Discover the best food and drink experiences

Some great concepts coming to the Midlands

 

Dishoom

Eagerly awaited Bombay Café Dishoom is due to open this Spring at One Chamberlain Square, part of the new Paradise development. Dishoom pays tribute to the old Iranian café’s of Bombay, social hubs where diners came together over food and drink. The menu will feature an exclusive dish available only at Dishoom Birmingham, whilst award-winning cocktails will also be on offer. Opening April 1st.

Vinoteca

Vinoteca will open its first site outside of London at Paradise as well. Currently occupying five sites around London, the award-winning wine bar and restaurant will be open seven days a week for breakfast lunch and dinner. Inspired by the relaxed yet stylish bars of Italy and Spain, the wine bar will serve up to 25 wines by the glass and 200 by the bottle. 

Wilderness

Alex Claridge brings his brand of rock and roll fine dining to the Wilderness at its new home on Bennett’s Hill. Taking over the site previously occupied by Nocturnal Animals, the team are working to revamp the two-storey space ready for a move from their current JQ home to the centre in Spring. 

Jacques

The picturesque village of Knowle is set to become home to South African born chef, Jacques Van Der Merwe’s new venture, Jacques. Due to open late Spring, the Chef has selected the former HSBC bank as the site for the new venture, and will transform it into a downstairs bar, upstairs bar, terrace, private dining room and of course restaurant. The menu will feature locally sourced classic British food with a focus on sustainability and waste reduction. Opening late Spring.

Pulperia

Aktar Islam continues to invest in the city with Argentinian steak house Pulperia. Occupying the former CAU site in Brindleyplace, Pulperia is set to open in November and will focus on serving up great steaks alongside fish, chicken and vegetarian options. Aktar previously opening Opheem and Legna, with the former being awarded a Michelin star whilst Legna shut its doors in January.

SKVP

Short for Shree Krishna Vada Pav, Subodh Joshi and Sujay Sohani are the founders and owners of SKVP. A much-loved vegetarian street food restaurant in London, the team will open their first site outside the big smoke in Solihull. Influenced by the flavours of Mumbai street food, Vada Pav, that is a spicy potato filling sandwiched a soft bun with spicy garlic and green chutney, will be the star of the show. Opening this March.

Giggling Squid 

A familiar name for many with 35 sites across the country, Harborne High Street will soon become home to Giggling Squid. Taking over the former Zizzi site, the chain prides itself on serving “staggeringly good Thai food”. Signature Thai tapas including satay and spring rolls will be available for lunch and dinner. 

The Grand Hotel

This prestigious Birmingham landmark closed its doors in 2002 and is finally due to re-open late summer. Illustrious guests including Winston Churchill and Charlie Chaplin have walked through the doors of this Grade II listed building, which is set to be restored to its former glory. Original features including the stone façade, grand staircase, mosaic tiled floors and high ornate ceilings have been renovated, and perhaps most exciting of all will be the reopening of the Grosvenor ballroom. Opening late Summer.

Yakinori

Independent and family owned Japanese restaurant brand Yakinori will be expanding to its biggest site yet to Touchwood Shopping Centre, Solihull. Currently operating three eateries at Grand Central Station, Selly Oak and Bristol’s Park Street, each site features an open kitchen and serves signature bento, noodles and sushi. Expect more events and the ability to cater for larger groups at the new restaurant. Opening late March.

Kobe Sizzlers

This Halal restaurant will serve sizzling steaks, chicken and burgers at their new home on St. Mary’s Row, Moseley. Expanding from their current Leicester site to the West Midlands, the restaurant offers not just signature sizzling dishes but salads, a kids menu and mocktails too. Steaks are matured in a dry aging chamber for up to 28 days and dishes are freshly prepared daily. Opening date tbc.

Posted by Zoe Barlow