The City



The owners of the Michelin-starred Texture restaurant have taken up this basement restaurant/ wine bar in Fetter Lane and have persuaded Paul Walsh from Restaurant Gordon Ramsay to be Head Chef.

Restaurant details

Address: 140 Fetter Lane, London EC4 1BT

Telephone number: 020 7242 8877

Contact restaurant

Nearest station: Chancery Lane

Nearest Station: Chancery Lane

Opening times: Bar: 11am-11pm (bar food from 12pm-10pm); Restaurant: Lunch: 12-2:30pm, Dinner: 6pm-10pm

  • Private Hire available
  • Bar area


More info

View restaurant website



Critic reviews - total score 7.5 out of 10

Critics' score: 8
Marina O'Loughlin Metro
Reviewed on October 06, 2010
"28º-50º is part of a new trend of nouveau wine bars – Terroirs, the newcomer Bar Battu – that have given the old fusty, dusty-bottle-draped fossils a boot up the vintages." READ REVIEW

Critics' score: 4
David Sexton Evening Standard
Reviewed on July 01, 2010
"The look is stripped brick and dark green paint, the default tones these days, and the subterraneanness will be comforting in winter. But on a summer evening it felt a bit sad to be out of the light and the warmth, in this cavern rumbling with air-conditioning." READ REVIEW

Critics' score: 8
Richard Vines Bloomberg
Reviewed on June 28, 2010
"The French-influenced dishes are accomplished at this low- key eatery, in a basement off Fleet Street." READ REVIEW

Critics' score: 8
Michelle Court View London
Reviewed by June 24, 2010
"Head chef Paul Walsh spent five years as sous chef at Restaurant Gordon Ramsay and, though the brasserie-style menu and simple presentation may not show it the flavours speak for themselves." READ REVIEW

Critics' score: 8
Guy Dimond Time Out
Reviewed on June 23, 2010
"The food menu is just as enthusiastically prepared as the wine list, with ingredients of high quality, served at City prices in portion sizes which are not especially generous." READ REVIEW

Critics' score: 7
Hermano Primero Dos Hermanos Estimated score
Reviewed on June 17, 2010
"Despite my misgivings about the food, most of which I understand now - although I still don't know why a good chef is here to put stuff on toast - I had a good time at 28-50: comfortable room, pleasant efficient staff, enjoyable wines." READ REVIEW

Critics' score: 8
Timothy Barber City AM Estimated score
Reviewed on June 15, 2010
"We moved on to two mains so pleasing you almost didn't notice them go down your gullet at a hundred miles an hour, but after they were gone you mourned them." READ REVIEW

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