The innovative and dynamic ‘baker meets chef’ team of Daniel Fiteni and Warren Dean have expanded from their first ‘The Joint’ restaurant in Brixton Market to open a second venue at New Cavendish Street in Marylebone.
Featuring the best in all things BBQ and slow roasting, The Joint was born in August 2012 as a pop-up by its co-owners. The idea was to create simple fast food with a twist.
Having worked around the world honing their craft, Warren and Daniel decided to come together in their new venture and have since gone from strength to strength.
Much of the work to create the Cavendish Street restaurant was carried out by Daniel and Warren themselves, including the decorating.
The restaurant was created through the refurbishment of the premises formerly occupied by Slabs restaurant and is on two levels. The ground floor features a cocktail bar and a waiting area with a mixture of benches, tables and high stools, as well as the restaurant’s kitchen.
“The idea is to create interaction between people and to make to make the venue a ‘fun’ place,” Warren Dean told Premier Hospitality.
On the floor above is the main 70 cover restaurant.
“The idea was to create a family barbeque atmosphere offering really good food and leaving pleasant memories. We wanted to create a rustic feel reminiscent of Tuscany and with this in mind we have chosen terracotta shades and included some partly exposed brickwork. We incorporated some really nice low lighting as well as festoon lighting reminiscent of a starry night. The furniture was specially made by Wings UK and we also specially commissioned a dramatic and colourful peacock mural by a Brazilian artist.
“Another idea was to sink ‘gastros’ – deep metal trays – into the centre of the tables to be used as ice buckets for bottles of wine or beer. Thankfully the kitchen was already there, so we just needed a few culinary items – which was really lucky for us.”
The new restaurant opened in early November and is currently doing really well and building up a regular clientele – including families and one particularly enthusiastic customer who turns up five times a week!
The menu is based on very slow roasted cuts of meat (the pulled pork is cooked for 16 hours), combined with the restaurant’s own bread rolls, specially baked by chef Daniel Fiteni to complement the different meats.
A new item on the Marylebone menu is the Beef Short Rib Burger, with smoked aioli, bacon relish, salad, and a potato bun specially created for the dish by Daniel Fiteni who says that the vanilla and fig bun they use for the pork and chicken just didn’t work with the beef, so he created the new potato bun instead.
Other menu favourites include BBQ candied apple bacon, slaw and salad with 16 Hour slow cooked pulled pork, or slow cooked shredded chicken, and baby back ribs served with onion rings, slaw and salad.
Extras include bacon, cheese, egg, salsa and guacamole and side dishes include BBQ riblets, chilli riblets, BBQ wings, hot wings, onion rings, and sweetcorn with BBQ butter (seasonal).
The Joint also serves a range of Brixton Brewery craft beers and ales, St.Reatham Lager, wines, fresh juice and soft drinks, as well as their speciality Kilner Cocktails – all made fresh daily.
“Feedback so far has been massively good,” said Warren, adding that a third new venue could be in the offing.
Wings Furniture & Interiors supplied all of the trestle tables and benches for the main bar area at The Joint. The firm also supplied the high table next to the main bar upstairs and the round tables for the downstairs waiting area, all of which were made in line with the customer’s requirements.
The firm specialise in making retro, funky industrial recycled furniture for domestic use and hospitality refurbishment projects.
Ben Butterrell, Director of Wing Furniture & Interiors, commented:
“It was important to be involved with this project as Marleybone is very up and coming at the moment, so we were pleased to get the call. We pride ourselves on using mostly recycled materials.”