Bosses behind two Michelin Glasgow restaurants will open a new venue next month.
Margo is the latest venture from Scoop Restaurant Group which is behind city eateries Ka Pao and Ox & Finch, both of which have earned the prestigious Michelin Bib Gourmand.
Located at 68 Miller Street, Margo will fully open to diners on Monday, October 28 before a soft launch between Tuesday, October 22 to Sunday, October 27.
READ MORE: Team behind Ka Pao and Ox and Finch to open new Glasgow restaurant
During this time guests can enjoy 50% off food.
The kitchen will be headed up by Glasgow native Robin Aitken, who first joined Scoop as a chef at Ox & Finch in 2014.
Diners at Margo can expect a menu of snacks, small plates and sharing dishes that focus on seasonal produce.
Highlights include smoked haddock churros, beef tartare, cod with squid ink rice, dry-aged sirloin on the bone and a range of desserts including baked rice pudding and a dish called chocolate nemesis.
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Margo will seat 138 diners across the main dining room and upper mezzanine, and to create a warm and welcoming space with an 'industrial' edge, Scoop worked with Stuart Black of Mosaic Architecture and Design.
Stuart looped in local craftspeople to create bespoke furniture and carpentry for the space.
Architectural metalwork and traditional clay render are mixed with ceramic and terracotta tiles and salvaged light fittings, while the large open kitchen with counter seating gives guests the opportunity to watch Margo’s chefs at work.
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Elsewhere, banquettes and booths offer a more intimate dining setting for groups.
Jonathan MacDonald, who is the managing director of Scoop Restaurants Group, said: "Margo will be an evolution of our first restaurant, Ox and Finch, which has just celebrated its 10th birthday.
"Both restaurants share the same ethos of being relaxed, accessible and fun, alongside a focus on quality.
"Whilst retaining lots of the features that have made Ox and Finch so popular for the last decade, Margo will be bigger and bolder.
"We’ll be pushing things further in the kitchen, baking our own breads, making fresh pastas and also doing some in-house butchery.
"There’ll also be a larger, more adventurous wine list, which the team have been sourcing from a range of great suppliers.
"We’re very excited to be able to share what we’ve been working on with Glasgow, and we’ve also got some exciting plans coming up for Ox and Finch later in the year."
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