By Amy Glasgow
A new face, but the same good bones. After closing for what felt like forever, Ox and Finch is back, and its had a facelift. While the majority of the restaurant feels the same, the outside now sports some gorgeous dark green and gold tones, and the interior feels warmer and cosier inside.
For anyone concerned that this revamp would change more than just the aesthetics, you need not worry. The menu remains the contemporary sharing plates offering that has delighted Glasgow for years, and it only seemed right that I checked it out to see if the quality remained the same after some downtime.
Now leading the kitchen is Head Chef Craig Nelson, previously Sous Chef, after a stint in London learning from some culinary giants. Nelson’s menu retains Ox and Finch’s seasonally-driven approach, meaning that dishes change and evolve regularly to focus on what is at its best at any given time of the year.
Seasonal Menus Remain
On my visit, their opening menu was filled with inviting dishes, like the burrata with Isle of Wight tomato, garlic, chilli and anchovy. The tomatoes were fragrant and perfectly ripe, complimented by the creamy burrata and the salty anchovies. A delightful way to start what turned out to be a fantastic meal (spoiler alert).
Another highlight were the cod cheeks, chorizo, tomato and morcilla on toasted sourdough. The tender cod cheeks had absorbed those gorgeous orange oils from the chorizo, sat on crunchy sourdough that added the perfect bite to this moreish dish.
A new element to the Ox and Finch experience is the introduction of specials, seasonal cocktails and wines. On tonights board was a 45 day aged, 450g Hereford beef sirloin with peppercorn sauce. Now, if I’m honest, sirloin is usually not my cut of choice, I favour the more flavourful ribeye, however, this turned out to be the highlight of the meal. Cooked to a perfect blushing pink, the sirloin was meltingly tender, the fat expertly rendered and crisp, accompanied by the gentle heat of the peppercorn sauce.
I have to say, I was not disappointed by my return to Ox and Finch, and I am delighted to see it back open with the same heart, passion for flavour and warm welcome it is famous for. In fact, it was so good, I’m headed back there next month.
If our Ox and Finch review has your mouth watering, head over and book a table now by clicking the link below.
The Ox and Finch
920 Sauchiehall St
G3 7TF
