The Young Turks of London (consisting of chef Isaac McHale, along with Daniel Willis and Johnny Smith, his “front-of-house charmers,” as the Sunday Times calls them) have settled down. Last March, they launched their first brick-and-mortar restaurant, The Clove Club, in the Shoreditch Town Hall. The restaurant occupies two rooms: one is a bar (food on offer), the other is where the serious culinary prix-fixe menu happens.
Above: Located in the Shoreditch Town Hall, built in 1865 as a government outpost (“one of the grandest vestry halls in the city”) and now an arts center, the Clove Club occupies a suite of rooms on the premises.
Above: In the bar, drinks and small plates are on offer.
Above: Bentwood bar stools; nothing too fancy.
Above: Chefs at work against a backdrop of blue tiles.
Above: The Young Turks describe the offerings: “An ambitious, five-course menu, focused on often overlooked British ingredients and produce, is served in the dining room.”
Above: The five-course set menu might include mackerel, pickled rhubarb, and Tokyo turnip.
Above: A quiet corner, floral arrangement included. Photograph via The Dining Diary.
Above: The environs are simple; the emphasis is on the cuisine.
For more, go to The Clove Club.
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