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Tenderness and butteriness have always been the hallmarks of great steak. Basque chefs do things differently
Situated inside a much-maligned cultural landmark, a new restaurant is very much to this critic’s taste
I’ve helped further the illusion that it’s nice to eat outside — and for that I’m sorry
The food is so good it could heal wounds. But is it possible for a restaurant to be less than the sum of its parts?
The FT goes inside a 'dining hub' that keeps diners guessing with guest chefs from around the world
Like all blessed unions, bread and cheese are transformed by toasting into a transcendent snack
Japanese food is extraordinary, diverse and democratic. In Mayfair it’s stuck in 1990s Nobu mode
A restaurant on the corner of old Soho and slick Mayfair brings out the best of both worlds
Lots of chefs do tweezer food, but Gidleigh Park stalwart Michael Caines does it better
A pintxos restaurant in the Basque Country serving near perfect T-bones, sirloins and txuleton beef
It’s a terrific room with great staff and aims. But Zapote has a communication problem
The chef who brought meze to the masses on his unusual education, running his business like a kibbutz — and why he’s taking his brand to Paris
Has one of the oldest restaurants in Soho finally reached its full potential?
Well-planned threats to ‘traditional’ foods provoke a whole cancan line of jerking knees
Samyukta Nair and Claude Bosi have teamed up, and the result is intense
From Bar Italia to Quo Vadis, I grew up loving ‘Italian’ food but never really questioned what it meant
Stephen Lironi has taken spectacular Scottish seafood and given it a Spanish twist. But where on earth is the salt?
Fadi Kattan imports seasonal produce and a proudly specific vision in his first London restaurant
Generosity ennobles the giver as much as it pleases the receiver. So why are we so bad at it?
You don’t have to be a food historian to appreciate this stuff, but there are a lot of nested insider jokes going on here
The city’s dining scene is mercifully unaffected by concerns with modernity or international relevance
The St James’s restaurant is the definition of a central London modern British – in a good way
The chef’s attention to his ingredients is quite staggering, his craft skills second-to-none
If it was anywhere other than my own beat, I’d have travelled there to write about it years ago
Henry Harris has recreated his faultless French restaurant Racine in Farringdon and it’s a triumph
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