Caesar's Social
Pizza topped with 'nduja, pickled chillis, roast pineapple and Cora Linn cheese, on crusts charred as far as they will go. Bring your own bottle.1
Why go
The toppings are the reason. The List puts Caesar's Social on its Glasgow pizza shortlist and describes a kitchen that runs Scottish and Italian ingredients against each other on the same base: 'ndjua sausage, pickled chillis, roast pineapple and Cora Linn cheese
(The List). Cora Linn is a Lanarkshire hard cheese, so that is a Clyde Valley dairy sitting next to a Calabrian salumi.
The bases get pushed. The List reports crusts blackened and blistered, undersides charred as far as they possibly can go
, on a style it calls Neapolitan-ish (The List). The room is plants, candles and mismatched furniture, with the smell of baking dough through it, and outdoor seating when the weather allows.
It is BYOB. The List says so in the pizza roundup and again in its Glasgow BYOB guide, where Caesar's Social is named among the Southside options alongside Errol's Hot Pizza (The List). Neither piece publishes a corkage figure for this venue, so ask when you book.
The venue holds a Pass from an inspection on 4 September 2025 at 2 Clarkston Road, in Cathcart at the southern end of the Southside (FSA). There is still no working website and no reachable venue channel, which is why the opening hours below are unknown.
Order this / avoid
- Order: whatever carries the 'nduja and the Cora Linn. Those are the two ingredients The List names twice, and they are the clearest statement of what this kitchen is doing.
- Avoid: planning around published hours. Three separate versions circulate, no two agree, and one listing carries the wrong postcode. Bring a bottle, and ask about corkage, because nobody publishes the terms.
What locals & experts say
- The List, on the toppings and the char:
The aroma of baking dough permeates a room of plants, candles and mismatched furniture. Toppings, which celebrate both Scottish and Italian ingredients, are bold; we're talking 'ndjua sausage, pickled chillis, roast pineapple and Cora Linn cheese. Crusts are blackened and blistered, undersides charred as far as they possibly can go, and the overall vibe is gorgeously neighbourhoody. BYOB and sit outside if the weather's up for it.
1 - The List again, cutting the field to five, calls it
Neapolitan-ish pizza in a neighborhood spot where plants, candles and mismatched furniture mingle with the smell of baking dough.
Making the five-name list is the harder result.2 - No named critic has eaten here on the record. All three List pieces are unbylined TipLists drawn from its sister magazine Eat & Drink 365 Glasgow, so this is masthead copy. No chef in our vote files names it and it holds no award.
- Still rejected on sourcing grounds: the vegan 'Guilty Pleasure' pizza, sourdough bases, GBP 15-17 prices and a 4.5 average across roughly 114 reviews. All of that comes from Restaurant Guru, Wheree, InTravel, Corner, Google stars or TikTok. The List calls the base Neapolitan-ish, which is a different claim from the sourdough the scrapers repeat.
- Food hygiene: Pass, inspected 4 September 20254.
Good to know
- Timing: an evening operation. Every listing has it opening late afternoon at the earliest, the days differ by source, and no citable channel publishes the hours. Check before travelling.
- Drinks: BYOB, confirmed twice by The List. No corkage figure is published, so ask.
- Booking: unknown. Treat it as walk-in.
- Getting there: 2 Clarkston Road, G44 4EH, at Cathcart, close to Cathcart station and the Muirend end of the Southside.
- Outside: there is outdoor seating, weather permitting.
Verdict
could-visit — A neighborhood pizzeria at the Cathcart end of Clarkston Road that turns out to be on The List's Glasgow pizza shortlist twice, including the five-name cut. The toppings are the argument: 'nduja sausage, pickled chillis, roast pineapple and Cora Linn cheese, which puts a Lanarkshire hard cheese and a Calabrian salumi on the same base. The crusts come out blackened and blistered with the undersides charred as far as they will go, on a Neapolitan-ish base, in a room of plants, candles and mismatched furniture. It is BYOB, confirmed twice by The List, and no corkage figure is published anywhere, so ask. It holds a Pass from a September 2025 inspection. Held at could-visit because the coverage is unbylined masthead copy, no named critic has eaten there on the record, and nobody publishes the opening hours.