Mayfair’s “classy” (if sometimes “dull”) gastronomic temple, The Square, will re-open its doors on 20 November after a major refurbishment of its kitchen and dining room. Launched by Phil Howard and Nigel Platts-Martin back in 1991, the restaurant was sold to the MARC group (Marlon Abela Restaurant Corporation) last year and has since undergone a redesign of both the dining space and the menu.
A new executive chef – Clément Leroy – will oversee the rejuvenated Square. Last year it was announced that Yu Sugimoto would head up the kitchen, but chef Sugimoto left the restaurant prior to its launch this year.
As ever, a stellar wine list will be an integral part of The Square’s offering, capitalising on long associations with top wine makers and the most respected importers. Head sommelier Andrea Zarbetto has curated a list that celebrates French roots through an extensive Burgundy offering, while also showcasing a strong selection of classics and lesser known bottles from across Europe and the New World – particularly South Africa. An increased choice of entry level wine will also feature, ensuring there is plenty of interest and choice at every price point.
The 80-cover restaurant, which includes a private dining room and bar seating, has been re-designed by London-based agency Virgile + Partners, whose previous work includes design projects for The Greenhouse and Morton’s Club. Drawing influence from Mayfair’s art galleries, the new concept will reflect an urban and minimalist aesthetic. The main dining area will be a perfect square with dark parquet flooring, while square glass blocks will be used in the external windows and internal walls to allow natural light.