“They have really good specials: things like crispy pig’s tails and these cute little pork short ribs - they’re so good - in a red pepper chilli sauce. They kind of char the skins so you get this really complex char to the sauce. And the pork is super tender and just has a perfect kind of bite to it. The smoke on it is super elegant. You can tell that they’ve taken time on the smoking, making sure that they get it right.”
- Executive chef and co-owner of The Spotted Pig and The Breslin in New York tells the Evening Standard what she eats at Pitt Cue Co. - her favourite London restaurant (and Best Newcomer in Zagat 2013 London Survey).
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