Cuisine:

• British

The Rib Room Description:
The Rib Room is one of those places that seems to have been around since the beginning of time, and continues to keep its standards high. There's the smart Rib Bar at one end of the dining room which is perfect for a cocktail before dinner, while the rest of the room is wide open and inviting. The menu offers some extremely creative combinations by executive chef Simon Young, as well as some of the freshest oysters in town. Grilled or roasted fish and seafood are a specialty, including the tasty cumin dusted monkfish loin with spiced cous cous or the Scottish lobster, prawn and crab thermidor. But despite all that, and the veal chops, caviar, Gressingham duck et al, this is the place in London for beef. It's from the Duke of Buccleuch and Queensbury's estates in Scotland, so it has the right pedigree, and is certainly cooked properly. Go for the roast beef with Yorkshire pudding and baked potato (but go carefully on the searingly hot horseradish sauce), and you'll understand why the British are proud to be les rosbifs. In addition, diners select from well-crefted sauces ranging from Roquefort cream to a purple mustard jus. If you have room, be sure to sample the wonderful desserts and cheeses on offer. A British Experience menu is offered, which combines 7 courses with 3 glasses of wine for £90 per person. Also, for that special celebration, reserve the private dining room for a unique dining experience.


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