A brilliant example of English pub food refined to bistro standards. The egg has a perfectly jammy yolk, surrounded by a layer of savory lamb sausage seasoned with aromatic curry spices. It's breaded and fried until golden and shatteringly crisp. It is a benchmark version of the dish, consistently cited as the best scotch egg in New York.
Tips from diners
One is perfect for sharing between two people. The curry flavor in the lamb is subtle but adds a great depth that standard scotch eggs lack.
New York's most exclusive 'secret' burger. It features a high-quality beef patty topped with a thick, savory Welsh rarebit sauce (a traditional English blend of cheddar, beer, mustard, and spices). It is served on a toasted bun with house-made pickles. Only 12 are available per night and they must be ordered at the bar. Reviewers call it a technical and decadent masterpiece.
Tips from diners
There are only 12 per night and they're bar-only. Arrive at 5:15 PM (15 mins before opening) to claim a bar stool and secure yours. It's the most famous off-menu item in the neighborhood.
Arguably the richest fries in the city. The duck fat provides an incredible depth of flavor and a uniquely crispy, almost glass-like exterior to the thick-cut potatoes. They are heavily salted and served with a side of house-made malt vinegar aioli. Reviewers often mention they are a required side for any meal.
A playful and refined take on the quintessential British pudding. The ice cream itself captures the deep, burnt-sugar flavor of toffee and is studded with pieces of moist, spiced date cake. It's finished with a drizzle of warm butterscotch sauce. It's a textured, complex end to the meal that is as satisfying as the original cake version.
A robust and deeply comforting main course. Cabbage leaves are hand-rolled around a mixture of tender, fatty duck meat and seasonings, then slow-cooked until everything is meltingly tender. It's served with silk-smooth mashed potatoes and a rich duck jus. It represents the heart of nose-to-tail cooking, using the whole bird to create a refined comfort dish.
Lord's is the follow-up to the seafood-focused Dame, with Chef Ed Szymanski turning his attention to the hearty, often overlooked traditions of English meat cookery. The space is a cozy, wood-paneled bistro that feels like a refined London haunt. The menu celebrates offal, game, and traditional pies, all executed with extreme technical skill and a deep respect for British culinary history.
Reservations open 21 days in advance at 10 AM on Resy. Like its sister Dame, it books up fast. If you miss a table, the bar is always held for walk-ins.
The bar is the best place to eat if you want to snag the burger. The staff are incredibly knowledgeable about English beer and spirits—ask for a recommendation based on what you're eating.
They are serious about nose-to-tail. You will see things like pig's head, kidneys, and sweetbreads on the menu. If you're squeamish, the staff are happy to point out the more approachable 'crowd-pleaser' dishes.
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