Last week, we popped by to see how things were going at the recently re-launched Blackfoot Bar and Backroom Dining.
As you would’ve read here, the restaurant has been given a bit of a reshuffle- with the addition of a spacious bar, the centrepiece of which is an elegantly bound cocktail menu with 16 cocktails. This is made up of a selection of both new drinks as well as classics, alongside a refreshed wine list courtesy of Borough Wines.
After a quick aperitif - both their Manhattan and Boulevardier both hit the spot thanks to the inclusion of some unique American rye whiskies - we sat down to try 'a few' dishes.
The new menu at Blackfoot is nicely balanced between sharing / snack plates and a decent selection of mains - most of these involve pork. Standout dishes from the starters include
- Aubergine parmigiana and Chorizo croquetas (£6.50)
- Whipped lardo on toast (£5.50)
- House pickles - Beetroot & fennel, Carrot &mouli (£3.50)
The mains were certainly ‘substantial'. Owner / chef Allegra McEvedy calls her dish The Long Smoke ‘.the best dish I’ve ever invented.’ The dish (£15) features a 10 hour slow-cooked pork belly smoked in apple wood and crusted with Sichuan pepper, treacle and star anise. And yes, it is fantastic. Order this if nothing else.
With so much pork on the rest of the menu it's difficult to make a choice. Deep fried sticky ribs braised with lemongrass and ginger (£12.50) only just jostled out the Iberico Presa - which is served pink for £7 per 100g. Also worth checking out is the specials board which carries non-pork dishes such as their house made gazpacho and Mediterranean takes on seasonal fish.
As always, save room for desserts - their Key Lime Pie (£6.50), Chocolate Ganache& Popcorn Tart (£6.50) and Peanut Butter And Bacon Semifreddo (£6) might just put them in the top spot for dessert on Exmouth Market.
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.
Follow Louis Fernando on Twitter at @tuckandvine and on his website Tuck & Vine.
Hot Dinners were invited to Blackfoot. Prices are correct at the time of writing.
