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#111 Bodeans

October 19, 2011

The beef ribs, in all their prehistoric glory.

More american unhealthiness! For years, Bodeans was the only place in central London you could find gen-yoo-ine-down-home American barbecue food. The situation’s a bit better now, but to avoid weak imitations, it’s best to visit Bodeans anyway to understand what all the hoo-hah is about. The always-busy Soho restaurant in Poland Street is the place to be, but there are also branches in Clapham, Fulham and Tower Hill.

Unlike the fakey feel of TGI-Friday style themed restaurants, Bodeans manages to feel actually American, simply by being owned, upholstered and staffed by real-life yanks. Pulled pork is one of their specialities – pork that’s been slow-cooked until it’s meltingly tender, then teased apart into mouthwatering strands. Try the beef ribs. If they sound a bit underwhelming, think of the difference in size between a pig and a cow. Yeah. They’re Flintstones big. The crispy french fries are just the right shade of fluorescent yellow, the barbecue sauce is a dark, tangy, sugary delight, and the slaw is gratifyingly crunchy. Are you salivating yet? Bodeans definitely remains the undisputed, check-shirted king of chargrilled meats.

2 Comments leave one →
  1. Tyrone Slothrop permalink
    October 19, 2011 10:35 am

    But where was Pig Bodine, and what was his part in all of this?

  2. October 19, 2011 10:38 am

    [shakes fist] That Tyrone Slothrop!

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