IN&OUTTONIGHT G ALLERY food has come a long way since the days when all art fans had to choose from was a limited array of cling- filmed meals. The latest wave of in-house restaurants are destinations in their own right, with something to everyones taste. Heres our pick of the best... GalleryMess THE Saatchi Gallerys new restaurant, Gallery Mess, doubles as an exhibition space for artists that fea- ture on the gallerys web- s i t e a nd f u s e s t he buildings original high vaulted ceilings with con- temporary design. The food is British with a twist -- classic bacon rolls, 4.25, or huge teacups filled with fresh fruit, yogurt and granola, 6, for breakfast, while lunch and supper feature prawn cocktail starters with Bloody Mary crme frache, 7.50, classic organic beef burgers, 9.50, and char-grilled Freemans Farm chicken with Dijonnaise, 9.50. Puddings include milk chocolate popcorn sundae with popcorn sorbet, 6. Showing now: Abstract America (free) -- urban art that takes its inspiration from the 21st centurys digital icons, from Photoshop to YouTube. Duke Of Yorks HQ, Kings Road SW3, 020 7730 8135, gallerymess. 9am-11.30pm, seven days a week WhitechapelGallery DiningRoom TWO years and a 13.5m renovation later, the Whitechapel is once again a firm fixture on the East Ends art scene. The restaurant is set in the former Whitechapel Library wing of the gallery and the buildings original lead windows, parquet flooring and old library card holders have been inte- grated into the design. The seasonal British food is kept affordable and the two-course set lunch is only 15. Try pan-fried scallops and roast apple pure, 8, followed by slow roasted pork belly, shaved fennel and cherry vine tomato salad, 15.50. Marias chocolate, lemongrass, lime leaf and ginger tart with crme frache, 5.50, is a work of art itself. Showing now: Goshka Macugas installation in Gallery 2 (free) focuses on Picassos Guernica. 77-82 Whitechapel High Street, E1, 020 7522 7888, Open for lunch and dinner Tue-Sat, Sun lunch only BombaySapphireDusk CafAndBar THIS summer, Somerset Houses River Terrace Caf has given way to a new pop- up created by designer Tom Dixon. Its a caf by day and after dusk becomes a swinging addition to the local cocktail scene. Lunch includes a salad of artichoke and bresaola with asparagus tips, 9, or chicken and bacon flatbread with lettuce, garlic mayonnaise and hand-cut crisps, 10.50. Evenings are all about sharing generous platters of salami, Parma ham and chorizo with sunblush tomatoes and ciabatta bread (17.50 for two to three people). And lets not forget the cocktails -- the Sapphire Rosato, 5.95, is a lively 18 Wednesday, 15 July 2009 London Lite STAR RESTAURANTH Locanda LocateLLi 8 Seymour Street, W1 (020 7935 9088, A stones throw from Madges Marylebone gaff, Giorgio Locatelli opened Locanda in 2002. Like all good Italian restaurants, its a real family affair and his suitably decorative wife, Plaxy, welcomes diners at front of house. WHo Madonna dined recently with stella and sir Paul McCartney -- its Madges favourite restaurant. WHo eLSe Woody Allen, steve Martin, Charles saatchi, nigella Lawson, Gavin Rossdale -- and thats only in the last week! aMBience the David Collins- designed interior has an Art Deco, grand old ocean liner feel. BLendinG in even if youve trekked across London, make like youve a W2 postcode and have just waltzed in from around the corner. WHat to oRdeR try cured neck of pork, rocket salad and girolle mushrooms (11.50) or orecchiette with peas, pancetta and black truffle (14.50). WHat to dRinK Go native with a negroni -- Martini Rosso, gin and Campari bitters (11). BeSt taBLe Go for a corner booth-style table if you fancy some privacy -- an erstwhile favourite with Madge and Guy. neXt BeSt tHinG Murano, 20-22 Queen Street, W1 (020 7592 1222) Madonna,andStellaandPaul McCartneyatLocandaLocatelli Fave haunt: Stella McCartney and Madonna, left, love Locanda Locatelli GalleryEnjoyfinefoodwithfine artasSaatchiandcomake anexhibitionofdining Rhubarb1ingredient2ways RHuBaRB and GinGeR PuddinG Serves 4 l 2 sticks rhubarb (chopped) l 30ml white wine l 20g sugar; 240g caster sugar l 15g ginger root, chopped finely l 190g butter; 25g baking powder l 4 eggs; 375g plain flour l 65ml milk; 75g ginger crystals Cook the rhubarb, white wine, sugar and ginger root until the rhubarb is soft but holds shape. Cream the butter and caster sugar. Add the eggs, flour and baking powder. Fold through the milk, ginger and rhubarb. Put into ramekin dishes in a bain marie, cover with foil and cook at 160C for 40 mins. RHuBaRB FooL Serves 4 l 25g butter; 2 tbsp caster sugar l 450g rhubarb (peeled & chopped) l240ml double cream l For custard: 150ml milk l vanilla pod; 3 egg yolks l 40g caster sugar; 20g plain flour l Shortbreads to serve MeLt butter, add rhubarb, sugar, cook for 30 mins, cool. Custard: bring milk and vanilla to boil. Whisk yolks and sugar, sift in flour. slowly whisk milk into the egg mix, cover, cool. Whisk cream, fold in custard and rhubarb pure. Divide into 4 glasses. Chill 1 hour. Recipes by Simon Duff, chef at The National Gallery Dining Rooms by stephanie hirschmiller In the frame: Maria Elia, head chef at the Whitechapel Gallery Dining Room index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html24.html25.html26.html27.html28.html29.html30.html31.html32.html33.html34.html35.html36.html37.html38.html39.html40.html41.html42.html43.html