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How hard is it to cook a steak???? (Liverpool)

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How hard is it to cook a steak???? (Liverpool)

Jim | Nov 25, 2003 08:12 AM

Went on a little trip to Liverpool this weekend and was reminded about how bad 'trendy' provincial restaurants can be in the UK, style over substance.

At Ziba, the cities current star both the food and service disappointed. The waiting staff (all barely twenty years old) although friendly and helpful enough were hoplessly inept. Any questions regarding the food was met with "Ill go and ask".

Starters were fine, but my wifes steak (medium) had not a spot of pink to it, so was sent back, it returned blue, so went back again. Third time was ok, although I noted that they just put the second steak back on the grill, rather than start from scratch.

Despite this my confit and roast Guinea Fowl with 'trumpets!' was perfectly cooked, with a heavilly reduced veal stock sauce. How can they manage that but not a steak!

Also, for a restaurant selling a number of wines in excess of £500, I would expect decent wine glasses, not the same size for white, red and desert!

I would reccomend if visiting Liverpool stick to the fantastic Chinese options, Tai Pan especially.

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