The Clove Club
You wouldn’t be the first rhapsodize about a set meal at The Clove Club, where the steady procession of impeccable proteins is exceeded only by the average customer’s amazement at just how they were so cleverly prepared and plated. Scotland-born Chef Isaac McHale has pocketed many culinary stars for his gift for melding the fine details of complementary flavors, which he does with overlooked ingredients from his home isles, including smoked trout, venison, pork jowl, Scottish teal (duck), monkfish, and granita made from offbeat produce like fennel or grilled habanero. The plates keep coming in generous multitudes, but the tidy service intuits the moments you need your space, which is as it should be at this price level. The setting in the former Town Hall of Shoreditch (high ceilings, blue-tiled open kitchen) serves to imbue the wild creativity of this dining event with a commissary-style energy. London peddles many splurges to big spenders, but this one ranks as worth it.
You wouldn’t be the first rhapsodize about a set meal at The Clove Club, where the steady procession of impeccable proteins is exceeded only by the average customer’s amazement at just how they were so cleverly prepared and plated. Scotland-born Chef Isaac McHale has pocketed many culinary stars for his gift for melding the fine details of complementary flavors, which he does with overlooked ingredients from his home isles, including smoked trout, venison, pork jowl, Scottish teal (duck), monkfish, and granita made from offbeat produce like fennel or grilled habanero. The plates keep coming in generous multitudes, but the tidy service intuits the moments you need your space, which is as it should be at this price level. The setting in the former Town Hall of Shoreditch (high ceilings, blue-tiled open kitchen) serves to imbue the wild creativity of this dining event with a commissary-style energy. London peddles many splurges to big spenders, but this one ranks as worth it.
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