Ottos
Cuisine: French
Price:    pound pound pound_grey
2 users want to go
Verdict based on 5 critic, 1 blogger and 0 user reviews and awards
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Address: 182 Gray’s Inn Road, London WC1X 8EW

Website: Visit restaurant website

Telephone: +44 20 7713 0107

Otto’s is a French restaurant serving classic dishes like Canard a la Presse and Crepe Suzette; the wine list is extensive and all bottles are charged at trade price plus fixed margin.

Latest reviews of Otto’s

Tim Hayward

Tim Hayward, Financial Times

23 August 2013

Now canard à la presse is in London, being performed by a man who understands its tradition. If you love food, I urge you to go to Otto’s, and open your heart both to a piece of pure food theatre and to that rare thing: a meal you’ll remember your whole life…

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jay_rayner

Jay Rayner, The Observer

4 August 2013

The puck of artery-red raw meat was served with a hot rosti and was simply the best steak tartare I have ever tried. There was the kick of Dijon and Tabasco, the sweet-soft of beef fillet, the crunch and salt of cornichon and caper…

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amol_rajan

Amol Rajan, The Independent

21 July 2013

From the mains, both the roast saddle of rabbit with crunchy spring cabbage, Jersey Royals, pancetta and mustard sauce, and a beef tartare with potato rosti are very good…

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Andy_Hayler

Andy Hayler, andyhayler.com

11 June 2013

Otto himself (…) was very personable, and this is the sort of food that I really like. It was therefore all the more disappointing that the food was just not up to the price tag, with two of my dishes out of three suffering from significant technical errors…

Read full review »

What the Critics say

Tim Hayward

Tim Hayward, Financial Times

23 August 2013

Now canard à la presse is in London, being performed by a man who understands its tradition. If you love food, I urge you to go to Otto’s, and open your heart both to a piece of pure food theatre and to that rare thing: a meal you’ll remember your whole life…

Read full review »
jay_rayner

Jay Rayner, The Observer

4 August 2013

The puck of artery-red raw meat was served with a hot rosti and was simply the best steak tartare I have ever tried. There was the kick of Dijon and Tabasco, the sweet-soft of beef fillet, the crunch and salt of cornichon and caper…

Read full review »
amol_rajan

Amol Rajan, The Independent

21 July 2013

From the mains, both the roast saddle of rabbit with crunchy spring cabbage, Jersey Royals, pancetta and mustard sauce, and a beef tartare with potato rosti are very good…

Read full review »
fay_maschler

Fay Maschler, Evening Standard

22 May 2013

The duck is roasted rare, slices of breast carved and the legs taken off for crisping in the second course. The carcase is pressed by the slow turning of the wheel, the resulting blood and juices whisked with the chopped duck liver, butter and Cognac. This rich brown velvet of a sauce is strained through a chinois onto the breast meat kept warm over a flame…

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hardens

Richard & Peter, Harden's

8 May 2013

For a lunchtime discussion in an unhurried and restful setting, we doubt that – anywhere in the centre of our great city – you could have done very much better than we did on on the day of our visit. And, by night, we fancy this must be quite an old-fashioned-romantic place too…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

11 June 2013

Otto himself (…) was very personable, and this is the sort of food that I really like. It was therefore all the more disappointing that the food was just not up to the price tag, with two of my dishes out of three suffering from significant technical errors…

Read full review »