Now Smokestak is no longer just a stall at a food hall with others, it is now a destination and establishment in its own right.
I waited a week, got a table and went with my brothers. A night of meat and liquor. Sounds good to me and the bros.
What they have done here, is to tease the foodies with some snacks to begin your visit with. Dishes like scratchings and pig tails are there tonne picked and grazed at.
Then from here come the proper starters. Beef brisket buns with red chilli was the dish we ordered to share. This is one of the classics which have made smokestak a fan favourite. Juicy beef with the sweet chili brings a tang to it and this moistens the burger and adds another layer of flavour to the dish.
As as a family of people who share, us brothers ordered a few dishes and gobbled them up between us. This is the third group on the menu. Aim of the dishes is to share and please and we did this and even ordered more.
The fourth group is all about the sides. For the sides we only ordered the grilled baby gem. We focused on the meat mainly.
The dark and rusty settings remain true to the Smokestak look, with huge smokers surrounding the tables. This machinery dominates the restaurant and rightly so, as it is this which has taken a crew and their machine into to London foodie destination.
It is great to have a home, somewhere permanent and stable. Smokestak, most importantly sticks to what it is great at and that is smoked meats. Add the rest of the snacks, starters and sides; top it off with cocktails and local brew and you will most likely be very happy.