Andy Gemmell’s Drinks Cabinet
Nonya 10 Claremont Street Glasgow
What is it? Formerly The Scullery restaurant, the Finnieston premises were taken over by head chef Gina Hopkins, who has worked in some top London restaurants; Andy Kelly, who helped make Stravaigin one of Glasgow’s top venues; and experienced Glasgow operator, John Burns. After a full refurbishment, this Asian-inspired bar and restaurant opened in April.
Verdict: It’s not often that you find a place that puts an equal focus into food and drinks. Here at Nonya, they have nailed both. Unlike some venues along the Finnieston strip, they have not just catered to the Hydro audience and offered food that is quick and easy. The food and drink here is forwardthinking without being pretentious. As with many successful venues, the key is to have passionate, knowledgeable and friendly staff and they have that in abundance here. I hope they stick to their guns and the Glasgow punters get down here to discover another excellent independent bar and restaurant.
Drink: You can enjoy a drink at the bar in the restaurant upstairs but downstairs houses a small but perfectly formed bar area called Baba that is open most of the week. Some of Glasgow’s best bartenders have been hired and for me, this is the place in the city to go to for cocktails. There’s an everchanging list of drinks developed by the bartenders, which gives guests a much more informative and bespoke experience when ordering a cocktail.
Food: They serve small and medium plates heavily influenced by southeast Asian cuisine. The food is delicious and the chicken wings are the best I’ve had in Glasgow.
Prices: With most dishes around the £6 to £8 mark, you won’t break the bank here. Drinks prices are all in line with the Finnieston area.
Alfresco: Enough room out front for a few tables and chairs during those rare summer days.
Perfect for: Meeting up for some sharing plates upstairs before heading down to Baba for a few cocktails made by Glasgow’s best.
Avoid if: You require a massive plate of food to yourself whenever you dine out. Although, they’ll make you a big portion if you refuse to share.
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The food and drink is forward-thinking without being pretentious and the staff are friendly