The Guinea Grill reopens following expansion
There is also an extensive wine list featuring bottles from Tignanello in Tuscany to Vega Sicilia in Ribera Del Duero, along with a dedicated red wine selection of Burgundy and Bordeaux wines
Young’s pub, The Guinea Grill in Mayfair, has reopened its doors following an expansion of the pub to create additional dining space and two new private dining rooms.
Located on Bruton Place, the pub has increased its ground-floor dining area by an additional 60 covers, whilst upstairs is now home to two new private dining rooms, The Gallery and The Wine Room, seating 12 and 16 respectively.
The new spaces “complement” the character of the original pub with “homogenised” interiors – except the pub’s signature claret walls, oak furniture and historical paintings whilst all the original Guinea Grill’s features including its signature meat counter remain untouched.
Led by head chef Thiago Brigidi, The Guinea Grill will offer its classic British menu featuring dry-aged, grass-fed British beef, supplied daily by family butchers, Godfreys. Signature dishes include prime beef cuts from Porterhouse and Chateaubriand to Côte de Boeuf, along with pies such as the Beef, Oyster and Guinness Pie, Prawn and Crayfish Cocktail and Devilled Kidneys on Toast.
Meanwhile, the bar will serve a selection of beers and ales, including Young’s Original and Guinness, along with a concise cocktail list, from negroni to martini. There is also an extensive wine list featuring bottles from Tignanello in Tuscany to Vega Sicilia in Ribera Del Duero, along with a dedicated red wine selection of Burgundy and Bordeaux wines.
Cristiano Pellizzari, general manager at The Guinea Grill, said: “Due to the popularity of the pub and dining demand from our guests, we are delighted to have been able to expand The Guinea Grill to accommodate for further bookings without losing any of the pub’s conviviality and charm.
“As one of London’s oldest pubs and steakhouses, it is a landmark site and an integral part of the capital’s pub scene, and the team and I are looking forward to welcoming back our guests for a pint at the bar.”