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.
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