Portland

Portland Restaurant

Portland opened in January 2015 with the aim of cooking the best produce, simply but with imagination and plenty of care.

In September 2015 Portland won a Michelin star and in 2016 its sister restaurant Clipstone opened just around the corner.

The restaurant is open for lunch and dinner from Monday to Saturday.

We very much hope to meet you at Portland soon.

Lunch: Monday to Saturday 12.00pm – 2.30pm, Dinner: Monday to Saturday 6.00pm – 10.00pm Sundays: Closed (except for Private Hire, please email [email protected] to enquire) You can find us at 113 Great Portland Street (half way up, opposite the Horse & Groom pub and next to the BBC).

http://portlandrestaurant.co.uk

Clipstone Restaurant

Clipstone is a all-day neighbourhood restaurant located on the corner of Clipstone Street in Fitzrovia open from 12pm through to last orders at 10pm.

We offer the same focus on high-quality cooking, wine and service as our sister restaurant Portland around the corner, but in a more informal setting.

At lunch we offer a set menu of 2 courses for £24 or three courses for £29.

You can find us at 5 Clipstone Street, just off Great Portland Street.

Our nearest tube stations are Great Portland Street and Warren Street.

Picture Restaurant | Welcoming, independant restaurants in ...

For reservations of more than 5 guests, or if you can't find the time you are after, please call or email the restaurant you are trying to book and we will try our best to fit you in.

Can’t find your preferred booking time?

Picture Fitzrovia and Picture Marylebone are just minutes apart so remember to check both if your ideal time isn’t showing as available, or call us on 020 7637 7898/020 7935 0058 Please note that we may require your table back after two hours.

Review of London's Portland Restaurant: Rustic Dishes Meet ...

Source: Patricia Niven/Portland via Bloomberg The game pithivier, for two people at £19 ($29.37) per person, is the most expensive item on the menu.

Game sauce—a reduction made with birdy bones—just takes the flavor deeper, as does some black truffle, resulting in one of those moments when conversation stops because you are using your tongue to taste rather than to talk.

He worked at restaurants in Switzerland and France before spending two years at In de Wulf, in Heuvelland, Belgium, which holds a Michelin star.

Source: Patricia Niven/Portland via Bloomberg It's the wine list that makes Portland a slam-dunk for me.

Source: Patricia Niven/Portland via Bloomberg Richard Vines is the chief food critic for Bloomberg.

Portland, restaurant review: This venue gets the prize for the most ...

It is served this way as it is designed for two, though on my first visit to Portland I misunderstand the significance of the dish and order fish, because I'm trying not to eat so much meat.

It's a place you can imagine execs from the nearby BBC HQ block-booking, though whether Alan Yentob will be back after twice being unable to get a table is unclear… The wine list is, of course, fab, divided into "textbook", "leftfield" and "special", with almost all available by the glass; Lander's enthusiasm is clear, and he's a terrific guide.

It's the perfect foil for the rich dishes – the cheese beneath the dainty carrot stalks a creamy, salty purée, and the tangy mayonnaise with the lamb a force to be reckoned with.

A side note: some say lamb is not as successful raw as cow, and the beef tartare dish at Kitty Fisher's is a stunner.

But the pearlescent fish is wonderful (just touched with heat then rested above the oven to gently warm though, Merlin explains later), and a darling little pan brimming with warming cider sauce adds much – onions cooked from strident into soft tang.

Fay Maschler reviews Portland | London Evening Standard

ES Food Newsletter "As this is our first week there’s 50 per cent off food prices" is the agreeable announcement that comes with the bill at Portland.

Daintily served: heritage carrots with aged Mimolette and granola (Picture: Patricia Niven) Six miniature hairy Heritage carrots of varying hues plus a stump of a carrot rear up from from an over-salted purée, which may owe some of its briny impact to aged Mimolette — Lille’s answer to Edam cheese — gratings of which dangle from the carrots and decorate the plate.

A masterpiece: game pithivier at Portland (Picture: Patricia Niven) Then, contrary to all that has gone before, we share a game pithivier that is a classic dish impeccably prepared from its shining striated dome and scalloped edge to a wild duck filling that is pink at heart and snug within luscious mushroom duxelles surrounded by potent game and black truffle juices.

Elegant: Portland's lemon tart with batons of meringue (Picture: Patricia Niven) What should be a voyage of discovery with the knowledgeably chosen, sensitively delineated wines is hampered by their being served only as 125ml (some of them) or a bottle.

Fay Maschler's latest restaurant reviews Fay Maschler's latest restaurant reviews 1/11 Percy Founders, W1 ★★ 2/11 Shikumen, E1 ★★★★ Fay Maschler says the lunchtime dim sum was in a way the most impressive dish at this rather stylish restaurant attached to the Dorsett Hotel Read Fay's review of Shikumen 3/11 The Culpeper Kitchen, E1 ★★★★ 4/11 Bo Drake, W1 ★★★ 5/11 Blixen, E1 ★★★ Blixen aims to satisfy all, says Fay Maschler, from the morning coffee drinker to the late-night bar settlers Read Fay's review of Blixen 6/11 Chai Wu at Harrods, SW1 ★★ 7/11 The Tommy Tucker, SW6 ★★★ 8/11 Portland, W1 ★★★ Fay Maschler can't wait to go back to Kitty Fisher's, the new wood-fired project from Young British Foodie Chef of the Year 2014 Tomos Parry and former Pitt Cue Co sous-chef Chris Leach Read Fay's review of Portland 9/11 Kitty Fisher's, W1 ★★★★ Fay Maschler can't wait to go back to Kitty Fisher's, the new wood-fired project from Young British Foodie Chef of the Year 2014 Tomos Parry and former Pitt Cue Co sous-chef Chris Leach Read Fay's review of Kitty Fisher's 10/11 Som Saa, E8 ★★★★ Andy Oliver has devised dishes inspired by northern and north-eastern Thailand that shock and awe, says Fay Maschler Read Fay's review of Som Saa 11/11 Lyle's, E1 Not a fan of set price tasting menus, Fay Maschler

Portland, London W1, restaurant review - Telegraph

There is much to like about the look of Portland, and a tiny thing to quibble over: every time the door opens, a gust of cold air chills you to the bone.

I barely even tasted it (though of what I did taste, I can observe: beautiful, tender meat, great-quality crumb coating, and the kimchi mayonnaise trod that rare line between comfort food and fashion).

I am slowly going off heritage carrots; they always look so wrinkly and tired, as if the very effort of holding up a dish on their own is a tiny bit too much.

The meat had been cooked in the French style – pink but wonderfully tender, so light but so deep at the same time.

The menu sticks to the classics, with coq au vin (£17.50), lamb with fondant potato (£18.95), and perfectly pan-fried fish Rustic Italian cooking draws a crowd here, aided by the fact that the restaurant looks so darned inviting through the large shopfront windows.

Portland, London W1 – restaurant review | Marina O'Loughlin | Life ...

It’s described on the menu of this new restaurant in London’s garment district as “game pithivier”, but tonight contains only wild mallard; its contents change with the seasons, what’s good at the market, the chef’s whims.

There’s a salad that’s bracing in its simplicity: mandolined breakfast radishes, quartered chunks of little gem, sour cream.

Portland is so much my kind of place: an independent serving great food, with smart, savvy service (both owners are working the floor on our visit); it takes reservations and doesn’t charge like a rhino.

Increasingly, I find that restaurants run by front of house rather than kitchen are where to come if you fancy being properly looked after.

As you’d imagine from this pedigree, the wine-list is quite something, too, with a dazzling selection of fine and recherché labels by the glass.

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There’s a curious thing that occurs more with Japanese food than almost any other culture’s cooking: at the top end, discerning the ethereal from the brilliant from the merely great becomes harder and harder.

It’s the culinary equivalent of listening for the very highest of frequencies, until you get to the kind of restaurant where there’s space for only four of you at the sushi master’s counter and the only way you can tell it’s better than the other place is because dinner costs £300 a head.

Sushi Atelier takes all the anxiety out of the search for quality Japanese cooking.

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