Balthazar
Verdict based on 13 critic, 3 blogger and 0 user reviews and awards
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Address: 4-6 Russell Street, London WC2B 5HZ

Website: Visit restaurant website

Telephone: +44 20 3301 1155

New York star restaurateur Keith McNally, in collaboration with Richard Caring’s Caprice group, has brought his well-known Manhattan brasserie to London. Like the original, it serves an all-day French menu.

Latest reviews of Balthazar

hardens

Richard & Peter, Harden's

29 May 2013

In our view (…) this is already one of the very best brasseries in town. (…) It may be odd that it’s taken an Englishman-in-New York to do Gallic so well, but the care that went into SoHo’s original Balthazar has been lavished again here…

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matthew_norman

Matthew Norman, The Telegraph

21 May 2013

With a restaurant such as this one, which exists to offer elegance, in-crowd glitz and a dash of theatricality, the cooking is not the paramount thing. Yet at these prices, there are basic standards of competence which must be observed…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

29 April 2013

I’m all for a nice experience but I’m afraid no matter how great the surroundings and atmosphere, once I’ve paid £9 for a very ordinary goat’s cheese tart I start to enjoy such marginal factors as lighting and nice mosaic floors that much less…

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LM_copy

Joe Warwick (London Magazine), The London Magazine

23 April 2013

It’s a spectacular room to sit in: perfectly lit, the walls just the right shade of nicotine yellow, the huge antique mirrors the real thing as opposed to having been antiqued; the intricate mosaic floor and the brass trimmed burgundy leather banquettes, like everything else, finished to the highest standard…

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What the Critics say

hardens

Richard & Peter, Harden's

29 May 2013

In our view (…) this is already one of the very best brasseries in town. (…) It may be odd that it’s taken an Englishman-in-New York to do Gallic so well, but the care that went into SoHo’s original Balthazar has been lavished again here…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

21 May 2013

With a restaurant such as this one, which exists to offer elegance, in-crowd glitz and a dash of theatricality, the cooking is not the paramount thing. Yet at these prices, there are basic standards of competence which must be observed…

Read full review »
LM_copy

Joe Warwick (London Magazine), The London Magazine

23 April 2013

It’s a spectacular room to sit in: perfectly lit, the walls just the right shade of nicotine yellow, the huge antique mirrors the real thing as opposed to having been antiqued; the intricate mosaic floor and the brass trimmed burgundy leather banquettes, like everything else, finished to the highest standard…

Read full review »
jay_rayner

Jay Rayner, The Observer

14 April 2013

A lobster and truffle risotto should be compelling and obsessive. It should be the classy version of a tube of Pringles. This was thin, underseasoned and curiously prissy. Escargot, likewise, were in need of a good dose of heart-stopping salt…

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zoe_williams

Zoe Williams, The Telegraph

19 March 2013

The duck tasted high and sweet and mushy. The other elements being unchanged – mash, carrots, onions, a strong thyme element – only underlined how wrong the meat was. It briefly put me off not only this dish, but duck altogether. (…) The food, I’m afraid, is simply not that good. Bizarrely, the rest of it is so likeable that even thinking about it has put a smile on my face…

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AA_Gill

AA Gill, The Sunday Times

17 March 2013

The food isn’t really the point, and it’s fine, it will do. The point is the pizzazz, the theatre, the putting on a show. It’s a winning revival of a concept: the restaurant as an ensemble performance, the food as props, the alcohol merely the prompt…

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giles_coren

Giles Coren, The Times

16 March 2013

I had hoped that London was too sophisticated now to fall for this sort of thing, but the critics seem to be going wild for it. And I am in no way saying that you should not go. Just go prepared. For the best restaurant in London, and the worst food in Europe…

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The_Independent

Tracey MacLeod, The Independent

16 March 2013

A gigantic double lamb chop, or T-bone, as the menu has it, was explosively juicy, its sweetness enhanced by a cassoulet-ish mix of flageolet beans, Merguez sausage and carrots…

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RichardVines

Richard Vines, Bloomberg

9 March 2013

The unusual prawn cocktail is enticing: Plump prawns come unadorned on a bed of ice: you mix in Marie Rose and tomato sauce yourself. The onion soup is a meal in itself, so thick with bread it’s like a big, wet sloppy sandwich…

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Grace_Dent

Grace Dent, Evening Standard

8 March 2013

As I’m writing this I’m imagining the perfect — teensy-tiny suggestion of al dente — lobster risotto with truffle, which I had as an hors d’oeuvre but when I return I’ll eat as an entrée. We ate a very good, peppery steak tartare…

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andy_lynes

Andy Lynes, Metro

7 March 2013

The decor of nicotine-yellow walls, antique mirrors and dark wood panelling may be familiar but it’s elevated above the ordinary by gleaming brass rails, comfortable red leather banquettes, intricate mosaic flooring and oversized flower displays. Clever lighting gives the room a golden glow that put me in mind of The Ivy. Both restaurants share the rare quality of making you feel as if you’ve stepped into another, more agreeable and convivial, world…

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Time_out

Guy Dimond, Time Out

27 February 2013

The measure of great restaurant service is how it deals with awkward situations, but the London crew dealt with everything we threw at them, unflappingly. Dropped cutlery, dishes sent back, ‘lost’ cloakroom ticket – we deliberately put them through their paces, but every glitch was handled with genuine bonhomie and hospitality. Bravo, team, you were marvellous…

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fay_maschler

Fay Maschler, Evening Standard

20 February 2013

Familiar faces such as merry Byron Lang, who has worked at The Ivy, The Wolseley and The Savoy Grill managing the floor, and the estimable barman Brian Silva, tempted away from Rules who can be seen mixing his potions beneath the ceiling-high wall of bottles, point to canny hiring…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

29 April 2013

I’m all for a nice experience but I’m afraid no matter how great the surroundings and atmosphere, once I’ve paid £9 for a very ordinary goat’s cheese tart I start to enjoy such marginal factors as lighting and nice mosaic floors that much less…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

11 April 2013

I cannot rationalise how a restaurant jointly operated by Keith McNally – a man who in countless, angst-soaked pre-opening interviews stressed how much of a ‘perfectionist’ he is – and Caprice Holdings, a company whose restaurants, almost without exception, I love, could allow such mediocre (and in the case of one dish genuinely inedible) food to be served…

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Andy_Hayler

Andy Hayler, andyhayler.com

27 March 2013

Less good were scallops with celeriac puree, julienned celery, and salad leaves. (…) I had a little of this dish and then gave up, and to be fair the staff were very good: they asked what the problem was and insisted on removing it from the bill without my asking…

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