Review: Porter & Rye

Steak has been taken to another level in Glasgow thanks to the introduction of Finnieston’s newest restaurant, Porter & Rye. It’s owned by the same people who own Finnieston favourites Lebowski’s & The Finnieston, with the aim of bringing together good quality aged beef & molecular cooking (how very Heston!).

Ever since Porter & Rye opened in December, I had been pining to visit & the perfect opportunity came up to go for dinner on Valentine’s day. The interior of the restaurant has a homely yet modern feel to it with stripped back brick walls & a sleek metallic style bar with open kitchen at the back of the restaurant. The seating is spread out with a few booths & bar types seats on the ground floor & a split mezzanine with booths to the back & table to the front. We were fortunate to be seated in the upper booth area which was cosy with dimmed lighting. It was also seated directly above the kitchen so I could sneak peeks at goings on downstairs.

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When I say steak has been taken to another level, this is evident when you’re seated. Our waitress had a blackboard with each type of steak, which cut of meat & the price. On the night, there was 30 day aged Galloway & 28 day aged Aberdeen Angus to choose from. I found out after our meal from John, the head chef of the group, that from pictures provided by their butcher, individual cows are picked by the restaurant for their meat to ensure they are getting the best quality!

We opted to order some drinks whilst deciding & I’ll admit that I hardly recognised any of the ingredients on the cocktail menu. That didn’t stop me & I ordered a tequila based cocktail that came with blue cheese stuffed olives that arrived with the biggest block of ice I’d ever seen! Normally that would put me off but on the first sip, it was evident that the focus here was on the alcohol & not masking the taste with fruity or sugary flavours! Not that I’m complaining!

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Our starters were chosen from the small plates section & we opted for beef carpaccio & smoked mackerel pate. I know, a beef starter when we’re about to have a steak but I couldn’t resist. This was the first evidence of the molecular cooking as the carpaccio arrived with a domed cover filled with smoke that evaporated once uncovered. Despite this, I could still taste the smokiness with each bite of the carpaccio. The smoked mackerel pate had a similar smokiness to it, hinting that it was smoked in-house to give it a subtle taste. The pate also came with 8 oatcakes which couldn’t be finished as we had to keep space for the main! We also received some of the oysters that were on special that weekend with compliments of the chef. These were covered with an apple foams with tiny bits of diced apples, seated in a crate on a bed of seaweed which our waitress made smoke with some liquid poured over it. These were divine – very fresh & tangy from the apple & a nice change from the usual oysters au natural.

starter

The main event was to die for! We opted for a chateaubriand medium rare which came with 2 sides & 2 sauces. It was difficult to choose only 2 sides but we narrowed it down to broccoli & marrow bone mac & cheese which I had heard good things about. Before your steak arrives, you are presented with a selection of steak knives & allowed to choose which one you prefer! The steak was beautiful – perfectly cooked, melt in the mouth & full of flavour. I honestly could have eaten the whole thing to myself it was that good! I’m normally a fast eater but I took my time with this as I wanted to savour every mouthful.

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Our sides were also fantastic. Although we had tenderstem broccoli as they had run out of purple sprouting, it was crunchy yet slightly buttery & salty – a far cry from my usual plain old boiled broccoli I make at home! And the mac & cheese, what can I say? I’d never been sure about trying bone marrow but the small cubes that were mixed with the mac & cheese were meaty & complimented the pasta perfectly. The mac & cheese was not overly cheesy which actually went quite well as it wasn’t too heavy & didn’t detract from the steak. Our sauces were porter & bacon & smoked garlic & pink peppercorn & although they were nice, I didn’t feel they were needed as the steak & sides provided enough flavour for the main course.

sides

With my main I had a particularly fabulous cocktail which had a spirit I had never heard or, nor can recall but had green apple sorbet in it with a large slice of a granny smith. I’d never had sorbet in a cocktail but it was really refreshing & helped soak up the (strong) alcohol that was in the cocktail.

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I have to take my hats off to Porter & Rye for providing a dessert I could not resist, which is rare for me. I opted to have the peanut butter ice cream with banana & toffee sauce to end my meal. The ice cream was creamy & a not so strong but just about right peanut butter flavour. The banana was in the form of chips & caramelised banana chunks which was perfect with the toffee sauce.

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Porter & Rye was the best dining experience I’ve had since we dined in a Aux Armes de Bruxelles on our mini-moon. Yes it was expensive (we were £98 in total) but the reflection of the amount of time, effort & money they have spent developing the concept & dishes is evident from the moment you are seated. With new starters due to be launched in the coming weeks, I’m excited to see what else they can offer on top of what I regard to be an already amazing restaurant. This will definitely be one of our go-to restaurants for special occasions!

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2 thoughts on “Review: Porter & Rye

  1. Pingback: Get Stuffed Chronicles – The Food of Love | Get Stuffed!

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