Cail Bruich West

Sibling to the original Cail Bruich in Renfrewshire, this Glasgow offshoot continues to do well. The menu is ambitious, touting the likes of crispy ox tongue with foie gras, prune purée, pickled vegetables & oxtail dressing or Perthshire venison with boudin noir, beetroot gratin, red cabbage, cranberries & chestnuts among the starters. To follow, there might be Scrabster hake with braised & crispy squid, chorizo & red pepper à la basquaise or Gressingham duck with confit leg, pumpkin, ceps, sprout tops & sauce bigarade, while desserts such as dark chocolate fondant with salted caramel, nut crumble & milk ice cream are pimped to the max appearance-wise. The dining room looks suitably smart (red leather seating, arty photographs), service is happily personable & the wine list is reasonably priced. Good-value lunches & pre-theatre deals are popular too.