A SERIOUS CASE OF WOOD SMOKE AND OCCASIONAL DROOLING

The way to a man's heart is always through his stomach - True!

Growing up down south, I have always been particular about how my barbecue is prepared.

Yes, meat smoked whole, chopped and served with a very thin sauce of cider vinegar and spices. Drools!

And no, I am not talking about the ones pre-packed and sold in the supermarket! Work on your taste buds – I have always liked my meat a bit char-broiled and CUE nailed it!


(A barbecue place does not always have to look grungy nor have sticky tables, dirty floors and surly staff. With so many restaurants to choose from, CUE’s red English telephone booth-like door stands out in a sea of sliding glass and wood-stained tinted doors.)

Imagine a slice of barbecue rubbed with a mixture of dried spices before smoking and served - Orgasmic!

(The meats aren’t the only stars! CUE’s thick and gloppy baked beans are just as good – yes, paired with sliced corned beef belly!)

You have got to trust your nose! If you're within 50 feet of a barbecue joint and it doesn't smell like barbecue, it's time to go somewhere else – trust me.


(CUE's house burger and bone marrow and steak tacos - enough said!)

And even though pork reigns among everything on CUE’s menu, chicken definitely is a close runner up.


(Love the vintage styled - Edison chandelier)

Can someone please get me another glass of prosecco!