Bar Crispin has become one of Soho’s coolest hangouts in recent years, a pocket-sized bar with a fun, eclectic wine list that focuses on low-intervention producers. Many bottles come from those who trade in organic and bio-dynamic practices across Europe, from the Greek islands to northern Spain, and range from the accessible to the more stand-out.
Dishes are equally adventurous and cosmopolitan. It’s a snack-led, playful menu designed for Wednesday pitstops as it is for long Friday afternoons. Dishes include monkfish crudo, crab rarebit, and lamb skewers, while our French fries might be the best in town.
Lunch / Dinner
Mon - Fri: 12 - 11pm
Sat: 1 - 11pm
Sun: 1pm - 6pm
19 Kingly St, Carnaby, London, W1B5PY
+44 (0) 20 8050 0373
bar@crispinlondon.com
@bar_crispin
HAM Restaurants
Check out our siblings and gift cards at crispinlondon.com
The menu is the work of head chef Lewis de Haas, originally from Nimes in France. With a wealth of Michelin-star experience behind him, his cooking is refined but not stuffy, playful but not over the top.
Start with Comté gougères and pickled walnut ketchup before monkfish crudo with blood orange and chilli, before lingering over a deep and rich crab rarebit with chives, lamb skewers enlivened by labneh and spiced carrots, and classic steak blanketed by peppercorn sauce.
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Our mostly European wine list is curated by Daniel Ilsley. The idea here is to harness a sense of place, drawing on the locales from which we source the wine and championing producers who care for the same things we do. Sustainability is as much a part of our wine program as great wines are.
As such, the wine list focuses on producers who use organic and bio-dynamic practices to produce wines that reflect a sense of place, with a particular reverence given to rare grape varietals.
We highlight beloved regions from the Loire to Beaujolais to Savoie, as well as the enticing, oxidative styles of the Jura and wilder wines yielded from volcanic land in Tenerife, Sicily and Greece.
Given our wine merchants are independent, our list is always evolving as we experiment with a variety of styles and methods. It means some wines are only available in finite quantities — when they are gone, they are gone.
At Bar Crispin, The Green Room is a cosy and romantic 14-person private cellar dining room designed by Jermaine Gallacher. Our executive head chef Lewis de Haas creates feasting menus from intimate canapés to fully-fledged feasting menus and all can be paired beautifully with the wines in the cellar. Crispin Events offers catering services for seated dining, working lunches, corporate dinners, drinks receptions and parties.
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