Birmingham is blessed with some astonishingly great restaurants. But the Digbeth-based restaurant, 670 Grams, has continuously been the hottest spot in town since opened in 2020. Step inside and, before you’ve even tasted the food, you’ll understand why from the graffiti-covered walls and monochromatic design.
670 Grams drips cool. But it’s Kray Treadwell’s, owner and chef, affordable tasting menus that don’t skimp on creativity, taste and personality that have kept us returning. But, in a shock move, the former Young Michelin Chef of the Year has announced he is scrapping the ‘traditional tasting menu’.
Kray had lost joy in his work recently but noticed a change after introducing a Sunday Roast menu. He said, “The restaurant came to life, there was a real vibe and more joy. I realised the stuffy connotations that came with the tasting menu we were serving was having a real impact. I decided then that I wanted to introduce a more informal menu on a permanent basis.”
Since introducing this informal Sunday lunch menu and generally becoming disillusioned with tasting menus, 670 Grams will start serving an informal sharing-style menu in January 2024. Named after the weight of his daughter when she was born four months prematurely, the restaurant has always been a personal venture for Kray. So while a shocking change, it also makes sense, as he explains:
“My wife, Sacha asked me when I was most happy cooking, and I knew the answer straight away. It was when I was in Cornwall just after I left The Man Behind The Curtain, just making amazing food, without the constraints of the typical tasting menu. Sacha said, ‘That’s why you’re unhappy, you’re not in love with what you’re cooking anymore.’ Then something clicked,” he said.
The new menu will focus on small plates, such as Beef Tar Tar with an Oyster Emulsion, Pickle, Mustard, and Burnt Potato Skins; Wagu Rib with KT Pickle and BBQ; Cured Monkfish with Date and Tomato Warer; Shrimp with Kimchi and Carrot; and a selection of vegetarian dishes from such as BBQ Courgette, Harissa and Ash.
The new format also allows the 670 Grams team to work more closely with smaller farmers and growers, showcasing rare bread meats and lesser-used cuts. Kray added, “We’re focusing on the food we love to cook, that people love to eat. I’m genuinely excited about this new direction for 670 Grams and we’re really looking forward to 2024.”
To learn more about 670 Grams head here.