I recently read of a new US-style meaty restaurant, Q Grill, that has opened up in Chalk Farm. It’s been awhile since I’ve been round that area, but I never say no to meat and enticed Polly and Emma to join me for a catch up.

We arrived to a rather empty restaurant and eager waiters. Word clearly hasn’t got out yet, although it was only a Wednesday evening and by about 8.30pm it had filled out and the place was buzzing.

We were ravenous so there was one thing for it, order lots and lots of food!

Started with the large bag of hen wings, which were gorgeous, tender and just the right amount of spice. I would recommend dipping these in the Q bbq sauce which was divine.

Hen Wings
Bag of Hen Wings
Hen Wings
Hen Wings Uncovered

We also shared tomato and mozzarella bread, which was pretty average – could be done at home.

Then it was on to the mains. Unfortunately because it’s only just opened, on the website they offer a sharing meat platter which looks epic, but the chefs haven’t started doing this yet. So I had to make the hard decision of choosing.

I went for the burger which was up there with one of my best and the girls went for the large rack of ribs to share.

Q Grill Burger

Unfortunately they didn’t rate the ribs, they weren’t saucy enough and not much meat which is a shame.

Ribs

We shared sides of creamed corn (not that creamy), chips and house slaw (which was a huge portion).

We stopped for a little breather and then the dessert menu was presented to us. Unsurprisingly there were a few things that caught our eye – Apple and toffee crumble and something called Nutty Coupe. The waiter did say the Nutty Coupe was his favourite (and the most expensive, as cynic Polly pointed out).

Dessert

It was well worth fitting in dessert, both were excellent. The Nutty Coupe is an ice cream sundae with peanut butter ice cream, chocolate sauce and caramel popcorn nuts on the top.

All in all, a very good meal – worth paying them a visit if you’re in the area, would be great pre-meal before heading to the Roundhouse.

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