Known as Glasgow's best burger, El Perro Negro will soon open to doors to the highly anticipated second venue in the city.

The award-winning team, who opened their first permanent El Perro Negro space in Finnieston 18 months ago, will launch a sit in, fully licensed second venue on Woodlands Road from 12pm on Friday 4 October.

2019 has already been a landmark year for El Perro Negro, commencing with winning ‘UK Burger of the Year’ for the infamous Top Dog at the National Burger Awards in February.

As well as this, they were invited to take part in the prestigious BBQ festival, Meatopia at the Tobacco Docks in London last month where they did a hugely popular and sell out stint alongside world renowned household names, such as the Hawksmoor.

The Woodlands restaurant will continue to serve the El Perro Negro staples that has grown a cult following, as well as some tasty new additions.

In keeping with one of the original principles of El Perro Negro – to make premium ingredients more accessible, they will begin introducing more local organic suppliers – starting with an exclusive burger from the award winning and 100% organic and free range, Peelham Farm.

El Perro Negro second venue

Nick Watkins at Meatopia. Picture: Native Places

Other highlights from the new menu include an array of new sides, soft serve ice cream with homemade toppings, batch cocktails and the introduction of brunch. El Perro Negro will be putting their stamp on classics, such as Chicken and Waffles and Hock Madame, with Bloody Marias to wash it all down.

Speaking of the Woodlands launch, El Perro Negro founder, Nick Watkins said: “We’re really excited about opening our new venue. It’s a massive milestone and both myself and business partners, Peter McKenna and Ivan Stein are delighted to see all the team’s hard work come to fruition.

“The support from customers over the last 5 years, since we started out as a small pop-up has been overwhelming and we can’t wait to welcome everyone at Woodlands from next week!”

About The Author

Rosalind Erskine

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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