An inside tip from David Loewenberg of The Beacon and The Bell & Anchor.

A Restaurant I’ll Always Love

London’s food scene is incredible, and I love Fergus Henderson and what he’s done at St. JOHN — and all the spin-offs that have happened since. He’s a real master bringing back classic British cuisine.

Snout-to-Tail Perfection

St. JOHN is snout to tail, nose to tail. You get a steak and kidney pie like you’ve never had, or haggis fritters, or amazing seafood paired with this really smart wine list.

No Fuss, Just Flavor

It’s no frills, but the service and the wine list are sharp, and the cooking is inventive without being overdone. I love that you can eat in courses and share dishes.

Inside Tip 📌

At a place like St. JOHN’s, sharing is the norm. In the Hamptons, it’s still more structured — protein, veg, starch, ordered a la carte — but I like mixing it up. Having multiple courses and lots of different dishes. That’s always been my style when I go out.

Contact

🌐 stjohnrestaurant.com

About

This card was written by David Loewenberg of The Beacon and The Bell & Anchor. David is a restaurateur at heart — people first, always. From his team to his guests, hospitality is personal. He’s a true foodie with deep friendships across the restaurant world, he stays curious, loyal, and connected to the community that inspires him.

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St. JOHN / Facebook