Lyle’s
The kind of place where chefs like to eat, where the dishes appear simple and fluid and yet require authority to accomplish, Lyle’s has a short, changing New British-meets-Nordic menu, but it runs deep with inventiveness and delicacy: lemon sole with buttermilk and sea aster (a salt marsh plant), raw beef with mussels that’s actually chopped beef with shellfish emulsion, soured cream with chocolate as a dessert. Dishes are neatly creative, but flavors remain clean, even if the blank loft space in which they’re served is a bit factory-like. If things are busy, you can always sit at the bar.
The kind of place where chefs like to eat, where the dishes appear simple and fluid and yet require authority to accomplish, Lyle’s has a short, changing New British-meets-Nordic menu, but it runs deep with inventiveness and delicacy: lemon sole with buttermilk and sea aster (a salt marsh plant), raw beef with mussels that’s actually chopped beef with shellfish emulsion, soured cream with chocolate as a dessert. Dishes are neatly creative, but flavors remain clean, even if the blank loft space in which they’re served is a bit factory-like. If things are busy, you can always sit at the bar.
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