Cibus is a regional italian restaurant in Levenshulme, Manchester.
Stockport Road neighbourhood Italian that grew from a Levenshulme market stall. Regular pizzas, regional pastas, cicchetti and weekly specials, plus Italian-leaning Sunday roasts.
Signature dishes: Pizza Napoletana, Italian-style Sunday roast
Must order: Pizza of the week; the Italian Sunday roast on a Sunday afternoon.
Tip: Twenty minutes south of Piccadilly by train; pair with a Levenshulme Market stroll on Saturdays.
Address: 847-849 Stockport Road, Manchester M19 3PW
Manchester branch of Will Beckett and Huw Gott's London steakhouse. Native-breed British beef dry-aged in cellar; weekday Steak and Sides at nineteen.
Signature: 35-day dry-aged rump, Lobster mac and cheese
Order: The 35-day dry-aged rump with bone-marrow gravy and triple-cooked chips.
Tip: The £19 Steak and Sides lunch runs weekdays 12:00 to 17:30; book ahead.
Northern Quarter pizza-and-plates room in a converted Victorian warehouse, Manchester. Brick walls, open kitchen, sourdough pizza served all day.
Signature: Sourdough pizza, Sunday roast
Order: Wood-fired sourdough pizza; the burrata with peach in summer.
Tip: The kitchen runs to 22:00 most nights and 23:00 weekends; the bar handles cocktails after.
Eighty-cover American room on the corner of Hilton and Tariff Streets, Manchester. Northern Quarter brunch crowd from 10:00; cocktail bar runs late.
Signature: Burgers, Brunch plates
Order: Buttermilk-fried chicken sandwich and the Bloody Mary; brunch eggs on toast.
Tip: Half-price food on Mondays; brunch and lunch for a tenner most weekdays.
All-day Northern Quarter kitchen on Tib Street with a global, vegetable-led menu. Brunch through dinner; weekend tasting flight on the bar list.
Signature: Confit chickpeas on toast, Saffron turmeric chicken
Order: Confit chickpeas on toast with whipped feta; the saffron and turmeric chicken.
Tip: Brunch crowds 10:00 to 13:00; late afternoon is the calm slot for a quiet table.
Started as a 2014 Cotton Street pop-up; now an AVPN-listed pizzeria with branches across the UK. Dough ferments 24 hours, sixty seconds in the oven.
Signature: Margherita, Diavola
Order: Margherita first, then the Diavola with Italian salami if you want heat.
Tip: Walk-in only at Ancoats; arrive by 17:30 weekends or expect a queue across Cutting Room Square.
Neighbourhood bar and kitchen on Cutting Room Square in Ancoats. Modern British seasonal small plates with a locally-sourced focus, all-day brunch service until 3pm, evening grill menu after 5pm.
Signature: Pulled lamb shoulder, Crispy pork belly
Order: Pulled lamb shoulder flatbread; crispy pork belly.
Tip: Walk in at lunch; book ahead for Friday or Saturday dinner.
