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Originally a mobile BBQ food truck, Pitt Cue Co is now firmly established as a permanent Soho fixture – although rib fiends still queue out the door for a bite of the action at peak times. The
austere basement dining room is famously cramped, but it’s still ‘great fun’ – thanks to a full-wattage blues-rock soundtrack, hardcore whisky cocktails and mighty helpings of ‘down-home’
slow-cooked ribs delivered with panache by charming, fleet-footed staff. Aside from ribs, ‘deep, smoky’ pulled pork is a star attraction, but don’t ignore the ‘irresistible’ bone-marrow mash, the
pickle jars or hefty desserts such as bourbon-laced sticky toffee pud. Be quick if you want to beat the queues – or factor in an extended boozy prequel in the equally crowded ground-floor bar,
which serves the restaurant menu to anyone with a perch.
My first visit to Pitt Cue Co a couple of years ago provided me with the tastiest pulled pork I’ve ever eaten. It was busy then – I think we waited for two and half hours in the tiny ground floor bar before eating – and it’s even busier now. We planned our visit rather wisely however and arrived at 5:30 for a drink, and then got a table at 6 which is when they start serving food – hoorah!...
More from Samphire and Salsify »
After the rave review and glistening pictures from Munchmyway, I think it was time for another one of those nights – harnessing the power of meat and having no regrets for eating more than the boys. With this in mind I summoned a few friends and headed down Carnaby Street to an establishment called Pitt Cue Co.If a no reservation zone has taught me anything, it’s that it wasn’t going to be easy getting in. Everyone in line had to earn their right to a spot in the tiny 20 seater restaurant and ours could not have been more dramatic against the nature’s finest rain, wind and iciness for an hour with our only solace the promise of a happy pig frolicking and rolling around on the grill/in its own fat...
More from Over the Hype »
Pitt Cue Co is a restaurant with a huge online following. There’s just one major hiccup; a small, tightly packed dining area which can only seat around 25 people. If you’re not early, then you will be waiting outside for most of the evening.It’s no wonder that a restaurant with a vast following and gleaming online reviews, would bring a swarm of fellow foodies. Unfortunately, there isn’t enough room to feed them all.To help, the kitchen closes at 3pm and re-opens at 5.30pm every day. Armed with a plan of action, myself and the OH decided to arrive early on a Saturday to beat the queue...
More from Ramblings of a Food Addict »
The boy and I fancied something different this Saturday and a trip into town followed by lunch somewhere 'new' was decided. I reeled off my list of goodies I want to go to and Mr D chose Pitt Cue co. for a meat and rib fix.We arrived just before opening at 12pm to an already nicely forming queue. The doors opened and they steadied the crowds so that the kitchen wasn't overwhelmed with orders. We waited approximately 45 minutes till seating, however as we were at the front, the manager let us in to have a cocktail to start with. I chose 'Camp America' which unbeknown to me was a (very pretty coloured) Campari cocktail...
More from S.W. Foodie »
You’d probably walk past it if you didn’t know. Funny lace net grandma curtains, and an upstairs bar, with seven or eight seats at the window, it looks like it was an old and tiny Soho pub.I felt it was absolutely necessary to have the ribs, to see what all the fuss was about. It comes with coleslaw and pickle and some decent bread. It also comes with a side and I chose the green chilli coleslaw...
More from Saying it straight »
Before too long we were ushered inside the bar of the corner building at 1 Newburgh Street, Soho. The queue had since doubled behind us and a constant stream of people entered the bar area citing the number of people in their party to be directed to the back of the queue. It was amusing to see the looks on their faces when given an estimated waiting time. A no reservation system is a fair system which allows for quick table turnovers as long as there is a queue, and there is no shortage of one here.The downstairs dining area was compact with barely space for the tables and an adjoining toilet, complete with a large tube for ventilation which reminded me of old school tumble dryers and the tube that used to dangle out the back of ours. We decided to start with the chipotle chicken wings and what arrived were delicious wings that soaked up the flavour of the sauce...
More from Nomface »
Pitt Cue Co 1 year after opening is still as popular as ever, the fanfare for it is clearly still yet to die down. On the first week of January with hardly anyone back at work, empty streets, tumble weed floating about, and yet still have to wait for a seat at 6pm at PCC. This is testament to what they do here, some of the best BBQ meat in London. Queues are synonymous with Pitt Cue, even in it's 'early' days as the trailer at South Bank often had it's own snaking queue. With incredible quality meat, from such places as Philip Warren butchers, it's something unlike anything else in town at the moment. Despite visiting the trailer a few times to devour the pulled pork, big ode and the brisket, it's been a while coming to get here...
More from Fd Over LDN »
Pitt Cue Co is infamous for their take on the BBQ…This is my second visit to the place, its a shame that they have to take out their pork belly ribs… BBQ is becoming rather big in London…
More from Munch My Way »
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