City Social London Restaurant
Verdict based on 7 critic, 0 blogger and 0 user reviews and awards
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Address: Tower 42, 25 Old Broad Street, London EC2N 1HQ

Website: Visit restaurant website

Telephone: +44 20 7877 7703

Contemporary restaurant by Jason Atherton on the 24th floor of Tower 42 in the City. The head chef is Paul Walsh (formerly from Restaurant Gordon Ramsey) and food is creative Modern European. There is an 85 seater bar serving cocktails inspired by the Prohibition era, a chef’s table for up to 10 guests and a private dining room seating 22.

This restaurant has 1 Michelin Star

Latest reviews of City Social

charles_campion

Charles Campion, Evening Standard

24 July 2014

Dishes are well presented with complex combinations of taste and texture. From the hot starters pig’s trotter and ham hock with crisp Mrs Brown’s black pudding, apple and Madeira (£12) is wholly successful. This is a reinvention of that classic trotter recipe – Crubeens –  and one that makes the most of crunchy textures, small sticks of black pudding bound tight in bacon and the sharp apple a perfect contrast…

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matthew_norman

Matthew Norman, The Telegraph

21 July 2014

Rabbit is not a famously expensive   meat, hence its ubiquity during the post-war austerity years. This portion   of roast saddle was £28. The rabbit was fine, if slightly oversalted, (…). I guess all chefs start out that way, driven by obsessive love of their work,   and less concerned with maximising their profit margins than delighting the   punters. The difficult bit is hanging on to the purism, and resisting the   lure of easy money…

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jay_rayner

Jay Rayner, The Observer

29 June 2014

There are pieces of rabbit saddle, bound together and wrapped in ham to form a cylinder, plus an impressive rabbit sausage and a side dish of a barley-like grain with braised rabbit. A duck dish brings hunks of breast and boulangerie potatoes and a berry compote. Technically impressive they may be, but they lack heart and soul…

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davidsexton

David Sexton, Evening Standard

25 June 2014

Pig’s trotter and ham hock with crispy Mrs Brown’s black pudding, apple and Madeira was an ultra-refinement of what’s usually a hearty dish; a crispy ball of nicely moist trotter mixed with ham, with a deep-fried stick of black pudding against it, surrounded by several circles of apple purée interspersed with blobs of a sticky brown madeira reduction: fussy but enjoyable…

Read full review »

What the Critics say

charles_campion

Charles Campion, Evening Standard

24 July 2014

Dishes are well presented with complex combinations of taste and texture. From the hot starters pig’s trotter and ham hock with crisp Mrs Brown’s black pudding, apple and Madeira (£12) is wholly successful. This is a reinvention of that classic trotter recipe – Crubeens –  and one that makes the most of crunchy textures, small sticks of black pudding bound tight in bacon and the sharp apple a perfect contrast…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

21 July 2014

Rabbit is not a famously expensive   meat, hence its ubiquity during the post-war austerity years. This portion   of roast saddle was £28. The rabbit was fine, if slightly oversalted, (…). I guess all chefs start out that way, driven by obsessive love of their work,   and less concerned with maximising their profit margins than delighting the   punters. The difficult bit is hanging on to the purism, and resisting the   lure of easy money…

Read full review »
jay_rayner

Jay Rayner, The Observer

29 June 2014

There are pieces of rabbit saddle, bound together and wrapped in ham to form a cylinder, plus an impressive rabbit sausage and a side dish of a barley-like grain with braised rabbit. A duck dish brings hunks of breast and boulangerie potatoes and a berry compote. Technically impressive they may be, but they lack heart and soul…

Read full review »
davidsexton

David Sexton, Evening Standard

25 June 2014

Pig’s trotter and ham hock with crispy Mrs Brown’s black pudding, apple and Madeira was an ultra-refinement of what’s usually a hearty dish; a crispy ball of nicely moist trotter mixed with ham, with a deep-fried stick of black pudding against it, surrounded by several circles of apple purée interspersed with blobs of a sticky brown madeira reduction: fussy but enjoyable…

Read full review »
STEVE

Steve Dinneen, City A.M.

4 June 2014

I had rabbit for my main for the first time in ages and was glad I did. It comprised of three rich, salty cuts of saddle, served with tiny, spicy rabbit sausages and heaps of asparagus. The halibut – again visually spectacular, topped with vibrant red peppers and deep fried squid – didn’t set my world on fire; nicely cooked but lacking a strong flavour to pull it all together…

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STEVE

Steve Dinneen, City A.M.

4 June 2014

I had rabbit for my main for the first time in ages and was glad I did. It comprised of three rich, salty cuts of saddle, served with tiny, spicy rabbit sausages and heaps of asparagus. (…) The venue may be discreet but the food has all the hallmarks of Jason Atherton; bright and beautiful and relentlessly interesting…

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Time_out

Tania Ballantine, Time Out

27 May 2014

Only slightly more daring was a dainty slab of tender pork belly and morsels of pork loin, all dotted artfully around the plate with girolles, cubes of black pud and translucent blobs of cider ‘gel’. (…) The service is as well-mannered as the cooking, (…). But the real showstopper here is the view…

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