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Time Out says
Mon Dec 17 2012
Budding restaurantrepeneurs: here is a lesson in how to do it. Start as a small pop-up, build your fanbase, factor in feedback. Evolve, tweak, improve. Get help from experienced industry insiders. When your product is as darn-near perfect as it's going to get, take on a small permanent site and start serving.
This is the story of Patty & Bun (or P&B, as it calls itself), which recently opened a 30-seat space close to Selfridges. It’s everything a cool burger bar should be, with hip (but super-friendly) staff, funky furnishings (scuffed-up school desks, industrial hanging lamps) and a laid-back, reggae-infused vibe. Most importantly, it has burgers that are insanely delicious.
As you’d expect from the name, these came both with a properly cooked ‘patty’ and a rich brioche ‘bun’, but the real star turn was the use of own-made mayos and relishes. Our ‘Smokey Robinson’ (£8.50), made with ‘smokey P&B mayo’, jammy caramelised onions and crisp bacon, was so good it deserved to be in a burger hall of fame. Fries were of a rustic ilk: skin-on, hand-cut thin chips with flecks of rosemary salt.
Perhaps the only downside is that, surprise surprise, it doesn’t take bookings, and gets seriously busy. Our top tip: go on a dreary Tuesday afternoon, and get a bit of burger-shaped sunshine in your life.
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