Restaurant
Bacchus
October 8, 2009
Dinner, as channelled through a Henry James novel. Everything here is classic, from the room’s heavy wood décor to the impeccable service to the real live chap tickling the ivories in the middle of the room. But when it comes to the food, Englishman Lee Parsons (ex of Claridges’s) isn’t content to stick to the expected—he’ll trot out a saddle of rabbit wrapped in prosciutto if there’s a willing audience. Not the spot for a light dinner, but if you’ve just closed a major deal or are celebrating a 25th anniversary, they have you covered.
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