Lockhart restaurant reviews
Cuisine: American
Price:    pound pound pound_grey
2 users have been
Verdict based on 7 critic, 2 blogger and 1 user reviews and awards
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Address: 22-24 Seymour Place, London W1H 7NL

Website: Visit restaurant website

Telephone: +44 20 3011 5400

Lockhart is a Southern U.S. restaurant in Marylebone. The kitchen is run by Mississippi born chef Brad McDonald.

Latest reviews of Lockhart

giles_coren

Giles Coren, The Times

26 July 2014

But this was not bad fried chicken. In fact, it was excellent. As good as I’ve  had anywhere apart from chicken night (I think it’s Wednesdays) at Thomas  Keller’s Ad Hoc in Yountville, California…

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zoe_williams

Zoe Williams, The Telegraph

25 April 2014

Shrimp and grits was the most enticing dish. “Grits” means ground hominy, which itself means the corn kernel with hull and germ removed. It can look (and taste) gluey, but when it doesn’t – this didn’t – and especially with cheese melted in, as this had, wow it’s good…

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FT_logo

Nicholas Lander, Financial Times

7 March 2014

“Dirty rice” – rice mixed with chicken offal – and crab was given extra piquancy by three smoked West Mersea oysters; (…) and the bubbling side order of corn bread in an iron loaf tin looked and tasted most appealing with its glaze of honey butter…

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The_Guardian

Marina O'Loughlin, The Guardian

7 February 2014

His cooking is thrilling: there’s a gumbo made from smoked mallard that makes full, palate-flooding use of the wild duck’s moody flavours. The rice is Carolina Gold, an unusual new-crop grain with a clean, delicate flavour that acts as a sponge for the meaty roux…

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What the Critics say

giles_coren

Giles Coren, The Times

26 July 2014

But this was not bad fried chicken. In fact, it was excellent. As good as I’ve  had anywhere apart from chicken night (I think it’s Wednesdays) at Thomas  Keller’s Ad Hoc in Yountville, California…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

25 April 2014

Shrimp and grits was the most enticing dish. “Grits” means ground hominy, which itself means the corn kernel with hull and germ removed. It can look (and taste) gluey, but when it doesn’t – this didn’t – and especially with cheese melted in, as this had, wow it’s good…

Read full review »
FT_logo

Nicholas Lander, Financial Times

7 March 2014

“Dirty rice” – rice mixed with chicken offal – and crab was given extra piquancy by three smoked West Mersea oysters; (…) and the bubbling side order of corn bread in an iron loaf tin looked and tasted most appealing with its glaze of honey butter…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

7 February 2014

His cooking is thrilling: there’s a gumbo made from smoked mallard that makes full, palate-flooding use of the wild duck’s moody flavours. The rice is Carolina Gold, an unusual new-crop grain with a clean, delicate flavour that acts as a sponge for the meaty roux…

Read full review »
The_Independent

Tracey MacLeod, The Independent

1 February 2014

Star of the show was the Southern-fried chicken, as good as any in town: two fist-sized legs, the coating dark and crisp, the brined, buttermilk-marinated meat stupendously flavourful…

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Grace_Dent

Grace Dent, Evening Standard

9 August 2013

I’d recommend the BBQ chicken as it’s spicy, tender and arrives with a moist slab of jalapeño cornbread pudding, which is one of the most dangerously addictive inventions introduced to my palate this decade. The excellent sea bass arrives atop a crayfish bouillabaisse with lobster and Mexican chorizo…

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andy_lynes

Andy Lynes, Metro

27 June 2013

It’s a gorgeous space, with tin ceiling, solid wood floors, exposed brick and nicely spaced tables. Slick service comes courtesy of former Dinner by Heston Blumenthal maître d’ Bunmi Okolosi. With a notable list of mezcal and tequila and well-made cocktails including a pokey ginger crush with tequila, ginger and elderflower, I’d happily return for a drink and a well-chosen snack…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

28 January 2014

The Lockhart is, confidently, brilliantly, its own animal, a fusion of London and New Orleans, and a perfectly charming place to spend an evening. I thoroughly recommend it – just don’t bring a vegetarian…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

10 January 2014

The quail was just pink, moist and tender, its innard fluffed stuffing no gimmick, the glaze sweet but mellow. Possibly a Madeira job? The venison was blushing pink and delicate. Is fallow deer the most tender and fine of all the deer? These slices seemed to suggest that to be the case…

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