Jonathan Cannon and chef Brad McDonald will launch Shotgun, a traditional ‘low and slow’ American barbecue grill and bar celebrating the cultural heritage of the Southern states of the USA.
Mississippi-born McDonald, who previously brought his ‘refined’ spin on Southern American cooking to The Lockhart, will head up the kitchen of the new site.
The restaurant will feature an open kitchen and semi-private dining room, with charcoal stained wood and leather decorating the interiors throughout.
A cocktail list, compiled by mixologist Matt Whiley, will be broken down in to four categories – Brown Liquor, Punch, Absinthe and White Liquor – with an emphasis on the ‘ritual’ of the punch bowl.
Options are set to include Tripled Oaked Old Fashioned – made with Double Oaked Bourbon, Bourbon Barrel Sugar and Burnt Sugar Bitters; and Fat Free Ramos - featuring Milk Washed Gin, Orange Blossom, Vanilla and Lemon.
Shotgun will open at 26 Kingly Street, London, W1B 5QD.