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April 18, 2013
[Riccardo's Kitchen is a new all day Italian in Glasgow's West End][1]
Riccardo’s Kitchen is a new all day Italian in Glasgow’s West End

As ever, Glasgow’s restaurant and bar scene is in a constant state of flux with new places opening; old places transforming into new variations and, inevitably, some going to the wall.

One of the latest to join Glasgow’s many existing Italian restaurants is Riccardo’s Kitchen. It sits on St Vincent Street but in the Finnieston end of town rather smack in the city centre. I think, but I’m not sure, that it used to be Barco.


It’s open from noon seven days a week and seems as happy to sell coffee and a croissant as it is to dish up a lunchtime pizza or three course meal in the evenings.

There is an argument to be made that Glasgow doesn’t really need any more Italian restaurants. On the other hand, it would be a brave man who bet that the city’s eating out market couldn’t manage to scoff just one more.

Do it differently

In it’s favour, Riccardo’s looks as though it might be offering something a little different form the tried and tested conventions of many of its competitors.

Dishes such as the pollo messina – chicken thighs cooked with smoked pancetta and aubergines – are not standard on the menus of many Glasgow Italians.

The Merchant open for business

Thanks to Dram Magazine, we’ll also point out that the Yates’s on West George Street has become The Merchant. It’s owned by the Stonegate Pub Company which also operates brands such as the Slug and Lettuce, Scream and Classic Inns.

Clock in at the Faktory

In Glasgow’s West End, the old PJ Champs premises on Byres Road have become The Faktory, a bar, club and canteen. Football, drinks promos, big game matches and 2am opening seem to be the main attractions.

The food offer runs from burgers to pizza via fajitas, noodles and the pasta of the day.

Hyde to open?

We’ve been saying this for months but, at least if their Facebook page is anything to go by, then the Hyde Bar on Partick Bridge Street may be about to open.

We’ll bring you more info when we get it but holding your breath may not be advisable.