J.Sheekey has been a seafood restaurant in the theater district for 125 years.  Beginning in 1896 “Sheekey’s” has been welcoming guests to the long red building whose walls are filled with framed portraits of notables who have visited.  In the heart of Covent Garden, Josef Sheekey was given permission to serve fish and shellfish in St. Martin’s Court by Prime Minister Lord Salisbury, if he would cater Salisbury’s post theater supper parties.  Now it’s a large place that extends through a lot of smaller rooms with a canvas enclosed patio that runs much of the exterior.  It’s an old-school place where everything has the place’s name on it including the embossed napkin.   Windows to the outdoors are clouded over to create the clubby atmosphere that is bolstered by the wood walls, lowered ceiling, leather banquets and with mirrored openings between the rooms.  It was cozy for such a large place.  They offer a separate lunch menu as well as the ability to order from the full a la carte menu.  They also offer pre and post theater shorter dinners as well as a full bar.  The food was great the service so-so but it was still an experience I’d recommend especially if you want a seafood meal.

Set-up

Food

They served a basket with two types of bread – brown seedy and white baguette – with butter.  The baguette was very tasty as was the butter.

Dover Sole could be served grilled but instead we both chose it with Meuniére sauce and boned.  The butter sauce came on the side but that way you could appreciate the nice browning of the fish.  It was cooked perfectly but my de-boning did miss a number of bones.  It was very good and the butter sauce made it even more special.  A real treat.

Potatoes come several ways but we had the chipped.  The fries were a coated variety which made them crisp with a softened potato interior.  They were good and came with a bowl of ketchup.  Steamed spinach could be served several ways and we chose to have with olive oil.  Nice fresh leaves were cooked perfectly.  It was tasty and the leaves still had texture, which is superb.

For dessert we split the winter citrus steamed pudding which was made with blood orange and lemon creme fraiche ice cream.  The dense cake was covered with a creamy sauce and topped with fruit.  The ice cream was on the side which blended in to make the cake even more moist.  Lots of vanilla mixed well with the citrus flavors and it delivered enough richness to make it a satisfying dessert.