Huge and handsome, this new basement bar-restaurant comes replete with exposed brick, wood and shiny metal. Large tables and sharing platters make the Smokehouse ideal for groups – as do varied bottled beer and cocktail lists, along with foaming Pilsner Urquell served fresh from the tank. The US-style menu focuses predominantly on meat, with chicken, brisket, steaks and ribs cooked low and slow over hickory, oak and fruit woods by pitmaster and barbecue aficionado Jason Latham. We relished ‘The Big Smoke’, a mammoth platter showcasing perfectly seasoned USDA Texas sliced brisket, burnt ends, tender baby back ribs with sweet and sticky barbecue sauce, succulent free-range chicken, pulled pork, hot link sausages, smoky pit beans and fries. Burgers are great, too: our Big Mac Stack featured a juicy 6oz steak patty heaped with creamy mac & cheese, smoked bacon and crispy onion for an enjoyable (if messy) hit of Americana. Come hungry.