But it's just as good – if not better. The rustic interior and cosy, intimate atmosphere adds to the delightful experience of this pop-up restaurant, owned by David Moore, where little-to-no-cooking is the focus.
Stripped back and at its best, each dish features no more than three ingredients and the emphasis is on sharing – five plates is a safe bet for a two person meal.
Start with the bread and humous – the bacon and onion brioche is incredible. Our favourites were the 98-degree 12-hour slow-cooked pig belly and the 62-degree poached rose veal – incredibly simple yet utterly delicious.
We recommend deconstructed cheesecake for dessert – if you still have room, that is. The amazing blend of New York cheesecake, blackberry ice cream, blackberries and piles of base perfectly topped off a sensational meal. All in all, a unique taste experience not to be missed.
The pop-up is just three doors down from Moore's second restaurant L'Autre Pied, on the former site of Simon Rogan's Roganic restaurant.
Moore has run Michelin-starred Pied à Terre in Charlotte Street, Fitzrovia, for 21 years. He opened sister site and Michelin-starred L’Autre Pied in 2007. He runs a restaurant consultancy business and was one of two 'inspectors' on Raymond Blanc’s BBC TV series The Restaurant.
Pied Nus is expected to run until April 2014.