The headquarters for power breakfasts, lunches, dinners, and teas, here stands an old-fashioned grand dining hall on the premises of a 1920s car showroom that became a Barclays bank. The menu reads like a brasserie’s greatest-hits list—there’s steak frites, French onion soup, and seafood platters, plus, to round things out, a few Teutonic stalwarts (Wiener schnitzel, for one) and some British classics (a double lamb chop with bubble and squeak or treacle tart with clotted cream).
Specialties: Eggs Benedict; the Wolseley fish stew.
