Marcus Wareing at the Savoy Grill

Frommer's Review

Dinner at the Savoy Grill has long been a London tradition, attracting celebrities visiting the West End, but the room had gone stale. Now, under one of the country's premier chefs, Marcus Wareing, the old glory of the Grill has come back. Wareing has brought the fabled Savoy Grill back to its former glory, and in 2007 the Michelin Guide honored him with a star. The old carving trolley of English roasts has been done away with and an updated menu now rests in your hand. Even the decor has been brightened. Intensity of flavor and market-fresh ingredients characterize the new menu. For starters, go daring by ordering the caramelized calves' sweetbreads on pancetta with onion marmalade, or else the roasted hand-dived scallops with a fresh pea purée and a tomato confit. Gourmets along the Strand praise -- and we concur -- the crispy pavé of salmon with crushed new potatoes and lobster, or the pan-fried filet of John Dory with sautéed romaine lettuce and a parsnip purée. Meat and poultry dishes are still a strong point with the chefs, especially the braised Wiltshire pork belly with sautéed Jerusalem artichokes and the rump of Cornish lamb with cherry tomatoes and black olives.

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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