Bar Shrimp, a new seafood-focused bar on New York Street in Manchester, is making waves with its meaningful, highly adept cooking. Perched on a tall stool, diners can explore a menu of fishy things and aquatically adjacent items, from Lindisfarne oysters to devilled eggs with brown crab and trout roe. This is not just a bar; it's a culinary destination that blends New York sophistication with Manchester grit.
The space itself is a nod to 1980s New York, with glass-fronted windows, discreet net curtains, and a Tracey Emin-esque neon sign. Inside, it's draped floor-to-ceiling in red, evoking the red room scenes from Twin Peaks. Oversized monogrammed ice cubes and nine types of mezcal set the tone for a cocktail-forward experience that pairs perfectly with the seafood menu.
The Team Behind Bar Shrimp
Bar Shrimp is the brainchild of three friends: chef Joseph Otway, sommelier Daniel Craig Martin, and general manager Richard Cossins. They met while working at Dan Barber’s Blue Hill at Stone Barns in Tarrytown, New York State, a mecca for the aloof foodie crowd. Despite this pedigree, the team is refreshingly modest, with no overt nods to Saint Dan Barber or their acclaimed neo-bistro next door, Higher Ground.
What sets Bar Shrimp apart is its connection to Cinderwood Market Garden, their own working farm in Nantwich, Cheshire. This farm supplies both Bar Shrimp and Higher Ground, embodying the farm-to-table ethos of Blue Hill without the fuss. The Shrimp boys are too cool to namedrop, but their tentacles are spreading oh so stylishly.
The Menu: Seafood Snacks and Complex Cocktails
Bar Shrimp walks a tightrope between bar and restaurant, offering shellfish snacks and complex cocktails that surprisingly complement each other. Highlights include hand-dived razor clams, scallop tartare with elderflower dressing, and cuttlefish sandwiches. The buffalo fried cod with blue cheese dressing is a standout, blending comfort food with coastal elegance.
Pairings are key here. A glass of Laherte Frères champagne or a Death in the Afternoon cocktail (made with champagne and absinthe) pairs beautifully with Cornish Baerii caviar, house-cut crisps, and soured cream. Even in north-west England, this feels like Antibes.
Why Bar Shrimp Works
Bar Shrimp seems to have hit the water swimming. A seat at the bar with earthy smoked mackerel rillettes, those crisps, and a cold glass of pét-nat might be one of the best seats in Manchester, if not the entire north. The devilled eggs with brown crab are perfectly executed: symmetrical, neatly stuffed, and bursting with flavor.
This is not just a bar; it's a culinary experience that challenges the notion that eating in a bar is cheating. The team has created a space where seafood and cocktails coexist in harmony, making it a must-visit for foodies and cocktail enthusiasts alike.
FAQ: Everything You Need to Know About Bar Shrimp
What is Bar Shrimp's concept?
Bar Shrimp is a seafood-focused bar in Manchester that serves shellfish snacks and complex cocktails. It's not quite a restaurant, not quite a wine bar, but a unique hybrid that emphasizes high-quality ingredients and thoughtful pairings.
Who owns Bar Shrimp?
Bar Shrimp is owned by three friends: chef Joseph Otway, sommelier Daniel Craig Martin, and general manager Richard Cossins. They previously worked together at Dan Barber’s Blue Hill at Stone Barns in New York State.
What are the must-try dishes at Bar Shrimp?
Must-try dishes include devilled eggs with brown crab and trout roe, hand-dived razor clams, scallop tartare with elderflower dressing, and buffalo fried cod with blue cheese dressing. The smoked mackerel rillettes with house-cut crisps are also highly recommended.
Does Bar Shrimp have a farm-to-table connection?
Yes, Bar Shrimp and its sister restaurant Higher Ground are supplied by Cinderwood Market Garden, a working farm in Nantwich, Cheshire. This farm-to-table approach ensures fresh, seasonal ingredients.
Is Bar Shrimp suitable for cocktail lovers?
Absolutely. Bar Shrimp offers nine types of mezcal, just as many amaros, and signature cocktails like the Death in the Afternoon. The oversized monogrammed ice cubes add a touch of elegance to every drink.
