Pitt Cue Co.
All hail the Mangalitza pig! And Pitt Cue Co. for exploring its full piggy potential. This BBQ restaurant – now in The City, formerly a food truck on the South Bank – might serve said porker as sausages, bacon, shoulder chops, smoked short ribs, prime ribs or pulled pork buns. You see, the menu changes daily. But that just means more things to try on your next visit. When the dishes are this good, it would be a shame – although tempting – to devour the same thing every time.
While the pork-centric plates are toe-curlingly good, Pitt Cue Co. has turned its carnivorous Midas touch to other dishes. There might be smoked eel one day, or lamb’s heart the next. Aylesbury duck to share (or more likely fight with your fellow diners over, forks held aloft like tiny jousting lances) or fresh-baked sourdough toast with bone marrow. Side dishes, meanwhile, are often variations on ‘slaw, in keeping with Pitt Cue Co.’s BBQ vibe. And the mackerel is a repeat menu marvel, often seared and served with a refreshing kick of fennel. Although, if you’re lucky, the prime rib or even lobster could make an appearance.
The cavernous space – all exposed beams and leather-upholstered chairs with a member’s club vibe – is usually alive with the clatter of cutlery and the barely-contained moans of dining delight week-round. Happily, you can now make reservations, solving the waiting/queuing problem of previous Pitt Cue Co. incarnations; being able to smell the delicious dishes, grilling, sauteing and BBQing and not know when you could tuck in was its own particular pain. Today, however, an expertly mixed cocktail like a Bourbon Sour acts as the perfect distraction while you’re waiting for your food. But there’s an extensive menu of spirits, wine and beer as well. The latter list, incidentally, features craft classics from the UK and further afield, as well as their own beer from their in-house brewery, Alpha Beta.