A who’s who of British chefs has stirred the pots in the kitchen of this place opened by renowned restaurateur David Moore in 1991. A network of “micro suppliers” provides Pied à Terre with Sandy and Black pork and fallow deer from Essex, along with seasonal fruits and vegetables. Current head chef Asimakis Chaniotis blends his Greek heritage into the French cuisine; dishes like salted cod skordalia with crispy shallots, dill and oscietra caviar live in harmony with smoked quail with celeriac, hazelnuts and black truffle. An expansive wine list features a number of prestigious French labels