Smokestak | BBQ Restaurant
By Jade Ross
Smoking is bad for you.
You’re a BBQ chef deeply engaged in the art of slowly curing and flavouring your meat over the course of hours, and indeed, sometimes days. Which the people at Smokestak are. And now, after spending three years running popups delivering mouth-watering barbeque classics to soggy festival-goers, they’ve found a permanent (drier) home just off Brick Lane.
The menu, born in the charcoal grill and wood-burning smoker, includes some Smokestak favourites (USDA brisket bun with pickled red chilli, thick cut pork ribs with pickled cucumber), as well as a few tasty newcomers, such as:
Smoked girolles & beef dripping toast,
Crispy beef shin & anchovy mayo, and
Coal-roasted sweet potato, smoked ricotta & bacon.
The desserts promise a similar smokey intensity, like the toasted oak ice cream with salted hazelnut praline or plum crumble with malt ice cream.
Like the menu, the layout of the restaurant is firmly focused around the charcoal grill, which claims pride of place in the middle of the ground floor dining area. Designed to feel like the inside of a barbeque oven, the restaurant has an industrial edge, with stained concrete walls, steel panelling and roller shutter garage doors to take you onto the terrace.
The drinks offering is concise, with cocktails on rotation and a selection of craft beers and wine on offer to accompany your fiery feast, or to be enjoyed in the comfort of the cosy, candle-lit basement bar.
So, although the nights are closing in, the temperature is plummeting, and the sun has disappeared to the Southern hemisphere for 6 months… at least barbeque season isn’t over.
NOTE: Smokestak is open for lunch and dinner Mon-Sat, and all day from 12pm-9pm on Sundays.
Smokestak | 35 Sclater Street, E1 6LB
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