Lord’s

506 LaGuardia Pl New York, NY 10012

At Lord’s, The food is British in accent but New York in confidence. We started with the curried lamb scotch egg (shown here), and it was exactly what walking into a pub on a rainy night feels like. Warm, jammy, aromatic and impossible to allow even a single crumb abandoned. For the main, we landed on the chicken. Perfectly roasted, deeply seasoned, skin crackling with purpose, flesh still lush and faintly pink at the bone. It arrives without fanfare, carried by a sauce that tastes of patience, stock reduced properly, fat emulsified instead of hidden. This is chicken for people who know chicken, and who know when to stop meddling.

Then there are the cocktails, which operate on the same philosophy. Drinks are clean, sharp, and intelligently built—gin-forward, bitter-leaning, often classic with just enough deviation to remind you someone is paying attention. A martini is cold enough to sting. A stirred drink arrives glossy and balanced, tasting like it was measured, not guessed.