Nord

Nord is tucked into the ground floor of a huge glassy office block, sharing the floor with a second branch of sister establishment Bold Street Coffee to the front of the building. As you descend deeper into the room, glassy corporate foyer vibes give way to low orange lighting, swooshing circle motifs and velvety banquettes. It feels very glam yet a little liminal, like a 70s Italian hotel lobby.

The staff are immediately warm and engaging, and to introduce the menus we’re taken through the impressive roster of local producers that supply the restaurant. The main menu takes a snacks, small plates, large plates format, with scatterings of global flavours throughout.

Props must be given to the scale and individuality of the vegan menu. Smoked tomatoes with corn puree and dashi was perhaps our favourite dish of the night. The dashi and corn combo was pure yet rich and silky, perfectly balanced and complex with a little smoke from the tomatoes. Cured sea bass provided another light and refined plate, with the rhubarb adding a pleasant astringency.

A mushroom skewer with yuzu koshu and furikake put fresh and dainty flavours to bed - it was meaty, rich, and outrageously umami. From there on in, heightened, punchy flavours were at play. A barley risotto with asparagus and watercress was lively and satisfying. The lamb rack suffered from a slightly wonky meat-to-fat ratio - and we say this as people who will nibble nubs of crispy lamb fat happily. Paired with a chive emulsion, it could have been overwhelming, but that great balancing act of acid and fattiness pulled it back from the edge.

Desserts were a real highlight of the meal. The lemon, raspberry and violet ‘Baked Alaska’ was a triumph, with a raspberry sorbet packing a lip-pursing punch. We didn’t get much violet, but the light sponge layers and meringue gave such a fun and frothy effect we didn’t much mind.

Amidst the hustle and bustle of Liverpool city life, heading on through the revolving doors on the ground floor of The Plaza building you are met with the welcoming sight of a massive bright pink Bar. You have arrived at Nord. Named for its homage to Northern heritage and hospitality, Nord spares no effort in its endeavour to create an enjoyable culinary experience centred around sustainable, locally supplied, seasonal produce.

Inviting you in past its impressive cocktail station, cosy booth tables tie in with the curved aesthetic of round tables, eggcup chairs and circular mirrors ready for that perfect Instagram food moment.

Within this juxtaposition of modern, quirky design elements, and professional fine dining, it is the food that seamlessly ties everything together. There is an exceptional range of options on offer, from bar snacks such as the signature wood-fired flatbreads, to lunches comprised of two or three courses - burrata on a bed of courgette, mint and hazelnut; glazed short rib; and duck egg crème brulee to name a few. And, of course, the main act is dinner where a prime cut of Porterhouse Cumbrian steak vies with the vegan fig and roscoff onion tart tatin for centre stage.

Large round openings reveal chefs hard at work in the kitchen churning out these high-quality mouth-watering dishes for guests. The team works under the supervision of head-chef Daniel Heffy who, after working in Stockholm at Frantzén (a restaurant globally regarded as one of the best restaurants in the world) headed back home to share his newfound skills and inspiration with the people of Liverpool.

Whether you’re looking for a social drink at the bar, an intimate meal for two, or an indulgent dinner amongst friends and family, look no further than Nord- vegan, vegetarian, meat eater, you name it and they have you covered.