Odettes

I think this restaurant has been open for the past 30 years (though I'd hate to think how many times it's changed hands) and with current chef Bryn Williams on board I'm sure it'll be open much longer.

Clearly now trying to get clientèle from further away than the Primrose Hill area the menu is modern, seasonal and most importantly tasty and well executed. Foie gras was perfectly seared and the combination with bitter orange and sweet honeycomb was fantastic and beef cheek was perfectly good and as 'steaky' as a steak itself.

On the day I went (a Wednesday) it was fairly empty and those who were in certainly seemed as 'local' as they come but I'm guessing that this isn't the norm and would advise booking ahead (like I did).

The restaurant is fairly small and when busy I'd imagine gets’ fairly hard to have a quiet conversation in but with food this good and a decent sized wine list there will be plenty of other things to get involved in.