Wolseley
Reminiscent of a grand Vienna café, the cult restaurant opened to critical acclaim in 2003. Oysters and caviar are splurge-worthy, and the breakfast, which includes fried duck eggs with Ayrshire bacon, is as good as dinner. Enter this soaring space—with its tall black columns, mirrors, and acres of marble—and nod yes to the waiter, who will obligingly offer you a Financial Times while you wait for your crêpe complète (filled with a fried egg, bacon, and gooey Gruyère). In the mood for something British? Try deviled lamb's kidneys with Madeira, or one impeccable fat kipper with mustard butter. Other highlights include the decadent eggs Arlington Royale (a variation on eggs Benedict with smoked salmon and a dollop of sevruga caviar) and the Fines de Claire oysters and truffled eggs.
As Featured In...
From Travel + Leisure, May 2006
“Dinner bookings at the Wolseley, Chris Corbin and Jeremy King's opulent evocation of Continental cafés, are still as coveted as they were when the place opened almost three years ago....” MORE>>
From Food & Wine, Apr 2004
“Architecturally, it's very square, and hard. It was decorated by David Collins with lots of Chinese panels lacquered black and brown. But it's not dark. I've been there for breakfast—waiters carrying endless trays of brioche and pastries and delicious-looking things kept walking by....” MORE>>
From Travel + Leisure, Mar 2004
“Jeremy King and Chris Corbin, specialists in exalted watering holes (the Caprice, the Ivy), have opened Wolseley in a former car showroom spruced up with gilt Viennese-café flourishes. During the morning rush, Mayfair doyennes order breakfast kippers, Welsh rarebit, and bubble and squeak; at night, the menu embraces pub favorites from tout Europe...” MORE>>
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