One of the city’s high-profile hangouts, this is the third effort from the team behind Marlowe and Park Tavern. Everything here has a British bent, echoed in the hunting-lodge-gone-sophisticated décor with red-and-blue walls accented by taxidermied trophies and tufted banquettes. Across-the-pond classics have Californian twists like a deep-fried Scotch duck egg wrapped in truffled duck rillettes. The restaurant has quickly become a see-and-be-seen haunt of the tech oligarchy (complete with a private club). However, the food is spot-on and homey as seen in a corned beef-and-potato hash topped with a gently poached egg. Though reservations are a must, its location in the Hotel Zetta means service runs from morning to night, giving diners plenty of options.
- MICHELIN guide inspectors