Rechercher un restaurant du Guide MICHELIN

Dreamed up by Patricia Howard and Ed Szymanski, this pop-up turned brick-and-mortar is all the rage, so reservations are a must. It's a quaint space, dressed with white and blue hues as well as wood accents. The seafood-focused menu spins to the season, although fish and chips is the dish that catapulted it to fame. Featuring a massive piece of hake with a lacy batter and sprinkling of salt flakes, this cult classic arrives with fries and tartar sauce.
Desserts, like an elderflower custard tart topped with Champagne grapes, is a study in harmonious flavors.
The wine list is substantial and arranged under two heads—what would James Bond drink and what would Austin Powers drink. Naturally, the Bond section features classics, while Powers gets more playful.