The Quality Chop House
A London fixture since 1869, The Quality Chop House is a fancy-free dining room dishing up quality chops and other British luxuries such as Hereford mince with dripping toast and watercress or pork & pistachio terrine with pickled walnut. The menus change daily to take advantage of market produce and meat from their butchers next door. These guys know quality ingredients well, it ain't cheap but it is damn tasty. Don't have time for lunch? You can pick up all sorts of farmhouse favourites from the Quality Chop House shop. Their sourdough is bang on the money and can be bought as a half loaf (ideal for lonely singles). You can even sit in with a glass of fine wine and a small plate of summin' summin' without getting into the restaurant proper.
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The Hill & Szrok Pub
Broadway Market’s favourite butchers have opened a pub and kitchen in Old Street. As usual they will be buying whole carcasses, ageing them for at least 4-6 weeks, before butchering them and using every part of the animal. A large communal table mimicking a butcher’s table out the back is where their meat heavy menu is served while the pub up front is stocked with traditional British ales, a few German lagers and premium bar snacks such as homemade scotch eggs, sausage rolls and the like. You wanna be there on a Sunday for the kind of roast you can really settle into.
With rife competition down at London Borough Market, tapas restaurant Lobos does a pretty good job of standing out from the crowd. With its varied bite-size menu, focus on high quality meat, wicked value for money and buzzing atmosphere it hardly comes as a surprise. Don’t know about you but the Lobos Bun (chorizo patty, candied bacon, fried onion, peppers and fried egg on top) has caught our eye.
At Dojo we're not big on chains but for this Spanish chain, we've made an exception. This is the first Sagardi in London and it's well worth a visit. Based in Shoreditch in a big old space that comprises of a pintxos bar, grill restaurant and butchers, Sagardi is a champion of Basque gastronomy. Stop by for a Basque cider and dishes like salted cod omelette and veal sweetbreads with Tudela artichokes.
Street food favourites Smokestak have found a place to call home just off Brick Lane. This baby is all about barbecue and making smoking cool again. You'll recognise a few of the things from their street stall but everything has had a 'grownup' overhaul. Go for something like the smoked girolles and beef dripping toast or the beef shin with anchovy mayo and coal-roasted sweet potato, smoked ricotta and bacon. Even the desserts have had a brush of the bbq, like the pickled blackberry crumble and toasted oak ice cream with butterscotch and smoked sea salt. The restaurant itself looks like the kind of place the All Saints store would open. It's masculine, grey and hardy and there's a great little bar tucked away downstairs serving local beers and bar snacks.