Eat Out London!Cattle & Co.
Cattle & Co. – Bar Beer Que
We’re serving up Low and Slow delicious BBQ’d and smoked cuts of meat on behemoth platters.
Meat…lovingly stuffed between buns, slathered in spicy marinades or served up fightin’ on their own with a choice of delicious side support acts, to make sure they’re holding their own in this bustling meat metropolis we call home!
All of our meats are smoked for a minimum of 12 hours by our expert kitchen team in our imported US smoker.
This is the real deal.
A real family run BBQ (And no, don’t worry, its not the type of family BBQ your uncle gets drunk at and decides he’s the king of the pit).
Reviews and related sites
FlintCreek Cattle Co.
staff
Yarra Valley Restaurant | Wild Cattle Creek Estate, Melbourne
Review: FlintCreek's Got Game | Seattle Met
staff food
Since the first rule of intelligent dining is to ask your server what preparation shouldn’t be missed that evening, and since my server at FlintCreek Cattle Co. didn’t miss a beat in answering—I found myself before a plate of venison pâté; hardly a crowd favorite.
Onto each crusty baguette went a schmear of pâté, a dollop of relish, a crown of herbs—and it tasted like…well, I can’t tell you exactly what it tasted like, as that’s about when my eyes rolled back in my head and my pen dropped to the floor, but each bite completed and elevated the one before, in as deft a feat of nuance and balance as I’ve tasted in recent memory.
FlintCreek owner and chef Eric Donnelly describes his style in terms others use to explain pinball.
Donnelly is not formally trained and credits New Orleans–by way of–the Bay Area celeb chef Jan Birnbaum, who mentored young Donnelly at his Seattle restaurant Sazerac in the ’90s, for schooling him on how flavors blend and contrast, often within a single bite.
to an endive salad strewn with herbs and chewy pork bits and roasted figs dripping syrup; from caramelly roasted cauliflower over a thick and exacting hazelnut romesco to an ice cream sundae enlivened with glassy bruleed sugars and candied pecans and caramel sauce and chocolate-coated peanuts.