The Rib Room
Jumeirah Carlton Tower, On Cadogan Place, London SW1X 9PY
Tel: +44 20 7858 7250
The Rib Room at Jumeirah Carlton Tower is one of the most classic restaurants in London, and has been since it first opened in the sixties, over the years it has played host to Hollywood stars,The Jet Set, high-powered politicos, supermodels and royalty, the lavish surroundings and food appealing to the most discerning of diners. Re-Styled by designer-du-jour Martin Brudnizki, the designer behind all of the Caprice Holding restaurants, The Rib Room and Restaurant has retained an iconic mural of the queens coronation, that runs along one wall. A fitting tribute in this Her Majesty the Queens Diamond Jubilee year. The room is elegantly put together to combine heritage and modernity, encompassing a glamorous destination cocktail bar harking back to a bygone era and a unique cigar terrace alongside the main dining room space. Michelin-starred Head Chef Ian Rudge brings his own modern approach to The Rib Room and Restaurant’s classic British food, including the devotee’s favourite Duke of Buccleuch Aberdeen Angus rib of beef, the centrepiece of a menu blending the traditional with the inventive, giving strong emphasis to provenance and sustainability.
I took someone who I thought would really enjoy these surroundings and I was more than happy with her reaction. I have to say that restaurants like this are few and far between, in so much the attention to detail was faultless, from the moment we arrived it was like stepping back in time on one level and on the other being very now in terms of product being served, classics with a twist. The general manager Michele Caggianese has come from Galvin at Windows where he was deputy to Fred Sirieix who is so well known for his service. It is totally understandable that Michele has brought this level of service with him, but here it seems that little bit friendlier and less stand offish.
One of the best things about going to this sort of restaurant has to be the sommelier, in this case Marcello Eiras. To be able to give the wine choice to someone who really knows their trade is to me one of the best parts of the evening. Having seen our food order he then chose complementing wines for each dish, so over the course of the evening we had some excellent wines by the glass. The wine list however was shown to us as it is all encoded onto a iPad which makes the perusal of said list that much easier and allows for better and longer descriptions, than a normal folder would allow. Technology does have its advantages and for a wine buff, this is sheer delight to look through.
Another thing that impressed Anna Ponur, my guest, was the fact that, although located in one of the busiest hotels in central London once inside the restaurant you are oblivious to this fact. The night we went there was a huge cross section of society eating there and that after all is what every restaurateur is looking for. The success of The Rib Room is a combination of excellent food, service and attention to detail. Watching Michele working the room was a thing of pleasure. Chatting to regular guests, introducing himself to new ones. he really does know the importance of being a point of contact to the guest and in doing so he ensures that they will be back. The remembered name is one of the most important and he remembered mine even though I hadn't seen him for a couple of years, now that to me is a touch of magic that you get in a restaurant where the customer is king, and believe me, they treated Anna and I like royalty. So thank you for one off the most memorable nights of the year so far.