Bone Daddies set the tone for the ramen revolution that was to follow, so we were excited to pop into their newest opening when it launched on St Christopher’s Place in Marylebone. On a sunny Friday afternoon the pavements were bathed in hot sunlight and most punters who had pulled up had opted to dine al fresco on little plastic stools crafted from repurposed sake crates, which brought to mind similar roadside venues in southeast Asia.
To dodge the heat we opted instead for the air-conditioned interior, which has been imbued with the same rock ‘n roll / street savvy ethos as Ross Shonhan’s other restaurants by B3 Designers. In fact, this dining room is decidedly funkier than its siblings. Bartenders and servers bustle frenetically behind the L-shaped bar in the corner. Different materials clash with one another – a metal grille and industrial pendant lighting play off timber and tiling - creating the sense that the whole thing has been thrown together and improvised. Downstairs on the ground floor there’s an open plan kitchen from which guests can see the chefs hard at work.
We dined on many of our favourite dishes including the excellent yuzu tonkotsu with fried chashu pork belly and spring onion as well as the tantanmen ramen with either minced pork or minced chicken. However, others have been added to the repertoire which are exclusive to St Christopher’s Place. There’s a larger kushiyaki selection with new ingredients like chicken, ox cheek, salmon, prawns and kimchee-marinated shitake mushrooms, as well as stir-fried buckwheat yakisoba and Chahan – egg fried rice with mushrooms, pickled ginger and ao nori. Great for a working lunch or a casual dinner, Bone Daddies Marylebone spools out the successful formula of its earlier incarnations, yet creates something all its own at the same time.
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