Langan’s reputation proceeds it – co-founded by Peter Langan and actor Michael Caine in 1976, Langan’s was terra firma for glamorous bon vivants throughout the 70s and 80s.
Following a major refurbishment, this former beacon of devilment is back. Giving the storied eatery an enlivened zhuzh up, its new owners (Graziano Arricale and James Hitchen) are recapturing the spirit of this vivacious address. In their own words: ‘it’s time for all of us to live a little’.
The Lowdown
Dine surrounded by a beautiful medley of artworks, presented in myriad shades across the restaurant’s walls. The interiors, by Peter Mikic in collaboration with Fettle Design, are instantly welcoming, creating a cosy atmosphere in the large dining space.
What To Order
The menu retains many of the French classics, for which Langan’s of old is know, with some new additions for good measure.
We’d recommend starting with the yellowfin tuna, decorated in yuzu and black truffle (the raw bar has many other tempting items, such as Morecambe Bay oysters and Scottish salmon tartare) and the sumptuous seared Lyme Bay scallops, served on tenderstem broccoli with crispy pork. To follow, order the wonderfully delicate wild seabass and moreish Jerusalem artichoke risotto. Go for the potato gratin and crispy brussel sprouts for your lip-smacking sides. As for your drinks order, seek out the affable sommelier for some beautiful pairings. We clinked with a perfectly citrusy Bucci Classico 2020, and a surprisingly light red – Le Canal des Grands Pièces, Domaine de L’R – amongst others over the course of the evening.
As for pud, go all out with the apple tart tatin for two (the exotic cheesecake is a zingy alternative for those who like to share dessert); the dark chocolate fondant is obviously delicious too.
Who To Bring
Ideally, someone with a membership to the private club upstairs. The red-lacquered space plays host to a live band from 8PM six days a week, with a DJ taking over as the night rolls on.
The Dress Code
Something elegant, with a little bit of spirit.
Any Questions or Tips to add?