The story
64 Goodge Street, from the Woodhead Restaurant Group, opened in Fitzrovia with a clear mission: to cook French food through an outsider’s lens. Head Chef Stuart Andrew—a member of the group since it began with Portland in 2015—describes his approach as “French cooking from an outsider’s perspective.” The kitchen draws inspiration from the canonical texts of French cuisine, their storied dishes and rich but delicate sauces, then interprets them with a modern, gently iconoclastic sensibility. This vision earned the restaurant a Michelin star in 2026, a recognition of its high-quality cooking and distinctive voice.
The à la carte menu is rewritten daily, rooted in classical French technique yet never slavish. At lunch, three courses are served for £59; at dinner, three courses for £95. An early evening menu (£49) is available for tables booked between 5:30 and 6pm, offering the same care at a gentler price. Guests are asked to note dietary requirements at booking so the kitchen can craft the most creative alternatives.
Wine is central to the experience. Head of Wine Lucie Hammerschmiedova has assembled a list that celebrates diversity while focusing on Burgundy, a region the team considers the most alluring and storied in winemaking. Rare old vintages sit alongside rising stars, and many are offered by the glass.
The dining room was built from scratch to be an oasis of comfort, a place where guests feel utterly taken care of. For larger parties, a private room downstairs seats up to twelve and offers the same à la carte menu with a dedicated host, available at lunch (£65) and dinner (£100), including welcome snacks. Whether in the main room or downstairs, the atmosphere is one of calm, unhurried hospitality.
Recognition
Ambience
Details
History
High quality cooking
Fitzrovia is not necessarily short of smart, efficient bistros with a switched-on city ambience, but here is one that stands head and shoulders above the competition. The layout will look familiar – close-packed tables, glass dividers, an open kitchen at the back – but there is a distinctiveness to both the atmosphere and the essentially French cooking. Staff are knowledgeable and voluble in equal measure, and there is no cold feeling of being processed. The kitchen, under Stuart Andrew, is conscious of making an impression – even something as humble as soupe au pistou comes out swinging, full of tiny carrot and courgette brunoise, bites of green bean, poached fresh coco beans and super-fine noodles, with a generous dot of intense basil pistou. To follow, a fillet of sea bass on spinach with mussels in a saffron-scented sauce made with the mussel liquor is a star performance, while the game season furnishes a roast partridge with boudin blanc, quince and parsley roots. The side-order of truffade (a baconed-up dauphinoise with a breadcrumb topping) is a must. Finish with something as simple as a Neapolitan triumvirate of homemade ice creams or tarte au citron with bergamot Chantilly. An impressive wine list has been meticulously selected with an eye to the quality-price ratio; glasses start at £8, and there are some real treasures on the splash-out 'cellar list'.
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