Franklin & Baines Set To Open In The Heart Of Clapham

Franklin & Baines is the brainchild of restauranteur Olivier Cohen, owner of award-winning south London French steak restaurant Bordelaise, and leisure entrepreneur Ashley Letchford, notably of the successful chain of London pubs, The Jam Tree.
Opening on 5th March, the restaurant will offer a playful take on combining delicious British steak and great cocktail with a roof terrace opening later on in the spring, set to be a popular space instantly on the London scene.
Franklin & Baines will offer DJs and live music at the weekends and is an ideal spot to catch up with family and friends any night of the week Tuesday-Friday, or settle in for an afternoon over the weekend at this perfect new date spot, offering a delectable combo of food and cocktails.
Located in the heart of Clapham High Street, Ashley & Olivier’s concept will offer a take on food from Britain and America with a big focus on grilled steaks. The theme is reflected in both the food and drinks menus.
Signature dishes come in the form of “Smalls” with the likes of BBQ corn ribs and Ceviche. “Big” plates include a classic Chicken Caesar Salad, Pan Fried Hake with seasonal vegetables and a Roasted Spiced Cauliflower with crispy capers, Cauliflower puree and pickles. From the “Grill” section you can find a variety of steaks including, Flat Iron, Rump, Sirloin, T-Bone and a Tomahawk for two. The steaks start at an affordable, £18.50 for 200g.
The cocktail list features concoctions such as Franklin’s Rose, which is Bombay Sapphire Gin with Rose liqueur, Grapefruit and Lemon, a Newfoundland Fashioned with Bourbon, Pine Maple and Juniper Bitters and Peanut Chocolate with peanut infused Bourbon with Sweet Vermouth, Cacao liqueur and chocolate bitters- ideal for a post dinner tipple. The wine list features different varieties from around the globe with some bold reds from the USA and a Sparkling from the UK.
The permanent weekly “Deals” that are a staple of the offering at Franklin & Baines include 2-4-1 steaks on Tuesday, Wine Wednesday, Tomahawk Thursdays and bottomless Saturday and Sunday lunches. The ethos of the restaurant is to keep good quality at an affordable price.