Eating Out In Glasgow
Ten years ago when someone inquired about the best places to eat in Glasgow they would have more than likely been presented with a list of about a half dozen recommendations.
My, how times have changed. Now, the eating and drinking environment is vastly different and significantly improved.
Some of those restaurants that would have been named in the early 1990s – such as the venerable Ubiquitous Chip, Buttery or Rogano—are still trading at the top today. But they have been joined by more than a dozen excellent establishments: restaurants such as Gamba, Brian Maule at Chardon d’Or, Rococo and Lux; Quigleys, Saint Judes, Air Organic, Stravaigin or Battlefield Rest, Mulberrys, Smiths of Glasgow, No Sixteen, Two Fat Ladies or Otago.
Dining in Glasgow has become noteworthy across the board: there is diversity in style of cuisine and in prices. There are branches of huge multinational chains as well as much more individual and locally owned bistros and brasseries full of character.
In short, for a city of its size, Glasgow more than pulls its weight. Little wonder then that outside observers such as the London-based Harden’s guide to restaurants have been prompted to say that Glasgow has the most complete restaurant scene outside of London.
Whatever you are looking for, you are likely to find it in Glasgow.
For some visitors from abroad, this can come as something of a surprise – however pleasant. Britain once had a bad rap for its food. Glasgow, like Scotland and the UK as a whole, is fighting to correct any lingering reputation for poor cuisine. Scotland, in particular, offers some of the best produce in the world, whether spring lamb from the Scottish Borders, Aberdeen Angus beef, Ayrshire potatoes, Perthshire venison or fresh fish and shellfish from the Western Highlands. It is all well sought after and appreciated around continental Europe – and indeed the world.
Glasgow chefs have learned to take advantage of this natural wealth and bounty. And there is growing international interest in our cuisine. Recently (April 2003) a top editor from the US culinary magazine Bon Appétit – which sells over one million copies monthly – visited Glasgow to see first hand its potential as part of the publication’s annual collector’s edition dedicated exclusively to the food of Scotland.
Alan Tomkins, local restaurateur and Chairman of the Glasgow Restaurateurs Association (GRA) is convinced that:
"Most analysts and commentators believe the city’s predominantly independent and entrepreneurial restaurateurs have captured the imagination of the eating-out public and Glasgow has become the envy of many cities.
"Competition within the city has raised standards and forced restaurants to be sharper. As a leading destination Glasgow requires top quality places to eat and the aims of the GRA are for continued innovation."
Dining in Glasgow is perhaps highlighted by its modern Scottish and fish restaurants. They exemplify what can be done with Scotland’s larder. Haggis, neeps and tatties are still to be found. But the haggis may well be vegetarian, served on a tower of mashed turnips and potatoes. Wild salmon or hand-dived scallops are world-class specialities. In at least one instance, at the Mussel Inn, the shellfish you eat in the evening may well have been harvested that very morning from a sea loch less than 100 miles from the city.
You can virtually eat your way around the world in Glasgow. Traditionally the city has been home to a strong and vibrant Italian and South Asian communities. That is reflected in a wealth of more than 100 Italian and Indian restaurants across town. In the city’s West End, the Giovanazzi family have made La Parmigiana one of the best fine-dining restaurants in the city, full stop, while the Sarti brothers offer a casual continental atmosphere at their Wellington Street café in the city centre. Curry fans know that Monir Mohammed has earned a justifiably strong reputation at Mother India and Nav Basi is blazing new territory at the Dhabba, which recently opened in the Merchant City district.
But that is just the beginning. Fancy Greek? No Problem, there are several options from the homely Greek Golden Kebab on the Southside to Antonious at Charing Cross, where traditional dancing and plate-smashing are featured at occasional Greek nights.
Asian and Far Eastern food is plentiful, whether Chinese, Thai or Japanese – the latter of which takes full advantage of Scotland’s bountiful seas for a range of sushi and sashimi. Over a half dozen places specialise in Spanish tapas, and there are choices ranging from French and Mediterranean cuisine to Mexican and US-influenced food to East European and even Mongolian.
Vegetarians are increasingly well catered for at a selection of meat-free cafes and restaurants as well as mainstream eateries that ensure the menu offers vegetarian selections.
In addition to the global diversity, Glasgow offers meals to match most every budget. Bars are especially important for economical dining out and a good many of them serve much more than traditional pub meals. The gastro-pub phenomenon has had its impact in Glasgow: for every place that has classic pie beans and chips expect to find another with offering freshly prepared courses with side salads.
Also check for pre-theatre menus across the city: early dining deals abound. Those with internet access should visit www.5pm.co.uk a well-known UK web-based booking service founded by two Glasgow restaurateurs.
Another recent development favoured by the city’s elected leaders and planners are the so-called "hybrid" ventures. They have a complete package – bars, restaurants and late-night dance clubs all under a single roof. Most of them, such as Corinthian on Ingram Street, display the city’s strong sense of style. Indeed, they are environments that draw as many people for the design as they do for the fare.
Finally, your dining options are never limited to one area of the city. The West End is richly endowed, with the restaurants and bars of Byres Road and Ashton Lane serving as the centrepiece. Across town, the Merchant City district just east of the heart of Glasgow has become another hot spot some 20 years after Café Gandolfi, City Merchant and Babbity Bowster blazed the trail. Now it is downright trendy. The City Centre, naturally, has the greatest density from Sauchiehall Street to the Clyde. And across that mighty river, the Southside’s reputation for restaurants is still growing.
In Glasgow, you should find yourself spoilt for choice.
My, how times have changed. Now, the eating and drinking environment is vastly different and significantly improved.
Some of those restaurants that would have been named in the early 1990s – such as the venerable Ubiquitous Chip, Buttery or Rogano—are still trading at the top today. But they have been joined by more than a dozen excellent establishments: restaurants such as Gamba, Brian Maule at Chardon d’Or, Rococo and Lux; Quigleys, Saint Judes, Air Organic, Stravaigin or Battlefield Rest, Mulberrys, Smiths of Glasgow, No Sixteen, Two Fat Ladies or Otago.
Dining in Glasgow has become noteworthy across the board: there is diversity in style of cuisine and in prices. There are branches of huge multinational chains as well as much more individual and locally owned bistros and brasseries full of character.
In short, for a city of its size, Glasgow more than pulls its weight. Little wonder then that outside observers such as the London-based Harden’s guide to restaurants have been prompted to say that Glasgow has the most complete restaurant scene outside of London.
Whatever you are looking for, you are likely to find it in Glasgow.
For some visitors from abroad, this can come as something of a surprise – however pleasant. Britain once had a bad rap for its food. Glasgow, like Scotland and the UK as a whole, is fighting to correct any lingering reputation for poor cuisine. Scotland, in particular, offers some of the best produce in the world, whether spring lamb from the Scottish Borders, Aberdeen Angus beef, Ayrshire potatoes, Perthshire venison or fresh fish and shellfish from the Western Highlands. It is all well sought after and appreciated around continental Europe – and indeed the world.
Glasgow chefs have learned to take advantage of this natural wealth and bounty. And there is growing international interest in our cuisine. Recently (April 2003) a top editor from the US culinary magazine Bon Appétit – which sells over one million copies monthly – visited Glasgow to see first hand its potential as part of the publication’s annual collector’s edition dedicated exclusively to the food of Scotland.
Alan Tomkins, local restaurateur and Chairman of the Glasgow Restaurateurs Association (GRA) is convinced that:
"Most analysts and commentators believe the city’s predominantly independent and entrepreneurial restaurateurs have captured the imagination of the eating-out public and Glasgow has become the envy of many cities.
"Competition within the city has raised standards and forced restaurants to be sharper. As a leading destination Glasgow requires top quality places to eat and the aims of the GRA are for continued innovation."
Dining in Glasgow is perhaps highlighted by its modern Scottish and fish restaurants. They exemplify what can be done with Scotland’s larder. Haggis, neeps and tatties are still to be found. But the haggis may well be vegetarian, served on a tower of mashed turnips and potatoes. Wild salmon or hand-dived scallops are world-class specialities. In at least one instance, at the Mussel Inn, the shellfish you eat in the evening may well have been harvested that very morning from a sea loch less than 100 miles from the city.
You can virtually eat your way around the world in Glasgow. Traditionally the city has been home to a strong and vibrant Italian and South Asian communities. That is reflected in a wealth of more than 100 Italian and Indian restaurants across town. In the city’s West End, the Giovanazzi family have made La Parmigiana one of the best fine-dining restaurants in the city, full stop, while the Sarti brothers offer a casual continental atmosphere at their Wellington Street café in the city centre. Curry fans know that Monir Mohammed has earned a justifiably strong reputation at Mother India and Nav Basi is blazing new territory at the Dhabba, which recently opened in the Merchant City district.
But that is just the beginning. Fancy Greek? No Problem, there are several options from the homely Greek Golden Kebab on the Southside to Antonious at Charing Cross, where traditional dancing and plate-smashing are featured at occasional Greek nights.
Asian and Far Eastern food is plentiful, whether Chinese, Thai or Japanese – the latter of which takes full advantage of Scotland’s bountiful seas for a range of sushi and sashimi. Over a half dozen places specialise in Spanish tapas, and there are choices ranging from French and Mediterranean cuisine to Mexican and US-influenced food to East European and even Mongolian.
Vegetarians are increasingly well catered for at a selection of meat-free cafes and restaurants as well as mainstream eateries that ensure the menu offers vegetarian selections.
In addition to the global diversity, Glasgow offers meals to match most every budget. Bars are especially important for economical dining out and a good many of them serve much more than traditional pub meals. The gastro-pub phenomenon has had its impact in Glasgow: for every place that has classic pie beans and chips expect to find another with offering freshly prepared courses with side salads.
Also check for pre-theatre menus across the city: early dining deals abound. Those with internet access should visit www.5pm.co.uk a well-known UK web-based booking service founded by two Glasgow restaurateurs.
Another recent development favoured by the city’s elected leaders and planners are the so-called "hybrid" ventures. They have a complete package – bars, restaurants and late-night dance clubs all under a single roof. Most of them, such as Corinthian on Ingram Street, display the city’s strong sense of style. Indeed, they are environments that draw as many people for the design as they do for the fare.
Finally, your dining options are never limited to one area of the city. The West End is richly endowed, with the restaurants and bars of Byres Road and Ashton Lane serving as the centrepiece. Across town, the Merchant City district just east of the heart of Glasgow has become another hot spot some 20 years after Café Gandolfi, City Merchant and Babbity Bowster blazed the trail. Now it is downright trendy. The City Centre, naturally, has the greatest density from Sauchiehall Street to the Clyde. And across that mighty river, the Southside’s reputation for restaurants is still growing.
In Glasgow, you should find yourself spoilt for choice.