Recent Reviews:
Tattu Manchester
\”You can imagine our surprise as we entered Tattu; it was like Alice going down the rabbit hole, an oasis in a vast desert, an Eyes Wide Shut secret world, albeit with clothes and no masks. In fact, it was so busy that the friendly girl on reception was having to turn people away\”
\”In fact, if all restaurants in Manchester were this good, Brexit, austerity and bus lane fines would be slightly more palatable. In times of trouble, the cream still rises to the top. And Tattu really is the cream of Manchester.\”
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\”But let’s face it, it isn’t the pretty pink tree which has us going back again and again. Tattu isn’t the kind of place you go once, take some selfies, eat some food and forget about it later. Tattu has a loyal band of followers that are in those doors at every opportunity. And let me tell you, it has nothing to do with that tree – it is all about the food.\”
\”What’s more, their original Executive Chef is back which sees Tattu going through a period of transition – this winter Andrew Lassetter is taking Tattu back to their roots.\”
\\\”The new menu is an example of a cooking style which has a much more considered approach to ingredients and more nuanced flavours which is how Tattu originally approached their menu 3 years ago.\\\”
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Tattu Leeds
\”Neighbouring some of the finest bars, restaurants and hotels in the city centre, behind Greek Street, Tattu Leeds opened in 2017. It has since become one of Leeds’ most popular upmarket restaurants that continues to stay away from your stereotypical Chinese menu.\”
\”It’s a tough time for Chinese restaurants in the UK, but Tattu didn’t seem to project that at all. On a Tuesday night in a very quiet Leeds, with the exception of a few smaller tables in the quieter area, they were more or less full.\”
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\”Tattu\’s unique take on modern Chinese cuisine and has been developed by the restaurant\’s critically-acclaimed executive chef, Andrew Lassetter, who worked closely with the kitchen teams to deliver inspired and adventurous new additions for the winter season and beyond.\”
\”Tattu will be rolling out its festive sharing menus once again featuring a delicious selection of its most popular and innovative dishes that break from tradition, offering diners a unique, collective dining experience.\”
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\”Fusion on steroids\”
\”The arrival of Andrew Lassetter has dramatically transformed this Piccadilly restaurant\”
Mathew Fort – Food Critic
\”I love the smokiness of the beans, the sweetness of the prawn, and that real heat from the chilli….I just want to go on eating\”
\”Lassetter has put this restaurant back on the gastronomic map\”
Greg Wallace – Food Critic
\”Service is professionally slick and friendly and the kitchen delivers with gusto\”
\”He offers a vibrant mix of robust dishes…the steak tartare with wasabi and squid ink brioche should become a cult classic\”
