The Spanish Butcher is the latest concept from Rusk & Rusk, the restaurant group behind Glasgow’s Butchershop Bar & Grill
Tucked away in Miller Street behind Argyle Street, five minutes from Queen Street train station.
There are definite New York vibes. Walking through the front door feels like walking into a super-cool loft apartment. The decor is dark and broody but soft lighting throws a warm, cosy glow.
We are greeted by a charming maître d’ who seats us at the bar with drinks and nibbles while we wait for our table. The waiting staff are attentive and know the menu by heart.
Vegetarians look away now. The speciality is beef imported from Northern Spain, from 12 to 14-year-old Galician cattle. Also on offer is Scotch grass-fed beef, lamb and Spanish pork, and a selection of seafood that includes Cumbrae oysters, seabass and Shetland monkfish.
We started with fresh baked bread, Padrón peppers and amazing Gordal olives drizzled with olive oil and sprinkled with paprika and rock salt. For mains we ordered the Galician beef to share (the waitress advised 800g for three people), with sides of peppercorn sauce, asparagus, Manchego truffle fries and Manchego mac & cheese with puffed paprika pork skin, washed down with a juicy Rioja. The meat was melt-in-the-mouth, the sauces delicious – and it was the best mac & cheese we’d ever tasted.
This feels special. Cool decor, great music and the lighting takes 10 years off you.
Prices for steaks start at £10 per 100g. Our three-course meal for three, with drinks, came to just over £232. On Sundays you can enjoy two courses for £21 per person.
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