Located in a former electricity power station, set over three floors and occupying 10,000 square feet, the famous American Big Easy restaurant comes to Covent Garden setting up a BBQ and crabshack on the site the Gatti Brothers first used to light their own restaurant back in 1883. The interior - all copper conduits, brickwork, steel and concrete girders, and industrial lighting - pays homage to the building's industrial past. The menu includes BBQ beef cuts, rare-breed British steaks, fresh local seafood and lobster. The imposing nine-metre bar specialises in brown liquor of all types - whisky, tequila, Caribbean rum, and French and Spanish brandy. Frozen slushies - dispensed from imported, purpose built cocktail machines - are also a speciality. Running the show as executive bartender for Corrett restaurants is award winning Lee Potter Cavanagh, formerly group bars manager of HIX restaurants, and 2013 Young Bartender of the year Nathan Merriman as bar manager (previously at The Club at The Ivy and prior to that The Savoy). Live music seven nights a week makes for a lively atmosphere, fuelled by X-rated shakes (creamy cocktail milkshakes) and Pickle backs - a shot of whisky followed by a shot of cucumber or pickle juice.
Located in a former electricity power station, set over three floors and occupying 10,000 square feet, the famous American Big Easy restaurant comes to Covent Garden setting up a BBQ and crabshack on the site the Gatti Brothers f..
more