SSometimes, the restaurant can change the complete way of thinking about eating an informal meal with friends, and so it was with the first Glasgow project in Jonathan McDonald,, Taurus and penchIn 2014. it was all about sharing small paintings that arrived whenever ready. There were great flavors – the Confit pork, lobster on the toast of the fermented dough, the most rare meat slice with a spiced cucumber and mint salad – with the kitchen in full view of. You know the atmosphere, but sometimes I felt it was a bit heavy. Now in his third restaurant, Margo, McDonald and his band of chefs, led by Robin Aitkin, along with a front team at home, mastered the experience of comfortable eating that still feels bohemian and adventure.
Marjo in the heart of the city, on a tight Victorian street. Mm feel high lighting in the right corners over the door in New York, and it is minutes of public transportation in all directions. This is very important if you are going to try excellent and innovative cocktails: Anyone for Yazin – Ron Santiago, Youzushu and Cambari? Or the black island blond Organic beer on a draft? Or a cup of Zesty Laharte Frères Rosé de Meunier Extra BRUT?
There was a pleasant fuss from the conversation and laughter, not the least of which is because on the eve of the Michelin Awards, which would be held in the city for the first time, there was many chefs who were seen at some tables. The operating menu is perfect, our sounds are not drowned, and it rises to the list accompanied by Echo Beach right. Interior, by Black Stewart Among the architects of mosaic, welcomes and elegant, with echoes of the American mission style. The space is large, with a beautifully coordinated dining area and mezzanine, which provides intimate tables for two, however they include oval tables of up to 14, with curved entrances of spindle all made of local carpenters.
There is a pleasant signal to the industrial past of the building, if this is not a contradiction in terms of covered and pink walls, open stone, metal works and polished concrete floors, all of which were reduced with luxurious pale wool and tan fake materials. McDonald owned the previous warehouse building for seven years, but only when it was sure of what he wanted to achieve that he called for architects. Margo is a play for the title of his late mother, a real passion for the man who put a high tape for dining in the city.
The menu consists of novice rolls, just to get your taste really shoots. We took samples from Margo Focaka, which were light, millions and fragile at the top, accompanied by garlic butter, with complete gold cloves, which we fought. We cut carefully and a fried piece of polyetra, which are dusty with spice powder of dried seaweed and vinegar spices, such as luxurious toast, in fresh fresh declines with seaweed oil and perennial garlic at the top. Then he arrived in small pork crockets, smoked sweet pepper and Guindilla, frankly, if you keep them coming, you are happy with it.
At this stage, I must mention waiting employees, who were all calmly aware and not too much, and wearing a perfect dedicated business shirts of blue blue closed on the neck, with practical pockets. If Marjo wants to walk on the path of Mirch, Nabri forget, then I am for a shirt.
For our following paintings, hand -made UIST, Sobrasada and Haricot Beans, which were a winning mixture, but I went with the crowd (well, the other three) and we settled on the cold Lamb Saag, and was delicate fragments of delicious pink meat and black garlic is equivalent to the Scotland beef completely. We have chosen Cereiac, Hazlnuts, Spraws and ROMESCO, both of which had a beautiful intensity and fabrication of ice lettuce, the head of cheese, tarton and green pepper, which was somewhat refreshing.
The queen of all of this was all Duck Creedy Creedy Carver, liver, jam and toast. Each of us is reflected on our favorite part of the dish. The crunchy leg mine and the rich dark jam, while we all chose the Hariri, and the breast meat was a prominent place for others. The list of wine was wide and designed to suit shallow pockets like a pool and deep like Loch Ness, and Somelier has accurately paid attention to our nutritional options. We settled on one cup of Bodegas Terras Gauda, Rias Baixas O Rosal Albarino, which was, I am sure, Limoni and Haddi, and for the three of us, a bottle of South Africa KloVenburg and then eight feetA mixture of swartland-syrah, which was round and hot, and left a rich taste on the tongue.
We did not complete completely. Bare bones It is a great chocolate company in Barras, towards the eastern end of the city, and it is an area that includes a homeland Barolland HallPerhaps the best place for music in the UK, and its centuries -old market, which has gone through its monitoring. It was not possible to leave Margo without a selection of sweets, first among them the signs of nude chocolate with vanilla ice cream. He was rich and dark, not sweet at all. We have also shared a brown butter tart with melting, a few lid, Crème Fraîche, and a desperate layer to re -create Orange and Pleian paper. The orange mixture with the perfect essential bay was the perfect chocolate enemy. Dessert is the place where the participating boards come.
With the end of the evening, after an amazing and comfortable dinner, they look around Margo-chef who work far away in the show below the great spaces of the scanner with the echoes of the Clealed lining demand, a group of nearby conservatives, intimate conversations on the tables for two, and some of them with boiled danger in monitoring the table, nearby table governorates, and Michels conversations next,, Michel talks are at the center. In order to employ and psychotherapy for excellent employees who wear blue clothes-I am surprised that Jonathan McDonald had succeeded in creating something very special on his mother’s memory. For the highest, at the Michelin party in the next evening, in The Magnificent KelVingroVE Museum and Museum of ArtsMargo, who was only open for four months, won a desirable bomb for “serving high -quality food at a reasonable price.” Margo arrived.
