The Telegraph says: It offers diners a shabby-chic interior, meaty food which makes a few expensive gestures towards plainness (Welsh rarebit!) and a faint mist of that thigh-slapping sexiness the upper classes love (it's tiny but lavishly upholstered – plus of course it's named after a noted courtesan and situated in Shepherd's Market, one of the capital's ancestral red-light districts). read more
Evening Standard says: Brat is above Smoking Goat, close to Peruvian hot spot Andina and The Boundary's buzzing rooftop bar. Dishoom and The Albion are on neighbouring Boundary street and Shoreditch House, a minute's walk away, will bring in a steady stream of A-list types. The entrance is understated, with a black awning reading “Brat”, and mottled wine bottles over the door — which adds to the hype. It's also positioned close to the many ad and creative agencies based in the area and the cooler tech companies on the fringe of Silicon Roundabout. Expect to see this crowd there for networking dinners. read more
Eater London says: Later this week, chef Tomos Parry will open his first solo restaurant, on the premises of a former strip club, above Smoking Goat, in Shoreditch. Not only is it Parry's solo debut, it is the first time he has cooked at a permanent site since he departed Kitty Fisher's — the Mayfair restaurant which he helped gain so many accolades — at the start of last year. read more
The Week says: Shoreditch's newest culinary powerhouse focuses on the Basque tradition of cooking with charcoal, fire and smoke. Located in an airy first floor space, on the site of a former strip joint, Parry still focuses on flame and charcoal for most of his cooking, with the signature dish being whole grilled Turbot, hence the name Brat, which is Old English for Turbot. read more




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