Time Out says
Please note, L'Autre Pied has now closed. Time Out Food editors.
What it lacks in elbow room and statement design, L’Autre Pied makes up for with precision fine dining – the kind that makes you stop mid-conversation to murmur appreciative ahs and mmms.
Andy McFadden’s menu at this bijou version of sister restaurant Pied à Terre conjures up dainty yet intense dishes, at more accessible prices than its grown-up sibling (especially good value are the set menus). A riot of ingredients is packed into every mouthful, so a starter of beetroot risotto brought goat’s cheese, tapioca, ras el hanout and a micro hit of balsamic into the fray.
Mains are likewise accomplished balancing acts: a poached duck egg served with asparagus, tomato, onion seeds and crab bisque was the simplest dish on offer. Haunch of roe deer had a satisfyingly sweet counterpoint, courtesy of tea-marinated prunes.
In short, you need to like a certain level of complexity to get the most out of L’Autre Pied. And while the culinary artistry does the talking, the decor takes a back seat. A kind of modest chinoiserie punctuated by rosewood tables free of starched tablecloths, it lends itself to a casualness not usually associated with such consummate cooking.
5-7 Blandford Street
|Transport:||Tube: Baker Street tube|
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Users say (10)
Average User Rating
4.2 / 5
- 5 star:5
- 4 star:3
- 3 star:1
- 2 star:1
- 1 star:0
I had 6 course tasting menu for dinner at L'Autre Pied. Overall the food was uninspiring and disappointing. The first two dishes - celeriac puree with lemon and carrot salad were ok.The cod dish with beurre blanc and charred leek was the best of the bunch, although even that not particularly setting taste buds alights nor original. On top of that my partner found a bone (fairly large one) in his (minuscule) fish portion. The pork and apple dish was shockingly (for a Michelin-starred restaurant) under-seasoned. The predominant flavour was bitterness from accompanying vegetables, not offset but anything else. The blood orange sorbet and with coconut was fine. More like a palate cleanser and the main dessert - rhubarb cheesecake - gets thumbs up for texture and for not being overly sweet. However, if you are a rhubarb lover, you will be disappointed as the fruit flavour was strangely lacking. Bland.I have been to a fair few Michelin-starred restaurants and what has been really disappointing about this one - apart from the food itself - is the incredibly small portion size (and I am not a fine dining novice, but this place takes the biscuit!) and the general feeling of being on a conveyor belt. Without rushing ourselves and taking our time choosing the wine, we were done with all 6 courses in exactly hour and a half from sitting down. That is an absolute record in my experience and not the one I would care to repeat.
In my experience of other similar restaurants, even with a tasting menu you get some amuse bouche. This menu features dishes which are really amuse bouche and a palate cleanser as a part of the billed 6 courses. With tiny, uninspiring portions, it leaves the diner cheated in both quality and value for money.
I won't be back.
I was this place a couple of weekends ago. 4 of us had the taster menu with wine, plus the cheese and 2 extra starter courses of Oyster followed by Scallops. I love food, and this is the best food I have eaten by a long shot. Not pretentious, just damn good food. As the review above states, each plate is packed full of flavour. We had: Chicken Liver to start, that was so intense in flavour it got the taste buds tingling straight away Oyster Scallop Mackerel Haddock Lamb Cheese Dessert Dessert Wine with each course was brilliant, and the Saki with the shellfish was brilliant. A place to splurge some hard earned money, but so so worth it.
Went on a Groupon deal recently and had a wonderful taster menu meal. Very good service, interesting and adventurous food chemistry/ combinations - and well executed, particularly the starters and mains. Surprisingly relaxed atmosphere for a Michelin starred venue and all the better for it. Perhaps the accompanying wine - we went for the 5 glass food matching option - is keenly sourced aka overpriced (on the Groupon deal we imagine they have to make up their profit somewhere as they didn't appear to cut back on the food quality). And equally good wine was to be had from the wine by the glass menu, so this might be a better option. But the Sommelier was excellent, playful and fun. Great value for money for us and fairly priced even without the Groupon. All in all a memorable meal and worth a 5 star rating here
My girlfriend and I went for the lunch menu a few months ago. Starter was cauliflower risotto with butter nut squash. I must say this was probably the finest starter I have ever eaten, texture and flavour were fantastic. I was truly blown away at the time. We were not disappointed with the main, I had breast of lamb with my other half going for pork belly, both were again fantastic. Desert I must admit slips from memory, but was certainly not disappointing. Service was friendly and attentive and when the cheque came I was pleasantly surprised. The experience certainly out stripped that of the lunch menu at pied a terre, that I have subsequently experienced. All in all, an easy 5* mark.
Hi , Me and My Boyfriend visited this restaurant for New Years Eve and we weren't impressed whatsoever .I would recommend to somebody.First there was no ant kind of special atmosphere.Second we had to ask to be asked for drinks which is fine if the bar was packed but in this case it was just us and the bartender .The food was "ok" but i didn't go there for "ok" food the menu was different from the original menu ,the staff didn't really know waht are they serving us or that even one of the courses it didn't match any of the menu the original one or the second but it was third version. I still don't know who i should call our waiter since every time different person was at the table. I can keep going on and on but I think that's enough to give you an idea and a second thought about going there and enjoying the "experience" thank you for reading
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