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Pig out at high-end smokehouse One Sixty

Posted at 12:30 pm, April 21, 2014 in Food & Drink
One Sixty, Smokehouse

You know that a culinary trend is reaching tipping point when the savviest restaurateurs in town start getting in on the act. Just take a look at One Sixty. It’s a neighbourhood joint created by David Moore, the brains behind some of the most accomplished French cooking in the capital (at Pied à Terre and L’Autre Pied). But this latest venture is star-spangled, US-style smokehouse cooking. Tania Ballantine

So what’s it like? Read our verdict on One Sixty.

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