
Walking To Rough Kitchen In Amsterdam Netherlands
Rough Kitchen, a walk-up inside Foodhallen (a converted tram repair facility that houses 21 startup restaurants) smokes their pork shoulders for 16 hours over Beech wood in a Big Green Egg before pulling the meat, saucing it, and serving it on a wooden paddle with accoutrements.

On The Walk To Foodhallen In Amsterdam I Spotted This Sign
The pork belly fared better although it lacked tenderness. The best belly melts away as you eat but Rough Kitchen’s dish had a quite a bit of chew to it. Fortunately, the sauce they applied was akin to a chimichurri, bright and hot with fresh garlic which proved to be its saving grace.

The Counter Girl At Rough Kitchen Inside Foodhallen In Amsterdam Netherlands
Marcus Polman co-owns Rough Kitchen. He’s a famous Dutch journalist who’s written multiple books on cooking in the Netherlands. Perhaps he’s the sugar lover afoot in the creation of Rough Kitchen’s recipes?

A Holding Pan Of Pork Belly At Rough Kitchen
There are now three Rough Kitchens scattered about the Netherlands. As is often the case the rush towards growth has outstripped the capabilities of the cooking team. I have a high bar for Dutch restaurants serving pork and unfortunately Jord Althuizen and Marcus Polman’s stall inside Foodhallen did not clear it.
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