Spitalfields, Bbq Restaurant Guide

“Boldly seasoned, flavourful – unashamedly meat-heavy” – dishes are the simple hallmark of BBQ obsessive David Carter’s moodily dim-lit Brick Lane operation, inspired by the smokehouses of the American South. “Some interesting options on the menu” include salt-baked beetroot or charred greens with tahini and pomegranate.

“Simple things are done very, very well on a smoking fire and every dish is a wow!” at Tomos Parry’s Shoreditch superstar, which – now five years old – has proved “a superb addition to the London dining scene” .“It’s casual in style, but the truly original cooking” and “enthusiastic and informed staff” generate “a real buzz about the place” and create a “cosy” atmosphere in what might otherwise might seem a “somewhat lacklustre” and tightly packed space (on the first floor, above Smoking Goat downstairs). As well as the signature turbot for which the restaurant is named, many dishes here are praised in reports (“spider crab toast to die for…”; “clever duck rice, like paella…”; “beautifully flavoursome and light Basque cheesecake”).