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Pitt Cue

  • Spitalfields
  • Supper
  • ££££

A spacious barbecue restaurant in Devonshire Square famed for its cuts of meat, bourbon cocktails and in-house brewery.


1 Devonshire Square, London, EC2M 4YP
+44 (0) 20 7324 7770
Opening Times
Mon-Fri 12.00-23.00
Sat 17.30-23.00


  • The Guardian

    The Guardian Says…

    One mouthful of their sausages, and all I hear are choirs of angels...Pitt Cue is sophisticated, thoughtful, surprising; it offers chic cocktails (no gin or vodka: I suspect they think those are for softies) and interesting wines. They brew their own beer. This isn’t a barbecue joint, it’s a restaurant that barbecues: and a thunderingly good one. They even take bookings. Hallebloodylujah!

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  • Evening Standard

    Evening Standard Says…

    Pitt Cue is not just bigger now, it’s more grown-up too. A huge room seats 80 to 100 people with 40 more places outside. There’s an open kitchen dominated by a vast custom-made wood-burning grill, imported from Michigan at a cost of $89,000, a big bar and beer brewing on site...Tom Adams admits the Newburgh Street place was, apart from the food and drink, “a horrible place to eat”. Devonshire Place is not. So it’s a meat restaurant? Pitt Cue has heart. Top doctors may not recommend it: I do.

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  • The Nudge

    The Nudge Says…

    The cocktail bar is pretty bourbon heavy, as you’d expect… but the cocktail list itself is extremely well-balanced. It’s split between classics (which they’ve re-worked for different spirits – you’ll find a Martini with mescal, and an Old Fashioned with rum) and originals; the glorious Soulless Sour is loaded with blood orange, bourbon, and “orange coal”. Still not enough booze for you? Well, thankfully they also have a goddamn brewery. Yes, sitting snugly behind that cocktail bar is the Alphabeta brewery, from which they’ll be putting out insanely fresh beers including a Porter, an IPA, a Best Bitter, and most remarkably a Bourbon Brown; an ale-style beer put together with oak chips from the smoker, and whiskey from the bar. The aim is to make it “a beer and a shot in one glass”.

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