When The Rib Room opened in 1961, it served roast beef in handsomely tick slices. After more than 50 years, it still does.
Opened in 1961, The Rib Room Bar & Restaurant has remained an exclusive and elegant setting to enjoy the best of British cuisine. "The concept is unique", observed the Catering Times in 1977. "Seven-bone ribs of beef, butchered America-style. And the object is to serve the best beef in London".
Executive Head Chef Simon Young has worked with The Rib Room's kitchen team to create a modern-day menu that combines The Rib Room's signature classics, such as the prawn cocktail and the famed Aberdeen Angus rib of beef, with contemporary, seasonal dishes showcasing the best of British produce.