Clarke's

Frommer's Review

Sally Clarke is one of the finest chefs in London, and this is one of the hottest restaurants around. Still. She opened it in the Thatcher era, and it's still going strong. In this excellent restaurant, everything is bright and modern, with wood floors, discreet lighting, and additional space in the basement, where tables are more spacious and private. Some people are put off by the fact that there is only a fixed-price menu, but the food is so well prepared that diners rarely object to what ends up in front of them. The menu, which changes daily, emphasizes chargrilled foods with herbs and seasonal veggies. You might begin with an appetizer salad of blood orange with red onions, watercress, and black olive-anchovy toast; then follow that with roasted breast of chicken with black truffle, crisp polenta, and arugula. Desserts are likely to include a warm pear-and-raisin puff pastry with maple syrup ice cream. Just put yourself in Clarke's hands -- you'll be glad you did.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top