Care for a Deer Heart Salad?

yard 1 yard 2I went to Yard with a friend who told me the chef Nye Smith was famous for his offal at St John’s in London, so I wasn’t surprised to see game and fish on the menu (pigeon, deer heart salad, rabbit, and whole dorade cooked in salt). The gnocchi starter in a doe ragout was so good I considered ordering it again as a main dish. For a former industrial space near Père Lachaise, it’s surprisingly small, seating maybe 20-25 people. With an open kitchen, it quickly gets very noisy. I look forward to trying out the Back Yard (tapas and wine bar next door, with an outdoor terrace) when the weather improves. If you go, be sure to reserve in advance.


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