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Issue 4: London

Discover a locally curated guide to the city's finest experiences

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    • Lamb belly with smoked eggplant puree, charred spring onions and radishes. Photograph by Thomas Bowles
      Lamb belly with smoked eggplant puree, charred spring onions and radishes. Photograph by Thomas Bowles
    • Hand crafted plates.  Photograph by Thomas Bowles
      Hand crafted plates. Photograph by Thomas Bowles
    • Eggplant roasting in the oven. Photograph by Thomas Bowles
      Eggplant roasting in the oven. Photograph by Thomas Bowles
    • A bartender finishing a Gibson. Photograph by Thomas Bowles
      A bartender finishing a Gibson. Photograph by Thomas Bowles
    • Salted caramel doughnut with popcorn sugar. Photograph by Thomas Bowles
      Salted caramel doughnut with popcorn sugar. Photograph by Thomas Bowles

      Issue 4: London

      This industrial-chic restaurant would be as much at home in Brooklyn or San Francisco as here in Dalton. Its modern British cuisine is two steps above classic comfort food, and it is excellent. Expect unique combinations like lamb belly cooked perfectly and plated on a wonderfully silky eggplant puree with a touch of freshness from charred spring onions and radishes. Don’t skip dessert, either: There’s a genius salted caramel doughnut with “popcorn” sugar and clotted cream ice cream. Just be sure to make reservations in advance; this place is a hit among locals and out-of-towners alike.

      • Issue 4: London

        Clubby and fabulous, Tonteria is named for the Spanish word meaning “something of little consequence” or, more commonly, “nonsense.” It’s an apt name for this Mexican nightclub. Professional party throwers Guy Pelly (who reportedly rubs elbows with Princes Harry and William on a regular basis) and Marc Burton intended to open one of the city’s first serious tequila bars, but their presentation—shots delivered via a toy train, to young women lying in hammocks—couldn’t be less serious. This is a fun time, with a solid bar menu, epic people-watching, and the occasional dancer wearing little but a bathing suit and a luchador mask.

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        Beetroot, raspberry and horseradish "snow." Photographs by Thomas Bowles
         
         
         
      • Photograph by Thomas Bowles
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        Confit duck leg with waffles, duck egg and syrup. Photographs by Thomas Bowles
         
        Plating at Duck & Waffle.
         
        Interior of Duck & Waffle.
         
        Apple and scallop on a salt block.
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        Tandoori breast of Anjou squab pigeon with smoked paprika raita. Photographs by Thomas Bowles
         
        The Cinnamon Club logo.
         
        A collection of fine whiskies.
         
        Chef de cuisine Rakesh Ravindran Nair.
      • Warm walnut cake with mascarpone, dark chocolate Ice cream and blood orange sauce. Photograph by Thomas Bowles
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        Clams in broth for sharing at the table. Photographs by Thomas Bowles
         
        The kitchen at Brawn.
         
        Seared cod with shrimp and tortellini.
         
        Setting the table.