"After relocating to America to study barbecue, David Carter returned to London to launch Smokestak, a street food project which quickly found a brick and mortar space in Shoreditch. Just off Brick Lane, Smokestak has a primitive approach to food (mostly meat,) cooked over fire or coals and aided by plenty of smoke. Nuggets of ox cheek — slow-cooked, breaded, and served with anchovy-spiked mayonnaise — are a must, as is the beef short rib with its deep black crust." - Jonathan Hatchman
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