"The Galvin brothers, Chris and Jeff, have been synonymous with the London restaurant scene since 2005, when they opened Galvin Bistrot de Luxe on London's Baker Street. With its sophisticated, intimate and urbane high-quality French bistrot, the restaurant changed the London scene, which had been in thrall to the super-brasseries of the 1990s such as Quaglino's, Mezzo and The Bank. Successive restaurants were established: Galvin Windows at the Hilton on Park Lane gave us rooftop glamour, and Galvin at The Athenaeum brought the brothers' classic dishes into the West End's hotel scene."
"Galvin Bistrot & Bar is set up in classic French Bistrot style and was packed and buzzing on the Wednesday night we visited. With red banquettes, a traditional zinc bar, gleaming tanks of Pilsner Urquell lager for thirsty city boys and girls, wooden floors and tables, an outdoor seating area, classic French posters and mirrors and a ceiling fan, it felt as if we were on the Paris Left Bank."
"As we were approaching Halloween, having a couple of snacks from the Bites section of the menu seemed appropriate. A sardine pincho, the Basque tapas equivalent, saw a glistening sliver of sardine perched on a smoky, soft mound of piquillo peppers. Delicious! Wild mushroom and truffle arancini were lighter than expected and came out of the oven hot and crisp. The rice was al dente and subtly infused with the truffle aroma."
Galvin Bistrot & Bar in Spitalfields offers a new Mediterranean-inspired menu led by Executive Chef Arturo Granato. The Galvin brothers established influential London restaurants since 2005 and now operate two sites on the Spitalfields property: Galvin La Chapelle for fine dining and Galvin Bistrot & Bar for bistro dining. The bistro embraces classic French décor with red banquettes, a zinc bar, wooden floors and Parisian touches. The wine selection includes Galvin Grande Reserve from Champagne Beaumont des Crayeres, noted for persistent mousse and balanced fruit and acidity. Small plates feature a sardine pincho and wild mushroom and truffle arancini with al dente rice.
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