A Glasgow bar and music venue has 'returned to its soul food roots' with a newly launched Americana-smokehouse menu.
St Luke's & the Winged Ox in the city's East End is embracing the colder months by introducing an 'elevated' food offering developed using a newly installed in-house Traeger smoker.
From seasonal slow-cooked meats, smoked for up to 12 hours in the smoke pit, to house-made spice rubs and signature sauces, each dish is said to be bursting with "rich, authentic flavours that transport you straight to the Deep South".
The new menu features a variety of Southern-inspired favourites, such as classic burgers, Nashville-style fried chicken tenders, charred corn ribs with Cajun butter, and chipotle pork belly.
Signature sides include loaded Cajun fries, chilli slaw, and creamy mac and cheese while daily smoked specials will range from BBQ Spatchcock chicken to beef short rib, or low-and-slow brisket.
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On the cocktail menu, look out for the 'Calton Cooler', a refreshing spritz featuring 42 Below Vodka, Aperol, JD Fire, pineapple, citrus and vanilla or a 'Space Ghetto' margarita with a fiery kick of chipotle and green Tabasco.
"With our new smoke pit, this menu is all about the warmth and comfort of Southern soul food—perfect for sharing with friends as the nights draw in.
"Whether you're dropping in for a laid-back pre-gig bite or settling in for a cosy dinner, our smokehouse slow-cooked dishes deliver a true taste of the Deep South with a Glasgow twist."
Since opening in 2015, Saint Luke’s & The Winged Ox has been a beloved East End institution, known not only for its exceptional food but also as a dynamic music, arts, and events venue.
For more information visit www.stlukesglasgow.com.
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