64 Degrees

64° is an open-kitchen, small plate restaurant by Michael Bremner offering a concept of social dining where customers interact with chefs as they create.

64 Degrees - Brighton Lanes Restaurant by Michael Bremner

Tucked away in the Brighton Lanes, 64 Degrees is a small restaurant with an open kitchen by Great British Menu 2017 winner chef Michael Bremner, where our passionate chefs concoct an evolving menu of tasty small plates using fresh, local produce.

Every year since opening we were awarded a Bib Gourmand by Michelin and we won the Number One spot of the Brighton Top 20 in 2016 & 2017.

We were voted 30th in the National Restaurant top 100 list 2017.

http://www.64degrees.co.uk

64 Degrees, restaurant review: Small plates, big ideas at Michael ...

It won't include putting a microherb garnish on top of a cumin-infused cube of monkfish, but apart from that… Visible chefs have been with us for an age, of course, but with the grumbling about Chiltern Firehouse's kitchen-facing counter (is it the hot seat or social Siberia?)

At 64 Degrees in Brighton, chef/owner Michael Bremner's team is at the centre, as the kitchen is a large percentage of the space.

Sea bream with samphire, granola and parsley is no oil painting (someone describes it on Instagram as looking like a squashed chameleon) but it's full of flavour – muted samphire adds tang and an earthy granola with crushed pumpkin and sunflower seeds balances but doesn't nuke the fish.

Out come very tender, faintly Asian discs of pork with crushed walnuts, pickled and baby carrots and sweet, smooth sweetcorn purée; walnut crumbs add texture.

It looks adorable, all pastel shades, and is harmonious to eat, a chef's fine balancing act to allow the pork's delicate flavour through the bells and whistles.

REVIEW: 64 Degrees Restaurant, Meeting House Lane, Brighton ...

With the list in hand we took ourselves off to Brighton for a foodie extravaganza, starting with Brighton’s Best number 1 ranked restaurant – 64 Degrees.

Picking a favourite dish here at 64 Degrees Brighton was an incredibly hard task as it was all so good, however two dishes really stood out.

The parsnips had been drowned in butter and cooked on high heat in the pan, resulting in a dish which was sweet, incredibly calorific, incredibly cheesy and absolutely delicious.

One thing you’ll get to notice is that 64 Degrees is like a mini little extended arm of France, because they love to abuse as much butter as they can – a restaurant after my own heart.

64 Degrees is without a doubt Brighton’s best restaurant, and I can confidently say that without even trying many other places.

64 Degrees - Brighton Lanes Restaurant by Michael Bremner

Tucked away in the Brighton Lanes, 64 Degrees is a small restaurant with an open kitchen by Great British Menu 2017 winner chef Michael Bremner, where our passionate chefs concoct an evolving menu of tasty small plates using fresh, local produce.

Every year since opening we were awarded a Bib Gourmand by Michelin and we won the Number One spot of the Brighton Top 20 in 2016 & 2017.

We were voted 30th in the National Restaurant top 100 list 2017.

64 Degrees London review – Brighton's best flails and stumbles ...

The thin and buttery potato dauphinois and beetroot sauce, or at least what I assumed was beetroot, were by far the best parts of this dish but they couldn’t rescue this bovine travesty.

The cubed tomatoes were bursting with umami herbiness, while the light cream somehow captured the taste of fruity sweet olive oil.

While its herby sweet moreishness was delicious, the oysters were perfectly enjoyable on their own and the brine-y taste of the molluscs obscured the taste of the seaweed anyway.

The molten dark chocolate cake was rich, while the dollop of ice cream was nutty and gently sweet without any bracing iciness.

What to order: Venison; oysters; chocolate and caramel What to skip: Stovies; banana, malt and miso

RESTAURANT REVIEW: 64 DEGREES, THE IDEAL PLACE TO EAT ...

64 Degrees ticks all the boxes that a hip, seaside restaurant should, with a fantastic buzz any day of the week, an abundance of fresh seafood on the menu and booking an absolute must.

The vibe is very much ‘small plates’ with an emphasis on freshness and invention, which the open kitchen helps to showcase – you can watch preparation of dishes from cosy bar seating as you imbibe.

Located in the historic lanes of Brighton, and a short walk from the pier, 64 Degrees occupies a tiny space but very much makes the most of every square centimetre.

A noisy din, in the best possible way, is created by the perfect storm of small space and plates, open kitchen and food theatre.

In 2014 & 2015 64 degrees were awarded a Bib Gourmand by Michelin and won Best Restaurant at the Brighton & Hove Food Awards.

Restaurant: 64 Degrees, Brighton | Life and style | The Guardian

I know that other chefs, Pierre Gagnaire for one, have tinkered with the double-umami whammy of pairing kimchi with blue cheese, but it was Chang's transgressive croissants that brought it to a drooling wider audience.

So here's chef Michael Bremner, owner of 64 Degrees, a new 27-seat restaurant that has foodie Brightonians in something of a tizz, with his kimchi chicken wings with blue cheese.

It's a play on the classic buffalo chicken wing, but instead of vinegary, Lee & Perrin's-laced sauce, Bremner's are sticky and lipsmacking with gochujang.

A fermented cabbage leaf, dehydrated until paper-thin, pokes out of the glass bowl like wafer from an ice-cream; the blue cheese is foamy, squirted from an espuma canister.

The restaurant's name comes from the "house egg", bathed at 64 degrees precisely until its white is translucent but set and its yolk as spoonable as honey.