Smith & Wollensky is the kind of establishment that shows what first class hospitality looks like. From the hostess to the waiting staff, everyone here is professional and welcoming, committed to make guests have an unforgettable experience.
The restaurant is housed in the historic Grade II listed Adelphi Building just off the Strand. Designed by the internationally acclaimed Martin Brudnizki, Smith & Wollensky is decorated with rich mahogany wood, soft green leather and vibrant touches of red. The result is elegant and subdued so not to distract from the gastronomic experience.
Smith & Wollensky is famous for serving the finest American and Irish dry-aged steaks, alongside sumptuous seafood platters and desserts to die for. The wine list is carefully curated by cellar master Sebastian Weschler, who travels the world searching for the best, often bringing back with him treasures that you won’t easily find in any other restaurant.
Smith & Wollensky incorporates elements of classic steakhouse aesthetics, such as dark wood, leather upholstery, and mosaic flooring.
Once at our table, waiter Mack offers us a glass of Lanson, while he explains the differences between the steaks on offer. We learn that American beef, fed with corn, produces a softer, buttery meat that melts in your mouth, whereas Irish cows have a grass-based diet, so their meat is not as soft, but very rich and complex in flavour.
Any prime cut of meat you can think of is on offer here. They are particularly proud of their succulent 600g Bone-In Rib-Eye and their 450g Kansas Cut Bone-In Sirloin. Mack points at a very tempting Irish Tomahawk making its way to a table near us but conscious of the limited size of our stomachs and greedy to try as many dishes as possible, we decide to have the smallest option: the fillet. Still, the Irish is 225gr and its American counterpart, 280.
As Sebastian is not at the restaurant yet, supervisor Zuzana does the honours as sommelier and guides us through the extensive wine list. Unable to make up our minds, we ask Zuzana to choose for us based on our general taste. A Thomas Labille Chablis for me, a crisp bone-dry wine from Burgundy, lively and full of citrus fruits layered with mineral overtones. For my friend, a creamy Californian Chardonnay by the Kendall Jackson Family which she described as fruity, well balanced and with a long lingering finish. These wines were perfect for our starter of fresh asparagus salad with feta and olives.
Left, a fresh starter of asparagus and feta cheese salad. Right, melt-in-the-mouth fillet with indulgent gorgonzola sauce.
For our carnivore extravaganza, Zuzana suggests Raymond Reserve Selection 2020, a cabernet sauvignon from Napa full-bodied and rich in ripe fruit flavours with a touch of chocolate and spice. Great pairing with both the American and the Irish fillet. Mack was absolutely right describing the two kinds of beef. The American is so soft that you could cut it with a fork and the Irish, although not as tender, it is juicy and very flavoursome.
In a tour of the kitchen, Zuzana explains how the beef they serve is hand-picked from the top 2 percent in the US. Once at Smith & Wollensky, a team of skilled professionals handle the butchering in-house and in the and in the dry ageing room, the beef is kept for at least 28 days to intensify its flavour and make it even softer.
The Smith & Wollensky epic chocolate layer cake.
Unfortunately, we don’t have space enough to try their epic truffled mac ‘n’ cheese and dessert seems like an impossible challenge but Mack insists we try their legendary chocolate layer cake. Hold on to your socks! This is the biggest slice of cake you’ll see in your life and a chocaholic dream. We couldn’t eat more than a few spoonfuls but Zuzana took care of packing it up for us, thinking we may get peckish later.
We are about to leave when Sebastian arrives and invites to visit the cellar. And what a cellar it is. Rows of neatly arranged wines floor to ceiling include jewels such as Far Niente 2024, a cabernet sauvignon from Napa by one of the oldest producers in the region and a few personal favourites of Sebastian’s, among them, Troix Noix, Ink Grade and Chimney Rock Tomahawk.
From the first glass of champagne to the last glimpse of the wine cellar, Smith & Wollensky delivers more than just a meal. Dining here isn’t just about the food – it’s about the theatre of service, the pride in provenance, and the pleasure of knowing you’re in excellent hands.
Author: Julia Pasarón
Smith & Wollensky London
1-11 John Adam St
London WC2N 6HT
Tel. 020 7321 6007
smithandwollensky.co.uk
Book your table, HERE.
Images © Nic Crilly-Hargrave
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