“The winter evening settles down. With smell of steaks in passageways. Six o’clock. The burnt‑out ends of smoky days.” These lines, from T S Eliot’s Preludes, inspired the words etched on the door of modern barbecue restaurant Burnt Ends at Dempsey—a lyrical, subtle way of heralding the entrance to the Michelin‑starred establishment by chef Dave Pynt.
“I think of the poet observing the people we see on the streets rushing home to their dinner. It signals to our
