From its earliest days Grosvenor Square attracted residents of high social status, over half of whom, until well into the 20th century, were people of title. The square has never deteriorated socially.
Are commoners even allowed? Finally, as part of Caprice Holdings Ltd, a group that includes Scott's less than five minutes walk away where hedge fund managers being seen and being rich seemed to us on our visit there more important than the food served, are we simply in the wrong place to get a good meal?
Fortunately, the answer is no and the best part about 34 is indeed the food. We're pleased to say that 34 is much closer to the wonderful Le Caprice rather than Scott's, leaving us happy customers indeed.
As you will have already surmised by now, 34 is the kind of restaurant that takes bookings, is the kind of restaurant that has table cloths, is not the kind of restaurant that does sharing plates and is most certainly not the kind where the service staff have tattoos. Simply put, it's the opposite of everything currently trending in restaurant world right now, brave in itself. This alone however is not what endeared 34 to us.
What is also good about 34 (goodness that name nevertheless seems awkward each time I type it) is that it does not carry the airs and graces that you might expect of a Grosvenor Square restaurant. Unlike Scott's, a cover charge was not appended to our bill, the camera did not have staff lathering at the mouth for fear that 'celebrity diners' were being papp'ed, and staff did not appear to have, excuse the expression, a stick up their arse generally. It certainly made the whole experience more enjoyable.
We had heard that 34 was basically a steak restaurant but that is incorrect. Steaks are important for them, more of that shortly, but the menu covers a wider range and the website describes them as 'a meat, game and seafood restaurant'.
Being a 'special' meal for us, we pushed the boat out a little also starting with caviar and a glass champagne, though here they forgot to bring us the champagne and needed a second prompt. One might even take this as endearing for in most other restaurants of this calibre, champagne on arrival is an automatic hard sell on arrival. Given the wine list here, the champagne and caviar combo work out at about the same cost as a middling bottle of Bordeaux, which we passed on, so let's call it even.
On steaks, there's a choice of Scottish beef, USDA, Australian wagyu or Argentinian, all aged 28 days, a focus on ribeye and sirloin though other cuts are also available. Prices run about a 10-20% premium to Goodman though not too much of a surprise there. Stated as cooked on an Argentinean parrilla, it was a very good steak, perfectly cooked, great char, good taste leaving me very satisfied with my choice. We were told that the kitchen were out of 'fries' and we agreed that 'chips' would be okay, and okay but nothing more is a good description as these seemed more like plump fries than thick cut chips; maybe their fries are extra skinny when available.
Even ice cream flavours offered something extra with Turkish Delight, Popcorn and Crème brulee amongst others changing up a gear from the norm.
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