Set to open in early November on Sclater Street, the 75-seat venue off Brick Lane will be spread over two floors, with an additional 30-seat terrace and an open kitchen featuring a two-metre-wide charcoal grill.
There will also be a 15-seat basement bar offering pre-dinner drinks and bar snacks.
The menu, which has been described as a ‘grown up version’ of Smokestak’s street food offering, will be focused on the wood-burning smoker, with dishes such as smoked girolles and beef dripping toast, crispy beef shin and anchovy mayo, coal-roasted sweet potato with smoked ricotta & bacon, USDA brisket bun and pickled red chilli, and thick-cut pork ribs with pickled cucumber.
Sides will include smoked cauliflower cheese, burnt end beans and brisket ends, and grilled baby gems and parmesan; alongside desserts such as pickled blackberry crumble, and toasted oak ice cream with butterscotch and smoked sea salt.
The simple drinks choice will feature four beers – from Dalston producers 40FT, Kernel Brewery and Brew By Numbers ‒, six cocktails, and 25 wine fins.
Interior décor will be created by architecture studios Box-9 and Red Deer, and has been inspired by the inside of the smoker, with black carbon-stained concrete walls, steel panelling, roller-shutter garage doors, warehouse-style lighting, and leather touches from local designer Charlie Borrow, who has also created the leather-and-brass aprons worn by the Smokestak staff.
The basement bar is set to feature reclaimed pavement slabs, oak beams, and candle lighting.
Carter, who first brought Smokestak to the London street food market Street Feast Dalston Yard in 2013 before branching out to Street Feast’s Dinerama and Hawker House, previously worked at Gordon Ramsay at Claridge’s and as restaurant manager of The Savoy Grill, before moving to Japanese-style London site Roka.
He then bought a 4.5 tonne smoker in the United States, and embarked on what he calls ‘a barbecue pilgrimage from Texas to Dalston’.