We've been fans of Blackfoot since it opened and we're intrigued to see that the restaurant is getting something of an upheaval and a name change in the process. It's just been renames to Blackfoot Bar and Backroom Dining, and there are some obvious changes that come with that renaming.
Now the front room - which looks much like the old pie and mash shop it used to be - will become a casual bar space, with cocktails from Maverick including "The Cleaver" (Balcones Brimstone smokey Bourbon, Bitter Bastards white truffle bitters and honey water). And they've added more beers too - with beers & ciders on seven taps and a wine list featuring "family favourites to offbeat". If you're booking, there's the dining room at the back - taking bookings from two to 20.
As we're firmly in Spring, expect a more seasonal Spring menu on offer and while pig remains on the menu - there's more besides. They'll still have the Long Smoke and Ibérico Presa on the menu, but new additions include:
- Chargrilled Wild King Prawns with Aioli
- Fritto Misto of seasonal veg
- Beetroot Falafel with Dukkah
- Lincolnshire Poacher with Allegra’s new season’s marmalade
- Chicken Shashlik with Sumac, Lemon and Cumin.
Blackfoot Bar and Backroom Dining is at 46 Exmouth Market, London EC1R 4QE. It opens six days a week for lunch from 12-3 (including the Porchetta bar and the “Pigs can Fly” menu) and dinner (plus bar snacks) from 5.30-10.30pm. For more, follow them on Twitter @blackfootec1
