Situated just down from the prominent corner of Jermyn Street and Duke Street St James’s, in a contemporary landmark office building - the space formerly occupied by Simon Parker Bowles’ Green’s Restaurant & Oyster Bar and now paying homage to the grand brasseries of Paris, Lyon and Alsace.
The kitchens are helmed by Francois O'Neill who was behind Brompton Bar & Grill in Knightsbridge and has worked at Casa Cruz in Notting Hill with Masterchef Matthew Ryle (The Dorchester, Isabel) behind the stoves. Expect a menu of classic brasserie dishes (such as Reblochon gougères and jambon noir de Biggore and ravioli dauphine with Comté and black pepper) in a stylish dining room evoking a very proper Parisian brasserie with cues from Ricardo Bofill’s postmodern cement factory. Ceilings hung with Art Deco chandeliers, mirror-filled arches and off-white drapery. A downstairs wine bar, Frank’s, focuses on French producers.
Downstairs, there's Frank’s, Maison François’ 'rebellious sibling' wine bar. An industrial-styled, oak-panelled space surrounded by whitewashed brick, with a polished concrete floor. Snack on terrines and plates of charcuterie accompanied by glasses of wine from magnums and sherry poured directly from the cask.
Reblochon gougères and jambon noir de Biggore & céleri rémoulade; ravioli dauphine with Comté and black pepper; wood-fired poulet rôti with frites; ratatouille with pistou and seasonal roast cabbage with anchoïade.