The Wheels Are Off: Pitt Cue Co. Open In Soho Today

This article is written by our guest author Zeren Wilson.

Pitt Cue Co

Pitt Cue Co trailer, South Bank

From the ashes of a metal trailer on the blustery Southbank beside The Thames, Pitt Cue are set to emerge today to send smoke signals from a bricks ‘n’ mortar building in Soho.

Four frenzied months of serving pulled pork, beef brisket, wings and Pickle Backs garnered plenty of praise over the summer of 2011 (I was helping out, it was a blast), and now Tom Adams and Jamie Berger have joined forces with Richard “Hawksmoor” Turner and Simon Anderson to make a temporary gig permanent, a whisker away from Carnaby Street W1.

Pulled Pork & Slaw @ Pitt Cue Co., Waterloo Bridge

Pulled Pork & Slaw, Pitt Cue Co

What to expect? Pitt Cue ratcheted up a gear. A proper kitchen gives Tom Adams the chance to hone techniques he learnt over the summer while attending the American Royal BBQ competition in Kansas, the biggest BBQ competition in the USA. Pulled pork, beef brisket, and ribs as before, and this time we have the oft requested pulled pork buns, made with the pillowy buns of Miller’s bakery.

Pickles play a bigger role, of note some wicked Crispy Pickled Shiitake, alongside fennel, kohlrabi, daikon and red onion – this  is pickling with a lot of love thrown at it.

Mac, Oxtail ‘n’ Cheese is a decadent new addition, to go alongside slaw, beans, and the odd smoked ham hock here and there.

The basement space is teeny, tiny, yet perfectly formed. Take-away buns will be in operation from 12-6pm, and a whole cascade of Bourbon and Rye cocktails –  Big Mac ‘n’ Rye, Whiskey Sours, Bourbon Hot Toddy, Manhattans, will be made with care in the upstairs space. Co-owner Jamie Berger is the wizard behind the drinks list:

“American whiskey has long been under-appreciated but this is slowly changing and we are seeking to convert drinkers with our own take on classic cocktails: the Cider Sour and the Big Mac ‘n’ Rye – and then, of course, there’s the Pickle Back.” 

Pitt Cue single handedly brought the Pickle Back to the consciousness of Londoners. A shot of Bourbon or Rye whiskey, chased down with Tom’s own pickle brine from the extensive pickling for the menu. The effect is serendipitous, salty/sweet brine cutting through the alcohol burn and balancing it. Ready for the next shot.

There will be queues for Pitt Cue. The wait will be worth it.

Pitt Cue are back – we’ve missed you…

Opening on Monday 16th January

1 Newburgh St, Soho W1


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About Zeren Wilson

Zeren writes on restaurants and wine, having spent ten years in the wine trade, most recently as a wine supplier to many of London's top restaurants. You'll find him trawling the streets of London, hunting down the finest eating and drinking experiences London has to offer. He has his own restaurant review site, www.bittenandwritten.com, and can also be found on Twitter.

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