SMOKESTAK was launched onto the London street food scene in 2013 and has since carved his way through the UK festival circuit, as well as becoming a mainstay at many of the Street Feast sites. SMOKESTAK has earned a cult following for its prime USDA brisket, pork and beef ribs.
We are delighted to share exciting news for all meat lovers – SMOKESTAK permanent restaurant site was opened on Sclater St, Shoreditch on Tuesday 1st Novemeber 2016. Spread over two floors, the ground floor restaurant will seat 75. Space for a further 30 is available on the outdoor terrace, accessible via roller-shutter garage doors; while the cellar-like basement bar will hold a snug 15 for a pre-dinner drink and bar snacks.
You will be greeted by black canvas aprons wearing staff. They will make sure you are looked after. Its worth mentioning that service is fantastic.
The menu is a grown-up version of what essentially put SMOKESTAK on the London street food map, and includes a nod to the classics yet with more dynamic. Expect a more-rounded approach than just typical “B-B-Q” fayre. Using the wood-burning smoker in a very literal sense, head chef David Carter is taking SMOKESTAK to another level. New dishes include ’Smoked girolles & beef dripping toast’, ‘Crispy beef shin & anchovy mayo’ and ‘Coal-roasted sweet potato, smoked ricotta & bacon’; while the SMOKESTAK classics remain with ‘USDA brisket bun & pickled red chilli’ and ‘Thick-cut pork ribs & pickled cucumber’ firmly on the menu, alongside comforting ‘Smoked cauliflower cheese’, ‘Burnt end beans & brisket ends’ and ‘Grilled baby gems & parmesan’ accompaniments. For dessert there will be “Pickled blackberry crumble” served in cast iron dishes straight from the fire, and “Toasted oak ice cream, butterscotch & smoked sea salt”.
Much like the menu, the drink offering at the new SMOKESTAK restaurant is simple and concise with four beers, six cocktails, and around 25 wine bins to choose from.
The interiors at the restaurant have been designed to feel like the inside of the smoker, with black carbon stained concrete walls, mild steel panelling and old workshop furnishings; offering a utilitarian feel. The wood burning smoker sits in the centre of the restaurant, and is overlooked by several tables, allowing diners to feel part of the action.