Coal Yard Kitchen
Argentine-style open fire cooking. Whole lamb, grilled vegetables, and chimichurri on everything.
Dietary options
Signature offerings
Reviews (2)
About Coal Yard Kitchen
We cook over fire. Not in a smoker, not on a gas BBQ — over actual burning logs on an adjustable iron grill (parrilla) that we built ourselves. Our thing is the whole lamb: butterflied, salt-crusted, cooked slowly over embers for 6 hours until it's pink inside with a charred, salty crust. We carve it in front of your guests, which is the kind of spectacle that makes people forget about their phones for five minutes. We also do whole chickens, beef ribs, and a grilled vegetable spread that includes coal-roasted aubergines, peppers, and courgettes with chimichurri. Everything tastes of smoke and fire and outdoors.
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