Three barbecue pit stops, Nikkei in Munich, fine French food and an Asian classic
Berber & Q
Under this restaurant’s iconic railway arches, chef Josh Katz redefines barbecue with a diverse combination of Middle Eastern spices and Turkish roasting techniques. A no-bookings policy and growing reputation mean you may have to queue to get in. However, it’s worth the wait. Don’t miss dishes such as beef short rib with smoked aubergine and tahini, and tender, hand-pulled lamb shawarmas glistening with a sticky barbecue glaze. The flaky house-made baklava with clotted cream is the standout pudding. We’ll take two, please.
Take your taste buds on a journey and enjoy a true slice of Californian cuisine, by way of the British seaside. Classic American film posters and exposed bricks set the tone for some authentic barbecue food. Brunch on the Smokeys Benedict special with chorizo, guacamole and chilli if you’re in early; later in the day you can’t go wrong with the blowout pulled pork burger. It goes perfectly with a side of hot wings – if you can handle the heat, that is. Still got room? Finish with waffles laced with maple syrup, brownies and homemade ice cream.
Talk about a glaze that can hold its own— Smoking Goat takes a Thai barbecue spin on soy-smoked goat shoulder to an entirely new level. Practically falling off the bone, an assortment of tender rare-breed meats from small producers combine with spices straight from Bangkok that will have you licking every sticky finger as chef Ben Chapman executes your carnivorous desires behind his chestnut and oak wood barbecue. Set your palate reeling with lemongrass waterfall beef, and do gorge on the unlimited sticky rice. CA.smokinggoatsoho.com