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The chairs and tables lining the walls of Tom Conran's small pub are highly coveted, but priority in the larger rear section is given to diners who come for the excellent Irish oysters and other fruits de mer displayed on crushed ice in a glass cabinet on the bar. Still, a confidently stylish crowd of drinkers, happy to stand, gather close by the bar to enjoy pints of ESB, London Pride and the weekly-changing guest ale. Around ten wines are available by the glass and though the list is international, France is the clear favourite. Novelties such as the little-known French aperitif Byrrh, based on red wine and quinine, also make an appearance.
Looking to eat? Check our restaurant review of
The Cow
Time Out Bars, Pubs & Clubs Guide 2008/9
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