Elegant drinking space dishes up quirky homemade grub

The Bureau, Birmingham

110 Colmore Row has played host to many bars over the years, some more successful than others. Its latest occupant, The Bureau, has created the perfect post-work destination whilst taking advantage of the building’s stunning architecture, rooftop terrace and slick upmarket location.

Serving up locally sourced deli food, bar bites, sourdoughs and nibbles as well as a range of tasty cocktails, this little bar is the kind of venue that fits perfectly with a group of colleagues looking for a quick bite to eat with their post-work, pre-weekend Friday wind-down.

However, the space is limited and not somewhere you’d book for a sit-down meal as it is predominantly a space to drink cocktails and fill yourself with casual, honest food. The Bureau

With soft flickering lights, a black and white TV playing dated programmes, bouquets of flowers, stained glass windows, large bottles of Taittinger, marble tiling and banquette seating for the few booths available, The Bureau is an elegant little venue serving fresh homecooked favourites as well as quirkier dishes like grilled rye and sourdough. 

The cured salmon mixed with a combination of gin, juniper, parsley and dill was a light, playful and surprisingly filling dish from the bar’s kitchen menu, which offers seven options.

The crispy toast slices and fresh salad complemented the dish well too, offering a generous range of textures.

However, the side of sweet potato fries – though as crunchy as you’d like them – came with their own side serving of crystalised salt.

Prices were reasonable, and slightly lower than you’d expect from a Colmore Row destination with the bar’s special of fish and – as my fellow diner pointed out – “proper English” chips and a large serving of homemade tartare sauce priced at just £7.95. The Bureau

Desserts were served in cast iron pots which radiated heat and a sense of homeliness as they were placed in our spacious booth.

I was swayed by the waiter’s cookie dough recommendation but my choice of the homemade marshmellow topping did nothing to add to the satisfying yet sickly pudding. If like me you’re enticed by the promise indulgent and freshly baked cookie dough stuffed with dark chocolate chips, opt for the toffee fudge or toasted nut praline instead.

My colleague’s large portion of sharp rhubarb crumble, topped with nutty crumble and served with too-thick-to-pour custard was exactly how a good homemade pudding should be and left me deeply regretting my dessert decision and wanting to return to that little independent bar down on Colmore Row.

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