Simpson's Tavern

Reserve

Simpson's Tavern Review

This old-world Dickensian back-alley City chop-house and tavern was founded in 1757 and is probably as raucous now as the day it opened. It draws well-fed, ruddy-faced, pinstriped City folk, who revel in the boarding school atmosphere and guzzle down shed-loads of old-school grub: oxtail stew, steak-and-kidney pie, potted shrimps (preserved in butter), and "stewed cheese," the house special of cheese on toast with Béchamel sauce. Puddings, of course, are public-school boy favorites, like spotted dick and custard. Shared oak bench stalls and magnificently grumpy service only seems to add to the charm. Note that it is only open weekdays for lunch from noon until 3.