David Carter, founder of SMOKESTAK open his first permanent site on Sclater St, Shoreditch, in early November. SMOKESTAK has earned a cult following for its prime USDA brisket, pork and beef ribs.
David has secured premises just off Brick Lane for his first permanent restaurant venture. Spread over two floors, the ground floor restaurant will seat 75, wrapped around the large open kitchen. 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.
The menu will be a grown-up version of what essentially put SMOKESTAK on the London street food map, and will include a nod to the classics yet with more dynamic.. Using the wood-burning smoker, David aims to play with wood, fire and smoke in equal measure to create something a bit different, taking SMOKESTAK to another level.
New dishes will 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 Ã¢â‚¬ËœThick-cut pork ribs & pickled cucumber’ firmly on the menu, alongside’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”.
The drink offering at the new SMOKESTAK restaurant will be simple and concise with four beers, six cocktails, and around 25 wine bins to choose from. Beers will come from 40FT, Kernel Brewery and Brew By Numbers.
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 and a two-metre wide charcoal grill with two truck-size crank wheels used to adjust the grill height over the coals.
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.