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|Address:||28 Gibson Street, Glasgow, Central Scotland G12 8NX|
|Price: £40.00||Wine: £17.25||Champagne: £51.95|
|Opening Hours:||Mon-Sun 9am-1am (Sat-Sun 11am - )|
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This would have to be one of my favourite restaurants in the world – big call i've been a lot of places and i love my food. But consistently good food with consistently good service at a decent price in a buzzing environment – you just cant beat it. I was almost reticent writing this as I don’t want too many more people discovering this place.
On my first visit I was concerned. I am very dubious about restaurants with too long a menu. However I rarely find a dish here that isnt at least good and some are great.
This place has a buzz about it. The décor is comfortable and friendly but quirky and interesting. It does get crowded and if you want a quiet meal then youre best booking a table downstairs in the al a carte. Although generally you can order from either menu if you ask. You cant book for ground level which means you can generally get in but you might have to wait a wee while having a drink at the bar and to get their sooner offer to share the counter table.
The cocktails are good and even have some unusual ones such as pisco sours. The wine list is more than decent with a range of styles, countries and prices. The waiting staff generally know their wine stuff, there is also wines of the month and if you still cant find something there is the al a carte wine list.
There is a huge variety of dishes and the menu changes regularly from bar style cheapies fish and chips, haggis neeps and tats (which has won awards) to more sophisticated dishes such as rabbit loin & duck liver fricassée with truffled brioche and mains Slow cooked Smitton’s pork belly & cheek, pan-fried cabbage, celeriac & apple purée, cider gravy. The Steamed West Coast mussels with sweet chilli & coriander are one of my favourites and a huge serve for £6.45 starter. Please bring back the scallops with pea souffle!
The food makes this place but the staff keep it going. They are spot on, very friendly with good knowledge about the dishes and the wines and willing to offer opinions. They also do special nights – burns nights, thali etc
My only negative is that it is sometimes really hot in the mezzazine level.
May the chef never leave – Daniel youre never allowed to go back home. May who ever trains the staff keep up the absolutely brilliant job – and may not too many people find out about this brilliant restaurant so I can always get a table.
Keep up the great job guys and no doubt I will see you soon!