The decor of this enormously popular restaurant is reminiscent of an Edwardian brasserie, with mirrors, dark-wood trim, and cream-colored walls. The staff is attentive, hysterically busy, and high spirited. The most amazing thing about the restaurant is its size. It's a cavernous labyrinth of tables complemented by a bar whose (often single) clients tend to be good-looking, happy-go-lucky, and usually up for a chat. Expect well-prepared cuisine here, hauled out through the stand-up crowds to battered tables and bentwood chairs by an army of well-intentioned European staff. Menu items include traditional British favorites (salmon and fish cakes; or steak, mushroom, and Guinness pies); as well as continental dishes like confit of duck on a bed of lentils with pancetta, or chicken filet in red pesto served with linguine and rocket. The site of the restaurant was originally conceived in 1787 as a magistrate's court. Today, the somber overtones of the court are gone, as the restaurant is usually awash with bubbly theatergoers either headed to or coming from a West End play.