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April 18, 2022

Anyone remember the great burger wave of six, seven years ago?

Around 2015, it seemed as though every second new opening specialised in burgers.

Something similar seems to be happening with seafood restaurants in Glasgow right now.

A couple of weeks back, we noted that Kelp, Shucks and Fat Lobster had all either launched in Glasgow or were planning to.

This week, we can add Crabshakk Botanics to the list.

The first Crabshakk opened on Argyle Street in 2009 and, arguably, it kick started the regeneration of the Finnieston area.

With bookings now open from Friday 22nd April, the new branch of Crabshakk will launch at 18 Vinicombe Street, above Ka Pao.

Menus at the new Crabshakk have yet to be released but word has it they will be similar to those at the original.

So we can all look forward to chowders, whitebait, monkfish cheek scampi and crustacea such as lobster, langoustines and crabs. The main pic shows Crabshakk's fruits de mer. Image taken from their Facebook page.

One of most prominent features of the original Crabshakk was that it was compact and bijou. Or, to put it another way, you couldn't swing a crab in there without belting an adjacent diner. For many, that cosy feel was part of the restaurant's charm.

With over a hundred covers, Crabshakk Botanics promises to be rather more spacious.

Scallop's Tale

Peering a little further into the future, Scallop's Tale is pencilled in to launch on Roman Road in  Bearsden on the 2nd of May.

As well as 28 seats over two floors, the restaurant will offer a takeaway service.

Starters on the restaurant menu include Thai fishcakes, pan-seared scallops and a fritto misto platter for two. Main courses run from burgers and halloumi fries to posh fish and chips, king scallops on Parmesan mash, moules mariniere and breaded salmon flavoured with lemon and black pepper.

The takeaway menu also includes several varieties of pizza - including the infamous crunchy pizza, battered sausage and seafood options such as cod, lemon sole and panko-breaded mussels.

As always, the 5pm Food blog wishes every success for both new ventures.