The Devonshire
So praised is its food that The Devonshire could just as easily have been a restaurant recommendation. Upstairs from the wood-paneled ground floor pub, a white-tablecloth grill-house restaurant reigns. Scottish beef, dry-aged and butchered on site, is served on a menu that prepares faultless, award winning, wood-fired proteins (mains £19–50; restaurant bookings open at 10:30 am, 3 weeks ahead). But feats of meat aside, as a pub, this Piccadilly Circus modern success story basks in a distinction of its own—“The Dev” is said to dispense Guinness at a nitrogen-to-carbon dioxide ration closest to the bars in Ireland, which would make it Guinness pour more authentic than London’s other pubs. Maybe that’s why some 70% of its patrons order one, or so says GQ.
So praised is its food that The Devonshire could just as easily have been a restaurant recommendation. Upstairs from the wood-paneled ground floor pub, a white-tablecloth grill-house restaurant reigns. Scottish beef, dry-aged and butchered on site, is served on a menu that prepares faultless, award winning, wood-fired proteins (mains £19–50; restaurant bookings open at 10:30 am, 3 weeks ahead). But feats of meat aside, as a pub, this Piccadilly Circus modern success story basks in a distinction of its own—“The Dev” is said to dispense Guinness at a nitrogen-to-carbon dioxide ration closest to the bars in Ireland, which would make it Guinness pour more authentic than London’s other pubs. Maybe that’s why some 70% of its patrons order one, or so says GQ.
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