St. John
Global foodie fanatics join Clerkenwell locals for the pioneering nose-to-tail cuisine at this high-ceilinged, converted smokehouse near Smithfield Market. Here the chef uses all scraps of a carcass—from tongue and cheeks to tail and trotters—so brace for radically stark signatures like bone-marrow-and-parsley salad. One stand-out main is grilled ox's heart with chard and mustard while elsewhere on the menu you'll find crispy pig skin, lamb's liver, deviled tripe, and a pig's head and potato pie. Plunder the outstanding wine list (mainly French and Italian) and finish with traditional Eccles cakes with Lancashire cheese or half a dozen golden madeleines.
