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39 Whitfield St.
London , England

Ollie Dabbous is the 31-year-old protégé of Raymond Blanc, of the famed Le Manoir aux Quat’Saisons, and his first restaurant has been such a huge hit since opening in January 2012 that tables are tough to come by. In the industrial-chic space (sheet metal walls and exposed copper pipes), Dabbous, like his mentor, turns out highly refined seasonal dishes such as charred salmon with elderflower, or barbecued Ibérico pork with turnip tops and savory acorn praline. It’s updated, fuss-free British cuisine, done exceptionally well.

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