We'd add
Our runner-upCull Yaw Mutton Chop
A chop of cull yaw, mutton from older ewes, from the grill. Our pick for meat.
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstWhole Turbot
A whole turbot cooked on the bone over the fire, for three or four to share.
Brat
Basque grill · Shoreditch
4 Redchurch Street, London E1 6JL
Founder Pick
On every listFamous and on every round-up, so there's often a queue and a room of people who came for the name.
Tomos Parry's Basque grill in Shoreditch — whole turbot, fire, and a reputation that fills the room with people who saw it on a list. Special-occasion cooking; not a local secret.
Tomos Parry's first-floor room on Redchurch Street, cooking fish, meat and vegetables over wood and charcoal, after the fire kitchens of the Basque Country. The whole turbot, the fish the room is named for, is why we'd book.
The proof, in the house's own words
Why the whole turbot
Local choice
The restaurant's very name is the fish.
“'Brat' is old slang for a turbot”
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