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Dirty Bones has opened in Kensington with chef Ross Clarke – previously at The Fat Duck’s Experimental Kitchen – in charge of the menu. Going down the on-trend American fast-food route, it serves hot dogs and on-the-bone food including fried chicken and rib-eye steaks. During the day, Dirty Bones operates as a takeaway hot dog stand only, becoming a full restaurant in the evenings.
Variations on the classic hot dog include the Brit, served with bacon, cheddar and English mustard; the Asian, served with kimchi relish, crispy seaweed and wasabi mayo; the classic Yankee, served with American mustard, ketchup and spring onions; and The Burger Dog, a beef burger in a hot dog roll.
The ‘bones’ available include fried chicken in a spicy coating and rib-eye steak on the bone slathered with the signature Dirty Bones hot glaze. Side dishes include triple-cooked fries and mac and cheese, as well as Spanish-influenced charred padron peppers, while desserts draw inspiration from diner classics such as milk and cookies and coffee and doughnuts.
Beers, wines and cocktails are all available, with the signature Dirty Bones martini made of olive-oil-washed Tanqueray gin and Lillet Blanc vermouth, and the mutt’s nuts made up of Woodford Reserve bourbon, lemon, Angostura bitters, and a cinnamon and vanilla infused maple syrup.
The restaurant has been opened with the backing of Rock E VC, a private fund set up to create exciting hospitality concepts and invest in young talent across the hospitality sector.
Photo by @TheGaztronome