Isaac’s BBQ Returns to Restaurant Week

Isaac’s BBQ is once again part of Restaurant Week, joining the festival for the second time this year. Running from March 17 to April 22, the event invites guests to discover selected restaurants through special tasting menus.

The menu at Isaac’s BBQ presents the restaurant’s signature combination of bold flavors, slow cooking and dishes designed for sharing. For starters, guests can choose between smoked bone marrow with pickled gremolata or crispy brisket cigars served with cheddar sauce.

The main course brings a selection of BBQ specialties. Will you choose pulled lamb shoulder cooked in guajillo pepper broth, or BBQ chicken thigh with an apple-honey glaze? Both are served with potato purée with wild garlic, kohlrabi coleslaw and pickled vegetables.

For guests who prefer a vegetarian option, there’s a second menu starting with smoked white bean purée or jackfruit croquettes. The main course offers grilled Savoy cabbage with apple-honey glaze or oyster mushrooms slow-cooked in guajillo chili broth.

Both menus end with New York cheesecake served with rhubarb sauce.

Restaurant Week runs from March 17 to April 22.