‘We’re bring­ing an Amer­i­can flavour to Hum­ber Street’


Hull Daily Mail - - NEWS - By Dan Kemp dan.kemp@reach­plc.com

A NEW York-style steak restau­rant is to open in Hum­ber Street next month.

The new ven­ture, which is be­ing run by the 1884 team, who have a num­ber of other restau­rants across Hull and East York­shire, will move into the cur­rent Bar­row Boys bar in the Fruit Mar­ket area – while Bar­row Boys is mov­ing into the old 1884 Dock Street Kitchen.

Steak\1884 is aim­ing to bring an Amer­i­can flavour to Hum­ber Street in an art deco set­ting and the team be­hind it are promis­ing a “step up” com­pared to what com­peti­tors of­fer.

Or­der­ing your meal will even be a hands-on ex­pe­ri­ence. Prime beef will be pre­sented on a trol­ley for din­ers to se­lect which cut they want be­fore it is weighed and re­turned to the kitchen.

The restau­rant is ex­pected to prove pop­u­lar from the get-go and is be­ing run by James Ma­cleod­birch, di­rec­tor of the Dock Street Kitchen, who is hop­ing to recre­ate the pop­u­lar­ity of his steaks from his for­mer restau­rant.

Mr Macleod-birch, who heads a team of around 12, said: “It will be dif­fer­ent to any­where else in the area.

“The build­ing is in the style of a New York steak­house with its green leather and touches of art deco, and it’s just the right size to re­ally fo­cus on ser­vice, pro­vid­ing an en­gag­ing ex­pe­ri­ence in an in­ti­mate environment.

“Pric­ing will be very rea­son­able for the qual­ity of the meat that we will be of­fer­ing. It’s about cre­at­ing a more in­ter­ac­tive ex­pe­ri­ence for the cus­tomers – pro­vid­ing in­for­ma­tion on where the meat has come from and why we have cho­sen a par­tic­u­lar cut.

“The style will be in­ti­mate and en­gag­ing, en­cour­ag­ing peo­ple to take their time and en­joy the food, drink and sur­round­ings.

“It’s a great lo­ca­tion, espe­cially with the res­i­den­tial de­vel­op­ment tak­ing place nearby, and we want Steak\1884 to be a lovely neigh­bour­hood restau­rant and a des­ti­na­tion for our old cus­tomers from Dock Street Kitchen. It’s up to us to give them a rea­son to come back.

“As a group we are fo­cus­ing on smaller, com­mu­nity restau­rants, all dif­fer­ent and all work­ing to­gether and en­cour­ag­ing peo­ple to try all of them.”

Work is al­ready un­der­way to make al­ter­ations to the Hum­ber Street prop­erty fol­low­ing the depar­ture of Bar­row Boys. The kitchen will be re­fit­ted and there will be some changes to the dé­cor.

A meat locker will be put up next to the en­trance to dis­play some of the menu op­tions, while prime beef will be pre­sented on a trol­ley for din­ers to se­lect their pre­ferred cut and thick­ness.

There will also be veg­e­tar­ian and sea­sonal pescatar­ian al­ter­na­tives in­clud­ing oys­ters and seafood plat­ters, plus spe­cials such as par­tridge, poussin and pork chops.

The 1884 team are also about to open Cucina 1884, a new high-end Ital­ian restau­rant in Hessle, while 1884 Wine and Tapas Bar con­tin­ues to go from strength to strength.

Steak\1884 is ex­pected to open on Fri­day, Novem­ber 16.

Head chef of Steak\ 1884, Laura Waller, be­side James Macleod-birch, di­rec­tor and gen­eral man­ager, Gary Laughton

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