Global 'cue-ing styles meet your meat

Just opened by Jamie Oliver and NY BBQ-maestro Adam Perry Lang, this glass-walled, modern brick & wood meat palace is designed so each brown leather seat (including iron-caged banquettes) has a view of St. Paul's. Realized via traditional techniques like robatas, wood pits, and tandoors, the menu explores the "relationship between fire & food", from double-thick pork chops, to beef short ribs w/ barrel-aged Worcestershire, to a whole, marmalade-glazed "Beer Can Chicken", cooked with the can stuck up the butt -- an ill-advised way for a chicken to prove his courage.