Claude’s

A discreet nameplate on a Victorian house on fashionable Oxford Street marks the entrance to Claude’s, a classical French institution for more than three decades. The restaurant has an intimate downstairs dining room adorned with crest-stamped Limoges plates. Current chef Chui Lee Luk has added more Asian notes to the menu—without jettisoning beloved dishes like the smoked salmon consommé.

We loved: “Drunken” freshwater crayfish.