Save to foursquare
Butcher, bakery, and sandwich shop from Paul Kahan and One Off Hospitality. Tuesday burger nights pit PQM staff against visting chefs

Our Review

The boundless meatopia of this butcher-baker-sandwich-maker adjunct to Paul Kahan's Publican is an overwhelming environment: a staggering cornucopia of meats—cured, encased, and fresh—plus a smartly curated collection of dry goods, fresh rustic breads, and a freezer case full of frozen geese, wild boar roasts, and tubs of house-made stock. Even the sandwich menu—touting, e.g., the nduja-and-dandelion focaccia, the poached-tuna muffaletta, the pork-belly gyro, and beef meatball on a lobster roll—prompts neck cramping and indecision. A simple means of end-running this dilemma—provided you have a partner—is to order the "butcher's meal," or cocido. That's a Spanish national dish of infinite variation, an olla, or stew pot, of meat and chickpeas usually served in courses: a porky, sometimes cinnamon-spiked broth, followed by various sausages and tender slow-cooked cuts, then the legumes, then the vegetables. At PQM it arrives in a large Le Creuset ceramic dutch oven, barely containing a bubbling, golden, fat-enriched broth brimming with chickpeas; potato; dense, tangy chorizo; earthy, rich blood sausage; and tender slow-cooked beef shin meat. A separate plate of roasted carrots, charred cabbage, pickled peppers, mint, cilantro, and mojo picon, a garlicky red pepper sauce from the Canary Islands, customizes your bowl with acidity and herbaceousness. Add to that a warm mini baguette, and this is one of the greatest values in the city.

Mike Sula

Features: , , , , , ,

Price: $$
Payment Type: MasterCard, Visa, AmEx, Discover

Bar Details

Related Stories

4.2 out of 5

Showing 1-1 of 1

Add a review

Subscribe to this thread:
Showing 1-1 of 1

Add a review

Roll over stars and click to rate.

Search for…