The Glasgowist Paul Trainer is your guide to the city's food scene. This week he was out and about with Glasgow musicians and in Glasgow's new cocktail bar.
I interviewed The Delgados drummer and Chemikal Underground record label founder Paul Savage on Tuesday night for the latest event in the Conversations at the Chip series. Taking place upstairs in the brasserie at Ubiquitous Chip, the night started with a chat peppered with local music stories from Paul's discography as a musician and producer, working with artists including Paolo Nutini, Franz Ferdinand, Primal Scream and his wife Emma Pollock.
Paul worked on Mogwai's debut album and the band's Stuart Braithwaite was there to join the conversation along with his wife Elisabeth Elektra.
The View's lead singer Kyle Falconer arrived for the event and stayed for the three course dinner. Mike Baxter, owner of boutique hotel brand House of Gods, was another diner - he is currently based in Glasgow ahead of the opening of their new property on Glassford Street. He says they will opening in the spring.
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Meanwhile, Luke La Volpe hosted an aftershow event at The Amsterdam bar in the Merchant City following his gig at SWG3. His friend Lewis Capaldi was there to join the party.
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August House
"Biggest disco ball in Glasgow?" I ask. "Biggest disco ball in Europe!" they say. Surely not. The over-sized shiny globe, which sits amidst a glittery collection above the DJ spot, makes for a dazzling feature at the front of this stylish new cocktail bar on Mitchell Street. They are ready for festive nights with drinks including a bubblegum daiquiri and pink fizz paloma.
At lunchtime you will find a compact and eclectic food menu. Navigate your way through a mix of small plates. Their fried chicken sando with shredded cabbage, tonkatsu sauce and Japanese mayo served on soft white bread is particularly popular. I like the soft shell crab tacos with avocado, orange salsa and chipotle mayo alongside the sashimi tuna roll with miso truffle mayo, gold leaf and yuzu wasabi soy. Ask for a side of sweet potato fries topped with wasabi and togarashi.
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