N.B. Bookings can no longer be made for this restaurant through London Online
To the uninitiated, barbecue would seem to be the simplest food there is. Fire. Meat. Eat. HOWEVER, to the true aficionado, barbecue is a cuisine that demands the freshest ingredients, flavoursome wood perfectly matched to the protein it is enhancing, extremely slow and demanding cooking, and cold beer. Though a long way from the Kansas City, the Vatican City of barbecue, Bodean’s has got soul. Brought to you by the folks who created Belgo, Bodean’s is a modern take on a formica-and-lino diner with an upstairs deli diner featuring high leather swivel seats, stained glass windows and very hip atmosphere - some what like the buzz of bar italia during peak times. Downstairs there is a proper restaurant with black leather banquettes and booths, a Kidz entertainment vault, and American-sized plasma screens. The menu features starters like chicken wings and crab cakes, main courses like beef or pork ribs, lots of chicken dishes like jerk chicken, lobsters, steaks, meal-sized salads, and classic pecan or key lime pie to top it all off. Slow-cooked on the best bbq pit money can buy, the food demands finger-licking. After all, as the menu says, fingers were invented before forks.
N.B. Bookings can no longer be made for this restaurant through London Online
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