I went with some friends and work colleagues to check out Duke’s Brew & Que just before I was in India, as my foodie friend Shefali and I had heard great things and wanted to check it out. As we walk in, we were greeted by friendly staff and the sight of a busy bar area.
Loved the decorative touches of the antlers over our table and the baseball hats on a stand over the staircase. (See our Facebook page for more photos from our visit.)
Whilst we waited for our meals, some of us got cocktails and others the keg & cask offerings. I heard from my friends that they do keg & cask beers, ales, lagers and ciders, but as I am not keen on these I got them to report back on their thoughts. The Beavertown Gamma Ray APA & Stingy Jack Spiced Pumpkin Ale I heard were prefect to get the appetite going for their big meaty platters! Shefali and I decided to kick off our Friday evening with cocktails – a Big Love and The G.C. Shefali loved the fruitiness complemented by the Boxer Gin & Sipsmith Sloe in her Big Love, and I thoroughly enjoyed the spicy citrus notes offsetting the strong kick from the Tin Cup Bourbon in my The G.C (though anything with spirits especially whisky, bourbon, cognac, amaretto, brandy, dark rum or port I love, if anyone is taking notes!).
Graham and Adam were in a Homer-style meat drool by the time their mains arrived, and they dived into their Greatest Hits hefty meat platters with gusto! They reported that were enjoying all the meats as they each had a unique taste, though the beef ribs had got slightly overcooked and had dried out slightly. Adam gave me to try some of each – the beef had what tasted like a sticky bourbon glaze, and the pork rib had a wonderful star anise note to it.
Shefali and I opted for the slightly more manageable Land Slider. The pulled pork was succulent, though the top layer was not a joy to eat as the bbq sauce was too sickly sweet for my liking, but that is personal preference. Maybe you could add some bourbon or something else to the bbq sauce to balance out the sweet elements. The pulled pork was caressed by a beautiful, soft pillow of a brioche bun and overall was a nice burger complemented by the addition of pickled red onion. Loved the side of Duke’s seasoned fries which had great crispy exterior and fluffy interiors.
Susie went for the 3 pork ribs which she said was also great to eat, and just right for someone who did not want a huge amount to eat.
Also, the guys said that the Beavertown Neck Oil IPA and the Thornbridge Tzara lager perfectly complemented their meat feasts.
Great traditional American sides of chilli fries and medium hot wings, though all of us agreed we had over-ordered as we were struggling to get through the two plates of each of these. That said Graham and Adam gallantly soldiered on after their meat feasts to finish what was left, as it would have been a shame to waste them – though they were in a meat coma after!
Be careful though that if you opt for the Nuclear Bastardo Wings they are extremely hot as their sauce contains the Naga chilli – you have been warned!
Sadly, no room to try their desserts this time as we were all stuffed. So if any of our readers visit before us and make it through to dessert, please report back (via commenting on this blog post below) as to what were your favourites.
Even got a short moment to watch the culinary theatre of the kitchen thanks to Niamh. (See our Facebook page for these and more photos from our visit.)
Thanks to Niamh (Assistant Manager) and team for looking after us so well, and for the kitchen team for good food and well done for coping well without their head chef (day off) and with a very full house. See you guys again soon!
Contact details and Address:
Duke’s Brew & Que
33 Downham Road
London N1 5AA