Quo Vadis, Dean Street, London - June 2008
Cuisine: British
Price:    pound pound pound_grey
3 users have been
Verdict based on 15 critic, 2 blogger and 1 user reviews and awards
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Address: 26-29 Dean Street, London W1D 3LL

Website: Visit restaurant website

Telephone: +44 20 7437 9585

Classy contemporary British cooking in Soho. In addition to its main dining room, Quo Vadis also boasts two private dining rooms, a terrace and a bar.

Latest reviews of Quo Vadis

grumblinggourmet

Rich Major, The Grumbling Gourmet

3 July 2013

I wistfully but worthily skirt a chicken and guinea fowl pie, but suffer agonies when it turns up centimetres away on the neighbouring table, huge and gleaming, its buttery smell wafting over the slim divide between the tables. I’m also deeply envious of a huge hunk of bleeding ruby hued onglet steak that arrives next to it, served up with golden railway sleeper-like triple cooked chips…

Read full review »
Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Lee, a lovely, gregarious, sweet man, is the kind of cook you want in charge of your dinner, not because of his mastery of technique – though he has that – but because of his sheer bloody good taste…”

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giles_coren

Giles Coren, The Times

23 February 2013

The smoked eel and horseradish sandwich is a must-have, although I didn’t. Juicy, crispy, smoky, healthy, naughty. Snarf it with a flinty white and think of me…

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LM_copy

The London Magazine Editors, The London Magazine

28 January 2013

I am not an offal obsessive, and the lower reaches of the intestinal tract have zero interest for me, but I am partial to a piece of tripe, especially when cooked in the Roman style, with a rich tomato sauce and when it has a soft yielding texture. It scored on both counts and came with an indecently sensuous mashed potato…

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What the Critics say

Observer Food Monthly Awards

Observer Food Monthly, Awards

28 April 2013

Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Lee, a lovely, gregarious, sweet man, is the kind of cook you want in charge of your dinner, not because of his mastery of technique – though he has that – but because of his sheer bloody good taste…”

Read full review »
giles_coren

Giles Coren, The Times

23 February 2013

The smoked eel and horseradish sandwich is a must-have, although I didn’t. Juicy, crispy, smoky, healthy, naughty. Snarf it with a flinty white and think of me…

Read full review »
LM_copy

The London Magazine Editors, The London Magazine

28 January 2013

I am not an offal obsessive, and the lower reaches of the intestinal tract have zero interest for me, but I am partial to a piece of tripe, especially when cooked in the Roman style, with a rich tomato sauce and when it has a soft yielding texture. It scored on both counts and came with an indecently sensuous mashed potato…

Read full review »
Time_Out

Time Out Editors, Time Out

15 October 2012

Young garlic with goat’s curd, broad beans and tapenade followed by whole mackerel with pickled gooseberries was just the thing on a summer’s evening. Proper flavours shine through. From the well-priced set menu, duck and chicken liver pâté was smooth and moreish, while lamb onglet with artichoke and gremolata made a good combo…

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MichaelWinner

Michael Winner, The Sunday Times

6 May 2012

Then I had rabbit and duck pie. Hearty stuff. Pastry on top like rubber. (…)  Seeing I’d left most of my pie, Eddie explained: “Pies are designed for rugby players in their twenties.” If I meet a 20-year-old rugby player, I’ll ask him if he likes rubber pastry…

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AA_Gill

AA Gill, The Sunday Times

15 April 2012

I had a crab soup that came with rouille and croutons that were fried slices of bread, like greasy exoskeletons. The soup was operatic, a bowl of burnt umber hysteria. With a dollop of rouille, this taste was too big to get into your mouth…

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Grace_Dent

Grace Dent, Evening Standard

30 March 2012

I don’t dislike Quo Vadis, but if I’m going to fritter £100 on dinner for two in London, it’s not first, second or even seventh on my list…

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matthew_norman

Matthew Norman, The Telegraph

12 March 2012

The daily changing menu is as uncluttered as the décor, with a few “bites”, oysters, “today’s pie”, a lone sandwich, some steaks and a quintet each of starters and mains. But what catches the eye is the “theatre set”, available all day, at £20 for three courses…

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jay_rayner

Jay Rayner, The Observer

11 March 2012

The butch side of the equation comes in hunks of seared pigs’ liver wrapped in salty bacon and sage leaves, served pink, the pan deglazed with sprightly vinegar. There is a perfect wing of skate with capers and brown butter, and proper mashed potato…

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zoe_williams

Zoe Williams, The Telegraph

11 March 2012

The pork was uncanny; it had all the juiciness of a slowly braised joint, and yet was daintily sliced and very firm-textured, in a way that you’d expect to result from a roast. I can’t account for it; all I could do was humbly eat it. Fast…

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RichardVines

Richard Vines, Bloomberg

7 March 2012

It’s uncomplicated seasonal fare, well-executed with good ingredients. Lee is a flamboyant chef who doesn’t confuse simplicity with timidity…

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john_lanchester

John Lanchester, The Guardian

2 March 2012

Lee’s cooking is a good fit for Quo Vadis. There’s a clarity to it, an emphasis on simplicity and impact: his food reminds me of Simon Hopkinson’s (no surprise, seeing as Lee worked under him at Bibendum). That’s a compliment – a big one…

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LisaMarkwell

Lisa Markwell, The Independent

5 February 2012

It’s a short menu, boxed into sections: bites, today’s pie, the oysters, the grill, and the starters and mains proper. There’s also a terrific-looking set theatre menu, which is a steal at £20 for three courses – and it’s available all day…

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FT_logo

Nicholas Lander, Financial Times

3 February 2012

It is now as lively as the rest of Soho, with a style of cooking that is exciting, vibrant and fresh…

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fay_maschler

Fay Maschler, Evening Standard

19 January 2012

The piece of chicken was huge, the skin and juices burnished with the marinade. With herring and potato salad as first course, almond cake with St Clement’s curd and Jersey cream for dessert, this would be a Bunterish spread for £20…

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What the Bloggers say

grumblinggourmet

Rich Major, The Grumbling Gourmet

3 July 2013

I wistfully but worthily skirt a chicken and guinea fowl pie, but suffer agonies when it turns up centimetres away on the neighbouring table, huge and gleaming, its buttery smell wafting over the slim divide between the tables. I’m also deeply envious of a huge hunk of bleeding ruby hued onglet steak that arrives next to it, served up with golden railway sleeper-like triple cooked chips…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

22 February 2012

I prefer the new incarnation of Quo Vadis, both in terms of decor and food: it is brighter to look at and the food has clean, direct flavours.  It is noticeably better value for money…

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