A few months back when Bubbacue closed their Callender Street doors, gutted their unit and then reopened, some of the original raw charm of the meatery seemed to have slipped out into the builders skip. It was quite a culture shock for regular customers.
While the taste was kept, the brick walls are no longer exposed, the rather necessary rolls of kitchen roll were absent from the tables and - at the start - the four (shades) of (brown) sauce in bottles waiting to be squirted over the fries were no longer to hand.
But the new shinier Bubbacue has bedded in and, to the credit of those running it, they have tweaked and adapted to meet customer demand and showed off their new offering to a gaggle of folk on Tuesday evening.
The bottles of sauce were back on the tables in nicely carved holders and there were even options for any vegetarians who can be dragged into the meaty environment.
While your meat can still come in a bap, you can now choose to ditch the bready carbohydrate and have it in a bowl or on top of salad. The pulled pork, brisket beef, BBQ chicken and spicy sausage have been joined by Halloumi cheese (coated in panko breadcrumbs and fried).
Mashed potato and Cajun rice have been added to the selection of hot sides, along with my new favourite macaroni and cheese. And there are now options for beans, potato salad, couscous and rocket on the side.
The Bubbacue ‘ethos’ statements around the restaurant and on their website may be a little cheesy, but they do sum up well the philosophy:
- Made by hands, eaten with fingers.
- From scratch everyday
- Freshly smoked overnight
- No half measures
Bubbacue is licensed and selling their Bubbabrew alongside their own brew Iced Tea and a range of soft drinks. Opening hours have extended too. The shutters are no longer down on Monday lunchtimes. Instead, the slow smoked meat (and fried cheese) is available from 11.30am until 8pm Monday-Saturday and 1-6pm on Sunday.
And while the menu and the opening hours have expanded, and outside catering is an option, there are no plans to expand the business and open a second restaurant. Callender Street is home of the slow smoked BBQ meat for now.