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St. John vs The Wolseley
Both restaurants are praised by expert reviewers. On balance, St John Bar & Restaurant Smithfield scores slightly better than The Wolseley. St John Bar & Restaurant Smithfield has a TripExpert Score of 91 with approval from 15 reviewers like Concierge, Insight Guides and Gayot.
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."
The Wolseley
Concierge
Fodor's
Travel + Leisure
BlackBook
Gayot
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160 Piccadilly, London W1J 9EB
From $32 /night
Concierge
"Jeremy King and Christopher Corbin, erstwhile owners of Le Caprice, The Ivy, and J. Sheekey, have rebounded with this stunning brasserie. Set in a former Wolseley car showroom on..."
Fodor's
"Framed with black laquerware, silver service, and a few doors down from the Ritz, this all-day brasserie begins its long decadent days."
Full review
Travel + Leisure
"First designed as a luxury car showroom for the Wolseley Motors Company, this cavernous Art Deco building now houses an all-day brasserie frequented by both tourists and local celebrities."
Full review
BlackBook
"Faultless Parisian brasserie, next to the Ritz. Decór is inspired by posh 1920s Wolseley cars, with lots of shiny brass, mirrored surfaces, and black-and-white surfaces."
Gayot
13.0
"The menu is varied, influenced by Europe so you can go from herrings with potato and dill to coq au vin, from Wiener Schnitzel to roast haddock, cockles and Jersey royal potatoes."
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