Just opened on Mitchell Street, Sugo's kitchen aims to serve
pasta in the same way that a restaurant in Italy would.
So don't go asking for alphabet spaghetti.
Seating over 200 and with a kitchen staff of 25, Sugo is run by the same people as the two incredibly popular Paesano pizza restaurants. Main pic is from Sugo's Facebook.
Just as Paesano concentrates on pizza, Sugo concentrates on pasta.
All of their pasta is handmade fresh each day and customers can watch the chefs shaping the dough in the open kitchen.
Sugo's USP is that their pasta is served as it would be traditionally in regions of Italy such as Tuscany, Lazio, Emilia Romagna, Sicily, Puglia, Abruzzo, Campania, Calabria and Umbria.
Each pasta is paired with the sauce or ingredients typical to each region.
The menu has nine core pairings. These range from a simple Campania dish of tagliarini with olive oil, garlic, chilli and pangrattato (breadcrumbs) to pappardelle with slow cooked beef ragu, a speciality of Tuscany.
These are supplemented by a short selection of seasonal specials. At present, these feature a Venetian duck dish; clams with spaghetti and a Tuscan dish of tagliarini with black truffle.
At £15, the truffle dish is the most expensive dish on the menu. All of the nine core pairings are £10 or less. The tagliarini with olive oil, garlic, chilli and pangrattato is just a fiver.
Like the Paesano restaurants, Sugo doesn't take bookings but operates on a first come, first served basis. Good news for any adjacent bars.
Paesano and Sugo are the brainchild of Paul Stevenson who also had a hand in The Italian Cafe and The Italian Kitchen.
As always, you can browse and book Italian restaurants in Glasgow and Edinburgh via 5pm Dining.