Late on a Friday night, we secure a table for six, shortly before the kitchen closes here for the evening. Things are not winding down, though. Every other table is full. There’s a pace and energy to Ox and Finch as staff move between tables with a sense of purpose and dishes continue to appear from the kitchen. Working here requires concentration and commitment, but the staff still seem to be having fun.
You come here for modern small plate dining. Assemble a selection of dishes, divide and conquer. The menu is huge. Huge! A myriad of influences and ingredients. The fact the kitchen can maintain high standards across such a selection is the greatest achievement of the restaurant. It’s a food wonderland, particularly for vegans or vegetarians.
Our favourites: venison, juniper and peppercorn carpaccio, hazelnuts and crowdie. Thai fish cakes, prik nam pla, lettuce wrappers and pickled salads. Charred leeks, poached egg and toasted almonds. Slow-cooked lamb shoulder, bulgur wheat, apricots, almonds and mint yoghurt. You get the picture.
Dishes arrive and it’s a blizzard of activity. Forks stake their claim as morsels are divided. Plates move in every direction. There’s not time for Instagram pictures or a pause to admire the colourful combination. This is a feast to be enjoyed with lots of wine and conversation. It’s a special kind of place. Visit often.
Ox and Finch920 Sauchiehall Street