Since 2008, local restaurateur and food columnist Mark Hix has made deep inroads into the London dining scene with five eponymous establishments serving modern British fare in upscale, business-friendly surroundings.
Across the hall from the time warp of a tea room is the buzzing Hix at the Albemarle, owned by Mark Hix, the popular London chef that seems to be everywhere.
Head chef Stuart Tattersall, formerly of Hix in London, cooks in the dining room at a large open fire on a steel shelf (an idea Braka poached from a restaurant in Paris), where cast-iron pans roast potatoes and specialties of the house a rib of beef for two, a rump steak.