Smoked ox cheeks. Soft as butter and drool inducing flavour.
A luscious aroma of beef and pork wafts on the air of this tiny restaurant bar whose footprint is similar in size and layout to a child’s bedroom and en-suite bathroom. The small space with its thirty covers is as would be expected, massively over-subscribed with queues forming outside half an hour before the opening. The continuing trend of food trucks turned restaurants continues to be the new torment of the lazy and impatient or the golden age of the patient diner, depending upon your perspective and views on queueing. For those persistent enough to make it to the front of the queue, you will be offered the chance to wait in the bar for some time before a table becomes available.
Here you have the chance to get some drinks in you before the main event. Of special note on the menu is the ‘Pickleback’. You will be offered two shot glasses; one containing bourbon and the second containing pickling vinegar. My first thought was ‘What the hell, why not’ but maybe it should have been ‘What the hell? That’s weird’. Regardless, it was quite the experience with the bourbon taking away some of the bitter notes of the vinegar and leaving you with a strong but partially sweet taste from the vinegar. The only question that lingers in my mind is did I do those the right way round.
Pickleback – Shot of whiskey chased down with a shot of pickle brine
At the appointed time we were led to our table in the dining room / basement area via a small staircase. The room was incredibly small without actually feeling cramped. At this point I may normally have taken the time to describe the décor in the room, however what I failed to mention earlier was that while queuing up outside, we happened to be queuing next to a pub called The White Horse which allowed you to take drinks out on the street, therefore by the time we made it to the into the dining room via the bar I was fairly well sozzled.
The part where my memory didn’t fail me though was with the food. The special of the day was Braised Ox Cheek (£15) which comes with a selection of pickles for two sides, the baked beans and the chipotle slaw. The slaw was runny but amazingly spiced and the beans superbly cooked in a barbeque flavour which was tangy and savoury-sweet. The braised ox cheek was a magnificently cooked piece of meat. Having an incredible rich smoked beef flavour coming from this tender meat which came apart under the knife with an excellent consistency that was just joyous. I was forced to stop at several points to make small moans of approval before continuing on.
The beef ribs were of equal note having an intensity I previously thought reserved from for a prime cut of fillet steak. Even managing to retain its pink inner texture. And the true stand out champion for the side dishes was the bone marrow mash. A bone marrow jus atop a puree-creamy mash was almost too much flavour to hold in one jar but still subtle enough to play side dish to the brilliantly cooked meats.
Look at the freaking beef ribs. Served with smoked chicory.
Determined to at least find fault with some part of menu, we opted for dessert and shared a chocolate and raspberry brownie, but to no avail. It was indulgent, well complimented with the slightly sweetened raspberries and topped with a vanilla ice-cream and chocolate sauce to add that final finishing blow of sugar indulgence.
Raspberry brownie and ice cream. I want it now!
When we finally surface from the dining room / basement we were all fuller, happier people and clear in the knowledge that Pitt Cue Co. have a created somewhere which offers flavoursome barbeque with no compromise in intensity or flavour than you would find anywhere else.
As an addendum, we did receive a slight shock at the bill the first time round as some extra noughts and numbers were added to it, as you will see below. The meal actually came in a little cheaper than this.
The meal was good, but not 600 grand good