Eating out in Glasgow and beyond...!

The Butchershop Bar & Grill

The Butchershop Bar & Grill

 

20 January 2018

 

Some good friends of ours gave us a voucher for The Butchershop Bar & Grill for Christmas.  We figured it would be rude if we didn’t use it at the earliest opportunity! We booked in for lunch on the first available Saturday and hopped on the train to Finnieston.

After some careful meat consideration (involving the fantastically friendly waitress bringing out the côte de boeuf cut for inspection), Mrs G decided on the rib-eye with pepper brandy jus and I opted for the côte de boeuf with garlic mixed herb butter.  The chef recommended medium for the cdb and Mrs G likes her rib-eye medium rare.

 

Ribeye with mash and pepper brandy jus

 

Mrs G enjoyed her ribeye very much.  Not the best ribeye she’s had in Glasgow – she assures me this accolade remains with Alston – but very tasty and tender whilst the pepper brandy jus was lovely and rich.  The mash, she says, was “divine”!  Smooth, creamy and delicious.  An indulgent mash.

 

Côte de boeuf with skinny fries

 

Mine, however, was the show-stopper!  Wow.  500g bone-in rib of beef with skinny fries (a special request to which they were only too pleased to oblige) and garlic mixed herb butter – what more could a carnivore hope for on one plate?  It was deeeee-licious!  The meat was so flavoursome and tender and complimented beautifully by the butter.

 

Cooked medium per the chef’s recommendation 

 

I’d asked whether the chef would recommend medium-rare or medium and it was the latter to allow for the fat to melt through the meat and disperse its juicy flavoursome goodness!  Just look at it!  Primeval and perfect!

 

Green beans and garlic

 

A wee side of green beans and garlic balanced the meal off.  Very tasty and squeaky – spot on cooking.

 

We washed it all down with a bottle of the house Grenache – smashing, easy-drinking and under £20!  All in all, we had a thoroughly nice lunch.  Mrs G had food jealousy though (I gave her a couple of mouthfuls) so if you’re unsure about going for the côte de boeuf, we would suggest you grab the bull by the horns!

 

 



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