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Nov 28, 2011 06:39 AM

Meat Liquor - Prices? [London]


I'm trying to decide whether or not to go to Meat Liquor tomorrow night. Before I queue for hours, I was wondering if anyone could give me an idea of the prices? No review seems to list prices (standard), but some have listed it as cheap but then say a meal for two cost over £50, which isn't cheap in my book. So how much are the burgers and wings? Ball-parks figures only.


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  1. I can't remember all the prices, but I had the dead hippy burger and it was about 8 quid. Fries were slightly pricey though at £3, but there were loads. I don't think the wings were that expensive, about £5. The food is cheap, given its location and the quality. But you can rack up the bill with booze, understandably.

    1. The cheesesteak sandwich was £8. It wasn't very good, so go for the hamburgers and onion rings, which I hear are a lot better. It was extremely noisy when I was there, and it wasn't even all that crowded as I had a fairly early lunch. There's been so much hype about this place, but I'm sure there are better places to get a hamburger in London.

      10 Replies
      1. re: zuriga1

        I dunno zuriga -- the hamburger was pretty good.

        I am sort of against the whole Meat Liquor concept because the place looks utterly ridiculous and dated (like a 90's alternative rock venue), and sometimes I just find myself being overly critical of places simply because the masses are enthralled, but I really did enjoy ML (despite feeling absolutely ill afterwards -- too much fried food).

        I thought it was really cheap too... compared with Byron or the other hamburger chains it seems like you get more bang for your buck.

        1. re: brokentelephone

          I'll go back to try a hamburger - the location is handier than a lot of other places. I agree the place must have been decorated by someone who was having a bad trip. :-) I will have to go alone as I know my husband would hate not being able to hear me speaking.

          1. re: zuriga1

            All that said, I'm not sure if you're trekking into London if it's necessary to go back unless you're really desperate for a burger!

            Perhaps Hix at Selfridges might make as good (or better) a burger and it would be in far less dire surroundings?

            1. re: brokentelephone

              There seem to be a lot of choices for hamburgers now - that's for sure. Heck, I haven't even been to Opera Tavern or Hawksmoor yet. My niece who worked near Bond St. has gone back to SF now, so I've lost one of my lunch companions. I'm really angry with myself for forgetting to bookmark a food blog I read yesterday. The writer was good and mentioned a good alternative to Jose... now I can't remember at all where to find the link or where I saw it... senior moment. :-)

              1. re: zuriga1

                I found the blog. The Spanish place was called Copita.. I wonder if anyone has tried it. Some good bar eating was the gist of the piece.


            2. re: zuriga1

              I loved the decor, but then I took design hints for my new kitchen from Spuntino :)

              I'd say it's more a bar with food, rather than a burger restaurant. So it's loud, but it's great for groups and parties. Having said that, the queuing and the fact they were mostly admitting tables for 4 isn't conducive to that. It's been a victim of its own success.

              As for the noise, I went last week and I found it fine. We were sitting by the bar and we could all talk quite happily, but like I said, I found it more bar-like than restaurant-like. Maybe they've turned it down?

              1. re: spli

                Sputino has great design -- Meat Liquor looks like an highway underpass graffiti-ed by a group of hard-of-sight 11 year old children wielding only red and black cans of spray-paint.

                Noise-wise, I didn't think it was too bad, but I am annoyingly loud myself so who am I to say?

                1. re: brokentelephone

                  yeah the design of spuntino is not comparable to meatliquor at all!

                  1. re: t_g

                    I wasn't comparing them as such; just saying that I tend to favour those kinds of places over the more plusher london restaurants at the moment. Although they can be compared in trying to achieve a spin on US themes.

                    There's definitely a hint of industrial design thing going on in both; meat liquor has these great ridged-perspex shelves over the bar for glasses. It was little details like that I liked.

                    But yes, Spuntino has the better interior design. I asked for the name of the supplier of the great carbon filament bulbs when I was there; normally I'm asking for the supplier of the ingredients!

                  2. re: brokentelephone

                    It's the music that's too loud, not the people!!

          2. MEATliquor's Yianni Papoutsis is the Phil Spector of burger producers. He spins Wall of Sound compositions of spine-tingling, orange-cheese-dripping Americana under the neon glow of twitter. If your preference is for real over processed cheese, as mine is, this is the worst possible place in London be making that argument.

            8 Replies
              1. re: cathodetube

                The argument for natural cheeses and against orange-yellow Kraft-single-style processed cheese.

                1. re: youngandfoodish

                  Thanks for clarifying. I don't understand that argument either because I grew up eating the processed cheese in the US and I do not have any fond memories of it. The only way it was palatable was in a grilled cheese sandwich. It made me very wary of cheese in general and it wasn't until I started coming to the UK, and then France, more of Europe that I became a cheesehead.

                  1. re: cathodetube

                    I think the first time I realized there was cheese other than the Kraft variety was when I began to eat some good Italian sandwiches (i.e. hoagies) when a teenager. I didn't realize there was anything else except perhaps some mozzarella for pizzas. We were so deprived. :-)

                    1. re: zuriga1

                      I think it was all about what cultures you mixed with. There was penchant for limburger cheese in our house - via my Dad's background - though, which was delightful. It was served with rye bread, raw onions, salt and pepper and a beer if you were old enough. The beer was essential in my opinion so I didn't really enjoy it until much older.

                      1. re: cathodetube

                        Sometimes you need to twist your head around & drop all preconceived notions of what and how a cheeseburger must be.

                        1. re: youngandfoodish

                          Agreed. That is why I love burgers with Stichelton on them. Or cheddar. Mmmmm good.

                          1. re: youngandfoodish

                            Sometimes, childhood memories just can't be beat, although I tend to think of myself as a very open-minded eater. I just Googled the place where I had my first delicious hamburger (nothing has ever topped it) and found this in a very old website blog.

                            'Whenever I think of burgers, The Harvey House immediately springs to mind. It was on South Broad Street, near the then-Shubert Theatre, now the Merriam. The Harvey House was open for lunch, dinner and late-night supper. I can still see the wooden booths lining the wall in the backroom. I can still taste the famous Harvey burger, topped with grilled bacon and cheddar cheese. The ice cream sodas and milkshakes were second to none.'