The Elephant Inn, Finchley

£20 / Thai, Asian, Vegetarian options

283 Ballards Ln, London

Opening hours

12PM-12AM

Sunday 12PM-10:30PM
Monday 12PM-11PM
Tuesday 12PM-11PM
Wednesday 12PM-11PM
Thursday 12PM-11PM
Friday 12PM-12AM
Saturday 12PM-12AM

Elevate Nights with Jazz and Thai Delights

A visit to The Elephant is a bit like walking into a dual-spirited realm, with its roots firmly planted in both the earthy comforts of a traditional English pub and the aromatic allure of Thailand. Nestled in Finchley, this establishment invites patrons with its charm of worn leather seats, wood-paneled walls, and the promise of tantalizing Thai cuisine that wafts invitingly over from the adjoining restaurant upstairs. It’s a one-stop venue where you can sip on an excellently kept pint in the pub, then stroll upstairs to enjoy a world away of dishes, rich with coconut, lemongrass, and a medley of vibrant spices, each bite a testament to the culinary wizardry that delights both new visitors and committed regulars alike.

However, all is not smooth sailing—the orchestra of flavors offered by the kitchen occasionally finds itself in disharmony with the pub’s service, which has been noted for its erratic tendencies. My own attempts at procuring a drink were thwarted by understaffing, much akin to watching Roberto, one of the beleaguered employees, shuttle food and fulfill orders single-handedly while fellow lovers of lager remain untended. Still, if laughter is the best tonic, the camaraderie among patrons quietly waiting, mingling under the jazz concerts’ silvery notes, builds both warmth and a tolerance for imperfection. This pub lingers lovingly in your mind not because it's perfect but because it strives to offer moments where good beer, better food, and great ambience form an often attempted but rarely completed alchemy. As you savor the sensation this simultaneously British and exotic abode affords, you might overlook its occasional hiccups, choosing instead to revel in the cozy fug created by clinking glasses, sprightly banter, and hints of galangal rising luxuriously from a dish nearby. — Clarissa Cuisinier