November 2015: Chef Andy McFadden will move over from L'Autre Pied to replace Marcus Eaves as exec chef at Pied à Terre.
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
"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"
"service a bit perfunctory. but food outstanding"