Greig's Grill Restaurant

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Address

26 Bruton Place, London. W1J 6NG.
Telephone
Phone: 020 7629 5613

 

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Greig's is a long established Mayfair restaurant. Alistair Greig, the founder, established himself to be one of the great restaurateurs of the last century. Greig's has now been in its present location for some thirty years, and during this time has seen a stream of celebrity faces. Some of the staff from Alistair Greig's era are still with the restaurant.
Mr Greig's concept was to source only the finest ingredients and to keep his food very, very simple. The restaurant still follows this founding concept - great steak, great chips and fine wine. In recent years, due to huge demand, the restaurant has added some British traditionals - Roast beef and Yorkshire pudding, Shepherd's pie and bread and butter pudding.
The restaurant was refurbished in 2003 and now has three oak-panelled private dining rooms for groups of eight up to forty-two, and also has a small bar area. It is sometimes hired for a whole group. Menus are generally tailor-made for groups and there are vegetarian and special requirement options. 


The Wine Room.
Seats eight to ten guests and features an open fire, traditional chandeliers and is fully oak panelled. An interior glass wall exposes the restaurant's 3000 bottle wine cellar, which contains an impressive number of rare Bordeaux. 

The Oak Room.
A fully oak panelled room which sits up to 18, with 19th century hunting prints and one glass chandelier. 

The Main Room.
Annexed to the restaurant's bar, it seats up to 42 guests and features a traditional stained glass window, which is lit in the evenings, chandeliers and original oak panelling.
The restaurant is very conveniently located, close to Green Park, Bond Street and Oxford Circus underground stations. Although one minute from Bond Street, it is found in a very quiet mews where there is free parking at night.

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Questions already asked by others

Ques 1. a group of 18 of us are due to dine with you in Sep. Can i see acopy of your wine list ,to consider a pre-order Alan fry
Dated: 2011-08-01
By: Alan Fry
Ans: