Claridges overlords Davies and Brook – 2019’s Restaurant Opening of the Year Preview!

It’s a great day, a very great day when you get the call from Claridges! “Come and sample the delights that are internationally anticipated this November” in the historical and eminently hip hotel’s new dining proposition…

A taste of New York’s finest is making its way over the pond to our city and ‘Davies and Brook’ (the street names over which Claridges overlords) borne from the NoMad and Eleven Madison Park, by Will Guidara and Daniel Humm, will be permanently ensconced in the hotel.

The teasing evening was set in a candlelit Claridge’s Bar with a buzz of confident ‘I Love London’ donned mixology, five cocktail debuts showcasing what is to come later in November… An opening that will be the biggest in the UK this year…

On the night the interested-arti were in the main industry know-how’s and know-who’s – trading opinions and complimenting the range and delicacy of the cocktails and finger food – being prepared by none other than Eleven Madison Park’s own chef de cuisine, and soon to be executive chef in London, Dmitri Magi (and of Noma fame); breaded wings with a lip lingering heated dip, truffle flat breads, oysters with shemeji mushrooms, umami and olive oil…

And talking of oil let’s start with our first cocktail; the beautifully Dirty Martini designed with a spritz of balsamic, shaken to perfection and a drizzle of anchovy oil – Marmite genius!

The Nori Milk Punch with Plymouth Gin, apple tea, apple and whey danced with clarity around a ‘proper’ chunk of ice – and in case we had forgotten (in our reportage-based inebriation!) why we were here, the initials of the pop-up’s name embossed in the ice – an eye-catching touch, we drink a B and in the name of research order again to taste the impact of the frozen D!

The Honey Cobbler with Chivas 12-year and Lustau Palo Cortado Sherry and gardenia complex and fresh. The straight-laced Beet Lassi – a non-alcoholic livening eye-catcher, if not a laced lassi.

Service impeccable, hospitality engaging and plenty to whet the appetite for the big day, which we are told is optimistically six-weeks away, and un-optimistically we enquire? Six-weeks away, of course…

We will count the days – if this evening of showcasing some of New York’s absolute finest – for the opening of Davies and Brook, we don’t just want this launch – we need it!

Billed to have a menu based on English produce with NoMad and EMP’s distinct DNA – Guidara says: “It’s part of our belief that a great restaurant needs to be great at everything – including the cocktails and the wine.”

Well, we now know about the cocktails, so we say bring us that launch and let’s consume that menu – whole…

The wait is killing us!



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