David Carter, chef and founder of Smokestak, and Chris Leach, who has worked as a chef at Petersham Nurseries and Kitty Fisher’s, are behind this restaurant in Shoreditch - following a series of residencies and successful pop-ups. The dining room is surrounded by floor-to-ceiling windows with an open central kitchen and wood fired oven. Opt for one of the banquettes or simply perch on one of the bar stools lining the meat-slicing counter to watch the action. There's also a small covered terrace and subterranean hanging room displaying the salumi - made in house.
The concept takes inspiration from the “regional cooking Leach encountered on his travels through Rome, Bologna and Napoli” with cues from the "up-tempo" food scene in Los Angeles and New York. Expect nose-to-tail inspired dishes such as Tonnarelli, brown crab cacio e pepe and Garganelli with spicy pig tail ragu - all served up in a laid back setting - along with an eclectic playist and progressive wine list and concise selection of aperitivi and amaro cocktails, with a house amaro made using artichoke leaves and chamomile.
Laidback lunches, pasta-bilities
Pig head fritti with apple mostarda; ‘nduja stamed mussels with cream, parsley and sourdough; pig skin ragu with Parmesan, crispy skin and mushroom ragu; brown crab cacio e pepe; thick-cut Oxford Sandy and Black pork chop and wood roasted sea bream alognside a changing line-up of specials such as house-made Stracciatella and chicken offal frittata.
Martini 1912 with Americano Rinomato, gin, Champagne cordial; a Sicilian Old Fashioned, with Averna, rye whisky, triple sec and orange syrup; and, to finish the evening with a nightcap, Espresso Cascara with Ferro China Baliva, Absolut vodka, Borghetti espresso liqueur and coconut cold brew coffee.