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First look: Iconic Glasgow restaurant reveals new look and menu ahead of celebrating 12 years in the city

Grill on the Corner will celebrate 12 years as one of Glasgow’s favourite restaurants this spring with a new look interior and menu.

Published: March 24, 2019
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The new menu will focus on a return to Blackhouse’s roots, and steak and seafood will lead the way. With the introduction of Scotch Beef, the menu offers the best steak selection yet.

Picture: Grill on the Corner

Fans of previous dishes need not worry as classic cut favourites will remain, with a new premium section featuring PGI certified Scotch Beef. And not to forget the Big Boy sharing cuts that the restaurant is famous for.

There is also the exciting addition of a Himalayan salt fridge where steak is stored for 24 hours before serving to make the meat as tender as possible. 

Glasgow restaurant new menu

Picture: a selection of nibbles

Extra emphasis is also being made on quality Scottish seafood and industry renowned Loch Duart Seared Salmon and Swordfish will feature, and will the previous popular lobster options.

The interior refurb will make the most of the restaurant proportions but with a lighter look. It will retain that special atmosphere that Grill on The Corner is famous for, but with a fresher vibe to keep it up in line with the new food and drink offerings.

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Glasgow restaurant new menu

Blackhouse MD, Scott Grimbleby, said: “We are really excited about our refresh in Grill on the Corner. Our new food menus is the biggest change we have seen for a number of years at Blackhouse.

"It’s part of a bigger plan to refresh the brand, while maintaining the restaurants position as the ‘old favourite’ of Glasgow - somewhere our guests can hunker down, relax and enjoy a fantastic food and drink experience.

"The Grill on the Corner has been a bastion of the Glasgow dining scene for the past 12 years and we hope will remain as such for many more to come.”

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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