Lord's – London's nose-to-tail manor on LaGuardia Place

Lord's sits on a quiet stretch of LaGuardia Place in Greenwich Village, a few steps from Washington Square, in a hunter-green room that opened on 3 October 2022 as the second act from Patricia Howard and chef Ed Szymanski, the married partners behind Dame. Where Dame is a tight, 20-seat fish-and-chips sensation, Lord's gave them room to build the meat-centric, nose-to-tail British restaurant they had wanted to open before the pandemic rerouted their plans. It is Selected in the MICHELIN Guide, filed under English and Contemporary cooking, and the Guide's own inspectors describe it as feeling straight out of London, charming even when packed, with the bar always holding space for walk-ins. Eater named it one of the twelve best new restaurants in the United States in 2023, and Pete Wells reviewed it for The New York Times that December. It is a restaurant built for sharing: hearty, curried, pastry-wrapped, and entirely unembarrassed about it.

01The room and the setting

Before Lord's opened, Howard and Szymanski spent time at European flea markets and antique shops sourcing the vintage china, cutlery and glassware that now fill the dining room, and their haul was reportedly stacked on almost every surface of the space in the final week before launch. The result is a room with roughly 60 seats, built around cozy banquettes and candlelit tables, with a long, dark bar backed by a wall of spirits and warmed by starburst brass fixtures overhead. MICHELIN's own inspectors call it ever so charming, noting that even on a packed night the bar keeps a few seats open for people who simply walk in off LaGuardia Place.

02The chef and the owners

Ed Szymanski and Patricia Howard met while working at The Beatrice Inn, and launched their first pop-up in February 2020 hoping to raise investor interest in a meat-focused British restaurant inspired by Szymanski's earlier cooking at the now-closed Greenpoint restaurant Cherry Point. Covid-19 stalled that plan, and the pair pivoted the pop-up toward seafood to raise money for Black Lives Matter organisations after George Floyd's murder — the project that became Dame, which opened on MacDougal Street in June 2021. Lord's followed roughly eighteen months later as the meatier restaurant they had originally envisioned, with Ezra Tierney running the kitchen as chef de cuisine at the opening and later credited as the restaurant's executive chef. Howard and Szymanski have since opened a third restaurant, Crevette, a Spanish- and French-leaning seafood spot in the West Village that opened in February 2025.

Insider tip

Dinner nightly except Sunday and Monday closures vary by season; weekend brunch from 10am.

03The cooking

The kitchen's nose-to-tail instinct shows up across the menu, from crispy pig's head with wax bean remoulade to veal sweetbreads with eggplant, trumpet mushrooms and marjoram. Dinner opens with oysters Kilpatrick, a curried lamb Scotch egg, a sausage roll with peach ketchup, and crispy potato with peekytoe crab and lardo, before moving into heartier plates: hay-smoked trout with celeriac and dill, roast chicken with bacon, cabbage and Riesling, and herb-crusted cod with butter beans, mussels and zucchini. The kitchen's proper English chips are famously laboured over — steamed, then fried low, then fried again in beef fat to order, a three-stage method credited with their addictive, thick-cut crunch.

04What to order

The duck, turnip and chanterelle pie with mashed potatoes, built for two, is the dish regulars steer newcomers toward, alongside steak and chips with green peppercorns in sirloin, New York strip or a dry-aged ribeye for two. For dessert, the choux bun filled with peach melba sits next to a warm ginger sponge with vanilla ice cream and a blackberry crumble with honey ice cream; sticky toffee ice cream and strawberry sorbet round out the shorter, lighter end of the pudding list.

05Wine and drinks

Lord's pours a wine programme serious enough to have earned recognition from Star Wine List, alongside a short, pointed list of dessert 'stickies' — a Macvin du Jura, a Finger Lakes Riesling from Nathan K, and a Jurançon Petit Manseng — built to run alongside pudding rather than after it. The bar's nightcaps lean into theatre of their own: a midnight negroni built on Fort Hamilton bourbon and Forthave amaros, and a smoked rhubarb amaro daiquiri mixing Sfumato and Braulio. For something gentler, there is tea from Rare Tea Company — English Breakfast, chamomile or peppermint.

06The neighbourhood

LaGuardia Place sits in Greenwich Village, close enough to Washington Square Park to make Lord's an easy stop before or after a walk through NYU's campus streets. The nearest subway is West 4th Street–Washington Square, served by the A, C, E, B, D, F and M lines. Dame, the sister restaurant that started it all, and Crevette, the couple's newer seafood room in the West Village, are both a short walk away — three stops on what Howard and Szymanski now call a single, slowly expanding English and coastal European project.

For a weekend. For a lifetime.