It's generally refreshing when people don't beat about the bush, like Peter Mandelson, who quit beating about the bush professionally, then openly admitted he doesn't beat about the bush. Putting the exact nature of their boneless offering right in your face: Meatballs, now open.
Serving up almost nothing but, well, meatballs, chase-cuttingly named MB maintains the proteinous tradition of its space -- Farringdon's iconic Quality Chop House -- choosing to also keep the Victorian brass fittings, b/w tile floors, bench seating, and fixed oak tables, which weirdly doesn't keep them from grinding on your leg. Balls themselves (served in innuendo-defying -- or possibly expanding -- portions of three) cover beef & ricotta in tomato sauce, pork in fresh rosemary & lemon, chicken slathered in caperberry goodness, and Greek lamb blanketed in its default sauce, tzatziki. They'll also be spherifying a weekly guest recipe (which you're invited to submit), kicking off with beef & Gruyere floating in French onion soup; all mouth-pleasuring orbs can also be ordered as sliders, w/ spaghetti, or as a "meatball burger" reshaped into a patty, totally killing the experience for Homer.
Booze covers all the beer/wine bases (16 vinos, plus Meantimes, Stowford Press cider, etc.), as well as house mixers like blueberry g&t's, Marys, jugs of "Chop House Sangria", and their absinthe/ Cognac/ lemon/ lime/ Prosecco "Spa Fields Special" -- with so many offerings, you'll definitely have your Handy Mandys full.