Sketch
Author: Anothertravelguide.com0 COMMENTS
A restaurant critic has compared Sketch with a Marrakesh marketplace. Allegedly, both are an embodiment of the same qualities - the mystery of colour, design, sound and aromas and a knack for emptying the wallet of whoever happens to set foot there. Sketch was opened in late 2002 by Mourad Mazouz, a well known figure in the London restaurateurs' circles (he is also the owner of the legendary Momo) with the help from the French chef Pierre Gagnaire, owner of three Michelin stars.
The place instantly became the destination for all sorts of you-just-have-to-be-seen-there characters, and one of the first things to do for anyone who found himself/herself there was a visit to the restroom, a white oval egg with a toilet bowl in the middle. The staff could probably write a novel about the ways and manners in which people tried to get there as soon as possible. This couldn't have been easy since the interior of Sketch reminds one of an extravagant maze that always comes to the same thing - the lion catches the rabbit. In other words, the whole experience leaves a gaping hole in your budget. The unisex lavatory with its 70s-style plastic cubicles in a white minimalist room with a skylight ceiling, the whole furore apart, is definitely not the most comfy loo in the world, however. The „expensive end" of Sketch, the Lecture Room and Library restaurants were awarded their first Michelin stars in 2005. Still, that's the way it always seems to be with places the main asset of which are all sorts of allurements - people soon get tired of them and new ones have to be found. Allegedly that's why it's called Sketch - it's a place where nothing is ever finished, everything is constantly changing. Since late 2006 the latest addition to Sketch is Glade, its floor an appropriate colour of forest carpet. The best feature of Glade is the fact that, unlike Lecture Room and Library where the prices average at GBP 250 for two, it's still possible to have a meal on a comparatively reasonable sum (on the average GBP 50 for two). Those still new to Pierre Gagnaire's style should know that his cuisine is defined by complexity and experimenting with contrasting flavours within one dish - for instance, lobster prepared in three different ways served on a single plate etc.
9 Conduit Street
Phone 0870 777 4488
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