Fans come far and wide for Fergus Henderson's ultra-British cooking at this stark-white converted smokehouse in trendy Clerkenwell. The architect-turned-chef's chutzpah is galling: one appetizer is pigskin, and others, like gizzard or pig nose and tail, are marginally less extreme. Entrées from bone marrow to woodcock can appear stark on the plate but arrive with aplomb. Expect an all-French wine list, plus malmsey and port. Try rice pudding with plums, or Eccles cakes.
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