Burger & Beyond makes moves off the street with Shoreditch opening
Founders Craig Povoas and Tom Stock will launch the restaurant on Great Eastern Street this winter, continuing to simultaneously run their residencies at the Woolwich iteration of Street Feast, and Camden Market.
Split over two storeys, the 65-cover restaurant will serve an extended menu of its signature burgers alongside a variety of drinking snacks and small plates.
Snacks that can be ordered alongside drinks at the bar include chicken skin; and bread with bone marrow butter. A list of small plates includes shaved rib cap with anchovy butter; deep fried lamb nuggets with a burnt onion dip; and mushrooms with cured egg yolk and lardo on toast.
An extended list of burgers will include new items such as a fried hot fish burger made with line-caught cod, Nashville hot sauce, kaffir lime herb mayonnaise, coleslaw and pickles; rice krispie fried chicken with miso maple butter and ranch pickle slaw; and panko crusted mushroom with melted raclette, caramelised onion, lettuce and smoked garlic mayonnaise. Classic beef burgers will also be served.
Side dishes will include fries with bone marrow gravy and cheese; and truffle tots, and to finish a list of desserts will include the likes of deep fried blueberry pie with clotted cream ice cream.
Designed by interior design company Run For The Hills, the restaurant’s décor will include black and raw steel features, and a concrete bar. Seating will comprise leather and canvas banquettes, and the lower level of the restaurant, with cushioned cave seating, will be lit with red neon.
“We are thrilled to be opening our first restaurant in Shoreditch, the location is perfect and the design brings our vision to life,” say Burger & Beyond’s founders on the restaurant’s upcoming launch.
“The restaurant will showcase a different side to Burger & Beyond whilst staying true to the foundations of our brand, something that is not always possible within the constraints of the street food market.”
Burger & Beyond started life three years ago, trading as a street food operation from a Citroen H van. It puts beef at the heart of its offer at its sites, using rare breed beef that is dry aged for between 45 and 90 days.
The operator is the second street food vendor to announce it has secured a permanent location this week, following on from The Athenian, a Greek operator.
