Ben Greeno left his executive chef position at the rarefied Momofuku Seiobo for the chance to make an art of roasting chickens, whipping up shoestring fries, and turning out rotisserie carrots at The Paddington. He goes off-piste with dishes like tender squid with Chinese XO sauce, and fresh crab on toast with herb salad. His chicken sandwich with bacon and Comté cheese might be the best bar snack the city has seen in years.
By Lee Slims.
This appeared in the May/June 2016 issue.