Saving the best, or at least our friends' favorite for last, we went to Shu on Lisburn road, the coolest, trendiest neighborhood in Belfast, right before heading out for our flight. Again our friends knew everyone there, so we had the best seat in the house, though we may have ended up with the same anyway as it was fairly empty on a Tuesday for lunch. Shu has won a huge number of awards and focuses on simple, fresh, seafood and steak. The previous chefs left some time ago, and the new chefs set out to redefine the menu and put their own touch on it. They removed everything, but due to so many customer requests, had to add back this salted chili squid starter to the menu. Again all four of us got it. The squid itself was something akin to the best fried calamari ever, but very chewy and crispy without being rubbery. The sauces added nice spice to it and the creamy one helped put out the fire. This is the must try dish of the restaurant, if not all of Belfast. The steak and frites, which looks much smaller in the picture than real life, perhaps due to the immensity of the fries, was good enough to restore our friend's faith in steak after a few rough meals. It was the first piece of perfectly cooked pink, or medium rare steak we found in the city. The secret according to the waitress was that they, unlike most other restaurants around, slow cook the meat so that the fat melts, rather than burning off or searing. Regardless, it was equal to the steak we had on our visit three years ago which I fondly remember as one of the best steaks I've had. The salad was even delicious with flakes of parmesan cheese. The chips were good but a bit boring and a bit too thick for my taste, but the green monster foam went well with them. It must have been intended for the fries because the steak had no need for it. The extremely photogenic dessert, if I do say so myself, was a banana and dark chocolate brownie with yogurt cream. We had to get this as it was made with Valrhona chocolate which we always get ourselves for Christmas each year. The quality has declined in my opinion in the last two years, but it didn't seem to effect the brownie. The yogurt was so good it got us thinking about how we could get an ice cream machine to make something similar. Apparently whoever supplies honeycomb for Belfast has worked out a great deal with every restaurant in town because each menu featured an ice cream with honeycomb item. Still, the texture and flavor differences make for a great pairing. read more