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RITA’S ON TOUR - CALIFORNIA HERE WE COME.MAY ‘26

Super excited to be cooking with friends old and new on a whistle stop tour of California.

Have been here a few days already and have hit up some of the markets and farms in the SoCal area. Wow. Cannot wait to pair this truly mind blowing produce with dishes from home and some Rita’s classics alongside these three incredible restaurants. It’s truly a privilege to be a cook at times like these, being welcomed into the kitchens of others and just working with exceptional ingredients. I can’t wait to get into it and I’d love to see some hungry friendly faces. Missy’s making some drinks using locally sourced ingredients also. Thank you @rorys_place_ojai @foundoyster and @stircrazy.la for hosting so generously!

Currently snaking our way up to Big Sur and welcoming all dining tips !

Stay tuned for updates and menu information.

Booking for @rorys_place_ojai are now open via link in their bio

@stircrazy.la bookings via link in their bio

@foundoyster bookings now open via link in their bio. Click through!

@molly.cranston on the art ✦

May 14th @ritasdining @foundoyster

A recent update to our lamb dish, pairing the best spiced lamb and beef sausages we’ve ever had (from @ftjspa no less) with lamb ribs smoked slowly with white oak alongside black eyed peas, grilled cicoria and a cilantro chutney-esque salsa verde.

Last week @gabriel_pryce_ and I (@missyyflynn ) attended the inaugural Open Table awards to collect two awards! The first, an ‘icon of London’ award is hugely flattering but the second for outstanding service, voted for by you, our guests means the most. For us both, the ability to set a vision for and define the hospitality that is to become our culture, our style is something we value and enjoy. Guest experience gets a lot of airtime; and you may be surprised at how much energy this takes alongside the development of the food and drink we serve. That’s exactly how it should be.

As we are now in our fifth year in Soho and fourteenth year since we started out.. these standards and tenets are just as important. We are lucky and grateful to recieve new and returning guests from all over the globe and to watch their relationship with our business grow with mutual care and respect into something akin to a friendship is really special.

The key thing to state here is that whilst the steps of service have been shaped by us, it’s the team in the restaurant every day who deliver and tailor them. To changing moods; different needs; the general psyche of the public, the personal and politicalall shapehow a restaurant guest is received and what they want to happen during their time with us. We have a group of switched on, talented, engaging, smart, witty, and thoughtful people working alongside us. I hope this makes you all proud as it made us both. Thank you to all that voted for us and congrats to the team, especially to our front of house management team Rob, Leo and Maddie for driving us towards this recognition every day.

@opentableuki

Last week @gabriel_pryce_ and I (@missyyflynn ) attended the inaugural Open Table awards to collect two awards! The first, an ‘icon of London’ award is hugely flattering but the second for outstanding service, voted for by you, our guests means the most. For us both, the ability to set a vision for and define the hospitality that is to become our culture, our style is something we value and enjoy. Guest experience gets a lot of airtime; and you may be surprised at how much energy this takes alongside the development of the food and drink we serve. That’s exactly how it should be.

As we are now in our fifth year in Soho and fourteenth year since we started out.. these standards and tenets are just as important. We are lucky and grateful to recieve new and returning guests from all over the globe and to watch their relationship with our business grow with mutual care and respect into something akin to a friendship is really special.

The key thing to state here is that whilst the steps of service have been shaped by us, it’s the team in the restaurant every day who deliver and tailor them. To changing moods; different needs; the general psyche of the public, the personal and politicalall shapehow a restaurant guest is received and what they want to happen during their time with us. We have a group of switched on, talented, engaging, smart, witty, and thoughtful people working alongside us. I hope this makes you all proud as it made us both. Thank you to all that voted for us and congrats to the team, especially to our front of house management team Rob, Leo and Maddie for driving us towards this recognition every day.

@opentableuki

Seasonal switch on the cheesecake. No bake vanilla @zazouemporiumvanilla and wild strawberries

Some new friends are coming to visit from London!!! Monday the 11th, Gabriel and Missy from @ritasdining will be collaborating on a menu w chef Meave here in Ojai. Reservations on resy the normal way, link in bio. Get over here.

No ‘I’ in ‘Team’ but there is an E, A and T… 🍽️

EAT AT RITA’S
49 Lexington Street Soho
W1F 9AP

6 days. Book via link in bio.

No ‘I’ in ‘Team’ but there is an E, A and T… 🍽️

EAT AT RITA’S
49 Lexington Street Soho
W1F 9AP

6 days. Book via link in bio.

No ‘I’ in ‘Team’ but there is an E, A and T… 🍽️

EAT AT RITA’S
49 Lexington Street Soho
W1F 9AP

6 days. Book via link in bio.

SET LUNCH THIS WEEK!

2 courses / 27 3 courses / 32.

Caesar salad

Hamburguesa with French fries

Strawberry and shiso sorbet

We don’t mess around with cheeseburgers, we take them very seriously as you know.
A rare break from the norm, our HAMBURGUESA.
@hgwalter blend beef patty grilled over charcoal on a glazed bun topped with Monterey Jack cheese, habanero xni-pec and avocado mayo.


Wednesday to Saturday lunch from 12:00

Booking link in bio.

SET LUNCH THIS WEEK!

2 courses / 27 3 courses / 32.

Caesar salad

Hamburguesa with French fries

Strawberry and shiso sorbet

We don’t mess around with cheeseburgers, we take them very seriously as you know.
A rare break from the norm, our HAMBURGUESA.
@hgwalter blend beef patty grilled over charcoal on a glazed bun topped with Monterey Jack cheese, habanero xni-pec and avocado mayo.


Wednesday to Saturday lunch from 12:00

Booking link in bio.

SET LUNCH THIS WEEK!

2 courses / 27 3 courses / 32.

Caesar salad

Hamburguesa with French fries

Strawberry and shiso sorbet

We don’t mess around with cheeseburgers, we take them very seriously as you know.
A rare break from the norm, our HAMBURGUESA.
@hgwalter blend beef patty grilled over charcoal on a glazed bun topped with Monterey Jack cheese, habanero xni-pec and avocado mayo.


Wednesday to Saturday lunch from 12:00

Booking link in bio.

SET LUNCH THIS WEEK!

2 courses / 27 3 courses / 32.

Caesar salad

Hamburguesa with French fries

Strawberry and shiso sorbet

We don’t mess around with cheeseburgers, we take them very seriously as you know.
A rare break from the norm, our HAMBURGUESA.
@hgwalter blend beef patty grilled over charcoal on a glazed bun topped with Monterey Jack cheese, habanero xni-pec and avocado mayo.


Wednesday to Saturday lunch from 12:00

Booking link in bio.

SET LUNCH THIS WEEK!

2 courses / 27 3 courses / 32.

Caesar salad

Hamburguesa with French fries

Strawberry and shiso sorbet

We don’t mess around with cheeseburgers, we take them very seriously as you know.
A rare break from the norm, our HAMBURGUESA.
@hgwalter blend beef patty grilled over charcoal on a glazed bun topped with Monterey Jack cheese, habanero xni-pec and avocado mayo.


Wednesday to Saturday lunch from 12:00

Booking link in bio.

On Wednesday 3rd June, we’re hosting a one-night-only collaboration dinner with Soho gem @ritasdining lead by head chef @gabriel_pryce_

Ben and Gabriel have come together to create a bold, produce-led 7-course menu, blending Rita’s modern American influences with our live-fire cooking.

Expect potato bread with three-pepper butter, Rita’s signature jalapeño popper gildas, flame-licked lamb chop with burnt pepper sauce, and wood-fired vegetable jambalaya - followed by our famed sea bream meets Rita’s tikin xic with all the accompaniments.

Tickets are priced at a £90 per person and are available through our bio. All profits from ticket sales will be donated to our chosen charity, @foodbehindbars

On Wednesday 3rd June, we’re hosting a one-night-only collaboration dinner with Soho gem @ritasdining lead by head chef @gabriel_pryce_

Ben and Gabriel have come together to create a bold, produce-led 7-course menu, blending Rita’s modern American influences with our live-fire cooking.

Expect potato bread with three-pepper butter, Rita’s signature jalapeño popper gildas, flame-licked lamb chop with burnt pepper sauce, and wood-fired vegetable jambalaya - followed by our famed sea bream meets Rita’s tikin xic with all the accompaniments.

Tickets are priced at a £90 per person and are available through our bio. All profits from ticket sales will be donated to our chosen charity, @foodbehindbars

Hanger steak ‘miso poivre’. Served with French fries naturàlmente.

On lunch every Wednesday - Saturday from 12.

Here you are, this week’s lunch set.
2 course / 27
3 courses / 32

Shrimp ceviche.

pollo asado with black beans and green chile slaw.

Strawberry and shiso sorbet.

Here from 12:00 on the daily.

Here you are, this week’s lunch set.
2 course / 27
3 courses / 32

Shrimp ceviche.

pollo asado with black beans and green chile slaw.

Strawberry and shiso sorbet.

Here from 12:00 on the daily.

Here you are, this week’s lunch set.
2 course / 27
3 courses / 32

Shrimp ceviche.

pollo asado with black beans and green chile slaw.

Strawberry and shiso sorbet.

Here from 12:00 on the daily.

Here you are, this week’s lunch set.
2 course / 27
3 courses / 32

Shrimp ceviche.

pollo asado with black beans and green chile slaw.

Strawberry and shiso sorbet.

Here from 12:00 on the daily.

Backyard martinis COMING 🔜

Watch this space.