After announcing in July that long-standing London restaurant Big Easy is to open its second London site after 20 years, the restaurant has now released details about the site which will open in February 2014.
Known as Big Easy Bar.B.Q & Crabshack, the new venue will be a sister restaurant to the exisiting King's Road site, and will be located on Maiden Lane in Covent Garden. The 300 cover site will offer American, fresh-smoked, barbequed pork, beef and seafood.
Executive chef will be Kenny Callaghan, former chef partner of New York restaurant 'Blue Smoke'. Pit Master will be Pete Daversa, former pit master at Hill Country Barbeque Market in New York. Daversa also worked at Blue Smoke BBQ (NYC and opened in Hong Kong).
Meat for the restaurant will be based around barbeque pork and beef cuts, rare-breed British steaks and fresh local seafood. Lobsters will be sourced all year round from Nova Scotia for their consistency, flavour and quality. A specially designed 1500kg lobster tank has been constructed on the premises to house almost 2,000 live lobsters with sizes ranging from 1 to 10 lbs.
The restaurant will also have a large focus on alcohol with a bar on the ground floor boasting over 500 bottles on nine levels with a focus on domestic and imported premium and American whiskeys, as well as rare tequila, rum, liquor and French and Spanish brandy. Imported, purpose-built cocktail machines will dispense frozen Margaritas and other well loved cocktails as well as Manhattans on tap.