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Quite literally across the street from flagship restaurant Pollen Street Social, Jason Atherton has created a heady mix of classic design, with ox-blood banquettes and intimate dining booths, traditional hardwood chairs, and beautiful antique elm tables. Vintage picture frames and old Michelin maps adorn the walls, offset by eclectic neon.
With a nod towards some typically French plates, Little Social head chef Cary Docherty brings the best of British produce to the table to create dishes such as Bouillabaisse of Cornish red mullet, cod, scallop, mussels & cockles; Braised Irish ox cheeks, roast marrow bone, sourdough crumb, carrot, horseradish mash; and Apple tarte tatin for two, made with caramel baked Pink Lady apples and rich butter puff pastry