Simon Wittenberg heads to D&D London’s 100 Wardour Street to dine in the company of mellow tunes and Soho’s unrelenting spirit of fun and indulgence.
I have to admit that I am a fan of D&D’s portfolio of restaurants, having previously visited Quaglino’s, Avenue, Madison and Sauterelle. All have proved superb in their offering, and 100 Wardour Street was yet another eatery that certainly didn’t disappoint.
I was always taught to “never judge a book by its cover”, and it was certainly the right approach to take at 100 Wardour Street. From the roadside, the restaurant and bar, which opened in January 2016 on the former site of the Marquee Club, does not look extensive.
However, as you walk in, you are greeted by a nice open space divided between the lounge, a relaxed area with fake grass and some alcoves, perfect for catching up with friends or doing some work over a chilled drink, and a separate bar. The newly-appointed Executive Chef, Kim Woodward now oversees the new menu at street level, bringing her extensive 19 years’ experience to 100 Wardour Street, thanks to working with the likes of Gordon Ramsay, the Savoy Grill and Skylon.
The long sweeping staircase leads you down to the Restaurant & Club (which we thought had a similar vibe to Quaglino’s), and you are welcomed with a vast expanse that boasts ambient lighting, a small stage and a countless number of tables that can accommodate around 100 people at a time. It was interesting to see that the guests were mainly groups of women on the night that we visited, which is a common feature apparently, as this venue has a focus on creating a safe environment and avoiding the break out of any possible trouble on their premises courtesy of the male species.
The choice of cocktails at 100 Wardour Street is extensive and is split into a series of eras. There is also a separate menu named “The 7 Deadly Sins of Soho” where beverages are priced at £7 each. My other half picked the sin “Envy” which was made from London No.1 gin, Curaçao liqueur (which uses the dried peel of the Laraha citrus fruit), Chartreuse Green liqueur (made from herbs), lime, pineapple, egg white and grapefruit soda to deliver a green-coloured beverage served in a plastic jar.
I wasn’t feeling so adventurous, and if anything doesn’t take your fancy, you can also opt for one of the more traditional cocktails. I, therefore, resorted to my “go-to”, a Piña Colada presented in a ceramic Inca-style receptacle with a pineapple leaf and glacier cherry.
Both were excellent and combined with some fresh bread and a generous portion of green olives, these were a great accompaniment for the purposes of menu perusal.