Smoke & Dough

You'll smell the wood smoke before you see the restaurant, drifting from Paradise Street like a beacon for anyone craving proper charred edges. The open kitchen dominates the space, flames licking at sourdough bases while brisket and pulled pork rest under heat lamps, creating theatre that's hard to ignore. The pizza-BBQ hybrid works better than it has any right to. Their meat-loaded pizzas arrive bubbling with rendered fat and crispy edges, while standalone BBQ plates come with all the American trimmings done properly. It gets properly busy during peak times – the Liverpool One location means tourists and locals alike pile in – but the staff handle the chaos with impressive efficiency. Weekend evenings especially turn into a bit of a scene.