Chef Andy Beynon has an impressive resumé, having worked under Claude Bosi, Phil Howard, Michael Wignall and Jason Atherton. Beynon’s style is creatively executed modern British, in “menu surprise” form, served at an 18-cover chef’s table in his industrial-chic, open-plan kitchen-dining room. Seafood is a focus; indeed, nearly all the dishes on the eight-course tasting menu (and shorter six-course lunch menu) involve fish in some shape or form, from red prawns with a prawn consommé and bun to sardines on toast. The wine list covers old and new, with small producers a focus.