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Caprice Holdings opens steak restaurant 34 in Mayfair today

24 November 2011 by

Caprice Holdings is today opening its long-awaited steak restaurant, 34 in Mayfair.

The latest restaurant from the owner of the Ivy, Le Caprice and J Sheekey is located off Grosvenor Square, serving a menu focused on rare breed steaks and seasonal game from the grill, next to a selection of lighter dishes.

The kitchen is being headed up by Paul Brown, who previously worked at Le Caprice, Mark's Club and the Walnut Tree Inn near Abergavenny.

The menu, created together with Caprice Holdings chef director Tim Hughes, will be centred on the custom-made parrilla grill, imported from Argentina, which is fed by natural fuels.

The beef served at 34 will include Scottish dry-aged grass-fed Wagyu, US prime Creekstone Farm, and free-range organic grass-fed beef from the islands on the Parana river in northern Argentina.

Commenting on the launch, chairman of Caprice Holdings Richard Caring said: "My American father introduced me to great steak as a child and I have loved it ever since. I hope that at 34 we will serve the best steak in the capital".

Front of house will be led by restaurant manager Laura Montana and maitre d' Gina Glennon. The 130-bin wine list will feature wines from around the globe, starting at £22 for a bottle, and offering 27 wines by the glass.

Interiors at 34 have been developed by Martin Brudnizki, whose previous work includes The Club at The Ivy, J Sheekey Oyster Bar and Le Caprice New York.

The 100-cover grill room takes inspiration from styles from the Edwardian period up to the Art Deco period. There will also be a bar and a collection of significant contemporary British art.

Caprice Holdings' London portfolio includes Scott's, Daphne's, Bam-Bou and two Rivington Grills as well as private members' clubs George, Mark's, Annabel's and Harry's Bar.

Caprice Holdings to launch Ivy Dubai in spring >>

Caterer and Hotelkeeper 100: Richard Caring >>

Caprice Holdings to launch steakhouse in Mayfair >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn here.

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