Lord's will serve classic English fare with a modern twist.
Lord’s, from chef Ed Szymanski and general manager Patricia Howard, is a self-described “English nose-to-tail bistro” located just a few blocks from Dame. Here, Szymanski, who was born and raised in London, will turn his eye toward traditional British cooking, but with a more elegant spin on the cuisine usually associated with heavy, sometimes bland foods.On the opening menu, guests can expect snacks such as oysters Kilpatrick, a curried lamb Scotch egg and pig’s head terrine with piccalilli.
“This my wheelhouse,” Szymanski told Eater. “This is the kind of food I fell in love with and made me want to cook.”Beverage-wise, the focus will be on wine, with more than 300 bottles gracing the list. Most of the producers are French, but you will be able to find some more interesting options, like English sparkling, which the team promises is “actually pretty good.” Cocktails will mainly be seasonal riffs on the classics, such as fig leaf martinis and Bartlett pear Manhattans.
One of the reasons Dame has been so hard to get into is that the space only accommodates six tables and seven counter seats. There are also only two people in the kitchen at a time. Lord’s is a big upgrade, with four times the square footage and twice as many seats. While it’s still not arestaurant, the team will have more leeway in both the kitchen and the front of house. “We’ve been making do with something so shoebox-y that it’s nice to have a real space,” Szymanski said.