For October and November, chef Andrew Clarke is switching things up at his Dalston restaurant, Acme Fire Cult, by turning it into a chophouse – the first in a series of temporary concepts designed to reinvigorate the space and “test ideas that might shape how Acme evolves in the future”.
“It’s a way to keep things fun, seasonal and interesting, both for us as a team and for our guests,” Clarke tells Broadsheet. “Live fire will always be at the heart of what we do, but by curating these limited-edition menus, we can lean fully into one influence at a time and build excitement around it. It’s about keeping the restaurant alive, dynamic and a little unpredictable. It also gives us the chance to try out ideas, before deciding what might live on in the longer-term Acme menu.”
For the team, conceiving its own take on a classic chophouse felt like the natural starting point. “Acme has always borrowed from different cuisines and traditions, and this gives us a framework to celebrate that history while twisting it in our own way. I’ve always loved the convivial, big-hearted nature of a chophouse: plates of meat and fish, simple but elevated, made for sharing and lingering over.”
Plus, according to Clarke, it’s a way to spotlight some of the best British producers, such as Swaledale lamb and day-boat fish from the south coast.
Menu highlights will include a lamb mixed grill showcasing four different cuts, which Clarke describes as “a beautifully charred cutlet, spiced merguez, a smoky shish kebab, and kidney, all tied together with a rich ezme sauce”. Meanwhile, a double-cut Tamworth pork chop with quince and apple mustard will sit alongside less predictable plates of extra-large prawns grilled over fire, monkfish skewers with vadouvan butter and fennel-kumquat pickle, and a sashimi selection dressed with burnt ginger and grapefruit ponzu.
Acme Fire Cult
The Bootyard, Abbot Street E8 3DP
Hours:
Tue & Wed 5.30pm–10pm
Thurs 12.30pm–3.30pm, 5.30pm–10pm
Fri 12.30pm–3.30pm, 5.30pm–11pm
Sat 1pm–11pm
Sun midday–5pm
