KitchenTable
Cuisine: Modern European
Price:    pound pound pound
1 user wants to go
1 user has been
Verdict based on 4 critic, 3 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 70 Charlotte Street, London W1T 4QG

Website: Visit restaurant website

Telephone: +44 20 7637 7770

In the backroom of champagne and hotdog bar Bubbledogs, Kitchen Table serves tasting menus for lunch and in three dinner settings. Offering only 19 seats, the team want guests to “feel like we’re cooking for them at home”.

This restaurant has 1 Michelin Star

Latest reviews of Kitchen Table

AA_Gill

AA Gill, The Sunday Times

7 April 2013

Now, if you’re going to make the food and its preparation insistently central to my evening out, you had better also make sure it’s more interesting and entertaining than my conversation, and the bore truth is that it isn’t…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

25 January 2013

[The incident was] a shame – for everyone – because food as good as this deserves an atmosphere suitable to enjoy it in, and front of house staff as good as those at Kitchen Table deserve to not have their efforts overshadowed by a head chef with a short temper…

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zoe_williams

Zoe Williams, The Telegraph

1 January 2013

Reading my notes about the lamb, I let out an involuntary ‘Oh my goodness!’ This was stunning (…) I don’t think it’s the most consistent cooking ever, but if there’s any part of you that gets excited about food, you will find this thrilling…

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The_Guardian

Marina O'Loughlin, The Guardian

9 November 2012

A fat, caramelised scallop – its buttery, pillowy meat contrasting with the Dayglo emerald of celeriac and lemon verbena sauce – pairs luxury with extraordinary brightness of flavour…

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What the Critics say

AA_Gill

AA Gill, The Sunday Times

7 April 2013

Now, if you’re going to make the food and its preparation insistently central to my evening out, you had better also make sure it’s more interesting and entertaining than my conversation, and the bore truth is that it isn’t…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

1 January 2013

Reading my notes about the lamb, I let out an involuntary ‘Oh my goodness!’ This was stunning (…) I don’t think it’s the most consistent cooking ever, but if there’s any part of you that gets excited about food, you will find this thrilling…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

9 November 2012

A fat, caramelised scallop – its buttery, pillowy meat contrasting with the Dayglo emerald of celeriac and lemon verbena sauce – pairs luxury with extraordinary brightness of flavour…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

17 October 2012

[It was hard] to understand the profligate hand with butter, first on lobster with sea aster, then tagliatelle with truffle, then in the sauce for duck hearts with nettle flowers and pickled elderberries, and enriching the assembly of short ribs (aka Jacobs Ladder) and beef fillet with bone marrow…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

25 January 2013

[The incident was] a shame – for everyone – because food as good as this deserves an atmosphere suitable to enjoy it in, and front of house staff as good as those at Kitchen Table deserve to not have their efforts overshadowed by a head chef with a short temper…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

1 November 2012

This was a very pleasant experience, though as a general theme I would say that the garnishes tended to dominate the notionally core ingredient in several courses. Presentation was good, ingredient quality reasonable though not dazzling, and the technical execution was hard to fault…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

25 October 2012

The beef steak mushroom was fried quickly with the other shrooms and served with seared, blushing pink duck hearts, a smear of yoghurt and watercress. It was one of the best tasting dishes of the night, though, for me, [it] was most memorable because of the way James endearingly and enthusiastically introduced the dish and its component parts…

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