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Local Gem

TNQ

Greater Manchester, Manchester - Modern British - Restaurant

'Good service and a really enjoyable space' distinguish TNQ in a changing neighbourhood. Our correspondent also loves its genuinely seasonal menus, which deliver real variety year-on-year (think bistro-style dishes such as slow-roasted pork belly with crackling and black pudding wontons). And the kitchen doesn't skimp on the attention to detail required to produce proper chips. When you walk into this easy-going corner spot 'you just know everything will be fine'. 

j hartley

27 February 2025

TNQ, as it styles itself, is one of those places that have a menu where I would happily eat any item listed. And that’s with a menu that changes about every three months to maintain seasonality. I’ve never not been s...
TNQ, as it styles itself, is one of those places that have a menu where I would happily eat any item listed. And that’s with a menu that changes about every three months to maintain seasonality. I’ve never not been spoilt for choice.

The food is Modern British and, often, firmly rooted in the northwest. As in a dish of Bury black pudding and bacon fritters. Nice and crispy with the savoury richness of a well-made black pud. There’s a balanced apple and raisin relish and a ta...
TNQ, as it styles itself, is one of those places that have a menu where I would happily eat any item listed. And that’s with a menu that changes about every three months to maintain seasonality. I’ve never not been spoilt for choice.

The food is Modern British and, often, firmly rooted in the northwest. As in a dish of Bury black pudding and bacon fritters. Nice and crispy with the savoury richness of a well-made black pud. There’s a balanced apple and raisin relish and a tang from a mustard and cider sauce. And the crunch from a scattering of pork “quavers” – that’s pork scratchings to you and me. Across the table, chunks of very seasonal squash and beetroot were served warm. Raw kale and slices of pickled shallot gave a bit of texture contrast and it’s all brought together with a cashew nut and black garlic dressing.

For mains, beef travels the 61 miles from Deep Clough Farm near Lancaster, via the excellent Albert Matthews – a butchers on Bury Market. A cut of blade is very long cooked along with classics such as red wine, chestnut mushrooms, smoked bacon and pearl onions. It’s very tender and packed with flavour. Kale makes another appearance, and there’s a lovely beignet made with Blue Cloud cheese – a Gorgonzola style made on the farm in Sussex. Chicken breast was simply cooked but, as often the case with TNQ, it’s the other stuff on the plate that turns it into a really nice and interesting plate of food. Here, there’s bacon and spring onion hashbrowns, the richness of chicken livers, a mushroom & tarragon sauce and a truffle foam. These were two really nice dishes, and we enhanced them further with a side order of chips.

We didn’t fancy dessert, but espresso was spot on. Then, it was out into a chilly, rainy Manchester evening to catch the tram back to the suburbs.
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VENUE DETAILS

108 High Street
Manchester
Greater Manchester
M4 1HQGB

0161 832 7115

Make a reservation

OTHER INFORMATION

Wheelchair access, Deposit required

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