Dairy-free, Gluten-free, Vegan, Vegetarian
18th Apr 2015
18th Apr 2015
Early morning cute times by Luna pic.twitter.com/XFCmhK3WF3
17th Apr 2015
This guy ditched his entire career and sturdy lifestyle in Mantova for the free-wheeling uncertainty of street slinging in London. What a soldier! Cristiano and his 'under-rated cuts of meat' ethos is a quiet revolutionist. You see him there at the grill, intensely closhing and prepping his famous Heartbreaker burger - it's hard to know what to make of him and his less-penetrable approach to customer service - but inside, there is a storm of ideology raging. Cristiano came to Britain to become part of a food network. He wanted to bring all his ideas for true edible and social sustainability and share it with the rest of us. His principles and dedication to this are unwavering. We are lucky to have him.
Pork cheeks slow cooked served on a soft sub with a Porto wine reduction and our signature fresh spicy coleslaw.
Made of 50% ox heart and 50% dry aged beef up to 40 day from native breeds. Varieties below:
Cheesy: 150g burger plus cheddar, lettuce, dill pickles, ketchup and mustard.
Original: 150g burger plus chimichurri sauce, water cress, sour cream, cheddar.
Belly Connection: 150g burger plus pork belly, gorgonzola cheese, pimento mayo, pickeled onions rocket.
Piccante: 150g burger plus spicy Nduja, smoked provolone, kewpie mayo, lettuce, pickeled onion.
No Lobster Roll
Cod cheeks sauted with kalamata olives, cappers and cherry tomatoes dressed with secret sauce on a roll or dish.
Picchiapò that is a roman style pulled brisket cooked with plum tomatoes and caramelized onions topped with melt smoked provola cheese and a little kick from smoked chipotle served on sub or on rosemary fries.
Fries dressed with our own rosemary extra virgin olive oil.
We aim to use underrated meat or fish cuts taking in great consideration sustainably, diversity, food culture education and affordability. Being a street fooder takes me closer to a wide range of people that are willing to experiment and expand their food culture knowledge.
– Cristiano Meneghin
Bohemian version: One night I felt a little drunk in a bar in Italy, the last thing I remember it’s that I was talking with a cheeky woman named Petra, next day I found my self in London setting up a stall and working in a market and I loved it.
Possibly true one. I felt in love with the street food renaissance and more in general with the renewed UK food culture movement and we wanted to be part of it, bringing to London from Italy our passion and dedication for a better, clean and fair food culture.