The space is packed with original charm, paying homage to the building’s former life as a cotton warehouse with restored artefacts and other stylistic nods towards the area’s industrial past. It’s this that forms the premise of Tariff and Dale’s interior, shunning the need for a theme that many other bars fall prey to, instead leaving in its place just a genuinely comfortable, smart space.
The 200+ capacity upstairs bar is a good spot for evening drinking, with plenty of nooks including the best seat in the house, an intimate booth that looks up to an old lift shaft. It’s a beauty. Along with a good range of craft beer, pretty copper barware, cava available by the glass in place of the prevalent Prosecco and friendly, attentive staff, it’s a great nighttime boozer.
Downstairs, meanwhile, it’s all about the food, which sees wood-fired sourdough pizzas and antipasti staples served up alongside meaty dishes like beef tartare, beef shin and marrow accompanied by an innovative éclair, plus ‘steak and an ale pie’ - nope, not your traditional chippy favourite, but actually a pie speared with a glass of ale, served with a steak on the side. Price points can be arguably slightly iffy given that the joint bills itself not as a restaurant, but firstly as a bar and then as a kitchen, but the flavours by and large are handled well: they certainly know how to whack out a good sausage roll, and the pork nuggets are definitely worth your time.