The gorgeously modern and minimalist Lord Stanley makes its debut tonight, showcasing the cuisine of power-chef-couple Rupert and Carrrie Blease. Designed by Boor Bridges Architecture (Trou Normand, Sightglass) and Upcycle Builders, the space is light and airy thanks to floor-to-ceiling windows, and an abundance of steel and concrete. The 40-seat spaces features clean lines and wooden tables; the mezzanine boasts a communal table with an additional 12 seats, overlooking the dining room.
As Eater recently reported, the menu will offer snacks, starters, mains and desserts, inspired by British and European cuisine, with some Japanese influences as well. An appreciation for precise cooking techniques is prominently featured on the menu, culled from the duo's time at two-Michelin-starred Le Manoir Aux Quat Saisons in England and San Francisco's Commonwealth and Central Kitchen. Check out the full opening menu here.
Wine director (and winemaker) Louisa Smith has put together a wine list featuring small producers (many of which are organic and biodynamic), as well as low-proof cocktails, and a rotating list of draft beers (and bottles).
Also of note: in true European fashion, there will be no tipping at Lord Stanley, as gratuity is included in the menu prices. Lord Stanley is open Tuesday-Thursday and Sunday from 5:30 p.m.-10 p.m., and Friday-Saturday from 5:30 p.m.-11 p.m.
