Pitt Cue Co

Time Out says

Fri Oct 12 2012

Not long after the peripatetic Meateasy laid down roots and moved into a West End restaurant, Pitt Cue Co did the same. After spending the summer of 2011 serving superlative US-inspired dishes such as pulled pork, ribs and smoked brisket from a van, it moved into a tiny space in Soho.

The dining room has space for about 20 people, and there are also a few stools around the bar area – so if you don’t want to queue, avoid the busiest times. Many London restaurants take their cues from the Deep South these days, but few do it as well as Pitt Cue. The meaty ribs are unparalleled: a flavour-packed dry rub and a long, long smoking renders them dark, sweet and intense, bringing to mind steamy nights in those southern states where barbecue is a way of life.

Other slow-cooked meats don’t disappoint either – pulled pork is superb in a roll and is made even more indulgent with a jar of bone marrow mash; more unusual is the ‘house sausage’, chargrilled slices of a giant meat tube far removed from British bangers. Additions such as baked beans with pork, chipotle slaw and crunchy pickles are spot-on. To drink, there are cocktails made with American rye whiskey and bottled Kernel ale.