The Breslin remains white-hot and free spirits continue to pack this dark, moody dining room. The food on offer here is gastropub all the way down to the very last crumb of traditional steak and Stilton pie. Scotch eggs, that classic bar snack, are a thing of beauty when you cut open the crispy outer shell to let the egg yolk run over the savory sausage inside. Of course, the lamb burger is appropriately juicy, but those thrice-cooked fries (or chips for the Brits) steal the show. Crisp on the outside, fluffy inside, they’re a revelation. Chicken liver parfait topped with duck fat is indulgent, but it’s not all gut-busting on the menu. A winter citrus salad with cool and tart segments elevated by smoky Aleppo pepper is a light and refreshing alternative.
- MICHELIN guide inspectors
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