Impala

Impala arrived on Dean Street in March 2026 as the solo debut of Meedu Saad, the longtime head chef of Kiln, and quickly became one of Soho's hardest tables to book. The kitchen builds its 90-cover dining room around a wood-fired oven and open charcoal grill, and the North African-leaning menu draws on Meedu's Egyptian heritage: the community ovens of Ismailia, the eastern Mediterranean, and the Cypriot kebab houses of Green Lanes he grew up around. It is backed by Super8, the team behind Brat, Smoking Goat, Kiln and Mountain.

Designer Dan Preston reworked the 1960s concrete shell — once a car park — with an iroko-wood frontage, industrial skylights and custom lighting nodding to the Turin designer Carlo Mollino. Booth seating in warm timber panelling sits alongside a kitchen counter built for watching the grill work, with an independent bar pouring pre-dinner drinks at the front of the room.

Reservations open 28 days out and go fast; walk-in counter seats are the surer route in. A private dining room for up to 14 guests is due to open shortly, with the full restaurant available for private hire in the meantime.