Following on from its check last time, the cherished artistic institution that's Langan’s Brasserie has been revivified, complete with a sensitive redesign, basement private dining room and assignation-only upstairs bar, where the well- canted regulars will come to let their hair down. With its grand brasserie- style food still forcefully on the menu and lashings of Italian marble in the showpiece dining room, the eatery’s 70s and 80s florescence London style guide has been reimagined for a new generation. For reassuringly decadent dishes and Mayfair glamour in spades, Langan’s is our London eatery of theweek.Mention Langan’s Brasserie to any longtime Londoner and tales of its late proprietor Peter Langan’s redoubtable boozing will surely follow. Like the time he

 climbed onto Princess Margaret’s table only to fall asleep there; and the time he turned Marlon Brando down for being too fat; that time he extinguished a kitchen fire with Krug (his favourite tipple). As his old business mate, actor Michael Caine, remarked “ We could noway bar anyone from Langan’s because we ’d have to start with Peter.” Nonetheless, the spurt set – Joan Collins, Jerry Hall, Jack Nicholson and co – adored it.

 Forty five times since it first opened and one time since it fell victim to the epidemic, Langan’s is back. As are its former regulars there were reportedly some reservations taken for the firsdoubtless establish his own autographs; the funk liver parfait (excellent) and luxurious£ 65 fish pie for two with scallops, lobster and prawns are frontal- runners. London fashion magazine The menu is acclimatized to rich Mayfair tastes, by which I mean not only the severe prices (the£ 37 links and crush are, actually, swashed up with truffle and foie gras) but also the sheer

 degeneration of the dishes, easily designed for claret- belting chaps who do n’t have to go back to the office after lunch. My table of lunching ladies choose light-ish options of grouser on toast, some spectacularly OTT crudités and slim fritters of truffled croque-monsieur ahead of the rich-list fish pie and a thick crumbed boneless veal rack‘viennoise’at£ 49 (a slender, cheaper schnitzel would maybe be traipsing on theIf it’s instigative to be back at Langan’s, indeed more thrilling is the launch of the new assignation-only chesterfield

 upstairs with DJ balconies, 3 am license and lustrous Studio 54 good aesthetics. This is where the new generation of Langan’s regulars will go to get up to no good behind unrestricted doors. How times havechanged.Planet- guarding, London fashion habitual complaint- defying, skin-saving and atrocity-free – by now, utmost of us are well-apprehensive of the ethical, environmental and health benefits of veganism. As the factory- grounded revolution continues to expand, the capital’s dining scene is reflecting this, with instigative and innovative vegan options popping up across every cookery. This Veganuary, we ’ve rounded up of the stylish

 vegan caffs inLondon.to make Faux Gras – a jar filled with lentil, walnut and Cognac paste and sealed with a subcaste of nut adulation – entering nearly views online. It’s one of the numerous stand-out dishes Gauthier (who, apropos, is himself a vegan) serves on the award- winning and ever- changing menus – others include red wine and juniper glazed mushroom loin, red carrot tartar and ocean quenelle of factory caviar. A stimulating approach to fine dining. indication is in the name with this bone – a ranch-to- table conception

 where the food comes from a plot in Kent. Brought to you by Camilla al-Fayed ( son of Mohamed Al-Fayed), conscientious clean eating, capital. London luxury The speed with which they hit their target is testament to just how good their factory- grounded immolation really is. Pick from a selection of delicious small plates ranging from kimchi flapjacks to Szechuan aubergine wedges, or inversely succulent larger mains. The Dirty Burger,

 made with a succulent protein croquette, beetroot, instigated cucumber and sriracha mayo, is succulent enough to make anyone review their rapacious ways. You ’ll find their Londonmeaning that everything served isn't only vegan but also organic and biodynamic – just as nature intended it. winning mess – and order one of the wholesome Earth Bowls, a more substantial take on a salad packed full of lentils, falafel, quinoa, roasted veggies and the suchlike. Alternately, if your sweet tooth is pining, try the house flapjacks, London magazine which come with berry compote, seasonal fruits, coconut yogurt and maple saccharinity. A truly indulgent way to start the day.