Coia’s has been part of Duke Street since 1928. Generations of the same family have built a business that’s become emblematic of the Dennistoun area and has moved with the times.
Italian and American influences in the food are infused with a powerful sense of local identity. This is Glasgow hospitality. A lively gathering place for all generations of the city.
You’ll always find something you like on the menu. If you are lucky, you’ll find something you love. My current favourite is tagliatelle with Italian sausage and porcini mushrooms.
Glasgowist is now based nearby. Starting the day here is becoming a habit. There’s an increasing number of options nearby but a visit to Coia’s brings with it an added element of conversation and a friendly atmosphere that’s reassuring. It’s a positive experience.
Load up on a substantial East End fry up with sausage, egg, bacon, black pudding, fried bread, potator scone, beans and tomato, with tea and toast. A certified hangover cure.
Eggs Benedict is much maligned these days but there’s a reason it’s on breakfast menus around the world. We add Stornoway black pudding to ours.
For the quintessential Coia’s brunch, arrive around midday on a Sunday, order Eggs in Purgatory – two poached eggs in Napoli sauce, served on Italian bread (£6.95).