The former Caprice Holdings chief executive will open the 150-cover ‘Q’ restaurant on Chalk Farm Road in January 2014. ‘Tennessee meets farm-to-grill meets Camden Town’ will be the style.
“Here at Q we have coupled the sweet tasting BBQ flavours of a traditional Memphis-style Smokehouse with our own unique approach,” said McDonald. “I’m delighted to bring this perfected combination to North London.”
The kitchen will be headed up by former Hix head chef Phil Eagle, who, like McDonald, has also worked at Le Caprice. Q will be overseen by Lee Bull, group executive chef for Des McDonald Restaurants Etc, while Scott McCaig comes in from Rex Restaurants as the new restaurant’s general manager.
On the menu
Using traditional barbeque cooking methods, Q will serve up a range of raw, charred and smoked favourites. Starters will include the ‘Hickory Chickory’ salad with blue cheese, crispy bacon and burnt-end meat balls; Josper grilled rib eye steak and the Q burger will feature among the ‘charred’ section of the mains; and salted caramel & peanut butter puddings will be among the desserts.
Q’s drinks list will present an assortment of wines, beer and soft drinks along with a selection of US bourbons and whiskeys. A unique selection of cocktails will also be on offer, including the ‘John The Fisherman’ – a concoction of Julian Temperley Brandy mixed with Aperol and elderflower.
Designed by Alexander Waterworth Interiors, which recently designed the new Kerbisher & Malt, Q will pay homage to a ‘distinctive Southern American bar’. A rustic wooden bar takes centre stage in the restaurant, with a mix of rough timbers, warm lighting, neon signage and a combination of booth seating and high stools. An open kitchen adding theatre to the restaurant, where diners can watch their food as it grills.
McDonald, who opened The Fish & Chip Shop in June, has also been unveiled as the new restaurant operator for five-star hotel, Rosweood London. The 150-seat Holborn Dining Room will open on the ground floor of the property in February.