Opening of Daniel Humm's restaurant at Claridge's confirmed for 9 December
Davies and Brook, the first London restaurant from New York-based three-Michelin-starred chef Daniel Humm, will open at Claridge's hotel on 9 December.
The new site is described as "a sibling" of Humm's New York restaurant, Eleven Madison Park, which will offer "a place of casual elegance".
The menu will reflect London's food scene, Humm's upbringing in Europe (including a stint at Claridge's as a 15-year-old commis chef), his time in New York and the best of British ingredients.
Dishes will include the renowned roasted duck dish from Eleven Madison Park: the meat is dry aged in-house for 14 days, then glazed with lavender and honey. Also on the menu will be crispy rice salad with citrus-marinated yellowtail with pickled white carrots, jicama and a herb pesto; winter squab with bitter greens, lemongrass and crispy shallots; and short rib with mint, poached endive and a mojo vinaigrette.
There will be a seasonally changing lunch and dinner menu, a tasting menu and a daily lunch menu.
Davies and Brook will feature a newly created bar and lounge, under the direction of bar director Pietro Collina, who helped create the Nomad bars. Alongside a cocktail menu, the bar will serve casual small plate dishes including Claridge's fried chicken.
The restaurant has been re-designed by architect Brad Cloepfil, founder of Allied Works, who collaborated with Humm on the design of Eleven Madison Park in 2017. A series of photographs by American artist Roni Horn will adorn the walls.
Humm described the opening of the restaurant and bar as "incredible". He added "what makes us happiest is when people can come in, relax, have delicious food and incredible hospitality and in many ways be inspired to go do amazing things after their meal".
Paddy McKillen, co-owner of Claridge's, said he believed Humm and his team will add "something special" to the London dining scene. "We have been friends with Daniel for some time, and love his energy and, of course, his inspired cooking. It is poetic that he worked at Claridge's in his youth, has been around the world and returned to open Davies and Brook where we welcome him with open arms."
Humm is launching the restaurant at Claridge's in conjunction with his hospitality group Make It Nice, which comprises Eleven Madison Park; the Nomad bar concept, with sites in New York, Los Angeles, and Las Vegas; and casual, counter-service restaurant Made Nice. Nomad is set to launch a new outlet in London's Covent Garden next year.
Part of the Maybourne Hotel Group, the five-red-AA-star, 190-bedroom Claridge's is currently undergoing an extension to add 40 bedrooms in the roof space and a swimming pool and spa in the basement.
