This unassuming, independent restaurant overlooking the historic Smithfield Fish Market is a stalwart of the Northern Quarter’s dining scene. Co-owner and chef Anthony Fielden has been cooking up a storm at TNQ since 2004, winning various awards and accolades along the way.
The menu is largely modern British and changes every three months to stay in tune with the seasons (and to keep its loyal fans coming back for more).
Typical dishes could include roast breast of Goosnargh chicken with chicken livers, spring onion hash browns and truffle foam, or pan-fried stone bass with heritage tomatoes, green beans, basil, black olive and paprika oil.
TNQ stands out in these parts for not trying to stand out – the paired-back decor is timeless rather than on-trend, and the whole concept of TNQ is completely gimmick-free. Go there for good food, good wine and good service.
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