M Threadneedle Street

M Threadneedle Street is the steak restaurant Martin Williams, formerly managing director of Gaucho, opened at 60 Threadneedle Street in 2014. The M stands for Martin. Executive chef Mike Reid runs an international grill that cooks over wood, coal, smoke and ice, with steak cuts drawn from six countries, Kobe and Wagyu among them, and a wine list built on the same six.

The main floor is a double-height Grill with teal banquettes and a mezzanine gallery reached by an open staircase between laser-cut metal screens. The mezzanine holds the M Bar, where a small stage takes live music and DJs as the evening builds, and the Grill private dining room, screened from the restaurant below while keeping its atmosphere. The M Den is the members' lounge, a discreet meeting room by day with a screening room, a Hennessy bar and a rotating art wall.

Below street level sit the Underground Station, the largest private dining room, with its own lobby for a welcome reception, the Japanese-inspired Wagyu Room, and the Hudson Room around a single round table. The whole restaurant takes an exclusive hire for up to 500 standing, and the mezzanine can be booked on its own for 150. An in-house events coordinator builds each package, and the venue holds a licence for wedding ceremonies.