Review on One Sixty
Modelled on a US-style smokehouse, One Sixty restaurant is the brainchild of restaurateur David Moore of Michelin-starred L'Autre Pied and Pied ΰ Terre fame and Sean Martin, former owner of the Northumberland Arms in Fitzrovia and the Barley Mow in Marylebone. Set in the premises previously occupied by Me Love Sushi in West Hampstead, the restaurant takes its name from the temperature of 160 degrees Fahrenheit which the meat is heated at in the imported US smoker. This causes the tissues within the meat to break down, creating extra flavour and succulent melt like butter results. The venue features a large bar area with the main dining room towards the rear, a pared back space with bare wood tables, moodily lit with photos depicting purveyors of meat adorning the walls.
Andrei Lesment, chef proprietor of Scandinavian restaurant Verru which closed in 2012 takes the helm in the kitchen. The kitchen employs high-quality locally sourced produce from free range suppliers for its classic smokehouse classics, showcasing dishes such as 8 hour smoked pork ribs, 12 hour smoked ox cheeks and 8 hour smoked lamb breast. To finish with something sweet enjoy their banana and rum tatin.
The bar features fifteen beers on tap, sixty beers by the bottles and zingy sour cocktails.
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Fri (12.00 - 4.00pm Sat & Sun)
Dinner: 5.00pm - 11.00pm Mon-Thu (5.00 - 12.00am Fri & Sat) (5.00 - 10.30pm Sun)
Accepted credit cards
Visa, Master Card