Salvi’s has unveiled its brand new site in Manchester as the family-run brand marks its 10th anniversary in the city.
The beloved Italian restaurant has now taken over a modern unit in the Deansgate Square development, which they’ve turned into an Italian food hub.
The new Salvi’s site features a weather-proof terrace, a private dining room, a deli, a bar, a restaurant, and an exhibition space.
This smart new location is a bit of a departure – though a beautiful one – from Salvi’s original home, a cosy space beneath the Corn Exchange.
The new Salvi’s site at Deansgate Square is home to a deli stocked with Italian produce. Credit: Supplied
Here you’ll find glossy tiles, natural wood, and brushed concrete instead of mismatched chairs, rustic tiles and olive trees.
ADVERTISEMENT
Their Deansgate Square food hub spans 3,000 sq ft at the foot of one of the city’s new skyscrapers.
The family-run business wants to bring a taste of southern Italy to the southern end of Deansgate, through its sun-soaked terrace and Sorrento-style bar, and its menu of authentic Neapolitan food.
ADVERTISEMENT
Inside Salvi’s at Deansgate Square. Credit: Supplied
Recipes that have been passed down through generations include Pasta Nonna Teresa (with pistachio pesto and pancetta) and octopus and spicy sausage Pasta Polipo ‘Nduja, along with brand new Pasta Pesto Melanzane, combining sizzling aubergine and aromatic pesto.
Diners will also find dishes like lobster linguine, pasta al piennolo, ribeye steak, grilled tuna steak, and sea bass with cherry tomatoes.
There are handmade Neapolitan-style pizzas, too, such as classic margheritas and Naples-specialty calzone fritto.
ADVERTISEMENT
Salvi’s at Deansgate Square will serve Limoncello Spritz alongside the crowd-favourite Aperol Spritz, alongside Italian beers and wines.
Salvi’s has a weather-proof terrace at its new Deansgate Square home. Credit: Supplied
Private dining space The Amalfi Room will host VIP experiences, including owner Maurizio Cecco’s famous pasta classes.
Salvi’s was first launched by Maurizio and his wife Claire, who spotted a gap in the English market for authentic, high quality, Italian produce and opened their deli in the Corn Exchange and a restaurant in the Northern Quarter.
Managing director Maurizio said: “We worked so hard to bring Salvi’s Deansgate to life and we’re absolutely ecstatic to finally be able to share the simply stunning venue that we have created!
“Like many other businesses, we faced a lot of challenges during the pandemic, but we are proud to say we are still standing strong and growing.
“We took the best features of each of our venues and crafted the new Salvi’s brand for everyone as passionate about real Italian food as us. Manchester has been our home for years, and we’re dedicated to ‘serve’ back the love we receive!”
The new brand has been designed by Manchester’s Instruct studio, drawing inspiration from Italian street signage and mid-century Italian food packaging.
Featured image: Supplied
Eats
Inside The Black Friar as Salford pub unveils incredible floral display
Daisy Jackson
Spring has really sprung in Salford – legendary pub The Black Friar has just revealed a sensational makeover, with gigantic flowers sprawled across its frontage and a new seasonal menu to go with it.
The historic pub is celebrating the changing of the seasons with both a striking floral installation and a menu that celebrates spring and Salford in equal measure.
Most Mancs will by now have spotted the 4,000 flower-strong installation that now adorns the front of The Black Friar, with bright pink, yellow and purple flowers spilling from a gigantic pink tap.
And all those florals continue inside, with the pub’s Tavern – previously a cosy winter hideaway – now filled with trailing blooms and woodland installations, just off their award-winning garden.
Cheshire-based artist Kelly Louise Chapman is the woman behind this sensational transformation of the much-loved gastropub.
As for the pub’s kitchen, they’ve crafted a new very seasonal and very British menu, with plenty of nods to Black Friar’s Salford roots.
There are dishes like a Boddingtons braised ox cheek (the pub still proudly displays its Boddingtons sign outside), aged beef tartare, butternut squash and ricotta tortellini, and pan-roasted cod fillet.
Spring small plates at The Black Friar pubDelicious spring drinksInside The Tavern at The Black Friar
A popular item from the Valentine’s Day menu – the Cornish crab vol-au-vent – will be sticking around on the spring menu, along with an enhanced grill section that includes a lamb Barnsley chop cooked over coals.
Then for desserts, you’ll be spoilt with a banoffee knickerbocker glory, and passionfruit panna cotta.
And for drinks (because this is a pub, after all), The Black Friar has put together a range of seasonal drinks like a rose sangria sharer, and non-alcoholic sodas like kaffir lime and coconut.
Ben Chaplin, head chef at The Black Friar, said: “This new menu is all about celebrating the best of spring produce.
“We’ve carefully crafted each dish to highlight fresh, seasonal ingredients and bold flavours, adding new depth to our offerings while still delivering the comfort that will always be associated with The Black Friar.
“My top recommendation and personal favourite dish is the Slow-Cooked Boddingtons Braised Ox Cheek.”
Neil Burke, owner of The Black Friar, commented: “We wanted to bring a taste of spring to The Black Friar, inside and out. This floral installation will transform the space and bring sunshine and smiles, whatever the weather!
“My top recommendation on the new menu is the Cumbrian Spiced Lamb Scotch Egg. It’s EXCEPTIONAL.”
To find out more about The Black Friar and to book a table, visit HERE.
Team behind award-winning Higher Ground to open new Bar Shrimp seafood bar in Manchester
Daisy Jackson
Higher Ground, one of Manchester’s very top restaurants, is to open a brand-new seafood bar later this year.
With Bar Shrimp, they’ll be bringing a brand-new offering to town, with cocktails, beers on tap, British seafood and snacks.
Bar Shrimp will come from Daniel Craig Martin, Joseph Otway and Richard Cossins, who at this point are a well-oiled operational machine.
They’re the team behind proudly British bistro Higher Ground, which grows much of its own produce at its Cinderwood Market Garden and earned a Michelin Bib Gourmand within a year of opening.
The same team are also behind Flawd, the beautiful waterside wine bar at Ancoats Marina.
And they’ve cemented themselves as one of Manchester’s most widely acclaimed hospitality teams – even Rick Stein says Higher Ground is one of the best places to eat in the entire country, which is high praise indeed.
Bar Shrimp, set to open in Manchester this winter, aims to be a ‘relaxed and focused bar with delicious food’.
They say: “Whether it’s a beer after work, some food with friends or after dinner drinks late into the night, Bar Shrimp will be a dynamic space where the music and energy evolves throughout the evening where everyone and anyone can come together for a memorable experience.”
They announced the news this morning on Cerys Matthews’ BBC 6Music Show.
British seafood with a side of cocktails? Sounds alright to us.
A location, opening date and more info on Bar Shrimp will follow – stay up to date with their latest HERE.
Daisy Jackson -
7th June 2022 
