If cooking something takes half a day, one might accuse the cook in question of idleness. But despite the name, the folks at Lazybones actually put in quite a bit of work shoring up the authenticity of their Southern US-style eats from within their street art-laden Farringdon digs.
The slow-cooking ranges from the relatively expedient 6hr brisket chilli, to wings that they marinate for two days before double-cooking 'em, and an 8hr pale ale-bathed pulled pork shoulder that, naturally, comes with a chip. Actually, a whole bunch of them.
Booze-wise, 'tails include classic twists like this Maple Old Fashioned, while the beer lineup ranges from North American imports like Moosehead and Dixie to the Czech-born Hobo, enough of which will have you looking rather idle.