Tonight:
9°c
Some fares could fall by more than a third when Oyster is extended to every national rail station in London, it has emerged
More...
New Moon is nothing if not an international advertisement for the hungry virtues of virginity and young people can’t get enough of it
The Twilight Saga: New Moon
Theatre
A smart, prickly and rewarding view of sexual and emotional confusion
Cock
Restaurants
Kitchen W8 is a bargain for this area, if such sophistication is what you crave
Kitchen W8
Too long and drawn out but very entertaining with excellent special effects
This is a peculiar play and does not work for me. Some of it is very funny but there are real flaws
Alex has a strong powerful voice and was faultless, she is far better now than she was on the X-Factor
London,
Charles Campion's rating
Reader rating
Description: "The original gastropub, and still the best", say the many loyal fans of this "crushed" and "loud" Clerkenwell "institution" (est 1992); despite some "ups and downs in recent years", its "simple" Mediterranean cooking "hasn't lost its touch".
Food: 
Service: 
Ambience:
Phone: 020 7837 1353
Open: Mon-Sat lunch 12.30pm-2.30pm; Sun noon-5pm (Sat to 4.00pm), Mon-Sat dinner 6.30pm-10.30pm
Good for: Good food, Ambience.
Payment options: None
For most of its lifetime The Eagle was merely a run-down pub in an unpromising part of London.
Then, way back in 1991, it was taken over by food-minded entrepreneurs who transformed it into a restaurant-pub turning out top-quality dishes.
They were pioneers: there should be a blue plaque over the door marking the site as the starting place of the great gastropub revolution.
The Eagle has remained a crowded, rather shabby sort of place, and the staff still displays a refreshing full-on attitude.
The kitchen is truly open: the chefs work behind the bar, and the menu is chalked up over their heads.
It changes daily, even hourly, as things run out or deliveries come in.
The food is broadly Mediterranean in outlook with a Portuguese bias, and you still have to fight your way to the bar to order and pay.
The menu changes like quicksilver, but you may find the likes of the famous caldo verde - the Portuguese chorizo and potato soup that takes its name from the addition of spring greens.
There may be a grilled swordfish with peppers, mint, new potatoes and balsamico; a delicious and simple dish like roast spring chicken with preserved lemons, potatoes, mustard leaves and aioli; cuttlefish stew with chilli, garlic, parsley, onions and broad beans; or a rib-eye 'tagliata' with green beans and mixed leaves, radishes and horseradish.
To finish, choose between a fine cheese - perhaps Wigmore served with rhubarb jam and toast - or the siren charms of those splendid, small, Portuguese, cinnamony custard tarts - pasteis de nata.
Enjoy the lack of frills and the service that comes with a helping of attitude.
Details are correct at the time of publication - please check with venue before booking.
[ 1 ] [ 2 ]
