Metro reviews
Velvet Elvis - 3/5
Friday, July 31, 2009 - The menus come stuck to the back of laminated record sleeves, a device once used to sheath vinyl discs, themselves a more chunky forerunner of the MP3 file...Elvis bodyswerves the restaurant trade's current pash for tapas-sized portions in favour of hearty servings of upmarket pub grub...it is seasonal, prepped on the premises, sustainable and free-range rather than frozen, imported, bought cheaply, boiled in the bag and marked up. It's what pub grub should be but seldom is.
Balbir's Tiffin Rooms - 4/5
Wednesday, April 01, 2009 - The Tiffin Rooms is rather different. It is the latest venture from Balbir Sumal, the restaurateur sometimes referred to as the godfather of the Glasgow curry scene and the man who originally founded the Ashoka chain...The cavernous interior won't win any prizes for charm but with this food at these prices, who cares? Different enough from the time-worn canon of curry favourites to be intriguing, this is fresh and fun Indian food delivered with a final bill that will encourage repeat visits. It's another Balbir beezer.
Crabshakk - 4/5
Tuesday, March 10, 2009 - Only open a couple of weeks but already mobbed to the rafters on a Wednesday night, the Crabshakk delivers decent seafood in a buzzy setting at affordable prices… We got under way with three of the best crabcakes I've seen. Made almost entirely from white crab meat, they were splendidly light, crisped top and bottom but bursting with salty crab flavour. My seafood chowder was well judged: not too creamy, studded with clams, mussels, slivers of spoots (razor clam) and crunchy with finely chopped veg.
Ketchup - 4/5
Tuesday, October 14, 2008 - In Glasgow, Ketchup is a bright new burger bar that is doing a good job of polishing the reputation of the hamburger. It's a G1 operation in the former Cul De Sac premises on Ashton Lane and it's pretty impressive. The place creates a happy impression before you even get through the door. Boxes of vibrantly coloured tomatoes, peppers and chillies sit on the porch and sell customers the idea that the food inside is fresh rather than frozen.
