Blackfoot Bar and Backroom Dining

Pork joy

Blackfoot, photo from management

Blackfoot has always been on my to try list since it was launched a few years ago, I am a big fan of pork and when a fine cut of pork is done properly, it can easily rival a fine piece of beef. Blackfoot was relaunched as Blackfoot Bar and Backroom Dining with a cocktail bar at the front of the restaurant with a shorter dinner menu but with the pork dishes remaining as the main focus. We visited for a birthday celebration, and with 7 of us, we managed to try several dishes between us.

lavender daiquiri

piggy board

cherrystone clams and croquetas

spicy beans, chorizo, fried egg

The piggy sharing board contained some very naughty but tasty pork crackling, served hot with a small hit of chilli with no trace of oiliness. The signature house special long smoke pork belly was indeed impressive, the belly itself had a good balanced ratio of fat and lean and it was really moist, it contained a hint of Asian flavours with the star anise and Sichuan pepper followed by a robust smoky aroma. And the show stopper Iberico Presa was a pure joy to eat, served pink with bags of bold flavours and sweetness. It was finely seasoned with a super moist texture that was simply sensational. Last but not least was the key lime pie, almost like a New York style cheesecake with a fresh and sour citrus note to offset the richness.

love me tender ribs

the long smoke

key lime pie

Blackfoot lived up to its name with some very delightful pork dishes, the cooking draws inspiration around the world to present fine pork cooking in a number of ways, and the non pork dishes aren't half bad either, especially with the vegetable dishes such as the broccoli and romanesco. Price wise is also very reasonable with most mains costing anything from £10 to £15. The staff were extremely caring and friendly which made the whole birthday celebration and dinner experience a lot more special. Simply put, if you are a fan of pork, Blackfoot is a place you must try to fulfil your pork love. 

Food 3.5/5

Head chef: 
Roberto Freddi

What I paid: 
£30 per head with a glass of wine 

Average cost without drinks and services:
£24 pp


46 Exmouth Market, London EC1R 4QE

http://www.blackfootrestaurant.co.uk/