][1]There’s a distinctly meaty flavour to the new Bo’Vine restaurant which opens on Byres Road today.
Part of the Grosvenor Hilton and the sister restaurant to Bobar, Bo’Vine is a steakhouse that likes its meat chunky and its wine red and strong.
Formerly the hotel restaurant, the new joint has had a quarter of a million pound refit that has seen it decked out with cow hide wall covers, red leather seating and big Chesterfield sofas.
The majority of the menu is devoted to dishes like the lemon and thyme roasted chicken, fish pie and a even a veggie pea and mint risotto.
However, the pride of place has been reserved for the 28 day aged, grass fed Scottish beef. Whether you want a Bo’Vine burger, the full Chateaubriand, a rib eye or a sirloin then Bo’Vine should give you no reason to beef.
If you find yourself eating there and conversation with your dining partner begins to flag then just read the explanation of the restaurant’s name which is printed on the menu.
The bovine = cow thing is only part of a story which takes in the Gaelic tongue, a bit of Latin and the history of Byres Road. Alternatively, just watch the street life through the massive windows.