We will kick off with Elixir Lounge and Restaurant
in Glasgow which is scheduled to open on Wallace Street today.
A shisha lounge and restaurant, the new venue promises mocktails, shisha pipes and burgers made with Wagyu and Aberdeen Angus beef.
We like the look of the watermelon mojitos.
Staying in Glasgow, the restaurant at Òran Mór has been revamped.
The Great Western Road bar and venue now boasts a new look eating spot called The Brasserie at Òran Mór.
The new Head Chef Dylan Morris has done stints at Trump Turnberry, Malmaison, Six By Nico and One Devonshire Gardens. His menus at the new brasserie promise 'vibrant, modern dishes using the finest local and seasonal produce'.
This means starts such as the seafood pathia roulade which features charred pineapple, spiced mango jelly and shallot pakora. An alternative would be the marinated cauliflower with saffron-pickled golden raisins, romesco sauce and goat cheese or vegan smoked cheese.
In addition to a grill menu, main courses include a venison loin with potato gnocchi, beetroot, pickled red cabbage gel, blackcurrant and crispy onion.
The breast of chicken supreme is served with wild garlic, rainbow kale, potato terrine, chanterelle mushrooms and courgette while the wild mushroom and truffle risotto comes with a Parmesan crisp and chive oil.
Hunger for Greek food
Zapping over to Edinburgh, we note that the trend for all things Greek has crossed the M8.
In Edinburgh, the West End wine bar The Green Room has launched a new Greek flavour for its menu.
Pork and chicken gyros are available alongside lamb skewers, grilled halloumi and wild boar sausages. Main pic, taken from Green Room Facebook, shows their gyros.
Six By Nico goes to Aberdeen
In Aberdeen, Nico Simeone has extended his Six By Nico brand with a new outlet on Union Street.
The restaurant has opened with a chipper menu. Frying tonight are dishes like the chips and cheese. Do you fancy Parmesan espuma with curry oil and emulsion on your crisp potato terrine?
Naturally, the fish supper is not your usual haddock in batter but Shetland cod served with pickled mussels, confit fennel, samphire and a beer emulsion.