For 20 years—since 1989—the energetic Nick Price has presided over a cozy wine bar and buzz-filled restaurant on a narrow cobbled street in the fashionable Cathedral Quarter. The informal ground-floor Anix restaurant is frequented by legal, financial, and media types for lunch. Using local ingredients and produce, the menu draws on a wide range of influences in dishes ranging from chicken on tagliatelle to loin of saddleback pork with sweet potato. The upstairs restaurant, which serves lunch and dinner, has a different persona and a more expensive menu to go with it. Even the bread is made on the premises: a pastry chef bakes wonderful soda, wheaten, and whole-grain breads.
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