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Restaurant · London, United Kingdom
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Written by RuinMyTrip Editorial from published research and official sources, not from a personal trip. It is not a traveler review and is never counted in the community rating. How we research.
A restaurant near Smithfield market, open since 1994, serving whole-animal British cooking from a menu rewritten twice a day in a converted smokehouse.
Because this is where modern British food started, and because it is one of the very few genuinely influential restaurants that has not drifted into being a museum of itself.
Bone marrow and parsley salad. A menu rewritten twice daily. Corkage at 32 pounds. Bread and eccles cakes good enough that people come only for those.
A hard, bright, loud room. Heavily offal-focused. Smithfield at night is deserted. Booking is needed well ahead for supper.
Anyone curious about British cooking beyond the clichés, and anyone with a good bottle at home worth the corkage.
Offal is a hard no for you. The menu can be navigated around it, but you would be ordering the least interesting third of it.
Check the menu online after 11.00am for lunch or 5.00pm for supper, because it is not written before then. Bring a bottle: 32 pounds corkage on a good wine beats almost any list in London. The bar takes walk-ins.
A la carte, with prices in the mid range for central London. Corkage 32 pounds a bottle, 42 for sparkling or dessert wine, 64 for magnums of wine, 84 for magnums of champagne. Book ahead for supper.
Farringdon station, five minutes on foot. St John Street runs north from Smithfield market.
Smithfield, on the edge of the City, beside the old meat market. Busy by day with market and office trade, and very quiet after dark.
Two hours.
Bring a bottle, check the menu after 11am, and order the bone marrow. The most important restaurant in Britain and still one of the best.
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Write the first reviewWritten by RuinMyTrip Editorial from published research and official sources, not from a personal trip. It is not a traveler review and is never counted in the community rating. How we research.
St John serves lunch Monday to Sunday from 12.00pm to 3pm, a bar menu from 3pm to 5pm, and supper from 5.30pm, and it charges 32 pounds corkage for a bottle you bring yourself, 42 for sparkling or dessert wine and 84 for a magnum of champagne. The restaurant opened in 1994 and effectively invented what the world now calls modern British cooking: bone marrow and parsley salad, offal treated as a first-class…
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