The new Liverpool venue on everybody’s lips? NORD. It only opened recently, but is already a hot topic of conversation for foodies chomping at the bit for an elevated dining experience. It’s local chef Daniel Heffy at the helm, who has worked in multiple Michelin-starred kitchens around Scandinavia. There's a “travelled British” style of cooking here, bringing his Nordic memoirs to edible life in true Scouse style. Although it certainly errs on the side of fine dining, the menu felt entirely accessible and pleasantly familiar when I visited.

Find NORD at The Plaza Liverpool

Located on the ground floor of The Plaza, in the heart of the city’s business district, NORD isn't easy to find. Once you get there and step inside though, there’s no mistaking you’ve reached your destination. The space has retro 70s vibes, alongside copious curved lines and satisfying shapes in abundance. The clash of forest green and dusky mink is tied together with a terrazzo floor, lit by an array of bulbs and fixtures that are more akin to an art installation than restaurant interiors.

As our coats were whisked away to the cloakroom (classy move, NORD), we took a seat at the beautiful bar to indulge in a pre-dinner tipple off the cocktail list. We both went for a mango and passionfruit martini (£10), which was like sunshine-yellow, Solero slushy heaven in a glass. It was similar to the best pornstar martini you’ve ever had but better (albeit sans prosecco shot), made with a zingy fruit sorbet. The brain freeze was positively agonising and boy was it worth it. These were promptly chased by a refreshing French martini (£12) and a classic espresso martini (£10) alongside our food, which were equally worthy of a solid 10/10.

From interiors to the NORD food and drink, everything is pretty at this venue.

Local produce forms the foundation of every plate here, with each regional producer listed on a slip inside the NORD restaurant menu - a nice touch, I thought. The list was divided into nibbles, smaller plates and larger sharers, so we thought we’d better sample something from each for good measure. We started with a bowl of candied pecans (£6), which were delicious, and a pork lardo, hazelnut and thyme flatbread (£6.50). The bread itself was like a hot, steaming cloud; fresh and fluffy. The toppings were sadly lacking in any flavour - unidentifiable, actually.

Next came the chicken liver parfait with jam and brioche (£10) and the Texel lamb chop with salsa verde (£21). The former was smooth, rich and pretty; the Bella Hadid of the offal world. The meat in the latter was cooked to impeccable pink perfection, and taken to new heights with a sauce so fragrant it could blow your head off - just how I like it. We shared the short rib (£38) for the main event, which was accompanied by a generous garnish of crispy garlic and ramsons. It collapsed at the touch of a fork but again, the taste was a smidge too subtle for my liking.

Flaming desserts complete the NORD Liverpool menu.

The grand finale came in the form of a rhubarb and vanilla basked Alaska (£16), which looked like some sort of cute sea urchin on the plate. The presentation of this dessert was on point - I can imagine it will become one of Liverpool’s most Instagrammed - but once again, the flavour was a little understated. I wanted to be slapped around the chops by the tang of fresh rhubarb and taken to euphoria on a wave of creamy vanilla, but that wasn't quite there.

The DesignMyNight Digest 

When the NORD Liverpool reviews are in, it's fair to say my sky-high expectations were exceeded in places but fell short in others. The staff are notably fabulous, the interior is absolutely divine and the laidback vibes feel like a big friendly hug, which matters just as much as the food and drink in my opinion. The dishes featured highs and lows, while the cocktail list was one triumph after another. My recommendation? It's worth a visit to try the restaurant out for yourself. I’m certainly coloured curious and keen to make a return trip to explore more of the menu, while also freezing my brain solid with another magnificent martini (or three).

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