King

"Despite the royal name, King’s large-windowed, white-walled space is a modestly inviting escape amid Soho, turning out meticulously executed variations on southern French and Italian cuisine. Chefs Jess Shadbolt and Clare de Boer change up the routine daily, from hulking chickpea fritters fragrant with sage to halibut with artichoke hearts." - Paul Schrodt

"Trio of friends Jess Shadbolt, Clare de Boer, and Annie Shi opened this seasonal Soho charmer in 2016 after meeting and gaining experience at London’s fabled River Cafe. Like at dinnertime, lunch in the corner room features a roster of Italian-French fare that rotates daily; options might include chicken paillard, fish stew, or duck confit." - Alexandra Ilyashov

"The King fruitcake is a dark and dense dessert adapted from the version co-owner Jess Shadbolt’s mother makes every year in the U.K." - Kat Odell

"This handsome, low-key restaurant descended from London’s famed River Cafe, and the menu reflects a mix of Italian and French cuisine — with some Brit sensibilities thrown in. A meal should begin with a plate of panisse (chickpea fritters shaped like french fries) decorated with brittle toasted sage leaves, before progressing to an entree such as pork chop with borlotti beans, Hudson Valley trout with English peas, or hanger steak chargrilled over thyme branches with wax beans, lentils, and basil aioli. The menu changes often and the wine list is one of Soho’s best." - Robert Sietsema, Melissa McCart

"It’s an art form to make delicious food look this easy. Chef/owners Clare de Boer and Jess Shadbolt met working at London's esteemed River Café, then banded together with Annie Shi to open King. The popular bar area leads to an intimate rear dining space lined with bright artwork and gleaming mirrors—the overall effect is a sense of ease that restaurants can take ages to acquire.The kitchen brings a deft touch to their small, daily-changing menu, with ingredients pulled straight from the greenmarket. A tangle of warm tagliarini has gratifying bite, paired with a textured tomato sauce; while perfectly cooked lombatello (Italian for hanger steak) arrives chargrilled over twigs of rosemary, with braised rainbow chard and a lovely anchovy and oregano salsa." - Michelin Inspector