When Ollie Dabbous’s giant, three-floor Piccadilly operation in partnership with Hedonism Wines opened in mid-2018, it immediately gained classic status, thanks to Dabbous’s cooking wizardry. Trained under Raymond Blanc at Le Manoir aux Quat’Saisons, he melds classic French cooking with exciting flavors and quite a lot of dry ice. On the ground floor is the more casual all-day brasserie, while
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