Review on Smokestak
Smokestak started life in 2013 on street food sites before establishing a permanent position on Sclater Street, just off Brick Lane and two minutes walk from Shoreditch High Street Station. It's the brainchild of David Carter who previously held managerial roles in acclaimed restaurants such as Roka, the Savoy Grill and Gordon Ramsey at Claridges.
Designed by architecture studios Box-9 and Red Deer to reflect the inside of a smoker, the space is centred around the two metre wide charcoal grill. An industrial décor with black carbon stained concrete walls and smoked out windows, it has chunky wooden furnishings from reclaimed timber. There's also a terrace outside for al fresco dining and a moodily lit, windowless basement bar serving snacks such as crispy ox cheek and cured pigs jowl.
The kitchen showcases a concise menu of culinary delights featuring small plates and sharing dishes cooked on the specially imported US charcoal grill. Thick-cut pork ribs are served with pickled cucumber and from the sea whole grilled mackerel with green grape and lime salsa. There's moreish desserts to finish in the shape of sticky toffee pudding paired with clotted ice cream or lemon curd, pistachio shortbread and fig compote.
Red varietals dominate the wine list and there's plenty of options available by the glass, alongside local craft beers and cocktails such as burnt peach old fashioned, bourbon, burnt peach, warm spices and bitters.
Cuisine
North American
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Mon-Fri (12.00 - 11.00pm Sat) (12.00 - 10.00pm Sun)
Dinner: 5.30 - 11.00pm Mon-Fri
Accepted credit cards
Visa, Master Card, American Express