News
Andy and Emma MacSween will begin dining and retail venue Zibibbo in the metropolis’s Princes Square in December.
Positioned in the feeble Buzzy Wares basement condo, the all-day restaurant and bar can win condo for 120 diners and feature a tiled bar and a mezzanine condo accessible for non-public hire.
A standard of living store that will sell ‘a curated assortment of outlandish items’ will open about a weeks after the restaurant begin.
“We’re overjoyed to bring a new, energetic vitality to Princes Square with Zibibbo,” says Emma.
“We’ve designed it as a assign of abode where other folks in fact feel welcome from morning except slack, whether or no longer they’re coming in for a morning espresso, a mute lunch, or a festive evening out.
“Being a household-fade business, we in fact need Zibibbo to in fact feel accessible to everyone whereas offering a superbly styled journey that provides something outlandish to Glasgow’s dining scene.”
Named after the Zibibbo grape, the original restaurant and bar will showcase an intensive wine list, including a mammoth assortment of sparkling wines accessible by the glass and bottle.
The meals menu will seemingly be overseen by govt chef Kevin O’Neill and feature dinky and monumental plates.
Small plate alternate choices will include wild mushroom toast; monkfish ceviche; duck croquettes; and beef tartare, whereas bigger dishes will include duck leg with duck fleshy rosti, celeriac, and griottine cherries; flat iron steak with radicchio, pickled shallot, and chimichurri; braised beef with parmesan polenta, and salsa verde; and a crispy cod cheek and coconut curry.
“With Zibibbo, we’re enraged to showcase a menu that’s both versatile and vibrant, designed to complement our wide wine list,” says O’Neill.
“From natty dinky plates to piece, to heartier main dishes, the main point of interest is on quality ingredients, new flavours, and dishes that suit any time of day.
“We need company to attain in, peep something original, and agree with coming aid for more.”
