Review on Cail Bruich West
Brothers Chris and Paul Charalambous are the brains behind this swanky venture in Glasgow's West End. Younger sibling to the original in Bridge of Weir, it follows a similar path by offering outstanding value and seasonal food in surroundings that are defined by designer photos and red leather seating.
'Cail bruich' translates invitingly as 'eat well', and the kitchen does its best to deliver. Menus change with the market, sourcing is local where possible, and there is always plenty to tempt. You might be lured by seared scallops with parsnip purée and sauce mousseline or seared Kirkmichael pheasant breast with Puy lentil, pancetta and rosemary jus before moving on to saddle of Perthshire venison and rabbit on Stornoway black pudding with candied apple or monkfish on braised ox cheek with haricot beans and wild mushrooms.
Aged Scotch steaks are also a big hit, and desserts keep it straightforward with the likes of tarte au citron or sticky toffee pudding. Set lunches and pre-theatre deals are a snip, and the wine list also keeps its prices on a tight rein.
Cail Bruich West is also featured in: AA GuideRate this Restaurant
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Tue-Sat (12.30 - 3.00pm Sun)
Dinner: 5.30 - 9.30pm Tue-Sat (5.00 - 8.00pm Sun)
Accepted credit cards
Visa, Master Card, American Express