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Rules Restaurant vs St. John
St John Bar & Restaurant Smithfield and Rules Restaurant are both rated highly by travel writers. On balance, St John Bar & Restaurant Smithfield ranks significantly higher than Rules Restaurant. St John Bar & Restaurant Smithfield comes in at #3 in London with accolades from 15 reviewers such as Gayot, Michelin Guide and Not For Tourists.
Rules Restaurant
Fodor's
Frommer's
Gayot
DK Eyewitness
Independent
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35 Maiden Lane, London WC2E 7LB
From $0 /night
Fodor's
"Come, escape the 21st century. Opened by Thomas Rule in 1798, London's oldest restaurant is, according to some, still London's most beautiful."
Full review
Frommer's
"This is the place for a genuine taste of traditional London."
Full review
Gayot
14.0
"Rules opened its doors in 1798 and during its history has seen the great and the good, the famous and infamous and latterly, tourists in droves, pass through its doors."
Full review
DK Eyewitness
"London’s oldest restaurant, here since 1798, has retained its fascinating historic decor, and its standards: it remains a temple of fine British cooking."
Independent
"It's hard not to talk about art, when every wall is covered with amazing – and often quite startling – pieces."
Full review
St. John
Concierge
Fodor's
Frommer's
Insight Guides
BlackBook
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26 St John Street, London EC1M 4AY
From $41 /night
Concierge
"They call it "Nose-to-Tail Eating," and you'll be amazed at the number of obscure cuts that can crop up between those too extremes and end up on your plate."
Fodor's
"Foodies travel the globe for pioneering chef Fergus Henderson's ultra-British nose-to-tail cooking."
Full review
Frommer's
"The ingredients are the best, the cooking is superb, and the dish is what it says on the menu."
Full review
Insight Guides
"This little restaurant, a stone’s throw from Smithfield’s meat market, is a Clerkenwell favourite. It offers simple but curious dishes such as Middle White belly and dandelion."
BlackBook
"Located in a former smokehouse near Smithfield meat market, St John specialises in what chef Fergus Henderson terms ‘nose-to-tail’ eating – ie, offal."
