Bonnie Gull began as a modest market stall but has blossomed — like sand in an oyster — into a pearl of a place in Fitzrovia. Kick off with the oysters, which come in two raw varieties — Jersey rock and Porthilly rock — or battered, served with aioli. Don’t stop there; tick off clams with sea aster, mirin and sesame, cockles with samphire, crab fritters with mango and lime chutney, and bouillabaisse so good you could fill a bathtub with the stuff and then drink it.
Special Dishes: Oysters, Crab Fritters, Bouillabaisse
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