Modern Bistros — London
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Padella
A small, hugely popular fresh-pasta restaurant by Borough Market, opened in 2016 with an open kitchen turning out hand-rolled pasta, above all its famed pappardelle with eight-hour beef shin ragu.
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St. JOHN
The whitewashed Smithfield dining room where chef Fergus Henderson pioneered "nose-to-tail" eating in 1994, its roast bone marrow and parsley salad becoming one of the most influential dishes in modern British cooking.