For those who don’t know, Digbeth Dining Club is a weekly dining club in Digbeth. The clue is in the name, really. It’s the best street food (official) in the coolest suburb (official) in the country. And it’s ace. Really ace. I’ve covered off my favourite venders in the last couple of years (Buddha Belly and Flying Cows, if you really must know) and I’ll always have love for them, but it’s time to look at the newer venders I’ve tried this last year and a bit.
Sossig’s, as the kids these days torture me with, but not just any sossig, but, for fucksake, a proper sausage (and breathe) made by Lashford & Sons to the Snagmeisters own personal spec. The obsession doesn’t stop there, the brioche buns come from a local baker whilst all of the sauces, bar the godly Pips hot sauce, are made inhouse. This is the hotdog of all hotdogs.
It took me a while to try Richard’s food, but now I’m a fully-fledged convert. He know’s what he is doing; the meat is never oversmoked, always retains texture, and is paired-up with the right levels of acidity. This style of cooking is a difficult one to master, but they do it very well here. My Dad was very impressed, which is better than anything I have ever managed.
Need help finding Only Jerkin’? Head straight to the biggest queue, wait, and then order some of the finest nuggets of chicken known to man. The key to eating here is to go big on the spice; you want plenty of the jerk gravy and as many of the sauces as you can muster. It’s these bits that really make Only Jerkin’ come alive.
So edgy are the boys from Kebab Cartel that one of them held their stag party in Kiev. Mentalists. Back in Blighty I’ve become a big fan of the food; high quality meat, cooked slowly on a fuck-off rotating grill, carefully constructed to resemble something like you’d eat at 2am from a rat infested kebab shop, but is layered with big and bold flavours more akin to the better restaurants. I’ve also dropped two down my front in the last six months.
Beef on The Block
Everyone loves steak and chips, right? Unless you’re a cow. Or worse, a vegetarian. Those sassy ladies from Beef On The Block know this, sourcing quality cuts of bavette from the ever fantastic butchers, Aubrey Allen. The results are up there with the better steak restaurants in the city; tender meat with a lovely charred crust, chips, and a killer chimmichurri. Cooking all this to order only makes it more impressive.
(Photo by @thehangryblonde)
Fried chicken between a bun. Fried chicken on a waffle. Fried chicken with buffalo sauce. Fried chicken. Glorious fried chicken. Clucking lovely fried chicken. You get the idea. Fried chicken. Crunchy coating, tender meat fried chicken.
Not necessarily a DDC regular, but one that gets instant recognition thanks to one of the very best dishes I ate this year. A pork belly bun with delicate ribbons of fat cut through by a lively chimmichurri sauce and roquito peppers. Really outstanding. I always keep one eye open for them when they are back visiting.
Big, brash, and in your face, and that’s just the owner, John. I’ve eaten a lot of Jade Rabbit this year because it always performs. Packed full of seasoning and spice, anything you order will be packed with loads of flavour.
It was one of the founders of DDC who told me about Greidy’s. He said something about how good they are, to which I nodded, before coming back the following day to take my hangover out in full force. It’s good. Really good in fact. The sauces punch and burn in all the places and that chicken is fried with military precison.
It’s dessert time, folks. And this is one big happy ending you can have without lying about your whereabouts and visting the local massage parlour. A chunky slab of the sweet stuff adorned with unadulterated chocolately heaven. I like the caramac one, if only for it reminded me of those decades long ago when I was innocent and kind.
Wanna know how to get from A to B? Take A2B you numpty