Chef Brad McDonald and his wife Molly moved into the Lockhart space recently, shaking up the quiet backstreets of Marylebone with their brand of down-home Missisippi cooking. On a hot day, Molly pours sweet iced tea while customers choose between the fried chicken, the muffuletta (the meatiest of sandwiches), and the best shrimp grits this side of the Thames. It’s true Southern cooking so it’s heavy, but under this chef’s watch, not unnecessarily so. Whatever you do, order a side of cornbread, which comes slathered in butter and honey. Get there early on Fridays, Saturdays, and Sundays, for Brad and Molly’s delicious side-project, 1235 Donuts.

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