Tucked on Goodge Street, 64 is a French-inspired restaurant by Stuart Andrew offering “cooking from an outsider’s perspective.”
The layout includes an open kitchen, separate bar, and a private dining room for around 10 people.
Interiors are designed to feel inviting yet polished: deep-green paneling, oak and rustic timber furniture,
aged brass touches, marble bar surfaces and ambient lighting set against classic bistro touches.
The food leans often toward French classics—snail bon bons, rabbit Niçoise, lobster vol-au-vent—with thoughtful vegetarian and pescatarian options.
