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Anyone who knows anything about barbecuing knows that one sixty Farenheit is the golden temperature for cooking and smoking meat – it’s when the connective tissue breaks down to give that unctuous melting sensation that the best slow cooking can create. However if they don’t, they’ll quickly get into the swing of the idea at this Cityside American-style barbecue house. Set up by David Moore, of Pied à Terre and L’Autre Pied fame, you can expect slow-cooked ribs and rumps, prepared and served as best they can be, but replacing the ubiquitous sticky sauces in the American equivalents are herb- and spice-led sauces that complement rather than mask the awesome flavours of the meat. Publican Sean Martin is partner in the business and his list of 50 craft beers has something for all comers, though the cocktails, made by people who know how to do them properly, may be some people’s first choice of tipple.
The City of London is a very strange place. I’ve been coming to this part of town for as long as I can remember, but only recently have I started working here and I just can’t get over how different its dining scene is compared to the rest of London. Diners in this part of town are of course mainly city workers, most restaurants don’t even open on the weekends, local shops and take-outs close at the strike of 6pm and if you visit just about any other retail outlet after 3pm you’ll find it’s only one thing – dead.
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One Sixty is simplistic in its decor with light wood tables and chairs but it still isn’t out of place in the classy City location. The black walls and the blackboards give it a fun and welcoming feel as diners settle back for a meal here.
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