Pied a Terre
A modern haute institution, Pied à Terre is one of a handful of gastronomic London restaurants that’s neither attached to a hotel nor restaurant group, although that said, they’ve recently opened a second, more modest Marylebone site called L’Autre Pied. A partnership between Aussie chef Shane Osborn and British front of house turned restaurateur David Moore, it was remodelled after a fire a couple of years ago. The long, narrow dining room is luxuriously cosy, the service seamless and the wine list made to match the ambitious menu. Osborn, follows in the footsteps of chefs Tom Aikens and Richard Neat, and has lasted longer than both without the tantrums, and achieved as much with his gimmick-free modern French cooking that makes the most of complicated combinations such as roast suckling pig, crackling, baby beetroot, pickled girolles and apple cider sauce.