Acme Fire Cult is a live-fire concept from chefs Andrew Clarke & Daniel Watkins. Starting as a pop-up in a disused Hackney car park during the pandemic when restaurants could only operate outside, the duo was soon cooking for up to 1200 people every weekend. They intended to take Acme on the road, catering events and parties, but when they were offered a venue in the back streets of Dalston, Acme found a permanent home. The formula is simple; loud music, grilled food, banging cocktails, and great service.

Set in an outdoor heated courtyard, shared with 40FT Brewery and Taproom, the music is loud and the vibe is lively. Much as it was with the pop-up, the restaurant is more akin to a BBQ party than a standard restaurant, with the kitchen outside on the covered terrace serving as a theatre of smoke and flames for outside diners. Inside the atmosphere is a little quieter and more intimate, for guests that want a cozier atmosphere.

The restaurant is ingredient-led, and sourcing the very best produce is the core ethos. Acme set out to do something different from the usual ‘dude food’ BBQ, so here vegetables are celebrated, and take centre stage on the menu, with a focus on organic and heirloom varieties sourced micro-seasonally, across the UK and Europe. At least 50% of the menu is plant-based. Meats come from a select few British regenerative farms, only using native and rare breeds. Fish is sourced from small day boats on the south coast, hook and line caught where possible. Both the meat and fish are dry-aged in-house, in special Himalayan salt fridges, to create a deeper flavour.

The menu is seasonal and designed for sharing, but can also accommodate solo diners, with lunch deals and specials available throughout the week. Their 'Limited' board changes daily and often sells out within the first few hours.