08 October 2026 · Vol. XXXIV · № 12.333 Get the letterSearchSaved
THE APEX GASTRONOMY CHRONICLE
Food The WireThe CounterThe Source The Recipe FileThe IndexThe Bureau
LATEST
Guest feedback inspires Wagamama to revamp its menu and service style●Pan-fried chicken coated in batter with boxed stuffing mix●Alessandria looks to Milan to attract new tourists: the Le Vie del Gusto project●Cyril Lignac proposes starting the pot-au-feu with hot water●Pinker salmon isn't necessarily better: the color depends on its diet●The tomato sandwich with fried green tomatoes, Southern style●This quick 3-minute chocolate mousse, made without eggs or butter, deserves a place in your recipe book.●Azores Food Lab is coming soon!●How to make apple cider vinegar at home from scraps: a step-by-step recipe●When to add vegetables to the broth: cold water, order, and cooking times●How to freeze nuts to preserve them for a long time●Whip up creamy Turkish pasta recipe with garlic yoghurt and spiced butter sauce●
The Counter
Straker's Opens in the Shell of McNally's Lucky Strike

Straker's Opens in the Shell of McNally's Lucky Strike

Thomas Straker has installed the New York outpost of his London restaurant Straker's inside the SoHo room Keith McNally built and closed as Lucky Strike, extending a single-address reputation across an ocean for the first time.

The lease is signed and the room is already stripped for construction. Straker has secured the space that once held Keith McNally's Lucky Strike, on a SoHo corner that has cycled through operators for years. The first satellite of a one-address chef exists now, on paper.

Thomas Straker made his name online before he made it in a dining room, and the dining room he eventually opened, Straker's, sat in Notting Hill and stayed there. Every profile of him mentioned the restraint: no second location, no franchise instinct, no attempt to convert attention into square footage. That restraint just ended.

A restaurant site carries the pressure of what came before it the way rock carries the record of old fault lines. McNally built Lucky Strike into a fixture, then closed it, and the address absorbed both the fixture and the closing. Straker is building on that fault line, not clearing new ground.

The menu he is opening with reads as an argument for continuity: focaccia with chanterelles, sea bass tartare, venison with blueberries, a burnt honey ice cream to finish. Each dish belongs to the Notting Hill vocabulary rather than a New York-specific menu built from scratch. The bet is that the vocabulary travels intact.

That is also where the risk concentrates. A single-address chef can let one room absorb every mood of a service, because there is nowhere else to compare it to. Two addresses erase that shelter.

SoHo does not extend the patience Notting Hill built up over time. The room has already taught one operator what happens when foot traffic and rent outpace goodwill, and that lesson does not reset with a new name on the door. Straker now pays that rent, literally and otherwise.

None of this shows up in the signing of a lease or the printing of a menu. It shows up later, in whichever service does not go well, whichever week the queue thins, whichever review does not credit the room for what it used to be. The cost of a second address is deferred, not avoided.

More The Counter