with shaved foie gras, smoked butter emulsion and summer truffle or pan-fried scallops with artichokes, gremolata and Iberico ham in lemon verbena jus for starters. The cooking is as precise as the menu description. Imagination is the order of the day with mains as well --- order hay-baked chicken breast with a ragoût of mushrooms, and baby spinach in smoked bacon foam; or pan-fried turbot with confit lemon, pine nuts and white asparagus. Desserts get the same careful treatment, perhaps white chocolate crème brûlée with raspberry purée and lemon curd ice cream. Cheese fans will be delighted with a topnotch cheese board. The wine list deserves serious consideration and there is plenty of good advice on food and wine matching; the list includes classics and more unusual selections. The à la carte menu weighs in at £65 for 2 courses, plus desserts or cheese at £15. The set 2-course lunch is a superb value at this high level of cooking: 2 courses including canapés is £28.50; 3 courses is £36; pre-theatre 2 courses £39.50; tasting menu 10 courses £105 (£94 vegetarian).