London is obsessed with burgers and to be honest, I think I was. Forget your bog standard cheese and bacon, I've tried them all, hash brown burger, crab burger, 5 cheese burger. You could say I've been round the burger block a few times.
Yet now, I'm pretty bored of burgers, and so like the (food) junkie I am, I was on the hunt for my next fix.
And that's when Dirty Bones came calling.
Dirty Bones has been for a few month now, but they invited a few of us media types down for a Bones and Booze tasting night.
Dirty Bones rejects the burger cult and instead brings us the hot dog and and on-the-bone meat plates. OK, so burgers are being replaced by hot dogs, big wow. Oh but trust me readers, it is quite a big wow behind the scene's.
Ross Clarke, the man behind Dirty Bone’s menu comes from the Fat Duck Experimental Kitchen. Yes, that is where Heston's crazy experiments start life. So this ain't no ordinary dog.
We started with a snack sized version of one of their most creative dogs, The Asian Dog. Kimichi Puree, Wasabi Mayonnaise, crispy seaweed topped with sesame seeds.
A pure fusion of flavours is possible the only way to describe it. A exhilarating Japanese sensation, yet this American sausage bursts through.
Ross told me, that they actually study the molecules is food via a machine they have to scientifically work out what flavours work best together and in what quantities. Now that's quality cooking.
To prove this scientific side of Dirty Bones, out came Grilled and Smoked Pickles which when released through soft smoke into the air.
To kick of the booze for the night, this was paired with the beautifully named Mutt’s nuts, a Woodford reserve cocktail, with cinnamon and vanilla infused maple syrup, bitters and a slash of lemon and apple juice.
Now you may be thinking, what is this rather artistic bottle of ketchup?
Well, no there is a reason. I want to draw attention to this very special bottle of BBQ sauce. This sauce is made with marshmallows. Yes, you read that right. Apparently marshmallows have a higher gelatin content and so make a better 'stickiness' for the sticky BBQ sauce. Well I never!
What's the one think Ross can't cook up in his lab? Good company- the lovely Nancy and of course Caroline.
But then he went and distracted me with more food...
Next we tried some of the titled 'bones'. Crispy spiced fired chicken wit charred lemon. By now, you also know I have a thing for chicken on the bone, so I'd like to say I'm a pretty good judge of the chicken kind.
Well ladies and gentleman, this was spectacular.
Equally spectacular were the Bourbon Beans.
And the Mac and Cheese was pretty good too.
Too cool off our mouths, we sipped Leo the Wonderdog, a Tequila and wine based cocktail with lemon. I can just picture this being their most popular come summer as it was so refreshing.
Now what did I say about obsession with burgers? Well even Dirty Bones couldn't quite say no to what us Londoner's desire. Say hello to the Burger Dog.
Aged Bavette and Beef Mince, rolled into a dog shape, covered in beer cheese, a drizzle of mustard and of course, the king of burger relish, Mr Ketchup.
OK, so I know I said I was bored of Burgers, but really, This. Is. Good. Everyone on the room was nodding with agreement.
This was served with blackened peppers which were no looker and were all right taste wise, a little too blackened in my view however...
I could have ate this little pot all day long. Wow, it may look like just a bunch of sweetcorn, but there was something magical about the Glazed & Charred Sweetcorn. I still don't know what, but I want, no need more!
We washed this down with a big helping of Steak to the heart- a cognac cocktail with blackberries, raspberries, apple juice, and St Cosme little James basket press.
After a dirty dog meal, a heart dessert isn't always wanted and the sweet section goes unloved. However, there will always be love for Cookies and Milk. A feel good, home comfort remedy.
Pretty innocent looking, I'll forgive you for thinking this is just another cookie. Incredibly, these cookies are steamed baked. Steamed! Well I never. Plus the milk is actually frozen milk- so I'm thinking that's ice cream right?
The final cocktail of the night was Top Dog. Vodka, fresh strawberries, chambord, prosecco and a dash of lemon to finish.
By far my favourite of the night, I'm just such a girlie drinker.
Or was it...
Meet the forgotten course, Petit Four. Literally meaning small confectionery, somehow I think this one missed that note.
101 dalmatians is a Baileys Chocolate hard shake with Vodka, Disaronno, cream an chocolate chip ice cream. Its not quite a milkshake, not quite a cocktail, but by 'eck its devilishly good.
I went expecting Dirty Bones to be like any other American Fast food restaurant, and yet what I discovered is underground experimental food cooking. I would have never have guessed!
So Caroline, are we converted to the way of the Dirty Bone? I think that grin is a big fat yes!
20 Kensington Church St