News you can trust since 1817

New restaurant set to open next month in Glasgow hotspot and it looks magical

Glasgow foodies, there's a new restaurant set to open in trendy Finnieston next month...and it's going to be a cheese-fest!

Published: October 25, 2018
Categories: , ,

Finnieston, in Glasgow's west end, is soon to be home to another new restaurant, Jacques.

Run by the people behind popular Ashton Lane haunt, Brel, Jacques is billed as 'Brel's wee brother', and is set to offer the diners of Finnieston a 'whole lot of cheese'.

https://www.facebook.com/1909773222434971/videos/vb.1909773222434971/916634138532771/?type=2&theater

The launch was announced on social media  with Jacques being described by the team as: "Run by the same local owner as its big brother and just a stone’s throw from The Hydro and SEC, Jacques combines great food (did we mention the cheese?) with a cosy, fun restaurant and a drinks menu that will have you cheers-ing every night of the week.

"Think all-you-can-eat raclette and fondue (with Glasgow’s first vegan fondue!), toasted s’more Martinis, Belgian classics, a roaring fire, and a giant fairylit oak tree. Say hello to your new favourite spot."

Jacques will also have a private hire 'treetops' venue, which is suitable for up to 18 for dining or 25 for drinks.

  The team behind The Adamson in St Andrews to open new restaurant The Hatch

The cosy space will be decked out with a candy of leaves and fairy lights and, will offer dishes from the main menu...including all the cheese.

Speaking of food, the menu is similar to Brel's with well known dishes such as modules frites, as well as the Jacques grande burger, French onion soup and rac and mac - macaroni cheese topped with melting raclette.

The dedicated cheese menu is available as a starter, snack of dessert and each is served with soda bread, grapes and your choice of chutney, honey or quince jelly.

Launching on 10 November, more info on Jacques can be found here.

 

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.

Let us know what you think

comments

©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram