It feels like 2024 has been the year where many of London's beloved eateries and venues have discovered the untapped potential of opening up new sites in Manchester. In the last couple of months alone, we've seen Caravan and Flat Iron set down roots here, and now it's time for Blacklock to continue the trend. And unless you’ve been to one of the restaurant’s London venues (of which there are five) before, then chances are that you've never really quite experienced anything like Blacklock before.
Nestled in the corner basement of a Grade II Listed textiles warehouse in the city centre on Peter Street, Blacklock prides itself on being able to pretty much utilise every single part of the animal that can possibly be used. “We use the whole animal to make something of everything,” the restaurant’s menu proudly states. READ MORE: Major West End hit musical Moulin Rouge is coming to Manchester for the first time for 8-week run That means, whilst of course there’s sirloin and prime rib on offer, there’s also a focus on things like a shoulder Denver cut and a ‘sixth’ rib eye steak offering a ‘great depth of flavour for a snip of the price’ As a starter, there’s also the straight-to-the-point titled pig’s head on toast.
The menu comprises a choice of skinny chops, ‘door-stop-thick’ big chops, and steaks - which have been dry aged for up to 55 days. The highlight of the menu, however, is the ‘all in’ sharing platter (£27pp), that is made up of a mix of.