Acclaimed Glasgow restaurant to open second site

A popular Glasgow restaurant will launch a sister venue in the city centre later this month. 

Maison by Glaschu will be located in Princes Square, joining the existing branch of Glaschi in Glasgow's Royal Exchange Square. 

Situated on the second floor of the Princes Square shopping mall on Buchanan Street, Maison by Glaschu will offer a restaurant and Champagne bar, joining the Superlative Dining Collection group, which also includes the Glaschi, Gost and The Duke's Umbrella eateries.

Maison by Glaschu

The new restaurant will offer a 120-cover bar area where guests can enjoy drinks and snacks seven days a week. An 85-cover restaurant area will be located towards the back of the space, offering views out east of the city from its own 45-cover terrace. A private dining space for up to 25 guests is also available to book. 

Open from 10am daily with freshly baked pastries and Italian coffee, Maison by Glaschu welcomes the city's remote workers. The restaurant also offers Sunday lunch, serving French poussin and short rib a la Bourguignon for a French twist on the traditional roast. 

The kitchen will be headed up by director of food John Molloy, who has been with the group for five years. Menus are heavily inspired by classical French and Mediterranean-inspired cuisine, with local Scottish produce at its core. Standout dishes include fresh Scottish lobster, French onion soup, beef bourguignon and confit duck leg lasagne. 

At the helm of the front-of-house team is general manager Clare Johnstone, who spent the last seven years as general manager at the Glasgow branch of Côte Brasserie. The bar is headed up by group executive mixologist Ewan Angus, who will curate a menu of cocktail classics with a Glasgow twist. 

"Maison will be a game-changer in the city centre – a brasserie perfectly tailored to the all-day dining needs of Glasgow," says Molloy. "The food has a classic French brasserie feel to it, while taking inspiration from our sister restaurant, Glaschu, and really utilising the outstanding Scottish produce we have available on our doorstep. I can't wait to open our doors for people to see what we've been working on."

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