Langan's Brasserie

Frommer's Review

In its heyday in the early 1980s, this was one of the hippest restaurants in London, and the upscale brasserie still welcomes an average of 700 diners a day. The 1976 brainchild of actor Michael Caine and chef Richard Shepherd, Langan's sprawls over two noisy floors filled with potted plants and ceiling fans that create a 1930s feel. The menu is "mostly English with a French influence," and includes spinach soufflé with anchovy sauce, quail eggs in a pastry case served with a sautéed hash of mushrooms and hollandaise sauce, and prawn salad with Marie-Rose sauce. There's also a selection of English pub fare, including bangers and mash, and fish and chips. The dessert menu is a journey into nostalgia: bread-and-butter pudding, treacle tart with custard, apple pie with clotted cream . . . wait, how did mango sorbet slip in here?

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