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The Art School

Merseyside, Liverpool - Modern European - Restaurant - £££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Paul Askew's restaurant in an august building next to the Philharmonic Hall now has a courtyard area off the cellar bar for summer drinking and snacking. In the main room, still one of the most dramatic dining spaces in Liverpool, the cooking is full of ambitious flair, the plates busy but not overcrowded with elements that all fit together as snugly as jigsaw pieces. A trio of cuts of salt-marsh lamb – loin, confit shoulder and hay-roasted rump – comes adorned with samphire, golden beetroot and Wirral ricotta, while the vegetable main course could be tempura-battered courgette with herbed bulgur wheat, chickpeas and courgette/pistachio purée. Proceedings might open in distinctly Mediterranean manner, with a serving of marine-fresh red mullet on saffron potatoes, brown shrimps and red pepper purée, sauced with pastis. Finish with mirabelle plum compôte and white chocolate mousse or, for something more substantial, a steamed blackberry pudding w...

Paul Askew's restaurant in an august building next to the Philharmonic Hall now has a courtyard area off the cellar bar for summer drinking and snacking. In the main room, still one of the most dramatic dining spaces in Liverpool, the cooking is full of ambitious flair, the plates busy but not overcrowded with elements that all fit together as snugly as jigsaw pieces. A trio of cuts of salt-marsh lamb – loin, confit shoulder and hay-roasted rump – comes adorned with samphire, golden beetroot and Wirral ricotta, while the vegetable main course could be tempura-battered courgette with herbed bulgur wheat, chickpeas and courgette/pistachio purée. Proceedings might open in distinctly Mediterranean manner, with a serving of marine-fresh red mullet on saffron potatoes, brown shrimps and red pepper purée, sauced with pastis. Finish with mirabelle plum compôte and white chocolate mousse or, for something more substantial, a steamed blackberry pudding with pomegranate ice cream and honey. A plethora of speciality menus supplements the basic prix-fixe, and wine is handled comprehensively too, with a distinguished global list that homes in on central and south-east Europe. Small glasses start at £6.50 for Abruzzo wines in all three colours.

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VENUE DETAILS

1 Sugnall Street
Liverpool
Merseyside
L7 7EBGB

0151 230 8600

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OTHER INFORMATION

Private dining room, Separate bar, Wheelchair access, Credit card required

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