LP’s Quality Meats
Former head chef at Tetsuya’s and Mary’s in Newtown, Luke Powell, brings smoked meats to Chippendale. LP’s Quality Meats serves mainly cold cuts and smoked proteins. There’s vegetables too, and they’re great, but if you go, go for the meat.
A kitchen and bar take up almost the whole length of the dark restaurant, which is split up by long wooden communal tables. The staff wears T-shirts emblazoned with “LP’s Meats” in diner-style lettering across the back and dishes are assembled on silver trays at the open pass. It feels like a mixture of a classy German beer hall and a rockabilly New York diner.
The smoker, shipped over from America, burns whole logs and switches to gas to keep the temperature consistent, imbuing the meat with a rich, smoked flavour and a crisp outer shell, keeping the flesh tender in the centre. From the cured menu, the coppa di testa is a fat sausage, sliced almost pancetta-thin, made from the meat of a pig’s head, breadcrumbs and parsley.
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