A new American style barbeque restaurant called The Joint, has opened in London's Marylebone.
The restaurant was created by baker Daniel Fiteni and chef Warren Dean as a pop-up in Brixton Village Market in 2012. Following its original location in Brixton, the second restaurant and bar off Marylebone High Street offers fast casual dining.
The two-floor venue features a 65-cover central bar upstairs and a 25-cover cocktail bar below where head bartender Kjersti Scottow creates new cocktails daily to serve on tap.
Inspired by classic American barbeque food served casually, the site's dishes include chicken wings in brown paper parcels, corn on the cob in its husk, and homemade breadbuns on paper plates.
The Joint describes itself as "established pulled pork experts", offering pulled pork cooked for 16 hours and slow cooked shredded chicken. The average main is priced at £10.
Drinks include craft beers from south London beers from Brixton Brewery and the Inkspot Brewery as well as a selection of South African and Australian wines.
Its baked fig and vanilla sourdough buns are created by inmates from Brixton Prison trained by Fiteni at the Bad Boys Bakery as part of a rehabilitation program in order to employ them as apprentices after their release.
Décor in The Joint is designed to resemble a "cool street party" with festoon lighting, long refectory tables and wooden benches.
The site is targeted at lunches, post work drinks and weekend get-togethers.