Wolseley
Reminiscent of a grand Vienna café, the cult restaurant opened to critical acclaim in 2003. Oysters and caviar are splurge-worthy, and the breakfast, which includes fried duck eggs with Ayrshire bacon, is as good as dinner. Enter this soaring space—with its tall black columns, mirrors, and acres of marble—and nod yes to the waiter, who will obligingly offer you a Financial Times while you wait for your crêpe complète (filled with a fried egg, bacon, and gooey Gruyère). In the mood for something British? Try deviled lamb's kidneys with Madeira, or one impeccable fat kipper with mustard butter. Other highlights include the decadent eggs Arlington Royale (a variation on eggs Benedict with smoked salmon and a dollop of sevruga caviar) and the Fines de Claire oysters and truffled eggs.
AS FEATURED IN...
From Travel + Leisure , FEB 2009
While the exact elements vary, a 'full English' is always enormous...MORE>>
From Travel + Leisure , MAY 2006
Dinner bookings at the Wolseley, Chris Corbin and Jeremy King's opulent evocation of Continental cafés...MORE>>
From Food & Wine , APR 2004
Architecturally, it's very square, and hard. It was decorated by David Collins with lots of...MORE>>
From Travel + Leisure , MAR 2004
Jeremy King and Chris Corbin, specialists in exalted watering holes...MORE>>
Last updated February 2009
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