Following on from the success of their Camden branch, husband and wife team Simon and Joy Brigg launched a second restaurant over on Bankside recently and so The Handbook team went down to check it out.
Inside the restaurant is all exposed brick walls, high sturdy wooden tables and stools, twinkling lights, it’s stripped back but still welcoming and reflects the simple but well-honed menu. We chose however, to sit outside but unfortunately Porky’s is situated on a street which doesn’t seem to catch the sun, so whilst we could see people walking in the light by the river our side street was gloomy in comparison.
Anyway back to the food, the menu is traditional Memphis BBQ and Grill and as the name suggests focuses on pork and meat (it’s also consequently how we felt after) so amongst the starters or warm ups as they’re titled you’ll find pork croquettes (order these) and a mug of house chilli. The cheesy corn hush puppies, we were told were more English than American – we weren’t too sure what that meant and whilst they were cheesy they had a rather odd sawdust like texture.
The Porky’s burger is a must, a beef burger topped with pulled pork, bacon and jack cheese between a brioche bun, it isn’t for the faint hearted. We ordered it without fries, instead choosing sweet potato chips, creamed spinach and coleslaw – all of which arrived in the traditional blue and white enamel dishes. If you want to keep things more simple then stick to the pulled pork – it’s cooked low and slow for 18 hours over hickory which gave it such a rich flavour.
Not ones to ever say no to pudding, we felt we had let ourselves down when we were just too full, but hey there’s a first time for everything, though hopefully this will be the last time – had we been able to muster our appetites then the chocolate pecan pie with squirty cream would have been our choice every time. Guess that means we just have to go back….