St. John - (Near City of London, South East)

5 /5 ali kurshat altinsoy: St John is an institution of a restaurant worldwide. Fergus Henderson literally changed the way we eat since opening this destination. absolutely iconic and always a wonderful, fun, delicious experience. an incredible space in itself, terrific vibes and an ever-changing menu means this is somewhere you can return again and again for every occasion.

5 /5 Paakhi Bhatnagar: I visited St Johns because I volunteer at the Spitalfields City Farm, where I know the restaurant sources some of its produce from. I had also read lots of good reviews about their food, and I can happily say that all the positive reviewer are correct. The food here is incredible! The dishes are simple but you can tell the care and intention that has gone into sourcing quality ingredients and cooking them with precision. Their vegetarian menu is not expansive but we tried pretty much all the veggie dishes they had, and I loved every single one of them. All the dishes look to celebrate the flavour and texture of the vegetables so the seasoning is light and designed very much to complement the produce, rather than overpower it. My favorite was their side cabbage greens - it was cooked to perfection, with the most subtle but delectable buttery dressing. Their desert menu was very impressive. We had their chocolate cake which was very delicious - perhaps one of the best ones I’ve had. They also brought out complimentary madeleines which we had with some coffees To finish it all off, the service was also very good. All the staff were friendly, kind and precessional. I would very much like to come here again, and also try the other branches of St Johns.

4 /5 Juan Pablo Arizpe: Anthony Bourdain’s London favorite. The restaurant that popularized nose-to-tail dining, St. JOHN is an institution in London. I’d been meaning to go for a while, and my eventual visit did not disappoint. Great, simple food gives reason as to why English food shouldn’t be written quickly. Would recommend it to a friend, and I would definitely go again. Highlights •⁠ ⁠Roast Bone Marrow and Parsley Salad: Maybe the most famous dish here, I fully blame it for the rising cost of bone marrow. A great example on how simple, high-quality ingredients can produce exceptional results. The parsley salad adds a great freshness to the plate, very well balanced •⁠ ⁠Potted Beef: The best dish of the day. The beef was perfectly seasoned: a bit sweet, a bit smoky, well cooked and very umami. Tasted like slightly sweet birria, so good we ordered it twice •⁠ ⁠Abbey’s Chocolate Cake: I love chocolate, and this cake was a chocolate lover’s dream. Rich, decadent, dark and covered in ganache. One of the best chocolate cakes I’ve ever had •⁠ ⁠The Restaurant itself: St. JOHN thrives on the beauty of simplicity. From its decorations to its menus to its dishes, the restaurant delivers a high-class experience with all the humility of a simple english farmer. Recommended for date nights Lowlights: •⁠ ⁠Mylor Prawns and Aioli: We found the prawns and aioli combination to be a bit harsh and overpowering, and the prawns themselves didn’t have much meat. One of the few misses of the night •⁠ ⁠Rollright, Pink Fir and Spring Onion: This dish was just cheese, onions and potato. Simplicity can be good, but in the case of this dish it was just too simple and boring

5 /5 Walker Storrer: Really memorable dining experience! Everything I had was unique for me. I got the bone marrow toast which I really liked - salty, savory, fresh with the greens. The bread is fantastic. I also got the ox liver, onions, and beets and horseradish. The liver was like a slightly tough steak but without any gristle or fat. It is rich and creamy. I liked it! The horseradish was not overly strong, I think I’d prefer a little sharper. The onions added some pop, which was needed cause beets are generally quite muted flavorwise. I also got the Madelines and a decaf espresso, which was a tasty pairing! On their own the Madelines are a bit uninspired so the coffee adds a strong counter. The service was very good! I didn’t have a reservation but it was easy right after lunch hour on a weekday in January. I love what they’re doing there overall - innovative and unpretentious!

3 /5 Jit Sandhu: They say good things come to those who wait. After waiting a few weeks for our booking, we were however hoping the experience would be a little better than just good. But good, was as good as it got. The venue is tastefully stylish, and not too pretentious, which it turned out was the opposite of the service, which at times bordered on the slightly aloof. The food was good, the welsh rarebit tasty and packin a flavour bomb to hit your taste buds. The beetroot, boiled egg and anchovy salad was a favourite for the way the opposing flavours somehow felt like they’ve always belonged together. The special was faggots in a chicken pea stew that promised deep rich flavours but underwhelmed in its regularity. Overall the experience was enjoyably good, but we were left hoping it would have been a great one.