Glasgow’s Finnieston is one of the most up and coming areas of the city. Fraser Wilson went to check out the latest edition to the strip, the Gannet.
Barely standing when they took charge of it almost two years ago, the Gannet on Glasgow’s Argyle Street is now the proud home to chefs-come-businessmen, Peter McKenna and Ivan Stein.
In fact, when they took over the former shop, it only had three walls and was in a poorly state after eight years of abandonment. Now it is a far cry from the derelict ruin they bought. The classy looking bar and 60 cover restaurant bears testament to the duo’s perseverance.
“It was in a really bad state, it had three walls and needed a lot of work,” Ivan tells Dram. “We liked the area and got started in terms of trying to make it happen here.
“We looked at Byres Road, but it was too expensive, then we got a tip off from John MacLeod who runs the Crabshakk about this place. It has taken us about two years to get to this stage and it was definitely a bigger project than we first thought.”
Located in a 108-year-old tenement building, the grade two listed building lends itself perfectly to the rustic-chic surrounds of the vibrant area. Sandwiched between the Kelvingrove Cafe and Ben Nevis bar, the front of the building is smart with large windows of spotless glass that allow light to flood the long main bar and restaurant area. This smart look sets it apart from the shabby chic, vintage, almost worn appearance some of its neighbours have. Everything about this refurbishment is aesthetically impressive.
Upon entry you are met with a stunning, broad wooden bar to the left, offset by the clean, well-lit back bar, with mirrors reflecting the light that comes in from the street outside.
Hanging lights with metal cone-like light shades hover above the bar, with ledge and stools to the left of the bar hugging one of the main windows – the ideal vantage point for someone wishing to watch the world go by.
The well-laid out, sizeable back bar shows off the impressive brickwork as it runs to the ceiling. There is an almost, New York loft conversion feel to the main bar, with the exposed high ceilings showing off the pipework and ducts.
To the right, handmade wooden tables fill the gap between bespoke chairs and upholstered benches, with fine wooden cladding meeting the exposed brickwork walls that run to the ceiling.
You continue into the main hub of the room, split with two large black pillars that act as a natural divide between those looking to eat in the bar and those just hoping for a drink. A little further on on your right hand side some two seated high tables allow for more casual eating and drinks, with another ledge and bar stools which lie well-lit under the mezzanine.
This offers prime example to see, hear, and smell the wares of the kitchen, catching a glimpse as the well-dressed staff bring plates of scrumptious food for their discerning customers.
Directly ahead your eye draws up to the overhead, privately boxed off mezzanine, before jumping down, through to the back of the restaurant where most of the diners will sit. The dark-wood finish to the mezzanine is complimented by the ceiling it provides below, accompanied with spotlights that lead the way to two staircases.
Says Peter, “It offers a casual, trendy atmosphere. It is food led, but there is a chance for drinks afterwards.”
