Steak & Lobster at Alto
- Written by I Love MCR
- Last updated 8 years ago
- Food & Drink
The NEW dining experience has launched at Radisson Blu Edwardian, Free Trade Hall Manchester. PROBABLY the cheapest lobster in town!
The latest, inspiring, dining experience to launch, in Manchester, has been spearheaded by Alto Restaurant & Bar, located at the multi-award winning Radisson Blu Edwardian, Free Trade Hall Manchester. Its offering, Steak & Lobster.
This convivial city-centre restaurant offers guests a new dining concept: no menu, just a simple choice between the eponymous mains. The steak, a 10oz Ribeye, is served with garlic and chive butter and the Lobster is served whole. Both come with a bowl of fries and a dressed salad.
Expect to be served the freshest seasonal produce, at a set price of £15. This Manchester newcomer has been cemented by the trend for simple, quick and quality dining; it will be a hot ticket for those looking to hold impromptu business lunches or for those dining with friends. The 80-seater restaurant is filled with soft ambient lighting, dark rich woods and plush seating, providing an informal and relaxed setting. In summer the tables spill out on to the spacious al fresco dining area.
A collaboration between the General Manager, Stephen Miles, and Head Chef, Neil Armstrong, this Manchester first is an exciting addition to the hotel’s offering. Commented Stephen Miles, “The Free Trade Hall is steeped in history. These roots that have become our DNA and are inherent to our day-to-day life at the Radisson Blu Edwardian, Free Trade Hall Manchester. It’s this that enforces our passion to create new and unique experiences for our guests. We have created a new destination concept in Manchester; somewhere that you can simply indulge and enjoy.”
LOCATION
Steak & Lobster at Alto launched this week, at the Radisson Blu Edwardian, Free Trade Hall Manchester.
OPENING TIMES
Open 12pm – 10.30pm (Daily). No booking necessary.
CONTACT
For more information visit www.radissonblu-edwardian.com/manchester
- This article was last updated 8 years ago.
- It was first published on 13 October 2012 and is subject to be updated from time to time. Please refresh or return to see the latest version.
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