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A wood-fired kitchen in Chelsea honors its beef through restraint: dry-aged cuts sourced from British farmers and cooked with precision over heat, paired with understated sides that know their place. The dining room—warm woods, soft light, unhurried service—feels rooted in tradition yet entirely present, a restaurant that trusts its ingredients enough to let them speak.
- World's 101 Best
- #55 · World's Best Steak Restaurants