Shucks seafood restaurant and bar launching in Glasgow’s West End early Spring
The £250,000 refurb of the 80-cover venue will see the site of the former Nicks, transformed into Shucks Glasgow, a comfortable restaurant, bar and outdoor terrace for locals and those coming from further afield to enjoy.
Paul and Chris Charalambous, co-owners of Epicures, Cail Bruich and Brett, in partnership with leading hospitality investor and itison founder, Oli Norman, are excited to announce a brand-new £250,000 restaurant concept, Shucks, coming to Hyndland in Glasgow’s West End in early Spring.
Alongside the menu will be a carefully curated drinks programme for both diners and walk-ups in the stylish downstairs cocktail, wine bar and outdoor terrace. The drinks programme will include a Champagne and cocktail trolley brought to your table; a carefully curated wine and Champagne list by Cail Bruich’s Head Sommelier; and seasonal cocktails including the in-house Negroni served at your table.
Shucks will open in early Spring with more details to be revealed soon, but you can be the first to find out more by visiting www.shucksglasgow.com to sign up to their mailing list.