Address: 380 Old Street, London EC1V 9LT
Website: Visit restaurant website
Telephone: +44 20 7729 6496
The former pop-up restaurateurs have found a permanent site at the Shoreditch Town Hall. A five-course tasting menu is served in the dining room, while the bar serves dishes to share and snack on.
Latest reviews of The Clove Club
AA Gill, The Sunday Times
12 May 2013
Nobody in London was eating a more sophisticated, unflashy or epicurean dinner than we were. And none in a more unconducive, uncomfortable and cacophonous room…
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Zoe Williams, The Telegraph
9 April 2013
Rib of beef with ransoms (wild garlic) and potato was all very bold and simple. The beef was pink, with a clear and sturdy flavour…(…) The fact is, it was perfectly nice, but in this kind of conception your food has to be really swell, unusually, explosively good, to justify the ambition and pretension…
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Lisa Markwell, The Independent
31 March 2013
Rib of beef with dots of ransom purée and neat potato “cigars” is a stand-out. The meat is fab, the chew of an outside-y bit of the roast on one side of each slice, the deepest pink tenderness on the other. The spuds are crisp and scrumptious…
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Guy Dimond, Time Out
19 March 2013
The Clove Club’s cooking is intentionally avant-garde. Everything about it screams ‘look at me’: the location, in the former Shoreditch Town Hall, the austerity of the décor, the open kitchen, the ‘natural’ wines, and the other diners. (…) Yet Clove Club is above parody, mainly because what is does, it does very well indeed…
Read full review »What the Critics say
AA Gill, The Sunday Times
12 May 2013
Nobody in London was eating a more sophisticated, unflashy or epicurean dinner than we were. And none in a more unconducive, uncomfortable and cacophonous room…
Read full review »
Zoe Williams, The Telegraph
9 April 2013
Rib of beef with ransoms (wild garlic) and potato was all very bold and simple. The beef was pink, with a clear and sturdy flavour…(…) The fact is, it was perfectly nice, but in this kind of conception your food has to be really swell, unusually, explosively good, to justify the ambition and pretension…
Read full review »
Lisa Markwell, The Independent
31 March 2013
Rib of beef with dots of ransom purée and neat potato “cigars” is a stand-out. The meat is fab, the chew of an outside-y bit of the roast on one side of each slice, the deepest pink tenderness on the other. The spuds are crisp and scrumptious…
Read full review »
Guy Dimond, Time Out
19 March 2013
The Clove Club’s cooking is intentionally avant-garde. Everything about it screams ‘look at me’: the location, in the former Shoreditch Town Hall, the austerity of the décor, the open kitchen, the ‘natural’ wines, and the other diners. (…) Yet Clove Club is above parody, mainly because what is does, it does very well indeed…
Read full review »
Joe Warwick (Metro), Metro
14 March 2013
They’re not trying to be cool and ‘a story’, they just are. But then ‘three talented but unpretentious young blokes open bar and restaurant in east London’ doesn’t have quite the same ring to it. (…) Restaurant trends come and go but old-fashioned hospitality, of which there are large helpings on offer here, never goes out of style…
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David Sexton, Evening Standard
6 March 2013
It just seemed that this menu had been devised to show off the chef’s innovation, rather than to please the eater – we felt experimented upon more than fed. For many, that’s just what they want, for this is cuisine du blogeur, a new style of cooking, which, if it is regional at all, can be best attributed to certain key streets of Shoreditch…
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What the Bloggers say
Edward Smith, Rocket and Squash
17 March 2013
Bespoke furniture, smart cutlery, Clove Club personalised steak knives and custom made stone-ware. A statement of intent: we are no longer a pop-up. (…) I counted seven, maybe eight young chefs, uniformed with smart aprons and a beard, side parting, glasses or all three. It was a hive of activity at all times. A reminder that there’s a considerable amount of food cooked for both spaces throughout the night and a pleasure to watch…
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Chris Pople, Cheese and Biscuits
7 March 2013
“Lemon Sole and Indian Spices”, (… a) soft, light piece of fresh fish was coated in the most incredible complex, buttery coating and topped with toasted almonds, creating a dish that satisfied in every department. The raita-style crunchy dressing added a cooling touch, and lifting the flesh off the bone was a rare treat…
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