Hopping on the all-American barbecue bandwagon is this East End effort serving a slice of the Wild West. The dining room sets the scene, with cracked-leather banquettes, overhead fans turning
lazily hunting rodeo paraphernalia on the walls. Slabs of quality cuts are rubbed with barbecue spices then cooked slowly in the kitchen’s hickory–mesquite-burning smoker imported
from the States. Burgers, made from 100% chuck steak, also feature lavishly on the menu, as well as classics such as pulled pork the more gimmicky chilli ‘dawgs’. Wash it all down with
bottled US beers, save room for desserts such as ice cream sundaes or homemade apple pie.