Electric Mud BBQ opened quietly a few days ago… but it took little to no time for its buzz to take flight. Not surprising, considering it’s the new venture from the fellas who graced our scene with the epicness that is Grand Electric.
Electric Mud BBQ brings us the same style of contemporary updates to Southern barbeque as Grand Electric does for tacos. There’s an energy to the fusion of flavours found within this new joint, that’s small as can be (with about 30 seats), and a mix of grungy chic.
Chef Colin Tooke is at the helm with kitchen P-I-C Chef Ben Denham. Expect long wait times – not unlike its sister resto – at Electric Mud BBQ as no reservations are taken to fill the small selection of seats.
If Grand Electric’s fame is any inclination (early word and hour+ waits would suggest it is), Electric Mud BBQ will be one of the top tier successes of 2013.
