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It’s all about smoky thrills at this new venture set up by ex-Verru chef Andrei Lesment, beer guru Sean Martin and restaurateur David Moore – of Pied à Terre and L’Autre Pied
fame. Their in-house US smoker operates at an optimum temperature of 160oF – hence the name – and the whole ethos of this place is about big, slow-cooked aromatic flavours with a down-home accent.
Pork ribs (eight hours), ox cheek (12 hours) and lamb breast (eight hours) are the main events, ably supported by pulled pork buns, burgers, lobster rolls and hot wings – not forgetting a battalion
of sides and some amazing pickles such as fermented white cabbage with caraway seeds or watermelon rind with star anise. Craft beers from the US, UK, Belgium, Iceland and elsewhere are the top
drops to drink, unless you prefer one of the old-school sours.
One Sixty, or 160 if you prefer, is the latest restaurant from one of the bods behind Pied a Terre. One Sixty couldn’t be more different from its Fitzrovia fine-dining cousin with a loud bar, a small al fresco area, a very informal dining room looking out onto neighbouring residential gardens and, of course, a menu of barbecued meat. One Sixty’s menu largely follows the American style of barbecue - meat smoked for long periods over wood-fuelled fires. Some Anglicisms are added in the form of unusual, non-Yankee ingredients...
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Smokey MeatIt's just down the road. No it can't be, I don't believe you. Really? Nope, not having it. It's in Timeout? What? Ok fine, it must exist. Suppose I'll just have to go.While I don't have an abnormal amount of conversations with myself, this was a classic and it all centred around the opening of the brand spanking new One Sixty American smokehouse and bar in West Hampstead from the same folk that brought you Fitzrovia's Pied A Terre. Finally, somewhere delicious I can walk to! I shall take this moment to stress that even if it were not within walking distance, it is definitely worth a trip. Sticky ribs and...
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