Shu has glided through the Belfast dining scene like a luxury cruise liner. Smooth and smart, calm and sophisticated, it’s a room that has kept itself at the top, thanks to Brian McCann’s questing cooking, and owner Alan Reid’s adroit stewardship.
Mr McCann has made his reputation with several defining dishes. His salt and chilli squid goes right back to the days when restaurant dining in the city was just coming of age. His spin on pork belly – almost the national dish of Northern Ireland – it is to roll it and crisp it up, and serve it with potato gratin, and it’s ageless and delicious. The confidence in the kitchen is mirrored by the team out front, hard-working folk who wear their considerable learning lightly. Shu is just a Belfast destination, it’s a Belfast institution.
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