HotBox

Description

Bare those pointy gnashers, the carnivore in you is about to get some serious satisfaction. The pop-up masters of meat at HotBox have found a permanent den to smoke up some beefy specials all year round in the biggest smoke of them all, London. 

Herding in some drippingly juicy meaty pleasures, HotBox plate up slabs of the famed and finest prime beef short ribs and Wagyu beef brisket rolls. Any cow that has been massaged into the afterlife to land on our plates as a mighty, marbled hunk of HotBox meat is fine by us. Satisfying Deep Southern traditions in the pit and 'cue, HotBox move further ashore to commandeer international flavourings from the likes of Mexico, China and Japan to create some glorious genius when it comes to BBQ mastery.

Pairing American gluttonous favourites with smoked Chinese spice, fish glazes and slow smoked char siu makes HotBox one smokin' addition to the meat industry. The craft doesn't end with beef or pork, oh no. In the basement of this BBQ heaven sits the bar 46 & Mercy overflowing with experimental libations for you to gulp down to ease your digestion. Even some of these concoctions are dripping with animal fats! Try their 'Blessed Thistle' (Vodka, pork-fat & thyme washed aromatised wine and lemon).

Info

  • Happily Affordable ££
  • No Door Charge
  • None

Hours

Day Open Close Notes
Monday - -
Tuesday - -
Wednesday - -
Thursday - -
Friday - -
Saturday - -
Sunday - -

Location

Address

HotBox, 46 Commercial Street, E1 6LT

Area

Shoreditch

Nearest Station

Aldgate East (Tube)

Menus

  • A word from the chef:

    HotBox is a strict serving of BBQ belt-busting meats, primed and smoked to cure the best juicy flavours. With a rotisserie of Deep Southern BBQ comforts, HotBox bring international influence to their mighty menu fusing Asian, Mexican and European gastro genes.

Customer Reviews (4)

Our Review

HotBox - Bar Review

HotBox - Bar Review

Champagne, cocktails and those famed oh-so crafty meat cuts? This means one thing only - HotBox opened its doors, kicked off the 'Cue and stoked those burning stoves ready for a some smokin' meats to be served. It goes without saying: where there's meat, I will be. And so it begins with the launch of…

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