Pittcue (City of London)

• Managed to share a dozen or so items with my dining companion with many varying opinions
• Pig's head scrumpet (5/10) The meat inside the fried nuggets ate a bit dry and there was a lack of salt making for an overly vinegary and otherwise bland bite
• I had never experienced a texture like this with octopus before
• Grilled sourdough and roe (3/10) The sourdough ate like some of the best pizza doughs I've ever had
• I suspect that the emulsion was made with mayonnaise and that the mayo added a sour note that I found really offputting with fish roe
• Eats a bit like pork shoulder with skin on in case you haven't had jowl
• The way that the steak tore was more reminiscent of an overcooked steak than a well smoked piece of meat
• Mushroom and bone marrow mash (8/10) I understand why this is a signature for them
• Consistency of the mash is velvety smooth and the sauce that surrounds it is bursting with fat and flavor
• Moist cake studded with dried fruit and served alongside an ice cream with just enough sweetness
• I can't say I'd venture back with the level of inconsistency I found at Pitt Cue
• Pitt Cue was always far better at its off piste specials than it ever was at the classic American barbecue staples of pulled pork and ribs
• Skips the cheap cuts typical of American barbecue in favour of more British cuts that are also sometimes more esoteric and more expensive too
• Ll hold that opinion for long once faced with Pitt Cue&rsquo
• Mangalitza pork is a must try
• The original site at Soho was so popular that you will even need to wait for more than an hour to get a table on a weekday for lunch
• They accept bookings so as a catchup between 8 friends was an obvious choice
• I do like Neil Rankin and so Bad Egg was another contender

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