abc kitchens at The Emory

abc kitchens brings Jean-Georges Vongerichten’s distinctive, produce-led cooking to The Emory, Maybourne’s all-suite hotel on the edge of Hyde Park, where Knightsbridge meets Belgravia.

The restaurant is Vongerichten’s first abc kitchens outside New York, bringing together ideas from his much-loved Manhattan restaurants abc kitchen, abcV and abc cocina. The result is a broad, colourful menu that moves easily between farm-to-table cooking, Latin American influences and plant-led dishes, with organic and sustainably sourced ingredients at its heart.

Designed by Rémi Tessier, the dining room is sleek and contemporary, with works by Damien Hirst and views through the glass façade adding to the sense of space. It is polished, certainly, but considerably more relaxed than its rarefied address might suggest.

The menu is made for sharing and ranges widely: roasted carrot and avocado salad with citrus and seeds; tacos and wood-fired dishes; vibrant vegetable plates alongside fish and meat. There is plenty here for vegetarians and vegans too, without plant-based cooking being treated as a separate afterthought.