Scottish chef Isaac McHale’s ambitious restaurant at Shoreditch Town Hall grew out of a supper club in a pub. Now one of London’s leading fine-dining destinations, it’s a ticketed, tasting menu–only experience with a serious yet unstuffy vibe. McHale (ex Ledbury and Noma) champions pristine British ingredients such as mullet (from esteemed supplier Kernowsashimi) with blood orange, fennel and mackerel garum, and spider crab (deviled in tarts) with elderflower hollandaise. Menus can be paired with wine, soft drink or tea flights.