#OGR: Spare rib steak, Blackfoot

Blackfoot was spot-on for a six man Friday evening catch-up a few weeks ago. It was casual, relaxed, modestly priced and pleasingly unpretentious. Service was savvy and we drank well (perhaps too well) from a short and smartly written wine list. Importantly, the food we had was good. Simple, but good.

You may have read already that this is a “pork provoked” restaurant. By my reckoning, the pig is the most versatile of the cooked animals – the biggest surprise is not that the menu feels varied despite being 85% pork, but that Blackfoot is the first place to be so swine focused.

Highlights included a round of British charcuterie and, in particular, whipped lardo on toast – a Gentleman’s Relish for the 21st century. You can never go wrong with gammon, egg and chips. This particular ham is hewn from a Sandy and Black pig that’s run free around Dorset woodland. Happy pig = happy eater. Pork belly looked fine from afar, though I think there are other things on the menu I’d choose before this; not least the porchetta.

All that said, I reckon the One Good Reason to head to Blackfoot, is the spare rib steak – the pork equivalent of beef’s rib-eye steak.

This dish sums up the restaurant, I think. It is not at all flash. No worlds are set on fire – but nor are they intended to be. It’s just a juicy, tender and flavourful piece of pork. They source good meat, char it a little and serve it simply. I recommend choosing the salsa verde and chips as your sides.

Approach Blackfoot with the appropriate expectations. Check out the menu first, understand the pitch: it’s £12.50 for a plate of porchetta with lentils and a sauce; £14 will get you the rib eye, chips and the salsa. To my mind, this makes it a very accessible place for affordable greed. So, quite literally, a piggery.

Where

Blackfoot – 46 Exmouth Market, EC1R4QE – 02078374384

One Good Reason

The spare rib steak, £14 including a side and a sauce.

I interviewed Tom Ward, one of the owners of Blackfoot, for the online food magazine Flavour First. Read more about the restaurant and the provenance of its pigs here.

 —

There’s now a weekly newsletter for the blog, which brings together the latest posts on Rocket and Squash and a few other things from elsewhere that you might find interesting. Here’s the first one. It will be published every Tuesday. If you’re not already an email subscriber, look down and to the right a bit and fill in your details. 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>