Notting Grill owner Anthony Worrall-Thompson looks for well-bred, well-fed animals in his search for "the Holy Grail of British meats." His dream of creating the best grill house in London, using the crème de la crème of beef and fish, is more or less coming true in this out-of-the-way, offbeat rendezvous for serious foodies. Since Britain is known for its great breeds of beef cattle, Worrall-Thompson features a different purebread steak each month, ranging from Welsh Black to Aberdeen Angus, from Hereford to Ruby Red. He also searches Britain for the best of lamb and pork, and regardless of food scares, he serves only British-raised meat. With little fuss or bother, he also offers succulent scallops, "Bid Daddy" prawns, organic sausages, and calf's liver. He has even brought back Sir Winston's favorite, the mixed grill. Celebs, media types, and the arty crowd show up here. If they're not chowing down on the steaks, they're likely to be seen dining on the rare-breed Middle White pork or organic chicken with handcut chips. Middle White suckling pig and the 24-ounce T-bone steak are the chef's specialties.