This Soho branch is one of four London restaurants from a group that kicked off with a Paris original, back in 1959. That one's still going strong, and the expansion has now taken in New York, too.
They've made their name with the only dish on the main menu: steak-frites. It's preceded by a simple green salad with walnuts and a mustard vinaigrette – and there are a few French desserts and cheeses to follow – but most head here solely for the USP.
The steak is cooked to order and served not with the traditional herb butter, but with their own 'secret' sauce, apparently guarded closely by the daughter of the original owner, Paul Gineste de Saurs. It comes accompanied by a bucket-load of top-notch fries.
A short selection of wines is offered, too.
|Venue name:||Le Relais de Venise L’Entrecôte|
50 Dean Street
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Average User Rating
4.8 / 5
- 5 star:3
- 4 star:1
- 3 star:0
- 2 star:0
- 1 star:0
Great Steak & Frites in the heart of Soho. The sauce is a secret recipe and I wish I knew what was in it as it's DELICIOUS!
Le Renais de Venise was a very pleasant surprise on a quiet and relaxed sunday in August.
Once I stepped into the restaurant, I was wondering around on the streets of Paris again. Le Renais de Venise has that atmosphere of an elegant and intimate parisienne bistro and that je ne sais quoi that few restaurants try replicate but they fail miserably.
Simplicity and quality are the key-words to describe Le Renais de Venice: from the simple but eye-catching Venetian inspired paintings on the wall of a spacious dining room to the supreme quality of the food. At Relais de Venise there is just one dish and a fixed-priced menu to choose from but I promise that you won't regret it. The fixed-priced (£24) includes a starter of green salad with mustard vinaigrette topped with walnuts and a main (two servings) of Trimmed Entrecôte Steak “Porte Maillot” with frites. Both dishes were prepared and cooked to perfection and the sauce that accompanied the steak will remain in my memory forever. According to our very friendly and attentive waitress, the sauce is a secret family recipe that no one knows about. I left to wonder.
To finish off this heavenly meal, a double espresso and a Le gateau du Relais were served. Once again, the quality of the ingredients was evident. My dessert was a sublime and chocolatey overdose interpretation of two petite gateaus with cream. Dangerously good.
Although this meal was cortesy of Le Relais de Venise, not for even a second I felt that I was feasting for free. The excellence of the service and the food was always there. Simplicity and quality are definitely a winning combination here.
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