Menu from The Grill on New York Street
Check out the menu(s)
Menu highlights
Chicken Liver Parfait
Bacon jam, toasted brioche
Piri Piri Calamari
Saffron aioli
Short Rib Bonbons
Burnt onion mayonnaise
House Burger
Brioche bun, Blackhouse chips, tomato relish
Seared Sashimi TunaOriental vegetable salad, soy & sesame
Oriental vegetable salad, soy & sesame
Argentinian Ribeye 280g
All steaks are served with either thick cut chips or mash
Desserts
Cheeseboard
Dambusters cheddar, Cornish brie, Lancashire blue, beetroot & onion relish, oatcakes, water biscuits
Espresso Cheesecake
Coffee liqueur cream
Sticky Toffee Pudding
Vanilla ice cream
More about the restaurant: The Grill on New York Street
The Grill on New York Street Manchester is where you’ll go for the steak and stay for the drinks. Right by Piccadilly Gardens and not far at all from Piccadilly train station, The Grill on New York Street has been serving fine steaks to the centre of Manchester since 2011 and shows no signs of stopping soon. The menu is brimming with quality, from the Cumbrae oysters through to the Argentinian ribeye steak, the Irish fillet or any of the other favourites like the house burger. Then, as we said, an impressive drinks list combined with a cool al fresco dining and drinking area is more than enough to keep you grilling on New York Street for far longer than you might have anticipated. Reservations are essential.
Frequently asked questions
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The Grill on New York Street Manchester is a stylish spot in one of the most revered parts of the city centre. It’s chic and classic in some ways, whilst quite industrial-feeling in others. And so it should be, this being Manchester and all. It’s the perfect choice for a fine steak with friends or colleagues, as well as being ideal to people watch with one drink or to get loose with a few. With an exceptional food menu, properly good cocktails and a solid outdoor area, you really can’t go wrong with The Grill on New York Street.
We’d recommend starting your meal at The Grill on New York Street with the Scottish mussels in a white wine and cream sauce or with the short rib bonbons, complete with burnt onion mayonnaise. For the main event, all steaks here are minimum 28-day wet & dry aged and are left to breathe for at least 24 hours before cooking – meaning quality guaranteed. The most indulgent cut? Give the Australian Aberdeen black grain-fed fillet a whirl and pair it with some buttered mash potato. It goes down a treat, you can rest assured.