Quo Vadis

Quo Vadis is a historic Soho restaurant and private members’ club with a colourful past and a timeless allure.

Quo Vadis | Restaurants Soho, Private Members Club Soho London

of Quo Vadis is a historic Soho restaurant and members’ club with a colourful past and a timeless allure.

The restaurants serve seasonal, regional British fare, with a menu conjured up by Jeremy Lee and his team.

An exuberant private members’ club, with two bars and its own restaurant, meets every requirement from dusk until dawn.

Quo Vadis also boasts two handsome private dining rooms, both beautifully appointed and very well attended to.

http://www.quovadissoho.co.uk

Quo Vadis, 26-29 Dean Street, London W1 | The Independent

The restaurant that's got the foodies in a froth this week is Quo Vadis, a beauteous Soho establishment that has passed through various stellar owners over the years.

When his beef pie (£14) arrives, he looks a little crestfallen that it's quite mannered (for which read small and neat), but what it lacks in Desperate Dan qualities, it makes up for in taste – rich, very short pastry, a layer of garlicky, buttery sauce and unctuous gravy, with clods of meltingly soft beef.

Lee might be pressing the flesh in the dining-room, but he's got a beady eye on what's coming out of the kitchen, and there's no let-up of quality over puddings: an almond tart with caramelised pears and vanilla ice-cream is sensational (£5.50); my St Emilion au chocolat (£7) is almost too much, it's so rich and dense.

Scores: 1-3 stay home and cook, 4 needs help, 5 does the job, 6 flashes of promise, 7 good, 8 special, can't wait to go back, 9-10 as good as it gets Quo Vadis, 26-29 Dean Street, London W1, tel: 020 7437 9585 Lunch and dinner, Monday-Saturday.

About £100 for two, including wine This eminent dining-room offers unusually intriguing and tasty dishes in a setting of almost Scandinavian understatement; the set lunch is a bargain well worth seeking out The lunchtime set menu at this grand new dining-room run by an ex-Marcus Wareing chef is worth seeking out for its quality and value At Tom Kitchin's new operation at the base of the castle, Dominic Jack's confident, innovative cuisine achieves some exquisite results

Quo Vadis (restaurant) - Wikipedia

Quo Vadis is a restaurant and private club in Soho, London.

[8][9] In November 2007, head chef and owner Marco Pierre White sold the restaurant, along with two others, to restaurant group Conduit Street.

[12] In July 2008, celebrity chef Gordon Ramsay named Quo Vadis as his favourite restaurant, describing the Hart brothers as "restaurateurs in the fullest sense of the word".

In January 2012 Jeremy Lee, formerly of London’s Blueprint Café, joined Sam & Eddie Hart as chef and partner at Quo Vadis.

[18] In January 2012 Fay Maschler of the Evening Standard gave Quo Vadis four out of five stars, stating "The combination of lovely Jeremy Lee, the hard-working Hart brothers and "Spitz" is the dream team of which my nights are made."

Quo Vadis restaurant review 2012 February London | British Cuisine ...

Jeremy was a finalist in The Great British Menu 2007, and before his long stint at The Blueprint Café cooked at the late lamented Soho restaurant Alistair Little, at Bibendum under Simon Hopkinson and was head chef at both The Frith Street restaurant and Euphorium in Islington.

Dessert was a lemon posset topped with rhubarb, another simple dish but one which needs to be properly made; here the lemon, sugar and cream of the posset were in excellent balance, the rhubarb adding a little extra acidity and an additional texture (14/20).

There is a lot to like about Quo Vadis, with its appealing menu, cosy feel and forgiving wine list.

The main issue seems to me value for money on the food itself (the wine list was fairly innocent in this regard), as with quite high main course prices, extra charge for vegetables and that little cover charge, the bill is at a level at which Karl Marx would not approve if he was still living above the dining room.

Main course was a pricey spit-roasted Bresse pigeon, cooked pink and full of flavour, but rather let down by a somewhat watery jus which badly needed additional reduction, though an accompanying pair of little ravioli of wild mushrooms were excellent, and a medley of vegetables were cooked well enough (15/20).

Quo Vadis, 26-29 Dean Street, London W1 | The Independent

The restaurant that's got the foodies in a froth this week is Quo Vadis, a beauteous Soho establishment that has passed through various stellar owners over the years.

When his beef pie (£14) arrives, he looks a little crestfallen that it's quite mannered (for which read small and neat), but what it lacks in Desperate Dan qualities, it makes up for in taste – rich, very short pastry, a layer of garlicky, buttery sauce and unctuous gravy, with clods of meltingly soft beef.

Lee might be pressing the flesh in the dining-room, but he's got a beady eye on what's coming out of the kitchen, and there's no let-up of quality over puddings: an almond tart with caramelised pears and vanilla ice-cream is sensational (£5.50); my St Emilion au chocolat (£7) is almost too much, it's so rich and dense.

Scores: 1-3 stay home and cook, 4 needs help, 5 does the job, 6 flashes of promise, 7 good, 8 special, can't wait to go back, 9-10 as good as it gets Quo Vadis, 26-29 Dean Street, London W1, tel: 020 7437 9585 Lunch and dinner, Monday-Saturday.

About £100 for two, including wine This eminent dining-room offers unusually intriguing and tasty dishes in a setting of almost Scandinavian understatement; the set lunch is a bargain well worth seeking out The lunchtime set menu at this grand new dining-room run by an ex-Marcus Wareing chef is worth seeking out for its quality and value At Tom Kitchin's new operation at the base of the castle, Dominic Jack's confident, innovative cuisine achieves some exquisite results

Restaurant: Quo Vadis, London W1 | Life and style | The Guardian

Karl Marx was resident at 28 Dean Street for five years, during which he wrote much of Das Kapital; he also lost three of his children to illness, a period described in unbearably moving detail in Francis Wheen's biography.

The building where Marx lived has for many years been a restaurant, Quo Vadis – incongruous, maybe, but posterity does things like that.

This features two generous slices of smoked eel between two pieces of fried bread, generously slathered with horseradish, and with super-sharp slivers of picked onion on the side.

There was horseradish, too, and pickled walnuts, another English idea that went thrillingly well both together and with the steak.

Quo Vadis 26-29 Dean Street, London W1, 020-7437 9585.

Restaurant review: Quo Vadis | Life and style | The Guardian

The restaurant, which opened in Soho in 1926, was taken over in 2008 by Sam and Eddie Hart, who ran it as a classy smart brasserie where a good lunch cost £140 for two.

Lee is one of those rare phenomena in the London food world: a chap everyone agrees is a good thing.

Lee is the god of pies.

This was a pie of long-braised pheasant, duck and mallard, in a light broth under a proper golden pastry of the sort you only get by chucking animal fats at it.

Anybody who ever ate Lee's food at the Blueprint Café will recognise that, in the trip from Docklands to Soho, he has felt no need to go on some journey of personal discovery.

Quo Vadis | Restaurants in Soho, London

And as part of its recent ninetieth birthday celebrations, the old girl has had a bit of a spruce up.

The room is now definitively petite, filling up at peak times with the same old confidence and old-school Soho characters.

British standards from the kitchen are still given modern flourishes and QV fans will be relieved to see old favourites like the smoked eel sarnie and a ‘pie of the day’ still on the menu.

A gamey pheasant pie with lashings of silky mash on the side was perfect comfort food and plenty to share between two.

Skate cheeks were great for snacking on the side; piping hot little bundles of flesh coated in breadcrumbs, these are surely QV’s answer to the croquetas being devoured next door.