2 minute read
Bitesized
BITE SIZED
PizzaLuxe Manchester
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We enjoyed handmade, thin-crust pizzas and made-to-order cocktails at this Arndale Centre restaurant. The menus combine favourite classics with new and exciting flavour combinations. Do you enjoy a simple yet delicious margarita, an indulgent meaty feast or the sweet sensation of a pizza dolce? Whatever your flavour, PizzaLuxe has it. Plus, they always use the finest and freshest ingredients they can get their hands on – definitely a bonus.
The Manchester menu includes the Palermo (mushroom, oven-baked ham hock, parmesan and sage), the Lardo (bacon, brie and baby spinach), the Pollo (pesto chicken, black olives, artichoke heart and mushroom), the Verdura (cherry tomato, asparagus, artichoke heart, red onion and black olive) and the Quattro Formaggi (mozzarella, gorgonzola, feta, halloumi and thyme). Pizza prices start at a purse-pleasing £5.50.
Alongside gourmet pizzas, there’s also the healthier option of choosing one of the restaurant’s crisp, garden-fresh salads. Veggie, vegan and gluten-free options are available as well.
PizzaLuxe is a day-to-night dining experience in the newly redeveloped Manchester Arndale food quarter.
pizzaluxe.com / Manchester Arndale / R10 Halle Place / Manchester M4 3AQ
The Lost & Found Knutsford
Lose yourself in the whimsical world of mixology and seasonal cuisine at The Lost & Found. This Knutsford restaurant is found in the former town hall – a grand Victorian building with an attentiongrabbing interior and an enchanting fairy-lit atmosphere. Its collection of avant-garde cocktails and its mouth-watering menu are sure to satisfy all your drinking and dining needs.
We started with a whole gooey burrata cheese complete with romesco sauce and charred Padrón peppers. To follow, a bowl of rich and creamy black truffle pappardelle topped with mushrooms, plus a juicy fillet steak accompanied by confit tomato, triple-cooked chips and crispy buttermilk onion rings. All of the restaurant’s steaks are sourced from within the British Isles (with the exception of the Argentinian rib-eye, of course) and are aged for a minimum of 21 days on the bone. To finish, a moreish sticky toffee pudding served with gingerbread ice cream and ginger poached pears – delicious.
