Andrew Edmunds Restaurant was established in 1985 in ‘old Soho.’  In an 18th century townhouse they offer a relaxed seasonal menu for lunch and dinner.  Unfortunately in 2022 art dealer and restaurateur Andrew Edmunds passed away at the age of 79 after a short illness.  The restaurant had developed a following of journalists and bohemians in this romantic dining place.  Known for high quality and simple, seasonal food, his wife Bryony pledged to keep the place running.  The very small place was packed with paper covered tiny tables and had a handwritten copied menu.  The wine list was amazing for a place this size.  The lights are lowered, no music was in the background but conversations filled the air.  The service was friendly and efficient and it did have a wonderful atmosphere.  The food was good but not remarkable – it was homestyle and reasonably priced.  Having heard about it for years, I’m glad we chose to spend one evening here.

Set-Up

 

Food

They do have a full bar and we enjoyed a well-made Negroni from it.

 

Dressed crab and toasted focaccia were plated with a salad of frisee.  The shredded crab was nicely dressed and good on the toasted and oiled focaccia.  Delicious according to my husband.

 

Burrata was with Castelfranco (mild member of the radicchio family), Clementine, toasted hazelnuts and aged Balsamic.  The oranges and herbs made a wonderful combination with the creamy cheese.  With a little salt added it brought out the mild bitter of the greens which was fun with the sweet orange and crisp nuts.  I would have liked more orange to better balance the ingredients but overall it was fine.

 

Roast pork chop was on Pardina lentils with a side of grape mustard.  The lentils and sauce were good but the pork was a tad dry.

 

Braised shin of beef was beside a Swede (rutabaga) and carrot mash topped with pickled walnuts.  The beef was quite tender and nice but there was a lot of fat to trim out.  The gravy on and under it was very flavorful.  The mash was good but the vinegar in the pickled nuts overwhelmed its flavor.

 

A Side of greens seemed to be from the cabbage family. They were very lightly cooked with olive oil.  Fresh and tasty they were also a good value at just 3.5 pounds.

 

Go out on a strong note and that they did with dessert.  Ginger pudding with toffee sauce and vanilla ice cream was scrumptious.  The best part of the meal indeed.  The moist hearty cake had tons of lovely ginger flavor and was drenched with luscious caramel sauce.  A scoop of creamy ice cream was all you needed to make this reach divine status.  Yummy!