Brown's

Frommer's Review

The decor of this popular restaurant is reminiscent of an Edwardian brasserie, with mirrors, dark-wood trim, and cream-colored walls. The staff is attentive, hysterically busy, and high spirited. The most amazing thing about the restaurant is its size. It's a cavernous labyrinth of tables complemented by a bar where (often single) patrons tend to be good-looking, happy-go-lucky, and usually up for a chat. Expect well-prepared cuisine here, hauled out through the stand-up crowds to battered tables and bentwood chairs by an army of well-intentioned European staff. Without ever rising to greatness, mains are well prepared and rather tasty, especially the chargrilled chicken with air-dried ham, melted Taleggio cheese, and a hollandaise sauce, and the salmon with an herby mustard crust. The braised lamb shank is another good dish, served in a beer sauce, and you can order whole lemon sole in a burnt butter sauce. The site of the restaurant was originally conceived in 1787 as a magistrate's court. Today the somber overtones of the court are gone, as the restaurant is usually awash with bubbly theatergoers either headed to or coming from a West End play.

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.

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