Food & Drink

1k ribeyes in Islington

After a quarrel led to their head chef up-and-quitting, John Salt has now bussed in former Pitt Cue man Neil Rankin to bring his own beef to the kitchen, this time serving it as a 1k ribeye w/ bone marrow butter, plus additionals like salami-cured crackling, chicken skin hash, and whole coal-baked crabs slathered in bisque butter.