London CarriageWorks

Chef Paul Askew is determined to earn Liverpool's first Michelin star with this sophisticated restaurant designed in two-colored brick with a striking glass sculpture inside. Askew's cooking is country French layered atop traditional English. Try the rabbit terrine larded with foie gras or the rare venison with braised root vegetables. Beware a spotty and often sold-out wine list and service that is timid and distracted.