St. Barts, the third restaurant from Johnnie Crowe, Luke Wasserman and Toby Neill, is their most ambitious project to date. The Scandi-style restaurant takes its name from the Church of St. Bartholomew the Great, whose cloisters it overlooks. The meal takes the diner on a tour of the British Isles, via farmers, growers and conservationists. The full menu (shorter six- and eight-course tastings are available at lunch) takes in pared-back pairings of cuttlefish and smoked caviar, grouse and preserved fruits or lobster and blackcurrant. The concise wine list leans low-intervention, with Dorset bubbles by the glass.