Glasgow to welcome new underground bar and restaurant with DJs, cocktails and 'live fire cooking'
A new underground bar has been announced for Glasgow city centre and it's set to open this November.
Sebb’s, the latest venture from renowned Scottish restaurant group, Scoop, will open on Miller Street and feature a dedicated cocktail kitchen with a menu focused on "food cooked over fire".
The firm says Sebb’s will be a destination for daytime sessions and late nights soundtracked by a rotating programme of DJs playing vinyl.
Located underneath Margo (Scoop's other recently-announced restaurant on Miller Street) Sebb’s will seat 68, with a further 12 covers in the private dining room, ‘The Record Room’.
A dedicated viewing window looks onto the mixology room, while the open kitchen is centred around an expansive charcoal grill to give guests a glimpse of the live fire cooking. Tables will be available to book, with space also left for walk-ins.
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The new bar's general manager, Kieran McKay, and Scoop’s head of drinks, Alasdair Shaw, will head up the cocktail programme and have designed a comprehensive list of cocktails batched in the mixology kitchen, including spritzes, sours, and signature ‘sippers’.
These include a White Linen Fizz (rum, yuzushu sake, elderflower, jasmine, absinthe) , an Apple and Celery Gimlet (gin, apple, celery and tomato, garnished with togarashi) , and a Miso Old Fashioned (miso and brown butter whisky with passionfruit, garnished with miso fudge).
The experienced pair, who combine time at top spots like Ox and Finch, Ka Pao and The Gate, will also be introducing a range of alcoholic slushies such as Strawberry Margarita and Piña Colada variations, both of which can be layered in a playful twist on the Miami Vice, while they say signature house shots will include a Pickleback and an M&M (frozen mezcal and amaro Montenegro).
A selection of low-intervention European wines will be available on draught, ranging from rosé from Languedoc to Gruner Veltliner from Austria, as well as a selection of beers.
The kitchen will be led by head chef Danny Carruthers, who will use his experience at revered institutions such as Le Chardon d’Or, Acme Fire Cult, Le Gavroche and Lyle’s, to create a menu featuring a vibrant and flavour-focused cookery style "anchored in precision and French-style technique".
The food on offer will draw from his love for cooking over fire through grill-led snacks and sharing plates.
Guests can begin their meal with snacks such as Grilled Carlingford oysters with spiced lamb fat and Pakora with ‘Lord of the Hundreds’ cheese and piccalilli, alongside dips including hot hummus with white onion, parsley and grilled banana chilli, Squash and ramiro pepper ‘atom’ (a yoghurt-based Turkish mezze).
These can then followed by a selection of larger grilled dishes, including chicken wings with fermented hot sauce and ranch and Jerk-spiced pork neck with celeriac and apple , and feasting-style plates of slow-grilled lamb shoulder or grilled aubergine and cauliflower, served with salad, pickles, hot sauce and garlic yoghurt or tahini alongside, as well as homemade grilled pitta.
Speaking about what will be on offer, Danny said: "The food at Sebb’s will be very bold and packed full of flavour. Full-on, in-your-face deliciousness. Our main hobby outside of the kitchen is to eat good food made locally, and a lot of the dishes are just things we all really enjoy eating but with a bit of our own identity.
"High-quality ingredients, excellent suppliers, great service, attention to detail and simplicity will always be at the forefront of everything we do here. I’m very excited for Sebb’s to open and represent what food in Glasgow is all about."
The team say Sebb’s will take inspiration from the vinyl bars of Europe, hosting some of Glasgow’s best-loved DJs who will play over the bar’s state-of-the-art sound system.
DJ and Sebb’s music programme curator, Ryan Kane, added: “We aren’t tied down to genre, but there is one rule for our DJs - to play records that make you feel good.
"You can expect seamless blends of deep grooves and infectious rhythms that get livelier as the night progresses. We want the music to be the heartbeat of the space, setting the vibe but not dominating the experience. There's nothing worse than going to a bar where you can't have a conversation.”
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