St. John Bar & Restaurant
Vegetarians need not read further. Housed in a whitewashed old smokehouse near Smithfield meat market, St. John couldn’t be called a gastropub. But owner Fergus Henderson, who opened this establishment in 1994, is a canonized figure on the revitalized British restaurant scene. The philosophy concerns meat and nothing but meat. Every part of the animals is utilized, from bone marrow to chitterlings to calf’s liver. The spirit of his “nose to tail” approach—respectful of place and seasons, rigorously unfussy, unapologetically British—hovers over many of the best pub kitchens.