The first thing that struck me about Stoke when I walked in was how much more refined it was than I was expecting. I was visiting alone on an unassuming Wednesday night, not for any special occassion, not realising this was such fine dining.
The massive poured concrete counter that strecthes through the restaurant in an L shape is the most noticable physical feature when you walk in. It would almost be imposing if not for the wooden dining suface inlayed into it, dulling the brtualist edge. I was seated at the outside corner of the L shape, between a couple finishing their meal to my left and a gentleman about halfway through his to my right.
Stoke is a yakitori restaurant, as was explained to me after being shown to my seat. A Japanese cuisine that involves cooking chicken over coals on skewers. The menu was a fixed offering with a selection of a la carte add ons. Most of the fixed menu dishes are the common chicken cuts, seasoned and marinated in various ways, as well as sides - salads and soups. The add ons are a bit more varied - different meats and fish cooked on the yakitori grill including duck, iberico pork and tuna. You could also get a greater selection of chicken cuts here, including gizzard, neck, heart and skin. This is where the menu really comes into its own and you would be remiss to visit without trying some of the fattier options the chicken has to offer.
I found it difficult to judge exactly how much food I should be ordering and how much I would eat. I intially went for the set menu plus the duck and the chicken neck. Halfway through I added chicken gizzard to my order. By the time it was all said and done I probably could have fit a few extra skewers, and wish I had ordered the ventricle, since that was especially recommended by the chef I was interacting with for the duration of my meal.
While standard restaurant tables line the edges of the room, eating at the bar is the way to go, if given the chance. Watching the chefs work the charcoals, being served directly by them, while also being able to converse with them is a great way to have a meal solo.
I asked the wait staff if I could order an off menu cocktail to start. I had been craving a martini, but there was nothing similar to it on their menu. The bar manager was sent over to consult with me and confirmed he could do one. I got the best martini I've ever had. Ice cold and delicate, with a hint of citrus, provided by grapefruit juice. They should have it as a permanent fixure on their menu. Halfway through the drinking of it, the bar manager approached me and started to take the half empty glass from me. I had a flash of panic - I hadn't finished that! before he produced a fresh empty and ice cold martini glass and decanted the remains of my cocktail into it. Extremely classy.
I moved onto a glass of white wine to eat with most of the food, and then finished with a brandy based cocktail from their menu for with the two dessert courses. Both drinks were delicious, but I probably would have been happier with three martinis.
By the time I was finished eating it was late - gone 10pm - and the place had gotten quiet, although there were still tables still only halfway through their meal. I finished my night chatting with the head chef, complimenting my evening but lamenting the lack of vegan options they had.