The menu is a grown-up version of what essentially put SMOKESTAK on the London street food map, and include a nod to the classics but more dynamic - expect a more-rounded approach than just typical “B-B-Q" fayre - but still offering its popular pork and beef ribs and brisket alongside some new dishes. Much like the menu, the drinks offering is simple and concise with four beers, six cocktails, and around 25 wine bins to choose from.
Working alongside architecture studios Box-9 and Red Deer, the interiors have been designed to feel like the inside of the smoker, with black carbon stained concrete walls, mild steel panelling and old workshop furnishings - with an open kitchen, in the ground floor dining room, and a two-metre wide charcoal grill and smoker. Further dining space is available on the outdoor terrace.
Meat minded, good grilling
Downstairs, the basement bar is akin to a dark hidden cellar, with reclaimed Yorkshire pavement slabs, oak-beam supports and candle lighting and leather detailing throughout - ideal for pre-dinner drink and bar snacks.
Smoked girolles & beef dripping toast, crispy beef shin & anchovy mayo; coal-roasted sweet potato, smoked ricotta & bacon; USDA brisket bun & pickled red chilli and thick-cut pork ribs & pickled cucumber’; ‘smoked cauliflower cheese and burnt end beans & brisket ends.