Restaurant openings – The Atrium, MEATLiquor & Rib Shakk

Johnnie Mountain, competitor in the North West heat of Great British Menu 2011 and owner of The English Pig in Farringdon, presented his second solo venture to the public on 7th November 2011. The Atrium, once owned by Antony Worrall Thompson, has undergone major renovation this year though the establishment’s name has been retained. The restaurant is split into two separate dining areas with a central kitchen area where Johnnie and his team can see and be seen. The main atrium is occupied by a fine dining restaurant offering a set two course lunchtime menu priced at £25, and a four course dinner menu at £40. Meanwhile a bar and brasserie serving lighter dishes including soups, burgers, pastas and salads is also open to diners in a separate area.

Also in London, MEATLiquor opened its doors on 7th November, four days ahead of schedule. The West End site is the first permanent (and stationary) venue for The Meatwagon team and follows the resounding successes of #meateasy, a pop up restaurant in New Cross, and a mobile burger van visiting popular haunts in south east London. The American-themed menu is largely based on the burgers which made chef, Yianni Papoutsis, so popular in previous ventures. There is also a selection of other dishes including dirty fried chicken, kurrywurst and devilled eggs. Of course, cocktail experts and previous collaborators Soul Shakers also remain to provide customers with a post-dinner cocktail from their unique drinks menu.

Anthony’s Restaurant Ltd already has three Leeds based establishments under their belt. However endless planning recently came to fruition and there is now a fourth restaurant in town in the shape of Rib Shakk. Located in Leeds Corn Exchange, Rib Shakk opened at 11:11am on 11th November (a combination of numbers considered extremely lucky by some). American head chef Billy Bob and his team are responsible for creating food suitable to be served in the pit style barbecue surroundings. Diners can choose from four mopping sauces to go alongside their beef or pork ribs. Burgers are served containing meat taken straight from the rib, and the combo platters allow the opportunity for diners to sample various offerings on the menu. To spice up your dinner experience (in more ways than one) Rib Shakk also offers the “Wall of Flames” challenge.

Opening soon

Mishkin’s, self-described as “a kind of jewish deli with cocktails” is due to open in London’s west end at the end of November. This will be the fifth London based restaurant venture for Russell Norman and Richard Beatty. You can follow the restaurant’s progress on Twitter @MishkinsWC2. Meanwhile, Australian chef Bill Granger will be making his UK debut in West London’s Notting Hill later this month. The restaurant, rumoured to be called “Granger & Co”, is expected to have a similar format to that of his existing Mediterranean and Asian restaurants in Australia and Japan.

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