Richard Corrigan's eponymous restaurant in Mayfair is a "triumph by every criterion", according to the Guardian's Matthew Norman.
The restaurant at the Grosvenor House Hotel, which launched last November, has been garnering wide critical acclaim for the Irish chef's earthy, robust yet sophisticated and "less is more" approach to fine dining.
"The service is magnificent, the pricing policy carefully calibrated for these challenging times and the place is well designed to entice you to linger," Norman says.
Meanwhile new Soho restaurant Bob Bob Ricard has got mixed reviews, with the Independent's Tracey MacLeod calling it a "hit" and the Sunday Times' AA Gill labelling it "the last turkey standing".
"The dishes are bizarrely random, like the reverie of starving prisoners of war. Bob, Bob and Ricard have missed their calling. I can't imagine what it is, but it certainly isn't catering," he says.
By Kerstin Kühn
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