The Quarter

Part of the successful 60 Hope Street Group, this buzzing restaurant and deli has expanded three times in the last few years to cater for its ever-burgeoning footfall, and is now permanently bursting at the seams – from early-morning croissants and sausage baps until late. The Med-inspired menu is strong on pizzas (Yoko Ono apparently called in for one), and there are influences from Spain and Morocco too – think manchego cheese with roasted pepper, rosemary potatoes and aïoli or harissa lamb with pomegranate and coriander yoghurt. Familiar pastas, salads and grills such as corn-fed chicken breast with risotto milanese also feature on the reasonably priced, locally sourced line-up. The decor is a pleasing mix of stripped wood floors and art-adorned walls – otherwise indulge in some people-watching outdoors (weather permitting, of course).

The Quarter is one of Liverpool's coolest, independent restaurants that lives in the bohemian style Georgian Quarter of the city. First and foremost on the menu are the selection of nibbles, including gordal olives, almonds, fresh bread with olive oil and balsamic, and marinated anchovies. Other small plates include pan fried halloumi with pomegranate molasses, mushroom arancini with tarragon pesto and chorizo in a sticky cider glaze. You could easily order a selection of nibbles from the menu to enjoy as your main meal, skipping the rest of the menu entirely. But, if you can't resist exploring the rest, try one of the salads, which can be enjoyed as your main or to share on the side.

The Quarter Caesar is made with grilled chicken, anchovies, bacon, cos lettuce, parmesan, mustard mayo and croutons, whilst the tuna nicoise is tossed around with French beans, onion, potatoes, olives and tomatoes. The pizza at The Quarter has even been voted as some of the best in the city, and there are toppings of pine nuts with parmesan, goats cheese with crispy onions, and sun blushed tomatoes with pesto and chicken.

Most of the pasta dishes are made with handmade linguine, including options of king prawns with lemon, garlic and parsley, alongside lasagne with bolognese and bechamel sauce, and the penne fungi with cauliflower alfredo sauce, seasonal greens, truffle oil, crispy mushrooms and pine nuts. Each week there are a series of specials at The Quarter, so if you're in the mood for something different, finding yourself a frequent visitor to the restaurant, then be sure to ask your server for the specials menu.