We exclusively revealed last month that the restaurant at Cottiers was set to undergo a re-brand and open as Leiper's Attic.
Well today is that day, so we took a look inside and found out what diners can expect in the west end's newest eatery.
Picture: Cottiers Facebook
The restaurant is named after William Leiper (1839-1916), who was one of Glasgow’s most distinctive architects.
The current Cottiers building, formerly Dowanhill Church, made his reputation (he was just 26 when he won the commission). “Leiper’s Attic” used to contain the Session House.
The Session was like a court and transgressors would climb the turret stair to be interrogated on their behavior at risk of being suspended from the “privileges of the church”.
Situated upstairs within Cottiers, Leiper's Attic retains the same slightly Medieval feel of the bar downstairs.
Picture: Leiper's Attic
With warming tones, pew style seating, a metallic ceiling, plenty of candles and fairy-lights it's easy to imagine spending a cosy evening here with good friends and even better food.
Leiper's Attic celebrates seasonal Scottish produce with a focus on their own dry aged beef, wild fish and game.
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Dishes include: Pheasant, breast and leg, shallot, charred leeks, broccoli and Arran mustard; Hand dived scallops, lemon, whisky, baby capers and sea herbs; Pigeon breast, puy lentils, red cabbage, smoked bacon and blackberries and a dark chocolate ganache, blackberry purée and sorbet with toasted hazelnut tuille.
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The restaurant prides itself on its dry aged beef, which can be seen in fridges in the dining room.
A great photo opportunity, or a way to find out more about what might end up on your plate (the staff are very helpful and knowledgeable), the meat definitely makes for a talking point...but may not appeal to vegans!
The drinks selection is a substantial but not OTT mix of classic cocktails, aperitifs and bubbles, to a good range of wines.
Whisky lovers should check out the restaurant's own labelled Speyside ‘Leiper’s Attic’ whisky
For more info on Leiper's Attic and to book, please visit the restaurant's newly launched website.
