The chef who leads the kitchen at Row on 5, two Michelin stars on Savile Row, has opened a French bistro on Pollen Street, named after the grandmother who set him cooking.
Spencer Metzger cooks a fifteen-course tasting menu on Savile Row. In June he opened Chez Rose, at 5 Pollen Street in Mayfair, a French bistro with a menu of oysters, pâté en croûte and roast chicken for two. It takes its name from his late grandmother, Rosemary. Metzger opened it in partnership with Jason and Irha Atherton, on the site where Little Social traded for fourteen years.
Rosemary, and a bistro in her name
Rosemary was a role model through Metzger’s childhood, and her warmth and her love of food helped set him on the path into cooking. Chez Rose calls itself his first bistro, and gives its aim as a relaxed neighbourhood room that combines seasonal British produce with the technique of classic French cooking. Little Social, the Atherton group’s French-leaning neighbourhood room, traded at the same number for fourteen years. It closed while the group refurbished the space and decided what came next.
Two stars on Savile Row, a bistro on Pollen Street
Metzger is executive chef at Row on 5, Atherton’s restaurant at 5 Savile Row, which holds two Michelin stars in the 2026 Guide. There the tasting menu runs to fifteen courses in three acts across three venues. Chez Rose has already entered the Michelin Guide too, whose inspectors single out the pâté en croûte and the tournedos au poivre, and point to a specials board that often turns to fresh seafood.
Poulet rôti, vin jaune and morels
Maldon oysters, a French onion gougère and Cantabrian anchovy with young curd open the October carte, with Umai caviar and crème crue beside them. Small plates take in Orkney scallop with Café de Paris butter, steak tartare with pommes gaufrettes, and Brixham crab on a potato rösti. The larger plates are the bistro canon: Dover sole meunière, Aylesbury duck with blackberry, tournedos of beef au poivre.
A T-bone, a bone-in rib eye and a poulet rôti with vin jaune, morels and frites each need about 45 minutes, and a 70 per cent chocolate soufflé is ordered ahead, at the table, for two. Desserts each come with a wine beside them: crêpe Suzette with an ice wine, a Solliès fig with Sauternes, a Basque cheesecake with Jurançon. By 14 June, in its first weeks, the kitchen was already serving a set Sunday lunch of roasts.
Dom Pérignon by the glass, Yquem by Coravin
The wine list is under head sommelier Cristian Vlad Dobriceanu. Dom Pérignon 2006 is poured by the glass beside Perrier-Jouët, and a Coravin selection opens bottles usually sold only whole: Didier Dagueneau’s Silex, Clos Rougeard’s Saumur Brézé, Esprit Leflaive’s Pouilly-Fuissé and Ygrec from Château d’Yquem. The restaurant’s own photographs show a chalkboard of older bottles above green leather banquettes, a 2009 Volnay and a 2000 Petit Village among them, with candlelit tables and bentwood chairs below.
Private hire is listed beside reservations, though the restaurant publishes no room, capacity or menu for it yet.