Nearly ten months after Ollie Dabbous sold his eponymous Fitzrovia restaurant, the chef is on the verge of his eagerly awaited follow-up in Mayfair. As revealed in late February, Hide, which officially opens tomorrow, is split over three levels: Below, Ground, and Above — each with a discreet identity. Below is principally a bar, but one where dining will be encouraged, and where a wine cellar will weave in and around a group of private dining rooms. Ground is an all day restaurant and bakery, which will offer breakfast, lunch, afternoon tea and dinner — a space that Dabbous says will be at least at the level of his previous restaurant. Above is the fining dining restaurant, which will offer a tasting menu at lunch and dinner. Despite the differences in capacity, geography and expectations, last month Dabbous told Eater he is ready.
This is a 200-person operation, led by one of the most exciting talents in British cooking, with one of the largest wine lists in the world. It is three restaurants in one. It is one of the biggest restaurant openings in London for years. Here’s a first look inside a restaurant that is tacitly inspired by the “organic” and “natural” materials of Green Park, which it overlooks.