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This tiny, two-floor temple to meat is where it all began for Pitt Cue Co. While the Liverpool Street site is Pitt Cue’s large ambition realised, this Soho address was the first place Tom Adams and his team secured, open from 2012 to 2016. Reclaimed and renamed Little Pitt in summer 2016, the new name reflects its shrunken purpose. Gone are the famed, meticulously crafted cuts (visit Liverpool Street for those), replaced by the likes of burgers and chicken thighs. The uber-popular bone marrow mash remains, while pickled shiitake mushrooms are a well-judged sidekick to the pulled pork burger. The latter arrives crammed full, with a sweet toasted bun, moist flesh and a bargain price tag when compared with Byron, for example. Surprisingly, we had to return undercooked chicken thighs twice, raising concerns about the kitchen team; a shame, because the great value, large selection of bourbons, on-point service and laid-back crowd would otherwise make Little Pitt a winner.
Sometimes I have a craving for cave man food. The type of food that you need to hunt down and kill with your own bare hands and then roast over a fire that you made yourself by striking flint stones together. As such opportunities do not abound in London (I think I will get arrested if I try things in the London zoo) I had to settle for the second best thing at Pitt Cue. Imagining I killed the bull, skinned it and roasted it. All while I enjoyed the best part of the process, eating it...
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