74 Charlotte Street has opened in Fitzrovia as Ben Murphy's newest chapter, shaped by years working with Pierre Koffmann and time spent in the Michelin-starred kitchens of southern France, Paris and New York. All that experience shows up in dishes that are carefully put together yet still familiar, with British classics given a distinct Murphy twist.
The old Mere site has been reworked into a calm space with warm wood, soft tones and huge windows that flood the space with light. The bar level pairs curved seating and mellow lighting with an elegant marble bar, and the dining room below follows the same palette of oaky textures and clean lines. Ample natural light and a subtle jazz soundtrack help keep everything laid back.
Murphy's menu sits in that sweet spot between classic and playful, with dishes like beef Wellington with braised beefy chips (for two), native lobster with yuzu and bisque, and tangy charred hispi cabbage with chicken skin and sherry. Expect top-notch service from the moment you walk in, where you're offered a drink at the street-level bar before being whisked downstairs to the Scandi-esque space to dine.
The bar team keeps things focused with a tight list of cocktails, including a Strawberry Gibson topped with a pickled strawberry and a house martini that's already becoming a bit of a favourite. If you're more of an oenophile, the wine list will be music to your ears, running many pages long and covering roughly 300 bottles from all over the world, all spanning different price points. And the sommelier team are very happy to guide you if you're stuck between a few options.
If you can save a bit of space, the ice cream trolley is a great way to wrap things up, wheeled straight over and scooped in front of you. Otherwise, there's a small menu of desserts that covers most tastes, like an apple crumble soufflé, a bright yuzu and white chocolate combo, a decadent chocolate tart, and a cherry and yoghurt meringue if you want something lighter. And if you're not quite ready to switch to sweet, there's also a cheese selection with rye crackers and onion to finish things off.
This is another venture by WSH Restaurants, whose portfolio includes The Woodspeen and The Clockspire, and the approach here mirrors that style of hospitality. Service is warm and attentive, and the focus is on making things feel elegant without being overly formal. For anyone keeping an eye on new openings, it's one worth knowing about.
Service runs Tuesday to Saturday, covering lunch, dinner and everything in between.