Bar Brett
Glasgow, Strathclyde
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Brett is the colloquial name for rogue yeasts that can add funky complexity to wine. While this 'natural wine bar and eatery' (from the team behind Glasgow high flyer Cail Bruich) is not exactly rogue, it does exude an edgy confidence. Cheery chefs execute a complex choreography in the small open kitchen where open-fire cooking adds drama and depth of flavour. Seasonal ingredients sing in deceptively simple sounding dishes such as chargrilled squid with smoked chilli and coriander, or the delicate salted baby chicken with zesty lime and soft Vietnamese herbs. To finish, a ripely runaway Gorgonzola comes with its own mini pecan pie and pecan pickles, while chocolate délice with Caol Ila caramel and puffed barley delivers a grown-up sugar rush. Dishes can be shared 'small plate style' or you could follow a more traditional structure. Sides such as sourdough with chicken fat or brown-butter baked potato with torched raclette could easily be a cheeky wee nibble if you’re only having a drink. The wine list offers a voyage of discovery among small producers adopting natural and minimal intervention approaches. Down-to-earth staff help you navigate with enthusiasm, expertise and some well-judged banter. The limited space is maximised through high seats and tables with a small mezzanine and welcome outdoor space for sunny days. With hip industrial lighting and steel gantrys holding the glistening range of Riedels, there’s a contemporary, quality feel. Perhaps a place to enjoy the vibrant buzz more than secluded intimacy.
