Rondo

With a menu developed by Chris Gillard – who spent 15 years running the kitchen at St. John – the food here leans heavily into the nose-to-tail discipline that defines modern British cooking. Located on the ground floor of The Hoxton, the restaurant bypasses the usual hotel lobby ambiguity by centering the room around a massive mahogany wine wall and a long open kitchen. The cooking focuses on unsung ingredients and seasonal produce, resulting in pared-back, punchy dishes. You see the St. John lineage clearly in the bone marrow toastie and crispy pig’s cheek salad, or in the charcoal-grilled cuts that arrive ready for the table to share. The wine program is equally specific, curated by William Lander of Quality Chop House. Chrome taps dispense house varietals straight from the keg, while the broader list highlights European producers – the name Rondo itself refers to a grape variety. The room is fitted with warm terracotta tiles, cotton shades, and wooden bistro tables, creating a space that works as well for a solo breakfast as it does for a group dinner. Because it serves all day, the rhythm shifts constantly; you might find business meetings over the set lunch menu giving way to friends sharing burrata and beef shin as the evening sets in.