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The Howard Arms
RESTAURANT SUMMARY

Arrive at The Howard Arms and the countryside seems to exhale. Honeyed stone, leaded windows, and low beams set a tone of cultivated ease, while interiors balance heritage with modern poise: chalky walls, well-loved oak, and the hush of thick linen. It is at once a destination and a refuge—somewhere to step out of speed and into something more deliberate, more delicious.
The kitchen’s philosophy is grounded in place and season, expressed with restraint and clarity. Menus evolve with the gardens and surrounding farms: Wye Valley asparagus dressed in hazelnut praline and wild garlic; hand-dived scallops warmed by orchard smoke, brightened with citrus; venison, rosy and tender, offset by blackcurrant and bitter cocoa nib. Each plate is composed, never crowded—flavours layered like movements in a chamber piece, building towards a quiet, confident crescendo.
There is a fireside bar where a prelude might be a precise martini or a local sparkling, the bubble-fine bead catching the evening light. In the dining room, candlelight softens the edges and conversation gathers in low tones. The team’s service is polished but unshowy—knowledge woven into gentle suggestions, whether steering a tasting menu or pairing a single-origin chocolate tart with an aged Madeira that hums of caramel and walnut.
The cellar is a thoughtful cartography of terroir: classic Bordeaux and Burgundy share the list with elegant English sparklings and small-grower Champagnes; there are alpine whites for river fish, Rhône blends for slow-braised shoulder, and a handful of rare, contemplative pours by the glass. It is the kind of selection that invites discovery without demanding it, allowing each guest to find their own perfect cadence.
In a world enamoured with spectacle, The Howard Arms offers something rarer: a sense of belonging to the moment—of being exactly where you ought to be, with a plate that reflects the fields beyond the window and a glass that holds the evening just so. It is country dining at its most distilled: gracious, grounded, and quietly unforgettable.
CHEF
ACCOLADES
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(2024) Michelin Plate
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(2025) Michelin Plate
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