As the summer draws to a close, it’s all about finding some exciting new places to hang out in, eat good food and get drunk.
The New Club opened it’s doors on Brighton seafront in March, and combines an independent coffee house with a stylish NYC eatery.
The team have done their research. Having travelled far and wide in search of the best deep south barbecue food and cutting edge creative diners, they’ve pooled their knowledge and experience.
I visited The New Club on a blustery Tuesday night and found the place relatively empty, bar staff eager to get experimenting on their cocktail list.
We started with a Pink Lady (vanilla vodka, apple, elderflower and cranberry) and a Tre Bellini – three hits of peach with prosecco.
The list was impressive to say the least – a cocktail for every occasion. There’s even a Breakfast cocktail of bacon infused vodka with BBQ sauce and tomato juice (?!)
The room itself is simple with stripped back walls, wooden floors and very high ceiling, highly modern yet welcoming. A downstairs lounge area / function space is also available, but the view from upstairs is the place to be.
The wave of new burger places opening in the city doesn’t seem to be slowing up any time soon, and with MEATliquor’s arrival, competition is fierce. The New Club’s burgers are getting quite a name for themselves. Head chef Tom who spent 6 years working for Gordon Ramsay at Pétruse London, is keen however that people know this isn’t strictly a burger joint, and trust me there is much more to be enjoyed from his creative and experimental menu.
We started with some ‘small plates’ around the £7 mark, including potted crab which was moist and delicious, followed by buttermilk soaked BBQ’d halloumi with pomegranate and a crunchy peanut sauce which was exceptional.
Finally we sampled the pulled pork. I should say at this stage that all food is made from scratch on the premises; they even re-hang and smoke their own meat.
This pays off in the deep, smokey flavours of the pulled pork. Served simply and unaccompanied in its dish, one taste and I understood.
I wanted to see what all the fuss was about when it came to The New Club’s burgers, so I ordered a ‘dirty’ one.
A juicy Longhorn and Black Angus burger, smoked onion and bacon relish, Monterey Jack cheese, sliced pickle house sauce, shredded cabbage & romaine lettuce, in a housemade brioche bun with fries. (£10)
Served medium-rare and accompanied with my chosen side of lightly battered pickles, I could see what made this burger special. Silly and messy served in a homemade Brioche bun, just what I wanted.
The New Club has kicked things off to a very good start, their menus are experimental and brilliant and the passion in the kitchen is clear for anyone to see. Staff are sexy, friendly and attentive yet relaxed, getting the vibe just right.
Let’s show this new kid on the block some support.