About Smokestak
Smokestak opened on Sclater Street in Shoreditch in 2016 after David Carter's market-stall version of the concept developed a cult following at Dalston's East Street Market. The restaurant runs a serious Texas-and-Kansas-City barbecue programme — 12-hour brisket, burnt ends, St. Louis ribs, pulled mutton — cooked in on-site custom smokers and served on a menu that rewards ordering for the table.
The signature brisket bun — sliced brisket, pickled chilli, barbecue sauce on a brioche — is the dish that built the restaurant's reputation. The sides (charred broccoli, cornbread, pit beans) are serious enough to anchor a meal independently; the beer list is tight, local, and well selected.
The room is a converted warehouse with exposed brick, banquette seating along one wall, a bar at the front, and a volume that never quite settles. It is a party restaurant by design. Reservations are possible for tables of four or more; walk-ins at the bar remain the best approach for smaller groups.
Best Occasion Fit
Smokestak is a team-dinner default for Shoreditch and the Liverpool Street offices. The sharing-plate format suits groups, the pricing keeps larger parties reasonable, and the atmosphere is consistent with the kind of evening team dinners are supposed to be. Also a strong birthday-dinner choice for the right group.
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