National treasure and pioneering chef Fergus Henderson and the St. John crew are the dons of British nose-to-tail dining, so make sure you're not too squeamish if you venture to their (late night) hotel dining room, handily placed just north of Leicester Sq. and on the edge of Chinatown. Whether it's deviled kidneys for breakfast, duck hearts for lunch, a prune-filled "Little Bun Moment" for tea, or pig's skin followed by quince and sherry trifle for dinner, everything's
sure to be fabulously sourced and starkly presented. The white-walled dining room's as bare as a Puritan church, service tends to switch in and out of focus, but, mercifully, last orders are taken until midnight.