Hotbox to open second full-service restaurant
The new 42-cover site will accompany its Shoreditch flagship venue and operations in Fulham and West End Market Halls.
The 580,000 sq ft canal-side Hawley Wharf development will also be home to other hospitality operators such as south-east Asian eatery Ekachai, Cantonese roast meat specialist Three Uncles, Chinatown favourite Bun House, and dim sum and dumpling brand BaoziInn.
Executive chef Lewis Spencer, who oversees the menus at all of Hotbox’s sites, has included a bottomless brunch on the Camden menu, with every dish across the restaurant boasting an element cooked over fire or smoke.
The menu is a mix of smoked meats, burgers and buns including the Korean pork belly (Smoked pork belly slices, brushed with Korean glaze, onions, pickles and pickled slaw); and DIY beef rib tacos (smoked grain-fed beef rib, corn tacos with barbecue sauce, pickles, salsa and coriander).
The slow-cooked smoked brisket is from a recipe that remains unchanged since the very earliest days of Hotbox, served in a brioche bun with chipotle mayo and pickles.
As for the sides, guests can order brisket poutine (hand-cut fries, triple cooked with beef brisket, smoked cheese, crispy shallots and barbecue sauce); and jalapeño slaw (pickled jalapeño, slices cabbage, carrot, red onion with citrus sesame seed dressing).
To drink, Hotbox’s new cocktails take centre stage, with an extensive selection of vodkas, rums and gins.
New concoctions include the Spicy Bourbon Sour made with Evan Williams whiskey, lemon and Jalepeño Agave; and a Palermo made with Cazcabel blanco, honey, pink salt, lime and grapefruit.