Poulet in City of London, Westminster

Lovely to viist Soho Brasserie. Nice vibe and very friendly staff. Unlike Cafe Boheme where they think they do you a favour serving you. Bar staff, front line staff and waiters are very friendly and make you very welcome. Roberto behind the bar with his colleagues were great serving us and to choose from the wine list. Sebastian was great at the table and is only a very big plus for Soho Brasserie. Wish all London waiters had his attitude, wit and charm. Even the table next to us made positive comments about his service levels! Thanks Soho Brasserie for a very pleasant afternoon with food, wine and company!

Olvídese de los lugares de desayuno más formales en The Ned, vaya al Café Sou escondido en la esquina. El personal es totalmente encantador y la oferta de desayuno es fabulosa. Tortillas recién hechas con una variedad de rellenos, ollas de granola caseras y una variedad de pasteles, todo regado con excelente café y jugos cítricos recién exprimidos. ¡Podría comenzar mi día allí todos los días!

The food was excellent. The family enjoyed the lobster courses.. The foie gras terrine and steak tartare I had is highly recommended. Wines are reasonably priced and well worth it.Loved the Aligote and Pichon Longueville. But what made a great experience is Mr Richard Weiss whose service and effervescent approach are tops..

Great location and attentive staff helped set the tone and mood for a positive and profitable business meeting.

It was not bad, but way overpriced. We left almost £500 per person there, but the food was not nearly as good as at other three-star restaurants we’ve been to (e.g. the nearby Sketch is half the price, but much more inventive and thoughtful with their cooking. The food was prepared perfectly, of course. And the staff were extremely professional. I can’t fault their technical execution. The food, however, felt like it was designed to appeal to one’s sense of self-importance, rather than one’s tastebuds. As an example, they offered a caviar dish, where all of the flavour was really coming from a much stronger oyster sauce in it. What’s the purpose of putting expensive caviar on it if it’s not going to be tasted behind the oyster? It’s just there so you could tell yourself “I’m successful and important, I eat caviar”. £85 down the drain. Again, most of the dishes were tasty, just not worth the money they’re asking. The only real fail was the rhubarb: they served very cold sorbet hidden beneath warmer ingredients, which gave me a brain freeze and made my teeth ache. I would expect a three-starred chef to have thought of this possibility, but they didn’t. Was it some intern who made that dish? We’ll never know.