The Lockhart (Marble Arch)

• Hence the burger bars with the tragic lentil alternative
• It's simple economics you've less of a chance of a vegan vetoing a birthday trip to your favourite tapas joint if they are able to order at least something
• The restaurant in question is making money
• Because you know instantly this is the kind of place that is doing nothing but what they're good at
• If they're not good at whatever it is floats your particular boat
• Safe in the knowledge that we wouldn't be presented with anything that wasn't exactly the kind of thing Lockhart wanted to make
• Is American food with a Southern states lean
• Using British ingredients and with a certain added British refinement in service and atmosphere
• Just that Marylebone is not Louisiana
• Simply copying exactly a restaurant from somewhere else is not a commendable insistence on authenticity
• The effect was just as good as you might think layer upon layer of ham
• To save space and because these are the only photos that were even close to publishable
• Bacon and egg and lettuce bound together with a gorgeous creamy dressing
• Stuffed quail was a lovely thing
• Another stunning bit of food was a ribeye of beef for two
• Served to remind that there are other ways of doing justice to top end cow without cremating it in a Josper
• It was quite the best bit of beef I've enjoyed since my last trip to Goodman
• The uniqueness of the whole concept Southern US grace matched with central London style
• Lockhart only three months ago was relatively quiet and unheard of
• Cocktails were suitably delicious and the heavily oaked American chardonnay was not only a bargain but darn right delicious
• Grilled chicken oysters are a sinful bowl of chicken morsels doused in an incredibly potent and sharp yellow mustard sauce
• To add to my surprisingly short list of best breads in London
• Lockhart definitely deserve a place even if it was for the unusualness of it
• The corn bread which they serve here is like something from another planet its otherworldly delicious
• Spongy and verging with its sweetness towards a dessert
• A humble buttermilk wedge salad was a huge chunk of iceberg lettuce taken to new heights and finished off with some chopped egg
• Our other starter was perhaps the lowest point of our meal
• Tokyo turnips were warm and immensely juicy pouring themselves out all over the plate
• Their flavour was very deliciate and so was everything else on the plate
• Country ham had a touch of smokiness but was barely detectable
• Star course of the evening was the stuffed and glazed quail
• Full flavoured quail released a filling of Carolina gold rice which is mixed with the quail offel and spices
• Each mouthful was full of flavour and rich to the point i now know what gluttony really felt like
• Its veg and gravy were equally as impressive
• These restaurants are central being right next to Marble Arch yet so unknown to the masses that they get to retain their local
• The Basque tapas restaurant on the spur of the moment and were told it would be around 15 minutes and we could wait at the pub next door
• Now the new kid on the block is The Lockhart
• They opened last year but the menu was totally different
• The fried goujons of catfish were melt in your mouth delicious served with mustard y creole sauce and the gumbo &ndash
• A slow cooked stew with okra and duck and served over rice was so comforting I wished there was a bigger bowl of it
• I guess the best way to describe grits would be that its like savoury smooth porridge topped with bacon and chopped spring onions and had this moreish saltiness that I couldn&rsquo
• The new southern American place was on my radar (and added to my restaurant list)
• There was also a bowl of melting lamb shoulder with pommes puree and wild garlic (£
• The rich grits were under sweet prawns
• All glistening with the honey butter
• Even with this butter it was utterly perfect
• The former involved graham cracker crumbs with lemon curd and ice cream
• Especially with execution this good
• The Lockhart is not actually a new restaurant
• Changed significantly in late 2013 wihen a new head chef was brought on board
• Brad McDonald was born in Mississippi
• There was a short wine list with a couple of dozen offerings
• Examples wines were Estampa Estate Cabernet Sauvignon 2010 at £
• The dining room is on the ground floor and has a casual
• 7) comprised a wedge of iceberg salad with buttermilk dressing with chopped egg and bacon
• While catfish is not the most thrilling flavour it is certainly the kind of thing that you find in the southern US states (13/20)
• So I presume it was frozen (13/20)
• 12) was cleanly fried and cooked through properly with a cornmeal crust
• For me was the best dish of the meal
• Made from rice flour and served here with a chocolate ganache dipping sauce
• Essentially a deconstructed lemon meringue pie with a layer of gram cracker crumble
• The meringue was good but the dish was very sweet
• Though not everything was to the same standard
• We kicked things off with gumbo and shrimp and grits accompanied by super strength mint juleps
• Having not grown up with them to me they tasted a bit like savoury porridge
• I have seen a lot of Instagrammed photos of the cornbread and all I will say is that it lived up to the hype
• Southern American food would be like but my curiosity was definitely sated last
• The decoration was very much gastro pub in design
• Places which was disappointing although I was concerned about a swing towards
• Fluffy sponge cake with a sweet sticky drizzle of syrup over the top
• Sheer deliciousness with the mallard complementing the salty flavours of the
• A BBQ reduction and Southern fried chicken with coleslaw &
• Low and the coleslaw was more decorative than substantial
• Cheddar grits were just as they should be and went really well with the pork
• The Lockhart was an enjoyable meal and the restaurant had a good atmosphere
• Feel to it and the food is made for sharing
• The service was attentive and friendly
• Go far wrong with the Lockhart
• My latest visit to a restaurant was to try Lockhart
• The kitchen is under command of Tatler's Restaurant awards winner for Best Rising Star Chef Brad McDonald
• Set just off Edgware Road on a trendy little side street it is clean white walls and chic vintage furniture
• T help its cause is that the whiskey bar is downstairs and the open kitchen is hidden in the back corner
• The food here is too refined for that
• It's unassumingly spacious with clear white walls and simple wooden furniture
• The cuisine is not familiar to me
• American with a focus on the South
• The restaurant was rather empty but had a warm atmosphere nonetheless
• The service was friendly and helpful
• It's not my favourite cuisine but the fried chicken was delicious and the corn bread is a must
• The Lockhart is capable of moments of brilliant but also came up with some very questionable dishes
• I noticed the fried chicken didn't go down well with all the tables around us left half eaten plates and looking disappointed
• The Lockhart was my first New Orleans cuisine experience and I really enjoyed it
• The standout is definitely the cornbread
• Is baked to order and served piping hot with a buttery creamy glaze (pictured)
• We also tried the lamb and the short rib (both pictured) which were very tasty but served a bit lukewarm
• Everyone has ideas about what we should do and whatever is chosen by the organiser (myself in this case) is never quite right
• The Lockhart was tested and approved by the powers that be
• Many of the staff were not enthused
• As we ordered lunch from them once and what they sent to us was not up to par

Read More