Eyre Brothers

Frommer's Review

At night, more and more of trendy London flocks to Shoreditch. Their goal is often this restaurant, inaugurated by David Eyre (his brother Robert is the host), who virtually revolutionized pub grub in London at the dawn of the millennium, but in another location. This setting in Shoreditch is more elegant and refined than his old quarters, featuring mahogany paneling and elegantly appointed tables. The chef is often inspired by Portuguese cuisine -- and by the cuisine of former Portuguese colonies like Mozambique. A typical example: tiger prawns piri-piri (in a hot chili marinade). Succulent T-bones are grilled on the open fire here as in the style of Lisbon. The fresh catch of the day, perhaps yellowfin tuna, is also grilled to one's request. The house specialty is a marvelous banquet of roast suckling pig flavored to perfection. For starters, try the Spanish garlic and ham soup with smoked paprika and sherry, or octopus with green peppers, coriander, and sherry vinegar. Other tempting mains include salt cod filet cooked with tomatoes, peppers, and onions or slow-cooked lamb shank with dried Choricero peppers and garbanzos. Always count on temptations for dessert, including a burnt orange tart made with fresh blood oranges or braised apples with hazelnuts and cinnamon flavoring with baked rhubarb in syrup.

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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