A new underground tiki bar is opening in the Northern Quarter, it has been revealed.
Called Tiki Hideaway, it will move into the former District unit on Oldham Street alongside Deep South-inspired dive bar concept Mean Eyed Cat.
Brought to Manchester city centre by a group of Yorkshire operators, both Tiki Hideaway and Mean Eyed Cat have already proven incredibly popular over in Leeds.
Now, after 20 years of success in their hometown, bosses are trying their hand at entertaining a Mancunian crowd.
Below ground, Hawaiian-themed rum shack Tiki Hideaway will have a fun and friendly atmosphere with chilled-out Caribbean-inspired cocktails and its Flaming Zombie, which packs a punch.
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Image: Tiki Hideaway
The ‘Dead Man’s’ cocktail sharing chest. / Image: Tiki Hideaway
Upstairs, meanwhile, the new dive bar Mean Eyed Cat promises free pizzas and serious party vibes as it looks set to challenge the likes of Junior Jackson’s for the approval of the NQ’s late-night party crowd.
Known for its rebellious spirit, wild party games with free drinks and great cocktails, Mean Eyed Cat’s free pizzas are available with every drink, every day from 5pm to 9pm, and come topped with the likes of Cheeseburger, Chipotle Fajita and Buffalo Cauliflower.
Drinks, meanwhile, include several Johnny Cash-themed cocktails including I Walk The Lime, a Key Lime Pie inspired creamy classic with Absolut lime vodka, apple juice, sugar syrup, cream, lime curd and a sprinkling of lime zest, and Ting of Fire, a zesty, fruity, vodka number with watermelon liqueur and Ting grapefruit juice, creating an easily chug-able cocktail.
Both The Mean-Eyed Cat and Tiki Hideaway are open until late in Leeds, and plan to have the same opening hours in the Manchester venue.
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The venues are owned by independent hospitality firm Escapism Bars, which has bars in Leeds and Liverpool, and also plans to open venues in Birmingham, Nottingham, and Sheffield over the next two years.
Grant Dexter, Managing Director at Escapism Bars, said: “With many hospitality firms and venues feeling the pinch due to the energy crisis and cost of living, it’s exciting to be able to open these awesome venue, which includes not one but two incredible bars, in this popular area in Manchester which spans the NQ and Ancoats.
“We opened The Mean-Eyed Cat in Leeds back in 2004 and it has stood the test of time, attracting students, after work drinkers, party goers and anyone that likes to let their hair down. We can’t wait to see what Manchester’s legendary revellers make of the venues!”
Featured image – Tiki Hideaway
Eats
‘New wave’ pizzeria where every pizza is served with scissors is heading to Manchester
Daisy Jackson
Always a hot topic of conversation around a pizza is how to eat the damn thing – knife and fork, slice and hold, fold it up?
And now a new pizza concept is heading to Manchester, where authentic Neapolitan pizzas are always served with a pair of scissors for cutting up your dinner.
We here at The Manc are firm believers that scissors are a far superior tool for getting your pizza into slices, so news that Forbici (which literally translates as ‘Scissors’ from Italian) is opening in the city centre is music to our ears.
Forbici is taking over a corner unit on Cross Street, not far from the former site of much-loved family-focused Italian Croma.
Claiming to be arriving in town with ‘the world’s most powerful pizza dough’, the restaurant hails a ‘new wave’ of pizzeria.
Its roots will be firmly in Naples, with puffy biga dough handmade fresh daily and proofed for 12 hours. It’ll be made so fresh every day that pizzas will only be available while the dough lasts.
Forbici will serve its pizza the Neapolitan way too – quartered (it’s ‘four ways always’, with scissors, which protects that signature airy crust.
The pizzas are going to be topped with tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes, and Fior di Latte Mozzerella from Vico Equese, a small coastal town where tradition runs deep.
They’ve even imported a pizza oven direct from Sorrento.
And drinks will come from Italian craft beer brand Amarcord, one of the nation’s first independent breweries.
Forbici says it will blend ‘born in Naples’ flavours with ‘rising in Manchester’ influences.
Andrew Garton, CEO of Forbici, said: “Forbici isn’t just another pizza restaurant—it’s a new way of experiencing pizza.
“We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.
“We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough.
“Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”
Forbici will open its first Manchester pizza restaurant on Cross Street this spring – you can follow them on Instagram HERE for the latest.
Giuseppe’s – the tiny Italian bistro that proves Stalybridge is fast becoming a dining destination
Daisy Jackson
Giuseppe’s in Stalybridge is a restaurant that’s putting in an enormous amount of effort to please just a very small group of people – this teeny tiny bistro has just 18 seats.
With such a small capacity no one would blame them for sitting back and scaling back to a concise little menu of pizza – but Giuseppe’s really said ‘no grazie’ to such an idea and committed itself to a full bistro menu.
It’s yet another exciting addition to the rapidly-booming restaurant scene here in Tameside, where neighbours include Cafe Continental, Gladstone Barber & Bistro, and SK15 Bar & Bistro.
Giuseppe’s arrival on the Stalybridge high street has created a cosy corner for locals, one which could quickly follow in the footsteps of Ornella’s to become a fully-booked-for-months-in-advance destination.
Inside its welcoming navy blue walls you’re welcomed by a room filled with trailing plants, ceramic lemons and a huge doodle map of Sicily.
The menu also hails from Sicily, specialising in wood-fired pizzas but also dipping a toe into pasta and small plates too.
Pizza at Giuseppe’s Italian bistro in StalybridgeA spread of dishes at Pizza at Giuseppe’s Italian bistro in Stalybridge
Giuseppe’s pizza dough is meticulously made fresh with Italian 00 flour, left to ferment for at least 48 hours, before being stretched and topped and cooked in the wood-fired pizza oven until it’s all puffed-up and charred around the edges.
At lunch times, those delicious pizza doughs are folded in half to make Italian panozzi sandwiches, the charred dough encasing fillings like Sicilian fennel sausage and friarelli, and mortadella with stracciatella.
These are strong contenders for the best pizzas this side of Greater Manchester, with a soft and chewy crust that stands up against much bigger names in the pizza game.
Rum baba at Giuseppe’sThe team at Giuseppe’s in Stalybridge
Giuseppe’s pasta bowls include a hearty paccheri with Sicilian sausage AND guanciale, all salty and rich and creamy.
And once you’ve eaten your fill in this tiny little spot, where the windows go all steamed up in winter and you’re nudging up against neighbours chatting over pizzas, you can polish off with Italian desserts too.
There’s a very respectable slab of tiramisu on offer, plus a rum baba soaked in syrup and packed with fresh cream.
Giuseppe’s in Stalybridge may be small in capacity but it’s huge on spirit.