Evelyn's Table

Twelve seats, five courses, three chefs, which is the ratio that explains both the price and the fact that everybody eats at the same moment.

Why go

It is a counter in the basement under The Blue Posts on Rupert Street, two doors from The Palomar and run by the same group. Seamus Sam has led it since 2024, after Restaurant Story, The Clove Club and Muse by Tom Aikens, which is two two-star kitchens and a one-star kitchen (Evelyn's Table). It has held a Michelin star since 2022 by its own account, and holds one in the 2026 London list. Everyone sits at once, service starts on the dot, and the chefs work a metre from your plate. The food is southern European and the fish comes in fresh.

Order this / avoid

• Order: the pork jowl or the cuttlefish ragout if either is on that night's five, which is the advice from the one critic who has written it up. Otherwise you take what comes.
• Avoid: arriving on the hour, since they ask for fifteen minutes early and service starts promptly for the whole counter. Booking if you need gluten avoided, which the kitchen says plainly it cannot do.

What locals & experts say

• Sam Collins for The Infatuation, on the format and the difficulty: "If you thought the Palomar was hard to get in to, one of their other places Evelyn's Table might as well be surrounded by an electrified fence and a 14th century moat." On the counter: "there's an irreverent and friendly attitude, so be prepared to get friendly with the chef who'll be cooking everything right in front of your face." ref
• The MICHELIN Guide, one star in the 2026 London list. The venue's own account is that it "has proudly held a MICHELIN star since 2022." ref
• Nobody has reviewed the current kitchen. Seamus Sam took over in 2024 and no scored or bylined verdict on his cooking was found. That gap is why this sits where it does.

Good to know

• Where: the basement of The Blue Posts, 28 Rupert Street, W1D 6DJ, on the Soho and Chinatown line.
• Sittings: 6pm and 8.45pm Monday to Thursday. Friday and Saturday add a 1pm lunch. Arrive fifteen minutes before.
• Price: a hundred and forty pounds for the five-course dinner, ninety-five for the four-course Friday and Saturday lunch, with fifteen per cent discretionary service. Bookings are pre-paid.
• Diet: full vegan, vegetarian and pescatarian tasting menus. Dairy allergies are handled through the vegan menu. The kitchen states that it cannot accommodate gluten sensitivities and cannot guarantee against cross-contamination, which is more useful than a hedge.
• Drinks: before or after, upstairs in The Blue Posts or in The Mulwray, the group's wine bar.
• Hygiene: the restaurant has no FSA registration of its own. The Blue Posts building holds rating 5 from an inspection on 20 January 2026, all three components clean. ref

Jeff's take (his words)

Nothing here is Jeff's. His saved-places export carries an empty Note for Evelyn's Table, so jeff_note stays empty. The master row called it a starred counter in the Blue Posts' old beer cellar; the star and the counter check out, and the beer-cellar detail is not something the venue says, so it is left out.

Verdict (Chef Jeff ladder)

should-visit — Twelve seats, five courses, three chefs. That ratio is the whole proposition, and it is why the counter in the basement under the Blue Posts costs what it costs. Seamus Sam has run it since 2024 and came through Restaurant Story, The Clove Club and Muse by Tom Aikens, which is two two-star kitchens and a one-star kitchen before this one. The room holds a Michelin star and has done since 2022 by its own account. The food is southern European, the fish comes in fresh, and the pork jowl and the cuttlefish ragout are the dishes to hope for. What keeps it off the top rung is that nobody outside the building has assessed the current kitchen. The one critical piece anyone has filed is short, unscored and predates this chef. A star and a website are a strong start, and they are not a verdict.