The Amsterdam 

A gathering spot for weekend brunch. A small venue for local musicians. A deliberately different pub from the team that created Saint Luke's. The Amsterdam has stood out from the crowd since opening in February last year.

Hirsute publican Michael Woods was in buoyant mood when I met him this week: "It's still a progression, but as a fun, music bar it has exceeded what I expected when we first set up here".

Competition remains fierce across the city, but Michael is confident that the 'Dam has added to the collective charm of the Merchant City.

"I wanted this to be a neighbourhood bar. We're always looking for more people to be coming into the city centre, and we host a lot of events, but there's also the people who live around here who pop in to see us each week. They understand what I'm trying to achieve here. It's a great place to meet folk and have a good conversation and drinks, I'm very happy about that".

The venue space downstairs provides a platform for young musicians.

"A lot of Glasgow bands are looking to build a following and graduate to stages like Saint Luke's, so they start here. We've also had bands like Glasvegas come in when they are just looking to play a more intimate show".

The bar has also become a popular choice for performers looking for post-gig pints, with Tom Walker and Lewis Capaldi among those who have wandered in since they opened.

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Food remains an important part of the mix, particularly during the day: Look for loaded fries with honey mustard and crispy onions, shakshuka baked eggs, sourdough pizzas, burgers and breakfast buns, served with rock n roll sensibilities.

- The Amsterdam have announced an all-day event to raise funds for the volunteer fire services combating the Australian bushfire crisis. It will take place on 26th January with Australian beer, gin, food and music. Donations on the door. 

Best for Burns Night 

Chef Derek Marshall is preparing a Scottish seafood feast for Burns Night this year. Dishes will include peated smoked salmon from the Marrbury Smokehouse at Carsluith Castle, served with fresh white crab, prawn and whisky Marie Rose sauce, followed by roasted Shetland-caught hake with Isle of Mull scallops.

There will also be haggis, neeps and tatties with pancetta and shellfish cream. Each course will be paired with a cocktail or dram from the Highland Park single malt portfolio.

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Derek says: "It's a pleasure to partner with Highland Park to continue our 21st-anniversary celebrations and, of course, toast Rabbie Burns. It's the perfect time of year for a whisky dinner and we can't wait to host this exciting event on Sunday 26th January - our first of 2020".   

Aim High for Lunch 

High Street, close to where Glasgow was founded, has been earmarked for regeneration by those with the power to give parts of the city some closer attention.

This stretch has become more prominent in the local consciousness since the gable ends of the most conspicuous tenement building were decorated by modern-day depictions of Glasgow’s patron saints. Tourists wander by on their way to historic buildings.

At 237 Hight Street, you'll find sandwiches. Substantial, soft, floury baguettes that are layered up with flavour.

Ask for the beef brisket with Swiss cheese, slaw, pickles, mustard mayo and mixed leaves.

We tried their own special beef chili mac n cheese pasty and it was a taste sensation. You'll also find an experimental selection of sausage rolls - think pork shoulder, haggis and black pudding wrapped in flaky pastry.

Whatever has just come out of the oven, you should try. Cakes and brownies are excellent too. For impressive savoury treats, presented alongside art and history, add High Street Sandwich Co. to your lunchtime circuit. 

Ready To Go Ka Pao

Ka Pao will open in the basement of the Botanic Gardens Garage on Vinicombe Street on Tuesday 21st January.

The much-anticipated new concept from the Ox and Finch team is centred around Southeast Asian inspired flavours. Look for dishes like wok-steamed mussels, chilli jam and Thai basil; stir-fried haggis, pepper, greens and fried egg or  slow-cooked pork cheeks, shiitake mushrooms, star anise and ginger on the progressive menu.

When I visited for a preview of the impressive new dining room, chef Jonathan Macdonald told me that part of the inspiration behind Ka Pao was time spent working in Melbourne where Asian cooking is interwoven with local influences.

He says the menu will change regularly and there will be room for innovation, both in the kitchen and behind the bar.