Get ready for a culinary experience like no other as Burnley welcomes its newest dining destination, Tribeca. Opening its doors last month, this isn’t your average pizza joint. Located on St James Row, Tribeca promises to elevate your pizza and cocktail game while offering a fun-filled atmosphere complete with shuffleboard and pool.

Previously home to The Mix, a popular bar and nightclub, and Italian restaurant Astoria, this space has been transformed by Kyle Ellis, the mastermind behind Ellis’s burger bar on Manchester Road. With Ellis’s success under his belt, Kyle is bringing his signature vibe to Tribeca, aiming to fill a gap in the market with pizzas that are anything but run-of-the-mill.

“We’re all about pushing the boundaries and offering something unique,” says Kyle, 34. “At Tribeca, expect pizzas you won’t find elsewhere. We’re talking about flavours that challenge the norm.”

The menu boasts an array of unconventional pizzas with names as quirky as their toppings. From the Duck Off with roasted duck and hoisin sauce to the Strictly Business coated in Monster Munch dust, each pizza is a culinary adventure. Meat lovers will rejoice over options like A Steak Ain’t One, featuring steak and peppercorn sauce, while those craving a taste of nostalgia can indulge in the Trailer Trash pizza topped with hot dogs, ketchup, mustard, and crispy onions.

But it’s not just about the food. Tribeca’s cocktail selection is equally impressive, with classic drinks alongside signature creations crafted by the talented bar team.

Named after the renowned pizza region in New York, Tribeca is a labour of love for Kyle. “I’m thrilled to finally share this space with the people of Burnley,” he says. “We’ve poured our hearts into making Tribeca a beautiful destination, and I can’t wait for everyone to experience it.”

Tribeca is open Wednesday to Sunday, from 5pm-9pm on Wednesday, Thursday, 12pm – 10.30pm on Friday and Saturday, and 12pm – 9pm on Sunday. Head to their website to book a table: https://www.tribecaburnley.com/

Photo credit: Kelvin Lister-Stuttard