About Calder
Stirred properly, poured cold, open late
The kitchen
Who cooks your food
The team at Calder works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
Our story
Why Calder exists
We opened Calder because good drinks were being made badly. Everything here is measured, stirred or shaken to a count, and served at the right temperature in the right glass — which sounds obvious and is rarer than it should be. The kitchen came second and turned out to matter as much: nobody should have to leave for dinner.
Read moreWhat we care about
How we do things here
Measured, every time
Every drink is built to a spec. A Negroni here tastes the same on a Tuesday as on a Saturday.
Cold glass, right ice
Clear blocks cut here, glassware in the freezer. Dilution is part of the recipe.
A kitchen that stays open
Food until close, so an evening does not have to end at nine.
The bar is for walking in
We take bookings for tables and keep the bar free, so there is always somewhere to stand.
Gallery
The room after dark
Low light, cold glass, a full bar.
What guests say
In their words
Measured, every time
Cold glass, right ice
A kitchen that stays open