Venue Name: The Lizard LoungeAddress: 66 Queens Road, Clifton, Bristol
Postcode: BS8 1QU
Phone number: 0117 9497778
Venue website: http://www.lizardloungebristol.co.uk/
Venue email: john@lizardloungebristol.co.uk
Opening Hours: Mon–Sat, 9pm-2am
Price of a drink: £2.50 a pint, £7.50 a pitcher
Entry fee: £5/£4 NUS.
Review: Lizard Lounge has a lot in common with Marmite. You either love this place or you hate it, and it’s very sticky. The Lounge sits smugly on the Clifton Triangle, a quintessential cave dwelling for students, fox-hunting types and older men who should know better. Expect chart, dance, pop, more pop, smattered with a generous dollop of cheese. If you haven’t heard Wham! at least four times in an hour then you ain’t lounging it baby. On weekends the queues are bad, and the bouncers are even worse. Think Gestapo on steroids.
Review: Lizard Lounge has a lot in common with Marmite. You either love this place or you hate it, and it’s very sticky. The Lounge sits smugly on the Clifton Triangle, a quintessential cave dwelling for students, fox-hunting types and older men who should know better. Expect chart, dance, pop, more pop, smattered with a generous dollop of cheese. If you haven’t heard Wham! at least four times in an hour then you ain’t lounging it baby. On weekends the queues are bad, and the bouncers are even worse. Think Gestapo on steroids.
Venue Name: SevernshedAddress: The Grove, Harbourside, Bristol
Postcode: BS1 4RB
Phone number: 0117 9251212
Venue website: http://www.shed-restaurants.com/
Venue email: severnshed@shed-restaurants.com
Opening Hours: Sun - Thurs: 12pm – 12am, Fri - Sat: 12pm – 2am
Sample dish: Pan fried fillet of salmon, £11.50
Price of a drink: Earl grey martini, £5.
Review: This former boat shed (built by Brunel no less) has been converted into a swanky venue, complete with bar terrace and dining room, stainless steel ‘n’ all. The food is ‘classic european’ apparently, although it’s unlikely the Europeans liked to eat their food at breakneck speed. Severnshed’s success is also ultimately their downfall. Popular demand means diners taking longer than half an hour are met with a sea of glares and frustrated faces from staff who hang by the table desperate to ship in the next batch of customers. Well, you can’t deny the service is attentive.
(Itchy Bristol, 2009)
1 comments:
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