Fodor's Expert Review Masons Manchester Hall

The first restaurant (more are planned) to open in Manchester’s 1920s Freemason’s Hall references the building’s history with its original features (the reception desk is an old organ) and art deco touches. But the dining is the focal point, as all the ingredients—from Connemara salmon to Gressingham duck breast—are from the British Isles, but are often given a global spin once they're on the plate. Much of the wine comes from the United Kingdom too, and a martini trolley does the rounds of tables to glamorous effect.