Avenue

Opened in February 2014, Avenue boasts chic interiors, a contemporary 'New American' menu and a completely unique wine list. Serving up New American cuisine for breakfast, lunch and dinner Monday to Saturday, Avenue captures the buzz of the New York dining scene whilst nodding to its St James's roots with stunning art-focused interiors and an exciting French and American-driven wine list. Originally designed by American architect Rick Mather in 1996, the interiors have been transformed by Russell Sage to give the feel of a glamorous Manhattan loft space with eclectic modern art and design features. The 112-cover restaurant revolves around a spectacular central Decanting Bar, above which a huge illuminated chandelier sparkles with wine glasses – the perfect place for guests to sit and soak up the buzz of the room with a glass of wine . Head Chef Michael Blizzard, previously of Bar Boulud, has created a bold and distinct menu with New American flair, with signature dishes including Clam Chowder in Sour Dough with Littleneck Clams & Paper Bag 'Crumbled' Bay Crackers, 'Boston Butt' Blythburgh Pork with Pecan Cabbage & BBQ Sauce and Donut Holes with Cinnamon Sugar, Raspberry Jam & Bourbon Chocolate. The bar at Avenue is a destination in its own right for pre-dinner and after-work drinks, serving up craft beers and classic cocktails inspired by the US Prohibition era, including a regularly changing list of 'An American in London' cocktails paying tribute to great American bartenders who moved to London during Prohibition. The mirrored bar back displays an array of vintage US bourbons, a speciality of the bar. A small but innovative list of New American bar snacks including pulled pork muffins, sliders and 'jello' shots completes the experience.