If you pride yourself on your ingredients, why would you cut corners on the chips?
What I want to do is tell you how entirely brilliant this new addition to the chic-er bit of Sauchiehall Street is, to relate in starry-eyed detail how its a glorious, groundbreaking offshoot to increasingly foodie Finnieston. Reception to Ox & Finch on its home turf has been overwhelmingly hagiographic, and Id like my beloved Glasgow and me to be able to go our merry ways, still the very bosomest of buddies.
But, in all honesty, I cant. Well, not fully. Im relaxed about the whole sharing-plates-delivered-when-theyre-ready thing, even though this is always a palaver designed more for restaurateur than for diner. Im not bothered that it has borrowed many of its design tropes from elsewhere clock those typefaces, the logo, that brown paper placemat/menu. Or that its high-ceilinged room, all tiles and bare brick, make it uncomfortably loud. After all, it has so much going for it: the warm staff, tall beardy chaps and twinkly gals; and, yes, much of the food.
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