Have you noticed – it’s all about the pulled pork this year. From Camp and Furnace to Lucha Libre, the melt-in-the-mouth shreds of pig (like cheese straws for carnivores) are creeping onto every dish. It’s this year’s belly pork, we guess. Next year, it may well be trotters. We’ll have to wait and see.
Anyway, we mention this because we’ve just had something of a meat feast, squeezed into a bun: a juicy, beefy burger, topped with pulled pork and onion rings, and a side of curly fries and defibrillator. And it was bloody marvellous.
There are, count them, 18 toppings to lavish on your burgers at the spruced up Attic (above Studio 2), from chilli to coleslaw, goats cheese to hummus. Our friend had chicken with goat’s cheese and caramelised onions and got an appreciative nod from the barstaff, like he was ordering a Laphroaig 25 year old with just a splash of tap water, no ice.
Evidently, they don’t just ‘do’ burgers here, they live them. And at £6 for one of the best burgers in town, it’s a pretty decent way to live. There are, of course, other meals available here, but that’d be like going to Tai Pan and asking for the English menu.
33-45 Parr Street