Porter & Rye

Top quality, highly aged meats set the tone for a stylish bistro experience in the heart of Finnieston.

The 2017 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

Famous for their expertly dry-aged steaks (minimum 50 days) and commitment to locally sourced or foraged ingredients, this Finnieston venue could be described as the best of Glaswegian high-end urban chic. There is a discernible – and well deserved – pride in the beef here. The exceptionally knowledgeable staff are able to explain the intricacies of the dry-ageing process as well as the importance of their relationships with Gaindykehead Farm and Rodgers butchers, from where their meat originates. Starters are enticing, offering eclectic flavour combinations – scallops with sea vegetable and lemon emulsion or braised pig cheeks with pineapple and sweetcorn. The high point is, of course, the steaks – the ageing process resulting in a depth of flavour that is so rich the meat seems almost sweet. Served alongside a heady peppercorn and brandy sauce and truffle salt fries, the meal is so full of sense-tingling flavours it becomes almost hypnotic. Finishing with a pomegranate baked Alaska that involves heavenly Italian meringue, dinner at Porter & Rye is stylish, substantial and highly recommended.

• High point: The depth of flavour in the aged meat
• Low point: Missing out on a mezzanine level table
• Notable dish: 50 day dry aged beef

Listed in the Glasgow Larder – order a print copy (free + p&p).