St. John opened in a converted Smithfield smokehouse in 1994, when Fergus Henderson and Trevor Gulliver set out to cook the whole animal and waste nothing. Thirty years on it is a London institution, a former World's 50 Best name with a Michelin star earned in 2009. Most people come for the restaurant. The ground floor bar is the quiet secret, and it is one of the best places in the city for a glass of wine and a snack.
The room is famously plain. Whitewashed walls, bare floorboards, and coat hooks set the tone, and the bar serves the same uncompromising British food in smaller form. The Infatuation calls St. John a London legend for good reason. Come to the bar for the all French wine list, the seasonal snacks, and the madeleines, without needing a table in the dining room.