I now understand the suffering of cats who've met their demise after climbing into a tempting cubbyhole in the utility room, as travelling on Glasgow's "Clockwork Orange" is a little like being in a tumble dryer on a medium setting. Well, that's what Rolf and I thought, as we were shoogled along the tracks from St Enoch Street station, en route to this eatery which is, handily, just a few yards away from the Kelvinhall subway exit.
Craving space (after being squashed into a cylindrical tin like sweaty sardines), the first thing that struck us about Number 16, which has recently come under the ownership of Joel Pomfret and Gerry Mulholland, was its titchyness. Rolf could easily reach up and press the flat of his hand against the wooden-beamed ceiling, while the kitchen is broom cupboard-sized, and front-of-house only wide enough to swing a cat who's shrunk in the wash. However, they have made the most of their (lack of) premised, with white-washed brick walls (decorated with a long stick of bleached driftwood), that keep it fresh-looking. During our visit they also left the front door open, letting a cooling breeze waft the smell of good strong coffee around the joint. After we'd perused the affordable lunch menu (three courses for £11.95), I ordered my started of squid and Rolf opted for Tuscan sausage, before the waitress presented us with a crusty granary roll each. This touch wouldn't normally be noteworthy - except for the fact that this was properly lovely, yeasty bread and the accompanying unsalted butter was creamy perfection. Nice to know that, from the start, they weren't cutting corners by offering Sunblest and Stork.
While I was enjoying this offering, a money spider abseiled down from one of the beams onto my table - which I took as a good luck sign. It turned out that Incy Wincy was right about my fortune, too, as, unlike him, my delicious entree turned out to be a pile of leggy gorgeousness. It consisted of lavender -hued celaphod pieces that had been rolled in Chinese five-spice, drizzled with a chilli-speckled Vietnamese dressing and tossed amongst some gently steamed celery and spring greens. Lovely.
yummy, yet healthy, with a smidgeon of smugness.