So we found ourselves in London with a whole day to fill with food and beer. For the first time in ages there was nowhere that I had a burning desire to visit, so I consulted 'the list'. Pitt Cue Co has been on my radar since before it even opened. I read an article in one of the food magazines about a young chap called Tom who had a food truck and a whole lot of ambition. I was sold.
So why have we never been before? No reservations. Grrr. If I'm travelling all the way to London, I do not want to be disappointed - remember what happened the first time I tried to get a table at Lady Dinah's? It was not a happy tale.
The restaurant is tiny with around twenty seats downstairs, a couple more in the bar upstairs and a few benches out front. We read the menu pinned to the net curtain rail, and listened to a few builders pondering whether a Rustler's burger can be eaten without microwaving. I would have thought not, or ever for that matter.
When the doors opened we were shown to the dining room where a pleasant young lady went through the specials with us, and offered drinks. The artwork is minimal and meat related, tables are small and the lights dim. If you like your personal space, forget it. I generally fall into this category, but my greed outweighs it sevenfold.
Lamb's heart: Busted. We had originally planned to go to St John, but Smithfield was closed and Bread and Wine had a full takeover. This scratched the itch for my offal loving husband. He practically inhaled it. I won't tell you what else he did, just rest assured it was rather ungentlemanly.
Smoked chicken thighs: Actually one of the best things I have ever eaten, and I eat a lot. Sticky, sweet, smokey and moist. I have that anger I usually get when I am unable to summon something I actually loved. Hogwarts here I come.
Beef fore rib: This was on the daily specials menu. It was cooked slowly on the bone, but was still beautifully pink and tender.
Mash with bone marrow: Another option for the offal fan. Creamy and light with a healthy dollop of herb infused marrow and beef gravy.
Pulled pork with sourdough, pickles and green chilli coleslaw: I know. Pulled pork went out with the Ark, and none of the cool kids are eating it any more. To coin the phrase from school, 'bothered'. I adore pulled pork. It embodies everything that is wonderful about barbecued food, and this was a particularly fine example. The tart pickles complimented it perfectly, as did the tangy coleslaw.
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