Bar Crispin launches with new head chef and GM
Following the recent departure of head chef Naz Hassan, Brendan Lee will now head up the stoves at Bar Crispin, having recently returned to London after several years working in kitchens in the US including the Michelin-starred Al’s Place in San Francisco, and Emmer & Rye in Austin, Texas.
Meanwhile, Alex Price, previously-Annabel’s and Beaverbrook, has joined the team as GM and in-house sommelier.
Bar Crispin opened yesterday (15 July), having first been announced back in April.
Taking on the former Urban Tea Rooms site on Kingly Street, the bar holds a total of 42 covers - encompassing 20 seats in the main bar, 12 in the downstairs private dining room, and a further 10 on the outside terrace.
Price has worked with Crispin's head sommelier Stefano Cazzato, previously of Hakkasan, to develop Bar Crispin's 150-strong natural wine list, which focuses on old world and indigenous grape varietals, and small indie producers.
She will host monthly wine events in the PDR space including natural wine tastings, and wine and food pairing sessions.
Lee has developed a new menu to coincide with the bar's launch, with a range of small and larger plates available.
The launch menu will offer dishes such as pig’s head slice; cured mackerel with tomato, summer herbs and pickled apple; beef tartare with smoked egg yolk and puffed wheat berries; flat fish of the day with broad beans and citrus butter; and black garlic ice cream with chocolate tuile.
Designed in collaboration with interior designer Jermaine Gallacher, of Jermaine Gallacher Studio, Bar Crispin has a distinct modernist feel, with an imposing silver zinc bar and hand-painted light fittings by Viola Lanari, alongside Gallacher’s signature triangle mirrors and zig zag design lines.
Crispin was founded in 2018 by Oliver Hiam and Dominic Hamdy, who also own scotch egg slinger Scotchtails, and Aldwych coffee shop Lundenwic.
