A new bar that is bookshop-themed and will serve cocktails and small plates is set to open in Glasgow at the end of this month.
The Last Bookstore will open on Hope Street in the city centre in a venue that was previously used by the Fat Lobster restaurant.
The new bar comes from the team behind bars such as Devil of Brookly and Tabac and will offer a cocktail menu inspired by famous authors including Jack Kerouc, Doroty Parker and Ernest Hemingway.
A total of 8,000 books line the walls in the new bar with a literary archway made up of a further 1,300 books. They contain a total of 422,000,000 words.
The pub will also serve their own Bookstore lager as well as others such as Cruzcampo and Guinness and have small plates and a lunch menu that includes brisket croquette with mascarpone, rosemary and apple and charred cauliflower, pickled shallot and tahini yoghurt.
READ MORE
-
I stayed at a Highland hotel with its own airfield - and an incredible restaurant
-
'We have some sad news': City centre bar and restaurant announces closure
Chef Stevie Holt, who has created the menu based on his experiences of working throughout Europe, said: “This is a new chapter in Glasgow’s dining scene.
“I left Glasgow at 19 and worked in Switzerland and Italy before settling down in Ibiza when I was 22. That’s definitely inspired my cooking, and this menu especially.
“The Last Bookstore offers Mediterranean small plates, so there’s lots of variety in those small plates. Each dish is European or Spanish origin, with a bit of a modern spin on them.
“One of my favourite dishes is the popeye braised mince. It’s inspired by a dish I tried in Ibiza – I went back there just for this dish, so I thought why not do my own twist for Glasgow?”
Head bartender Mick Quinn said: “We really wanted to create an atmosphere of having a dog lying on your toes while you drink something strong with this concept.
“The Last Bookstore is the perfect situation for me - I studied to be an English teacher before I became a bartender, so I’m a happy camper!
“I’ve used that knowledge when designing the cocktail menu; each cocktail is inspired by an author and a line or connection they’ve written about alcohol.”
Mick said: “We wanted to pair each drink with famous works from those authors. If the drink inspires you, you can go ahead and purchase some reading material to go with it.”
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel