Michelin starred chef and restaurateur, Jason Atherton, has announced that he will be launching a new restaurant – City Social – within iconic skyscraper Tower 42.
Backed by Restaurant Associates, the 90-cover restaurant – Atherton’s first in the city – will feature art deco style interiors, created by designer du jour Russell Sage, against the backdrop of the London skyline. Head chef at the restaurant – which will occupy the 24th floor of Tower 42 – is Paul Walsh. Formerly sous chef at Gordon Ramsay’s Royal Hospital Road, Walsh is working closely with Atherton to design the City Social menu. Expect creative yet simple dishes, showcasing the best of British ingredients.
“I’m really excited to be working with Restaurant Associates and to be opening City Social within Tower 42,” says Atherton. “You will walk into my restaurant from the lifts and immediately see the Gherkin, The Cheesegrater, and all those iconic buildings that have shot up in London over the past decade, right in front of your eyes. The restaurant will serve beautiful cuisine in a glamorous environment.”
The focal point of the restaurant will be the free standing, dramatic black and steel open kitchen in the centre of the dining room. Here, guests will be able to dine at the chef’s table while watching the kitchen team at work.
Meanwhile the City Social bar seats 85 people and will serve a selection of cocktails inspired by 1910-1930s prohibition era, created by award winning mixologist Gareth Evans (head barman at The Blind Pig, Atherton’s bar located above Social Eating House.)
Will City Social be a success? Haute Living reckons so. Atherton’s collection of London restaurants – including the Michelin starred Social Eating House, Little Social and the recently opened Berners Tavern within The London Edition Hotel – plus his places in Singapore, Shanghai, Dubai and Hong Kong, have had the critics keeling over in bliss. The man who famously fell out with his former boss, Gordon Ramsay, has the Midas touch. Sheffield born Atherton is currently riding the crest of a wave – and the restaurant world knows it.
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