I missed this when it launched last year, but there is still time to catch the Thursday - Saturday 'Sorry, No Vacancies' pop-up cocktail bar and restaurant (inc. 'Haute Dogs') on Brixton Road before it closes at the end of January. Looks great!
"Brixton festive pop-up Sorry, No Vacancies flung open its doors at the beginning of November and has been serving up healthy measures of good times since. Following a successful two-months, the venue invites foodies and cocktail connoisseurs alike to come down and devour its full menu of bar food comprising hot dogs, salads and more made with love in SW9, before its doors close at the end of January.
With a lauded reputation as Head Chef of Michelin-starred St. John Restaurant since 2003, Chris Gillard is known for his no-nonsense approach to cuisine, sourcing the finest seasonal produce to keep the focus firmly on the quality of ingredients. Having brought his culinary flare to various music festivals, Chris is not averse to stepping outside his comfort zone to serve up something special where people least expect.
And so to Brixton’s worst kept secret of 2013 Sorry, No Vacancies is where Chris presents his latest creations.
Topping the menu, melding his signature use of offal, with bold American flavours befitting of the venue’s aesthetic, is the Jerk Lamb Heart, soaked in jerk marinade, grilled and served with red cabbage and beetroot, red slaw & sour cream. A brilliantly original dish pricking the ears of anyone with an adventurous appetite, this house special is sure to get foodies across the capital hunting down London’s newest culinary ‘To Do’.
Next up, an array of hunger-busting hot dogs for all tastes provides the perfect accompaniment to the venue’s creative cocktail offering by Soulshakers (Meat Liquor, Burger Lobster). The dog menu features such delights as El Bandido Nacho - a fiery Mexican, paprika wurst drizzled with salsa, sour cream and jalapeños, topped with a nacho crunch. The Sloppy Joe features a 6oz frankfurter smothered in succulent 24 hour-cooked beef chilli and melted cheese, while seafood lovers will be salivating with satisfaction for the Hot Smoked Mackerel sandwich served with ‘slaw and mustard.
For the less carnivorously inclined, the Cheese Bandit is made up of hot melted cider rarebit, drizzled with salsa, sour cream and jalapenos topped with a nacho crunch, and seekers of light bites can enjoy the classic house salad, filled with crisp green Leaves, cucumber, celery and spring onion, freshly dressed with Lemon & Olive oil."
When - Thursday, Friday and Saturday nights
Thurs - 7pm - 1am
Fri & Sat - 6pm - 2am
Where - 378 Brixton Road, SW9 7AW
Bookings - snvbookings@gmail.com
Map
Link 1 - Facebook
Link 2 - Twitter
Link 3 - Site
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