Coulotte is a cool addition to town
A fashionable new Cambuslang steakhouse is offering diners something to get their teeth into – by inviting them to try their mighty meats.
Coulotte, whose name was inspired by the cut of beef that comes from the cap of the top sirloin, opened its doors two weeks ago on the Main Street.
Coulotte has brought 20 new jobs, as well as an exciting new dining concept with an open kitchen in a generous space clad floor in reclaimed wood.
The business is owned by a local family, who have brought their most memorable experiences of some of the world’s finest steakhouses to their new restaurant.
Coulotte is managed by Stephen McLaren, who began his career in catering and hospitality at the age of 16 when he took a job as a kitchen porter, then a chef, before moving to front-of-house.
Stephen, who has previous steakhouse experience, is buzzing with excitement at the chance to manage Coulotte and its waiting and bar staff, who include an eight-strong team in the kitchen who are overseen by head chef Dennis Smith.
“Cambuslang is a lively area with great people, but it doesn’t have many restaurants, especially on Main Street. It’s what Cambuslang needs, and that’s why I’m so excited about it,” said Stephen.
“The owners have travelled the world and steak is their favourite food. They heard about the opportunity and decided to go for it, getting hold of the best Scottish beef and presenting it to this area.
“They wanted to create a contemporary feel to a steakhouse where you can come and casually enjoy yourself and have beautiful food, professionally cooked for reasonable prices.”
The eaterie offers a steak sampling experience through a choice of different cuts.
The restaurant’s signature dish is the Scottish coulotte, with rump, sirloin and fillet steaks also on the menu. Without a doubt, though, Coulotte’s show-stopper is the Tomahawk – a handsome hunk of succulent prime Scottish beef, which arrives on the bone and is expertly carved by Stephen in front of diners at their table.
There’s an eye-watering 36oz of it – so it’s not for the faint hearted.
Always up for a challenge, Reformer reporter Niki Tennant and photographer Stuart Vance took up the opportunity to sample the mother of all steaks.
Rubbed in the most mouth-watering seasoning, it is flash-flamed and served with steamed greens of string beans and broccoli. Glistening, glazed, pan fried cherry tomatoes on the vine straddled the giant juicy cut, which was accompanied by a bowl of fluffy rosemary chips and a generous scoop of silky smooth, buttery mash.
Its garnish of scattered viola edible flowers earned the Tomahawk the alternative moniker ‘Beauty and the Beast.’ Served perfectly pink, the meltin-the-mouth tender strips could be dunked into hot Diane or peppercorn sauce, all made from scratch in the open kitchen.
“We are so proud of our locallysourced steaks, but we have something for everybody – lighter options and plant-based options, too,” explained Stephen, who revealed that the owners have ambitious plans to open two more steakhouses in the heart of Glasgow by the end of the year.
“You don’t have to be a meat eater to come and enjoy the food.
“Because we do vegan food, we can cater for intolerances and allergies.
“From the moment we opened the door, people of all ages were coming in to check it out.”
Although the restaurant has a kids’ menu, would-be diners should note that its location up a flight of stairs means it is not accessible for people with mobility issues.