Yes yes yes, Belgium loves its meat and its creative preparations. So welcome Black Smoke! The entrance really looks like a slaughter house ( a bit off course)… Once you see it, you will understand it.
Black Smoke is a restaurant on the roof of our city brewery ‘De Koninck’ (check the Brewery De Konick article). Their speciality? …Yes, meat!
Belgian people prefer their meat in 4 categories: blue (almost raw but warm), saignant (bloody inside, crusty outside), à point (pink inside, crusty outside) and bien cuit (well done inside, crusty outside). Tip: if you order your meat, try to use those terms. ‘Medium’ is not a well defined term in Belgium (it’s between saignant and à point).
Some history: Kasper Stuart and barbecue-champion Jord Althuizen were inspired during a road trip in the United States. They want to integrate the American BBQ-culture into the Belgian meat-culture. Perfect match.
Personal tip: Just want a snack? Drop by during lunch: Black Smoke serves sandwiches as ‘they’re served in the United States’.
Must-know: Even if you’re not into meat or you’re a vegetarian, no problemo, the menu will pleasantly surprise you!
I do recommend a visit the City Beer Brewery ‘De Koninck’ before your dinner. Check out if there is a Winter food/drink market in the neighborhood, ask the waiters.
The picture is the plate of the menu: Low and Slow (42 euro).
NB: There is also a shift at 18:30 and 20:00.
Personal tip: Go check out the cocktail bar on the second floor: AMAZING!
