It’s all happening. After a prolonged period of slumber, the food and drink scene has jolted back to life, with some new additions and a couple of reimagined venues. Add them to your list.


The latest venture from Brad Stevens, the man behind Bar Soba and Pizza Punks. Kanjana Burke, former head chef at Chaophraya and Kevin Davidson, who was previously at The Finnieston and Hanoi Bike Shop have put together a punchy southeast Asian inspired menu at this stylish bar and restaurant.

Try the Hebridean crab claw and king prawn pad thai, Loch Fyne oysters with chilli, lime and coriander or the crispy spring roll of north-sea cod, smoked haddock and chilli jam, topped with fresh trout roe.

Denied the opportunity to open in March, they’ve made their debut this week.

READ MORE: PLATFORM: Scotland's largest restaurant set to open in Argyle Street Arches​


Ready to open on Thursday 30th July, four months later than planned. The kitchen will be steered by Head Chef Dion Scott who previously trained in Heston Blumenthal’s kitchens and some of London’s most famous eateries.

When I spoke to him yesterday he said he is looking forward to bringing some classic French techniques and influences together with some of Scotland’s best local produce. “I am looking forward to being back in the kitchen, it’s all about the food for me and I can’t wait to see how people respond to the dishes”.

Look out for the beef Wellington signature dish and Glasgow inspired cocktails. Set to be an exciting addition to the city’s fine dining firmament.


Opening tomorrow on Miller Street, where SoHo pizza was, Thundercat Pub and Diner will serve Chicago style deep dish pizza with a buttermilk base, fried chicken, waffles and American diner staples.

From the team behind Bucks Bar with Yvonne Noon, formerly of The Sisters restaurant, in the kitchen.

READ MORE: Popular Buck's Bar announces new city centre diner Thundercat​


A new way of doing things and a collaborative street food inspired menu as Platform turns Argyle Street Arches into a restaurant and bar.

Previous traders at the food market – Gallus Pasta, Tiny Dancers, Ginger & Chilli – will now work together in the kitchen with orders taken through an app. Go for sticky Korean fried chicken bites, slow-cooked beef brisket curry with coconut, raita, chilli and Asian slaw and plates of fresh, hand-cut pasta.

For dessert, try the Platform Piece made with peanut butter cookie, salted caramel ice cream, dulce de leche and praline. Opening Fridays and Saturdays from tomorrow.

Calton Taproom

Kicking off tomorrow in the East End, the new venue at Barras Art and Design will combine local craft brews and a new barbecue menu featuring slow-cooked, rotisserie, barbecued and grilled dishes.

There will also be an outside area with space for 200 people and a gin bar.