Magnum Meat – Andy Low & Slow takeover at Bar Opus
After a hard week at work, my craving for sustenance meant a Friday afternoon trip out. The Opus Group (previously reviewed, as part of my CBD article), have let a local food favourite, Andy Low ‘n’ Slow take over the kitchen at Bar Opus at One Snowhill (tucked behind Doddle) on Fridays.
Great food in a nice bar, less than 5 mins from the office? Sounds good to me!
Andy Low ‘n’ Slow has been a stalwart of the Birmingham street-food scene since 2013. His Facebook page is just pure food-porn for food bloggers and I can feel myself drool like hooch the dog every time I look at his Facebook page. I first bumped in to his stall at Brum Yum Yum in Kings Heath and when he partnered up with Opus it was something not to be missed!
Unfortunately Wifey wasn’t available to help me tuck in, but a good friend and colleague joined to help me munch our way through the offerings.
After a short visit to the bar (to try a bit of Opus’s own brand Bavarian brewed lager), we investigated the menu:
First stop was the ox cheek bon bons, which came beautifully presented:
They were delicate with a sweet flavour. The meat was cooked perfectly an d fell apart when bit into. When combined with the panko breadcrumbs and mayonnaise, it was amazing. My friend fell in love instantly and if there weren’t other things to try I’m sure he would be happy to just eat those for the evening.
Next on the tour was a half rack of baby back ribs. drizzled in a nice spicy-hot BBQ glaze
And they were gorgeous! The spicy glaze with sweet sticky ribs made perfect with opus lager as an accompaniment, It took all my self control not to sit there and lick clean my fingers and the plate.
Now came the star of the show, the brisket…
And my god, what a mastery of slow cooked meat, heaven in beef form. The care and attention given to this slab of meaty magnum opus goodness was amazing. It was cooked perfectly and melted on the tongue coating my mouth with oak smoked, umami wonder.
The accompanying taco was a great soft tortilla with a punchy pico de gallo. The brisket worked well with the spicy chipotle and mayo
With that I was done. I seriously considered going for the taco plate too but there was no room left. Shame as it means I’ll have to wait to taste that luscious lamb…
Where: Bar Opus at One Snowhill
Who: Andy Low’n’ Slow