I happened upon Street Cleaver by chance thanks to a leaflet in the window of Kiosk. I love the opportunity to try out pop ups so we went to Lucky Days and booked ourselves in.

Street Cleaver describe themselves as creating unique, fresh and exciting street food. I was interested to see how they would do this in a restaurant environment and was pleasantly surprised. The dishes stayed true to the street food style but the dishes were elevated through their presentation to suit a sit down meal. With most of the dishes I could picture how they could be served in a cardboard container or in a brioche bun and be the sort of food I wanted to eat.

The first course of ‘winter spiced or cheek’ braised and charred ox cheek, red pepper, spiced beetroot powder and braised gem was a great dish. I didn’t taste much charring and I think this would have enhanced the dish but the combinations worked well. Have it in a brioche bun and you’d be very happy but put it on a nice ceramic plate and it holds its own as a part of a tasting menu.


The next course of ‘salt baked organic beets’ , goats cheese, pickle, anchovy, dill and watercress purée was my favourite dish of the evening. The richness of the goats cheese married perfectly with the sharpness of the pickles.


We then had ‘Pigs and eggs’ tender ham hock smoked and deep fried, cured yolk, crispy yolk, pickle and aioli. This was a really interesting dish. The Ham hock had a great flavour and the egg accompanied it really well. This was a definite street food hit.


The final savoury dish of ‘Mackerel and radish’ sweet cured and pan fried mackerel, local grown radish, grapefruit, vinegar scraps was the dish that disappointed me. I love mackerel and it’s a great fish to play around with but the flavours on this were confused and competed with one another a bit too much.


The last dish was ‘Something sweet’ chocolate, rum, coffee, coconut
This was an interesting dessert. More coffee and rum and I think it would be a real winner.


I’m looking forward to seeing what Street Cleaver if they get their own place as part of the development on Piccadilly. It would be a great addition to York’s independent food scene.


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