First of all, don't worry if you think you've missed the other 15 restaurant reviews on the Jigblog. I'm not A.A. Gill, you know. And in case I need to prove that, here is my first (and possibly last) restaurant review.
Number 16 Byres Road, a restaurant in the west end of Glasgow was the venue of choice for Mrs Jiggers birthday lunch. A ludicrously good deal of £10.50 for 3 courses and a free drink/glass of wine courtesy of their deal on 5pm.co.uk.
I'll point out that when it comes to food reviews, my lexicon of outlandish adjectives and deliciously inane similes is pitifully undernourished. I've used most of my best vocab in the last sentence.
From the generously-proportioned set menu we ordered the fishcake and the ox-cheek for starters. I couldn't tell you if it was like an unexpected punch to the solar-plexus from a well-meaning friend, but it did taste like the most fantastic thing I've eaten in a good while.
The main course of pork-belly (her) and pan-fried chicken breast for me were probably quite dissimilar to an uneventful bike-ride off a pier, but again, like I say, I'm not A.A. Gill, so I couldn't say for sure. It tasted amazing though. Lots of distinct flavours. That's a good thing,with food, isn't it?
Desserts of sticky toffee pudding (me) and baked meringue with strawberry sorbet were most definitely not comparable to discovering that the reason your history teacher gave you funny looks in class was because he was actually your dad, but they tasted brilliant. Especially the sticky toffee pud. Mmmmmm.
Number 16 is a pretty tiny restaurant at the bottom of Byres Road seating maybe 20 people. They have 2 or 3 front of house staff (is that the right term, or am I getting mixed up with P.A. systems?) and 2 or 3 chefs working in a tiny kitchen through the back. The desserts chef has to use suction cups on his elbows and prepares his work from the ceiling, I'm told.
I like small restaurants. You're not going to get lost or forgotten
about in number 16. The decor was elegant and understated, and conveys a sense that these people understand what a restaurant is for. Paper tablecloths with heavy cutlery. Friendly an efficient staff. A gratis bread roll and excellent oil and vinegar during the short wait for our starters. This all boded very well, and I always trust my bode.
At number 16, they know food. How to present it, how to cook it and how to serve it. And I'm worried that one day the bubble will burst and they'll figure out how to price it. FIVE...count them, one, two, three, four FIVE STARS.
Recent Comments