It seems a little odd perhaps reading about a thanksgiving dinner in January, not least one written by a Brit. Over numerous thanksgiving dinners at Bodeans and once at Christophers over the years, my Franco-American girlfriend and I really needed to try somewhere else or end up doing it all ourselves. But a 3kg turkey, mashed Idaho potatoes, battleships of gravy, and so on are just too much for a couple to put together. I’d not read much about Eastside Inn but when I did a little research I had found nothing but praise for chef-proprietor Bjorn van der Horst’s cooking albeit the mention of slightly high prices. Bjorn was previously the chef-patron of La Noisette and cut his teeth at the Greenhouse in Mayfair. So arriving at the restaurant we find it comprises of two sections, on the right a fine dining restaurant with the décor of high end waiting room and through to the left a much more open, inviting and ultimately affordable bistro. Each section is separated by the central open plan kitchen where you can see Bjorn and his team in action at any moment. Serving both the top end and mid range area of the restaurant crowd… Continue Reading…