January 2017: Formerly senior sous chef at Pied à Terre, Asimakis Chaniotis takes over the reins here as head chef. His Greek roots should add an interesting new dimension to the cuisine.
Harden's survey result
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“Tremendous”, “high-quality” cuisine (including “bargain tasting menus with excellent wine flights”) ensures that Pied à Terre’s “first-class” Marylebone spin-off continues to “punch above the weight” of its small (“slightly dull and cafe-like”) premises.
“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”.
“Each plate is like performance art”, say fans of Pied à Terre’s Marylebone sibling, where the tasting menu in particular is “imaginative and sublime”; the room, though, can feel rather “bland”.
Its doors opened in late 2007, under the backing of David Moore and Shane Osborn, giving the talented young chef, Marcus Eaves a perfect platform on which to showcase his art. Within its first year, the restaurant received a string of accolades, including Square Meal's "Best New Restaurant" Spring 2008; Time Out Eating and Drinking Award "Best New Restaurant 2008"; and the UK Good Food Guide "Upcoming Chef of 2008".
June 2011 saw the move of Marcus Eaves to sister restaurant Pied à Terre, where he has taken over the top position in the kitchen.
At the helm of the L'Autre Pied kitchen is the talented Andy McFadden who, in keeping with tradition, was also mentored at Pied à Terre. Andy has worked in some of the best restaurants in Ireland, and on the continent. He has been awarded many accolades in the course of his budding career and has also been a finalist in the Gordon Ramsay scholar award.
L’Autre Pied Restaurant Diner Reviews
"This restaurant used to be really good with top notch service. Food is still good but it is now overpriced and poor value. Even more galling is the habit (which should be STOPPED) of adding 12.5% service to the total price including wine. I don't have a problem paying for service for food but the wine inflates the total bill . and the service abominable. the sommelier didn't have a clue about wine selection; in fact, the sommelier doubles as maitre 'd. this restaurant has really lost its way. perhaps they have depended too much on Groupon!"
"Visited recently as first time.Our best meal of the month. All are excellent, it's worth it.Booking is advisable."
"What a top restaurant should be - discrete, excellent service, delicious food, nice little extras, comfortable seating and a pleasant decor. The food is beautifully presented and TASTES. Whether one is there for a simple two courses, no fuss, or a special occasion, it is worth the reasonable prices, and a place to go back top again and again, as we have done!"
"We had a good value prix fixe lunch - the main carte is expensive but judging by the cheapo version probably very high quality"