Launching on Friday 7th September, Tom Griffiths’ Flank will host a series of Friday evening pop-ups, taking place until the end of October.
Operating from Old Spitalfields Market, Flank was one of the most exciting new openings of 2017 and received a rare five-star review from TLE soon after opening. Initially launched as a pop-up in Brighton, the restaurant opened in London as part of the new development of kitchens around the market, overseen by Ten Ten – a creative organisation headed up by Nuno Mendes and hospitality consultant Stephen Macintosh. Alongside Flank, outlets of other established London restaurants include Berber & Q, Breddos Tacos, Happy Endings and more.
In addition to the restaurant’s prominent focus on beef, the restaurant also champions nose-to-tail cooking, challenging the oft grim British stereotypes surrounding offal. Throughout the upcoming LATES series, Tom Griffiths will cook at his intimate counter restaurant, serving a menu of nose-to-tail favourites the restaurant has become renowned for, but with new international inspiration.
Dishes planned for the new Friday pop-up series include classics such as offal toast (£8) and pig head with apple, peach and pan liquor (£11), alongside new plates including fried chicken with burnt chilli sambal (£8) and aged duck with crispy rice (£15). Sides may include brown butter lava (£4), baked dripping chips (£4), and chicken sauce with peas (£4). One dessert will be served at each event, launching with treacle malt tart and cream (£7).
These dishes will be served every Friday from 6.30pm until 9.00pm at the counter (accommodating up to 10 guests at a time) and will be available alongside a short list of natural wines and craft beers.
Flank LATES will launch on Friday 7th September and run until Friday 26th October (inclusive). Booking essential. Reservations can be made via eventbrite.co.uk.
Flank can be found at Old Spitalfields Market, 16 Horner Square, London, E1 6EW.
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