Back in 1991 the first Big Easy Bar.B.Q and Lobster Shack opened on the King’s Road, last year saw the second open in Covent Garden and the 4th November will see the third venue open in Canary Wharf and it’s going to be big, all-American, larger than life big.
The 400 cover restaurant will feature an 150 cover terrace, a rum bar and lounge with over 100 rums, a takeaway shop and grab and go menu, 500 bottles of whisky and bourbon, live music and entertainment for eighteen hours a day, a 14 m open kitchen and one of the largest pit rooms featuring three, two-ton US built smokers. And that’s before we get to the Captain’s Table, aka the private dining room that seats 26 with its own private terrace. They’re paying homage to the history of the area with an interior which is reminiscent of the panelled dining rooms of tall ships and officer’s cabins of the East India and West India Trading Company at the turn of the 18th century.
Oh and they’re also going to have one of the coolest and most expensive cocktail shaking machines, based on 19th century etchings there are only ten in the world – pretty fancy eh?
Pit Master supremo is Jared Male and the restaurant will be serving up big hearty American breakfasts from 7am, brunch at the weekend and a full afternoon tea with both European and American cakes, pies and savoury dishes. The Bar. B.Q will be serving up the signature dishes including the finest pork and beef cooked low and slow as well as the freshest Nova Scotian lobster, local seafood and new dishes. You’ll be able to grab lobster rolls and pulled pork buns from the shop at lunch.
We hate to end on a cheesy line but we’re going to – three, it’s the magic number.
Big Easy Bar.B.Q and Lobster Shack: Opens 4th November, 1 Crossrail Place, Canary Wharf, E14, www.bigeasy.co.uk
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A bit of a cake connoisseur, Editor, Emily is constantly on the search for the best brownie London has to offer, a restaurant once even put them on the menu when they heard she was visiting… You’ll either find her on a night out or debriefing over brunch the next day with plenty of coffee and eggs.