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Smokestak

London, Shoreditch - Modern British - Restaurant - £

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Established in 2016 and found with some difficulty (signage is minimal) on a backstreet off Brick Lane, Smokestak is a project from chef David Carter, co-founder with Chris Leach of nearby Manteca. Its specialist subject is barbecue, as signposted by the monster smoker in the open kitchen, by the blackened walls, and by the weathered wooden furniture that almost looks like it’s had a few hours over the coals. It’s very cool, and not very comfortable. The signature pre-order brisket comes whole for the table (£175 at the time of writing), served in thick slices on a tin plate, or coiled inside a glossy bun with pickled red chillies – a reminder of the concept’s street-food origins. Hours of slow-cooking also work their magic on native-breed pork, pulled with green slaw in a bun. Two sharing menus cover all the classics. There are meat-free options too, such as watermelon salad with feta, cucumber and mint or coal-roasted aubergine with red miso and cashews,...

Established in 2016 and found with some difficulty (signage is minimal) on a backstreet off Brick Lane, Smokestak is a project from chef David Carter, co-founder with Chris Leach of nearby Manteca. Its specialist subject is barbecue, as signposted by the monster smoker in the open kitchen, by the blackened walls, and by the weathered wooden furniture that almost looks like it’s had a few hours over the coals. It’s very cool, and not very comfortable. The signature pre-order brisket comes whole for the table (£175 at the time of writing), served in thick slices on a tin plate, or coiled inside a glossy bun with pickled red chillies – a reminder of the concept’s street-food origins. Hours of slow-cooking also work their magic on native-breed pork, pulled with green slaw in a bun. Two sharing menus cover all the classics. There are meat-free options too, such as watermelon salad with feta, cucumber and mint or coal-roasted aubergine with red miso and cashews, but you would hardly describe Smokestak as a place of pilgrimage for vegetarians. To drink, there's plenty of good stuff, including rum punch, blackcurrant Negronis, a few beers and a couple of dozen European wines of a natural bent.

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VENUE DETAILS

35 Sclater Street
Shoreditch
E1 6LBGB

020 3873 1733

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OTHER INFORMATION

Private dining room, Counter seating, Outdoor dining, Dog friendly

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