Head Concierge, Flemings Mayfair, London
“They say that the best restaurants in London are those you can’t book, and at Bonnie Gull Seafood Shack in Soho, the best seats in the house are for walk-ins only. Sitting up at the bar you’ll be able to see chefs shucking oysters, searing scallops and piling up potfuls of mussels and fries – you’ll want to order everything on the menu. Plus, it’s September, peak time for British seafood. Small plates are perfect for one, oysters come in threes and you won’t want to share the hake with saffron mayo anyway.”
Head Concierge, The Redbury, New York
“In New York, supper clubs are nothing new, but Pith, Jonah Reider’s Brooklyn-based supper-salon, definitely is. Its current location, anyway: it started at his university campus as a three-times-a-week pop-up with dishes made in a toaster (as reviewed in The New Yorker). Until he was evicted, that is. Since then, he’s started back up in the decidedly more upmarket setting of a Brooklyn townhouse. Expect eight courses with wine, with obscure ingredients like chickweed and trout. Register online well in advance.”
Redbury New York is a member of Preferred Hotels & Resorts Lifestyle collection.
Pith supper club in New York
Operations Manager, The Warehouse, Singapore
“I guess it helps when you’re from a tiny country, but Singapore’s chefs can often work wonders with small spaces better suited to twos or singles. Right now, one of the best is eight-seater Sushi Mieda which takes its cues from postage stamp-sized Tokyo sushi joints and is as exclusive as you’re likely to get in Singapore (with eye-watering prices to match). More casual, but with the same spectator-like seating, is excellent Aussie BBQ restaurant Burnt Ends in Tanjong Pagar has a 17-seat eating bar that runs the length of the kitchen where you can watch the chefs grill and smoke meats.”