Ox and Finch
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The small plates trend is done very well at this slick Sauchiehall Street restaurant. Order well and you can fill up for a tenner
Opened in spring 2014, Ox and Finch didn’t take long to make an impact, scooping a Bib Gourmand commendation for good food at affordable prices in the subsequent edition of the Michelin Guide. You could applaud on similar grounds many a restaurant in Glasgow – affordable quality dining is one of the city’s great hallmarks. But this small plates-centric restaurant is on to something particularly special.
Jonathan MacDonald – who was previously head chef for the McLaren F1 team – is the man behind Ox and Finch, which is situated in the corner of a tenement block on Sauchiehall Street neatly placed between Kelvingrove Park and Finnieston’s increasingly crowded main drag on Argyll Street. Behind an olive green frontage, the timelessly hip interior reveals variously stripped-brick and black tiled walls, leather booths, exposed stone pillars and floor-to-ceiling shelves stacked with wine bottles.
There’s a Mediterranean-via-Scotland feel to the food, which invites you to dispense with the usual formalities of starters and mains in favour of piling up lots of small plates for the whole table to pick at. The menu packs in everything from harissa mackerel with preserved lemon to raw, cured and cold meats such as carpaccio of rib-eye with peaches and pine nuts, to cooked meats such as confit pork belly and vegetable selections like courgette and feta fritters. Around four plates in all plus a side or two should satisfy a pair of diners, and shouldn’t set you back much more than about £20.
The amount of flavour packed into each dish belies its small serving. With everything beautifully presented in different shapes, sizes and colours of plates, bowls, boards and still-sizzling pans, your table can quickly become a riot of aroma and colour.