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.
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“The more casual baby sister of Pied à Terre” is “everything a top restaurant should be, but with no fuss” – providing “outstanding cuisine” at “a very reasonable price”, plus “professional yet informal service”. But not everyone’s wowed by the “slightly cramped” and low-key interior.
“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”.
L'Autre Pied, the sister restaurant of highly acclaimed Pied à Terre, is an independently owned gastronomic restaurant located in fashionable Marylebone, London W1.
Its doors opened in late 2007, under the backing of David Moore, wanting to create a local neighbourhood restaurant with a stripped back feel but with stunning food. 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".
The restaurant continues to go from strength to strength under the guidance of Andy McFadden, co-owner and current executive head chef at Pied-a-terre.
2017 see’s Andy hand over the reins at l’autre Pied to his long standing sous chef from Pied-à-terre, Asimakis Chaniotis
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!"