Pitt_Cue_Co
Cuisine: American
Price:    pound pound_grey pound_grey
1 user wants to go
5 users have been
Verdict based on 8 critic, 4 blogger and 3 user reviews and awards
Restaurant Profile »

Address: 1 Newburgh St, London W1F 7RB

Website: Visit restaurant website

Telephone: +44 20 7287 5578

The team behind the popular Pitt Cue Co. food van have moved on to offer their Southern-style US barbecue food to soho diners

Latest reviews of Pitt Cue Co.

hardens

Richard & Peter, Harden's

23 May 2012

How many ‘proper’ restaurants actually offer food such that, the next day, you feel you’d like to go back and eat it all again? Such was the status achieved by our pulled pork (which is one of the house speciality dishes)…

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Grace_Dent

Grace Dent, Evening Standard

18 May 2012

There’s no shortage of foodies who wholly get this relaxed concept of ‘dinner’. The average Pitt Cue diner when I visited was mid-twenties, male and part of a group deliciously lost in a carnivorous ‘Um, meat, drippy sauce, ribbbbbs, taste GUD!’-type man trance…

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Andy_Hayler

Andy Hayler, andyhayler.com

1 May 2012

I liked Pitt Cue a lot more so than some of the recent London trendy openings, and will happily return.  If you skip dessert and try the pork in particular you will find it hard not to like Pitt Cue…

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matthew_norman

Matthew Norman, The Telegraph

23 April 2012

Gigantic beef ribs (…) were doused in a subtly tangy sauce, and droolsomely delicious. A waiter explained the technique – dry rub the meat in sugar, spices and a mustard glaze, hot smoke it for five hours, roast it very slowly on hickory chips…

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What the Critics say

hardens

Richard & Peter, Harden's

23 May 2012

How many ‘proper’ restaurants actually offer food such that, the next day, you feel you’d like to go back and eat it all again? Such was the status achieved by our pulled pork (which is one of the house speciality dishes)…

Read full review »
Grace_Dent

Grace Dent, Evening Standard

18 May 2012

There’s no shortage of foodies who wholly get this relaxed concept of ‘dinner’. The average Pitt Cue diner when I visited was mid-twenties, male and part of a group deliciously lost in a carnivorous ‘Um, meat, drippy sauce, ribbbbbs, taste GUD!’-type man trance…

Read full review »
matthew_norman

Matthew Norman, The Telegraph

23 April 2012

Gigantic beef ribs (…) were doused in a subtly tangy sauce, and droolsomely delicious. A waiter explained the technique – dry rub the meat in sugar, spices and a mustard glaze, hot smoke it for five hours, roast it very slowly on hickory chips…

Read full review »
Tim Hayward

Tim Hayward, Financial Times

14 April 2012

We waited about an hour and a half at Pitt Cue: for their pulled pork I have waited most of my life…

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RichardVines

Richard Vines, Bloomberg

28 February 2012

I’ve never tasted barbecue as good. One reason is the quality of the meat. The beef was 28-day North Devon from Cornwall in Your Kitchen, which supplies a handful of leading London restaurants. The other is the care, dedication and experience of the chefs…

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jay_rayner

Jay Rayner, The Observer

12 February 2012

This is an urban British hipster’s take on a solid bit of Americana, tucked away on a tidy London street. But it’s executed with commitment, wit and serious attention to detail. And a lot of pig. It should do very well indeed…

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VictoriaStewartES

Victoria Stewart, Evening Standard

9 February 2012

Everything is served in tin trays with charred sourdough bread to soak up the sauce, and the special is ox cheek, a man-sized portion of slow-cooked marinated meat that my friend describes as “excellent but as a treat”…

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Time_out

Guy Dimond, Time Out

20 January 2012

The eat-in meals are served in oblong enamel dishes suggestive of prison ration plates (…) But a death row last meal never tasted this good…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

1 May 2012

I liked Pitt Cue a lot more so than some of the recent London trendy openings, and will happily return.  If you skip dessert and try the pork in particular you will find it hard not to like Pitt Cue…

Read full review »
grumblinggourmet

Rich Major, The Grumbling Gourmet

29 January 2012

The menu is perfunctory. Two meats, two ribs and a daily special with a few sides on one page, wines, cocktails and beers on the other page. Hipster credentials are established with the imported Pabst Blue Ribbon (…) and so very appropriate here given the early adopter clientele…

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PickyGlutton

The Picky Glutton, pickyglutton.com

24 January 2012

As good as the St. Louis ribs are, they’re overshadowed by the beef ribs. Although they’re not as meaty or as fatty as the pork ribs, they’re not worse off for it. The lovely moist bits of collagen and slightly chewy connective tissue are very addictive…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

10 January 2012

They’re offering genuinely satisfying and well cooked scran at more than reasonable prices and without pretension. It’s a great addition to our eating out options, not least because good American style BBQ food is hard to come by…

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