Little Fires is a bar and tasting kitchen on Bethnal Green Road in Shoreditch, launched by a creative collective drawn from the worlds of hospitality, design and music. Rooted in the flavours and rituals of Oaxaca, it brings agave spirits, open-fire cooking and vinyl culture together under one amber-lit roof.
Set across two floors of a Grade II-listed building, the ground level is painted in ochre tones and warmed by reclaimed timber, marble accents and low-slung leather banquettes. Downstairs, a hi-fi listening bar pulses to sets of ambient, cumbia, jazz and dub, curated to match the mood of the night. The space moves seamlessly from afternoon glow to after-dark intimacy, with each corner offering its own rhythm.
The food menu is tight, seasonal and focused on small plates with big Oaxacan flavour. Duck confit tacos arrive lacquered in deep, smoky mole. Scallop skewers are dressed in costeño adobo and charred to a perfect gloss. Bluefin tuna tostadas deliver clean brightness against warm spice, while plantain croquettes topped with aged cheese and trout roe offer richness in a single bite. Created in collaboration with chef Rodolfo Castellanos, the dishes are designed to sit in perfect step with the drinks.
Drinks are the centrepiece. The cocktail list, developed with mezcal bar Sabina Sabe in Oaxaca, showcases bold, imaginative takes on agave classics. There is a Corn Colada with pineapple, lime and añejo, a Clarified Coffee Negroni, and a rotating selection of rare Asunción mezcals for the purist. Wines are usually natural, and non-alcoholic options such as fermented fruit coolers are given equal thought.
Those visiting on Saturdays can also enjoy a Oaxacan brunch with traditional plates that are actually eaten for breakfast in southern Mexico. Expect huevos rancheros, chilaquiles with salsa and quail egg, or enfrijoladas with a black bean sauce and plenty of cheese. Pair your breakfast plates with juice, coffee, or something with more of a bunch, including Bloody Marias, packed full of Mexican seasoning, or Michelada beers with a touch of tomato and chilli salt.