Following on from their semi-mobile pitch beneath Hungerford Bridge, Tom Adams and Jamie Berger have graduated to a tiny, 30-seater venue in Soho’s backstreets. Queues start early here – the hordes move steadily from bourbon-laced sours at the bar to the Spartan, low-lit dining room, which both beat loudly to American blues-rock. A barrage of Twitter-led hype hasn’t affected the kitchen’s performance one jot: monster beef ribs – all sticky and blackened – are a hands-on treat, while melting pulled pork comes with a just-so smoky barbecue sauce. Sides of spicy slaw or mash topped with ‘burnt ends’ complete the picture. Dig deep to find room for dessert: a bourbon-laced sticky toffee pudding with salted-caramel ice cream is unmissable. Once the fuss dies down and the iPhone-toting bloggers move on, Pitt Cue Co should fulfil its destiny as a prime spot for a down-and-dirty snack attack.
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