Three bar­be­cue pit stops, Nikkei in Mu­nich, fine French food and an Asian clas­sic

Food and Travel (UK) - - Contents -

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.

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Smok­ing Goat


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.smok­ing­goat­

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