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L’Autre Pied

French Restaurant in London
L’Autre Pied, 5-7 Blandford St, London, W1U 3DB
020 7486 9696    Email    Website   
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Harden's Survey Result
Overall Value
3.5
out of 5
Food 
Service 
Ambience 
3.5
£80
  • Food
  • Service
  • Ambience
“Colours, tastes and textures are beautifully combined” to create “exciting and delicious” dishes, at Pied à Terre’s Marylebone offshoot; shame about the interior, though – critics say it has “all the ambience of a railway café”.
Features
Outside Tables Yes1
Private Rooms Yes16
Last Orders 10 pm
L’Autre Pied Restaurant Reviews
Reviews of L’Autre Pied Restaurant in W1, London by users of Hardens.com. Also see the editors review of L’Autre Pied restaurant.
CK BEe
food is average, may be the menu is not my ...
Overall Value
3.5
out of 5
Food 
Service 
Ambience 
Reviewed 2 months, 21 days ago

"food is average, may be the menu is not my type but the waiter is very kind to offer something else instead."

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Joseph Doherty
Limited but interesting menu with flavorful...
Overall Value
3.5
out of 5
Food 
Service 
Ambience 
Reviewed 5 months, 26 days ago

"Limited but interesting menu with flavorful renditions of classics"

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Iain Garden
The tasting menu was quite interesting, but...
Overall Value
2.5
out of 5
Food 
Service 
Ambience 
Reviewed 8 months, 14 days ago

"The tasting menu was quite interesting, but ultimately underwhelming for the price."

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Timothy Burnett
Our lunch was delicious - my lamb loin with...
Overall Value
3.5
out of 5
Food 
Service 
Ambience 
Reviewed 9 months, 15 days ago

"Our lunch was delicious - my lamb loin with sweetbreads was perfection. The service was charming. The ambiance, however, does lack charm."

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John Davies
Excellent French but portions a bit nouvell...
Overall Value
4
out of 5
Food 
Service 
Ambience 
Reviewed 11 months, 13 days ago

"Excellent French but portions a bit nouvelle for some of us!"

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The Editors Review

A Marylebone offshoot of Pied à Terre, offering high-quality Gallic dishes and friendly service in a stripped-down contemporary bistro setting.


A glass half full, or a glass half empty? That's the critical dilemma in trying to assess the new Marylebone offshoot of the celebrated Pied A Terre.


Take the staff issue. We know that it must be difficult to be the proprietor of any restaurant when the critics come in, but such queries as 'so what name have you booked under today?' - the standard reception, it seems, for any recognised reviewer - could perhaps be dressed up with a bit more bonhomie than they were for us. And even the mid-time 'is everything all right?' query seemed a bit perfunctory. The rest of the staff, however, were charm itself.


There are some nice value-touches too. Isn't it great - and eco-friendly - that you're offered free filtered Thames tap as you sit down? And the wine list offers a good range of sensible choices at notably sensible prices. Our bottle of Faugères 2005, for example, at under £20, was no more than three times retail (which is as good as you're going to get, realistically speaking). In the early days, they spoilt it all by charging by bread and olives, but these imposts have now - wisely - been dropped.


On the appearance front, the rather bare decor and absence of tablecloths rather conjure up images of Arbutus - the Soho bistro that's fast becoming arguably the defining restaurant of the second half of the current decade. That's another way, perhaps, of saying that the slight gloominess of these premises' former incarnation (Blandford Street) has not entirely been swept away.


And the food? Fortunately, it turns out to be of consistently good quality. Highlights of our lunch including a mosaic of beetroot whose elegant presentation lived up to the name (althouth the set-lunch pumpkin soup was of rather less interest). Main courses of partridge (deconstucted, and served in broth) and a blade of beef were also very satisfactory, and a desert of poached apple was clean on the palate.


Portions, however, are undoubtedly on the small side. Perhaps that's what 21st-century diners want - and, certainly, it's what's good for 'em - but the dainty portions seem somewhat at odds with the earthiness of much of the cuisine. Some diners may therefore feel that their glass - or at least their plate - is half empty. We suspect, however, that it is the more optimistic analysis which will prevail.


See the Review
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