Review on Gridiron
Occupying a plum position on Old Park Lane in Mayfair overlooking Hyde Park, the contemporary COMO Metropolitan hotel is home to two restaurants, Japanese Nobu and their latest venture a modern live-fire grill restaurant, aptly named Gridiron. Occupying the former space of the Met Bar, the new interiors have been created by Nottingham-based Macaulay Sinclair architecture and design studio. A low-ceilinged dining room with an open-to-view kitchen, it's decked out in a monochrome palette with walls adorned with antique black and white prints, depicting food and gridiron tools. Smart leather banquette seating line the walls, together with Porada dining chairs set against square unclothed tables.
The kitchen is under the helm of a talented team, Richard Turner executive chef of Hawksmoor and director of Pitt Cue, together with former Nuala Head Chef Colin McSherry, whose CV includes high profile restaurants such as The Fat Duck and Dinner by Heston Blumenthal. Focusing on fresh seasonal ingredients cooked on the gridiron, diners can expect dishes along the lines of pig's head and black pudding croquettes, apple and greengage or grilled buttered lobster and sea herbs among the starters. Main courses follow the theme with Highland sirloin on the bone or from the sea Dover sole meunière, brown butter and capers. Racking up the comfort factor are desserts like sticky toffee pudding and an English honey tart.
The first-class wine list has been hand-picked by Fiona Beckett and the cocktails have been curated by the team behind Dalston's Three Sheets.
Cuisine
Modern British
Chef
Richard Turner and Colin McSherry
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Mon-Fri
Dinner: 5.30 - 10.30pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express