Barbecue street food smokers, HOTBOX are set to open the doors of their first permanent restaurant this November. After smoking their way around the capital with residencies at Street Feast’s Dalston Yard, Hawker House and Battersea Power Station, as well as pop-ups at Wireless and Field Day festivals, HotBox are parking up their industrial smoker permanently in the heart of Spitalfields.
Taking inspiration from their journeys through the Deep South, eating and meeting with some of the greatest pitmasters and ‘cue makers, their loyal following can expect to see HotBox’s much-loved signature cuts and renowned dishes from their street food days take centre stage on the menu. Expect to see USDA Prime beef short ribs, jalapeno hot link sausage sandwiches and wagyu beef brisket rolls, all accompanied by a selection of HotBox’s own kickin’ pickles.
Committed to serving the highest quality cuts whilst exploring the world’s deep affection for smoked dishes, Head Chef and Pitmaster Lewis Spencer has created an innovative menu that takes influences from not just the Deep South, but also flavours from around the world, including wagyu short rib tacos, and smoked chinese spiced duck pancakes.
Offering an array of global barbecue favourites alongside their own experimental dishes, specials will include the likes of fish glazed pork belly masa tacos, slow smoked char siu pork buns, and even hot smoked gravlax salmon for more delicate palates. Mouth-watering sides such as smoked mac n’cheese, bone marrow gravy mash, and smoked Japanese mushrooms will also feature on the menu.
Proving that barbecue is an all-occasion cuisine HotBox will also offer brunch on the weekends, with smoked meat omelette, punchy huevos rancheros and poached eggs on barbecue hashcakesproviding a hearty start to the day.
A strong craft beer menu will consist of the best microbrewery offering from London and the US, and if you want something with a little more kick, choose from an exhaustive selection of the finest bourbon, scotch and rye whiskies.
To complete the sensory experience, head down to the basement bar ‘46 & Mercy’. You’ll find an exciting and experimental drinks list including the Rye Me To The Moon (rye whiskey Amontillado Sherry, Bay Leaf syrup, Abbots Bitters) and Blessed Thistle (Vodka, Pork-Fat and thyme washed aromatized wine and lemon).
46 Commercial Street, London E1 6LT