Marcus Wareing at the Berkeley

Marcus Wareing at the Berkeley Review

Will-he-Won't-he? masterchef Marcus Wareing would do anything for a coveted third Michelin star, but will he ever jump from two to three and reach the top? Hedge funders, Russian "super models," and the petro-dollar elite settle into the David Collins-designed plush salon—all clarets, deep carpet, velvet, and burgundy leather seats—where Wareing pulls out all the haute cuisine stops with a succession of world-class British-sourced seasonal dishes. Standouts include Galloway beef with Jersulalem artichokes, Scottish halibut with charred leeks, Anjou pigeon, oozing chocolate moëlleux with Cointreau, or killer custard tarts with chestnuts and pear jelly. The wine list is stuffed with prestige cuvées.