David Moore to launch US smokehouse concept

By Luke Nicholls

- Last updated on GMT

Related tags Restaurant

David Moore opened Pied à Terre in 1991, which gained a Michelin star just 13 months later
David Moore opened Pied à Terre in 1991, which gained a Michelin star just 13 months later
David Moore, the man behind Michelin-starred London restaurants L’Autre Pied and Pied à Terre, is teaming up with Sean Martin – who revived the Northumberland Arms in Fitzrovia and the Barley Mow in Marylebone - to open a new US smokehouse-style concept, 160 degrees Fahrenheit in West Hampstead. 

According to our sister title M&C Report, the new restaurant and bar venture, which is named after the temperature during smoking, has taken on the lease of the former Me Love Sushi for an opening in the first quarter of this year.

Martin, who will be responsible for the day-to-day running, said: “Having travelled round the US and experienced the revival of smokehouses, I have made it my goal to introduce the same level of food and service to London. These smokehouses have gained a cult following in the US and I believe we can open a smokehouse and bar in London that will inspire the same devotion.”

The company will import American smokers and slow-smoke British meat for up to 12 hours, producing ultra-tender beef and pork. It will also offer 12 craft beers and a cocktail list focusing on forgotten classes, such as pickle backs.

Negus said: “This is a fantastic project and we’re delighted to have been able to help two such respected hospitality professionals at the start of their new venture.” 

Richard Negus of licensed leisure specialists AG&G acted for the vendor on the deal.

New concepts

Last October, Moore opened a pop-up restaurant on the former site of Simon Rogan’s Roganic in Marylebone. The 49-year-old restaurateur signed a one-year lease with the Portman Estate on the restaurant, which he re-opened as ‘Pied Nu’ (meaning ‘barefoot’). The new concept is based around raw food, with an emphasis on the simplicity of ingredients and a limited menu of around eight to 12 dishes.

“The idea behind running this pop-up is to test the waters for a new concept I would like to launch centred on raw food,” said Moore. “The menu won’t exclusively be raw food but there will be an element of this.  “All dishes will be simple, with the idea of there being no more than three ingredients on a plate.”

Moore is also a non-executive director of new chicken-led concept, Clockjack Oven.

Related news

Show more