LYLE’S, London, 4/28/18

building
building

LYLE’S is a medium sized one star Michelin restaurant that served only a la carte when we were there for lunch.  At night they do a tasting menu.  They opened in April 2014 and the restaurant was named after the chef’s mother’s maiden name.  It has a large open kitchen on one side of the space and windows to the street on the opposite side.  Pop/rock music plays in the background and the bare wood tables are set with un-cushioned chairs.  It’s a casual atmosphere with white brick and tile walls, concrete floor, exposed ductwork and some seating at the bar.  The menu changes daily.  The kitchen was happy to split dishes or have you do so at the table and portion sizes lended itself to sharing.  Service was friendly and helpful.  

building
building
interior
interior
interior
interior
interior
interior
Frankie liked the water bottle
Frankie liked the water bottle
lunch menu
lunch menu
wines
wines
drinks
drinks
table set up
table set up

 

All tables received a dark, dense moist bread with a good chewy interior.

bread and butter
bread and butter
bread closer
bread closer
Frankie thought the butter was a great yellow
Frankie thought the butter was a great yellow
wine
wine

 

Green asparagus, egg yolk and cured Mangalitsa had the thick asparagus wrapped in the tasty ham.  The sauce tasted like a vinaigrette and that mixed well with the fudgy egg yolk to nicely coat the asparagus.  The ham added a perfect amount of saltiness to yield a wonderfully seasoned dish.

green asparagus, egg yolk and cured Mangalitsa
green asparagus, egg yolk and cured Mangalitsa
closer
closer
Frankie food more books about food
Frankie food books about food

 

Oxtail and bone marrow crumpet was a totally doughy and yummy crumpet topped with pieces of oxtail and a round of bone marrow.  This gave the dish a deep beef flavor that was nicely enhanced by the accompanying spinach leaves.  Mix the bits together for yummy goodness.  This was simple but so tasty – a classic dish with a lick-the plate effect.

Oxtail and bone marrow crumpet
Oxtail and bone marrow crumpet
another angle
another angle
another angle
another angle
underneath
underneath

 

Smoked eel, Jersey Royals and seaweed was a portion of smoked eel on top of potatoes and topped with crisp skin.  The smoked eel made a lovely combination with the tender potatoes.  A hint of salt and vinegar finished the dish’s intense flavor.

Smoked eel, Jersey Royals and seaweed
Smoked eel, Jersey Royals and seaweed
another angle
another angle
closer
closer
Frankie gave it a look
Frankie gave it a look

 

Thornback Ray, artichokes and fennel blossom had the ray fish barely cooked.  The excellent fennel was nicely browned and the artichokes fried into crisp bits.  Some pickled bits interjected another flavor component to the wonderful dish.

Thornback Ray, artichokes and fennel blossom
Thornback Ray, artichokes and fennel blossom
closer
closer
another side
another side
another angle
another angle
fennel
fennel
Frankie checked out the books
Frankie checked out some more of the books

 

White asparagus, walnuts and Spenwood (cheese) was one large stalk cut and covered with walnuts and tasty sheep’s milk cheese.  The sauce was almost sweet and blended great with the nuts.  Another excellent dish.

White asparagus, walnuts and spenwood
White asparagus, walnuts and spenwood
another side
another side
closer
closer
Frankie posed on a little shelf
Frankie posed on a little shelf

 

Black Face Mutton, purple sprouting broccoli and anchovy combined rare and well done lamb.  The broccoli was covered with the anchovy vinaigrette which made a nice combination with the lamb.  Both pieces of meat were nicely tender and had amazing lamb flavor.  It was rich and really tasty.

Black Face Mutton, purple sprouting broccoli and anchovy
Black Face Mutton, purple sprouting broccoli and anchovy
another angle
another angle
closer
closeer
another side
another side
meat
meat
dessert and bread area of the kicthen
dessert and bread area of the kitchen
kitchen
kitchen
Waiter and Frankie
Friendly waiter Charlie and Frankie

 

The Treacle Tart was a classic dessert for them, having been on the menu since they opened.  Its gooey center was surrounded by crisp buttery crust and sugary crisp top.  Made with raw milk the center is like pecan pie filling without the nuts.   It was very tasty but the second dessert was even better.

Treacle tart
Treacle tart
closer
closer
interior
interior

 

Marmalade, brown butter and marigold didn’t sound like much but the waiter recommended it and he was right.  It was made with an orange marmalade sorbet, puff pastry and marigold.  Each of the parts in this were very good but mixed together they were even better.  This was a real winner.

Marmalade, brown butter and marigold
Marmalade, brown butter and marigold
other end
other end
closer
closer
closest
closest
Frankie had a coffee
Frankie had a coffee

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