The team at award-winning El Perro Negro are set to takeover the kitchen at east end bar The Gate this month.

Continuing their series of successful monthly kitchen takeovers at the Gate, El Perro Negro will be firing up their grill and serving up an exclusive Smash & Grab menu from Thursday, 27th until Saturday, 29 February in Glasgow’s east end.

Delicious new dishes on offer include Korean bulgogi and honey glazed wings, Mexican black bean tacos and, the star of the show, the dive bar double smash cheeseburger – two smashed patties, melted cheese, onions, pickles and burger sauce from the award-winning team led by chef Nick Watkins.

The Gate will also be matching dishes with drinks made with a sustainable twist. Working with Scottish drinks company William Grants, The Gate has created an Old Fashioned and Daiquiri menu for the duration that uses their newly launched Discarded – a sweet vermouth infused with cascara and a banana peel rum both with sustainability at their heart.

Alasdair Shaw, manager of The Gate said: “The UK’s best burger is heading East! We’ve been keeping this latest kitchen takeover secret for a while and the menu is worth the wait. ”

Nick Watkins, founder of El Perro Negro said: “Looking forward to getting back into the East end where it all began for El Perro. We’re keeping things simple but packing major flavours and can’t wait to sample those drinks pairings after service.”

Smash & Grab takeover with El Perro Negro takes place at The Gate on Thursday, 27th to Saturday and Friday, 28th February from 4pm until 10pm and from 12 noon until late on 29th February.

Tables are very limited and expected to sell out very quickly. For reservations, please email contact@thegateglasgow.com to book your place. There will also be a limited number of walk-ins available during the El Perro Negro pop-up.

For more information head to The Gate’s website.

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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