First look: 15 pix inside York’s new £1 million bar and restaurant

Gusto has been transformed the old Mulberry Hall building in York. Photographs: Richard McDougall
10 Jul 2017 @ 7.38 pm
| Food & drink

They’ve spent a cool million on York’s latest foodie hotspot – and it shows.

Gusto York

2-4 Little Stonegate, York YO1 8AX

Opening times: Sun-Thurs noon-10pm; Fri to Sat 11am-11pm


Gusto in Little Stonegate will open on Thursday (July 13) – and this is what will greet diners.

The refurbishment inside part of the old Mulberry Hall shop has cost the best part of £1 million.

Covering 4,000 sq ft, it has separate bar and dining enough room, with space for up to 120 diners.

Sparkly look

There’s room for 120 diners

The look is sparkly, with high end finishes, atmospheric lighting, olive trees, art deco glass screens and mirrors.

And you can get 25% off your food bill on your first visit: see the website for details.

Gusto, which is part of the Living Ventures Group, has 16 successful restaurants across the UK and the new York site is part of the company’s ongoing plans for growth.

The new restaurant has created more than 60 jobs.

The menu is ‘classic and contemporary menu’. Best-selling dishes include spaghetti pesto with green beans, sun-dried tomatoes and rocket leaves and homemade pizzas, as well as a ‘make your own pizza’ children’s menu.

Food and drink

All selections taken from the a la carte menu

Slow cooked pork belly £14.95
with fried gnocchi, pork crackling, apple sauce and red wine jus

Spaghetti Bolognese £11.25

Flattened rump steak £15.95
with garlic, chilli, peppercorn, sea salt, rocket and Grana Padano

Classic American Pizza £12.25

Seared lemon and pepper tuna steak £18.95
served with cherry tomatoes, asparagus and black olives

Prosecco, Belstar £6.50 (glass) £29 (bottle)

Moët & Chandon Brut. £9.75 (glass) £55 (bottle)

Garganega Pinot Grigio, £5 (glass) £18.95 (bottle)

Shiraz, 16 Stops £6.25 (glass) £25 (bottle)

Gusto’s top team, left to right: Glen Walter, general manager; Beth Bevis, business development manager; Ray Morris, head chef