Kirkintilloch Restaurant Guide

2023 Review: “A cheerful, inventive place” in the West End, “offering small dishes of Vietnamese street food: yummy!” – “an authentic-ish taste of ’Nam with student babble to make it more fun”.

Wander over from Victorian burial ground the Necropolis for something far livelier: this “all-round crowd-pleaser” that shares digs with a boutique hotel inside the baronial pile that is Cathedral House. Chef Dean Parker (whose CV includes Darby’s and Sorella in the Big Smoke) and wife Anna “have got it just right” with their mix of “delicious snacks” to share plus mains to hog (not least the “most delicious pasta”), all of which is Italian-ish but with a twist “rather than the stereotypical choices” of your common trattoria. Bonus points for “truly innovative” cocktails. Top Menu Tip – “linguine with lobster and cod cheeks, followed by monkfish with wilted greens and seaweed butter; complete with an excellent affogato for dessert”.

2022 Review: This spin-off from Cail Bruich attracts some attention purely on account of its stellar sibling, although the culinary formula is much simpler – sharing plates of locally supplied meat, seafood, cheese and charcuterie, plus an interesting selection of wine. But while we do have some feedback saying it’s “very good”, its volume is too limited for a definitive verdict.

Born way back in 1979, this pioneering Merchant City legend was the first to introduce Glasgow to cappuccino machines, and its custom-made Tim Stead furniture has long been of note among aesthetes. The loft was converted into Bar Gandolfi relatively recently by their standards (2002), while the cosy panelled downstairs space turns out “simple” but “good- quality” grub (sourdough open sandwiches, haggis, neeps and tatties) that’s fair value too.

2022 Review: “Never disappoints, even after four decades of being a customer” – a “Glasgow institution” (est. 1964) whose “consistent cooking” attracts “generations of families, all welcome”. The victuals touch on most of the flavours of the subcontinent, while the founder, known to all as Mr Ali, is a bit of a West End dining legend.

Stop Press – in summer 2024, Paul Stevenson sold this hit pizzeria with a local sibling (plus equally popular pasta-only brand Sugo) to Glasgow-based DRG, whose empire includes Café Andaluz amongst many others, in what was reportedly an eight-figure deal. Fortunately, the new owners have announced that they have no plans to tinker with the winning formula, and for now it seems to be business as usual at this industrially styled venue, meaning that it continues to turn out “exceptional” Neapolitan-style pies from a “buzzy short menu” (almost wholly comprising a list of ten pizzas plus “amazing specials”).

What does it say about the culinary tastes of the British middle classes that this spin-off chain, with about 40 locations based on the original Theatreland icon, has been such a rip-roaring success? True, there’s some “great people-watching” at the “always buzzing” Chelsea Garden venue (which has one of SW3’s best gardens). And, without doubt, those branches in Kensington, Tower Bridge and Kingston also particularly stand out amongst the rest for their “super atmosphere”. In general though, the knock-off look of their locations “isn’t a patch on the original on West Street, yet pretends to be exactly the same”. And when it comes to their brasserie dishes: although its many followers tout them as “acceptable, albeit nothing special”, their rating-average identifies them as “underwhelming tick-box fare”; all offered by service that’s very “indifferent”. And yet they are “always busy”! In June 2024, it was announced that billionaire Richard Caring had successfully sold his entire Ivy restaurants stake. Now that he is laughing all the way to the bank, it will be interesting to see if ratings reverse, continue or deepen their southward trend.

2023 Review: Shuttered in September 2020 and marked as ‘Permanently Closed’ on Google, this city-centre fish and seafood institution is one of the city’s best-known restaurants thanks in large part to its Art Deco interior, created in 1935 by the same craftsmen who fitted out the Queen Mary. According to an August 2022 report in the Glasgow Evening Times, it will re-open… but no-one seems to know when.

“Superb seafood” has made this central Glasgow institution one of the city’s most treasured dining destinations of the past two decades. Chef-patron Derek Marshall has reportedly put it up for sale after 26 years at the helm, but as we went to press there was no word on a possible buyer. Top Menu Tip – “the fish soup is to die for”.

“Continuing its outstanding reputation in the West End, Stravaigin has been given a recent facelift, which adds greatly to the ambience” – this thirty-year-old landmark of the West End was sold to new owners the Metropolitan Pub Company in 2022 and their investment is breathing new life into this Glaswegian foodie icon. Both The Scotsman and The Times reviewed it after the change and according to Rosalind Erskine of the former, “the food and drink… is a lot like the new look, it’s a refresh but still recognisable for what it always was, which will be a comfort to regulars and new visitors alike”.

Fresh pasta is made daily at this big (200 seats) operation in the Merchant City (from the team behind Paesano Pizza), which works on a no-bookings, first-come-first-served basis. Feedback is only limited, but says that as a “cheap ’n’ cheerful” option it’s “very impressive”. (The Scotsman’s Rosalind Erskine is a fan too, dubbing it – in her December 2023 review – “a winning formula that’s well executed”).

“The cooking is always reliably interesting” at this southeast Asian-inspired venue using mostly Scottish ingredients – from Jonathan MacDonald’s company Scoop (the people behind Ox and Finch and most recently Margo) – set in a beautifully restored century-old garage near the Botanic Gardens. There’s a spin-off branch in Edinburgh’s St James Quarter.

“Modou’s 10-course extravaganza is a must for impressing on special romantic occasions” – “hidden away in the West End”, it was “originally in Nico Simeone’s stable of restaurants”, but he handed over to his protégé Modou Diagne, once a homeless refugee from Senegal who worked his way up through the kitchen brigade. It’s “fantastic value”, with “well-cooked, varied and imaginative” dishes.

A true “Glasgow institution” since 1971, when it was founded by the late Ronnie Clydesdale and later run by his son Colin, who sold up in 2022. Some fans “were worried that standards might drop following its sale” to pub group Greene King, but they feel “the reverse was the case: we had the best meal in years” – a view widely shared (“ownership has changed but the enjoyable experience has not”). The main dining room remains “a beautiful space”, “the service team are really helpful and friendly”, and there’s “still an amazing choice of malts” to cap off a meal of modern Scottish cuisine.

2021 Review: “Tucked away in a corner of the West End, this top-end venue” is nowadays part of the Hotel du Vin group, but has long been one of the city’s famous culinary destinations, with many top chefs having cut their teeth here in years past. Nowadays formatted in less formal style, this wood-panelled bistro is “full of nooks and crannies to dine in”, and features some “excellent, exemplary cooking”, including a full vegan tasting menu, “and the superb wine list, expertly introduced by the sommelier, is to die for”. But in its new guise, it can be “rather too noisy: perhaps tablecloths might help”.

With the demise in recent years of its sibling venues, the ‘Two Fat Ladies’ branding is increasingly absent from Ryan James’s old-school fixture on the periphery of the city centre. Its traditional Franco-Scottish menu presents a focused range of options – typically venison, beef and fish dishes – with some spoiling puds (crumbles, possets, gateaux). For some reason, it has never generated huge amounts of feedback in our annual diners’ poll and there was too little for a rating this year. But this plush Victorian building is one of the city’s most historic eateries, and for a traditional blow-out it’s worthy of consideration.