The Spanish Butcher

The beef is Rubia Gallega, the Galician Blond breed, bought direct from northern Spain rather than through the Scottish supply chain every other steakhouse in the city uses.

Why go

James and Louise Rusk opened this 100-cover room on Miller Street in November 2016, adding it to a group that already ran Hutchesons City Grill and The Butchershop Bar & Grill. The pitch was Spanish rather than Scottish: Galician beef, Jamon Iberico, and Scottish seafood cooked in a Spanish register, in a room of exposed brick, crittall glass and polished concrete. The kitchen still carries Scotch fillet alongside the Galician cuts, so the menu lets you order past the reason you came. Take the set lunch if you want to test the place before committing to a £36 fillet.

Order this / avoid

• Order: the Galician beef, and a plate of Iberico ham first. The restaurant sells the beef on "depth of flavour and tenderness," which is the older-cattle character the breed is known for. ref
• Avoid: assuming consistency. Rosalind Erskine's 2024 review found "some of the dishes didn't really shine and I get the feeling that, on our visit, it wasn't as good as it could have been." ref

What locals & experts say

• The Scotsman (Rosalind Erskine, April 2024): the room is "dark, with low lighting, wood panelling, exposed brick walls and French bistro style seating," scored ambience 7, service 7, food 6, drinks 6 and value 6. ref
• DRAM Scotland (2016): the launch report on Rusk & Rusk taking Miller Street with Galician beef sourced directly from northern Spain. ref
• Local rec: Jeff's save, and his verdict below is the shortest version of the Scotsman's. REAL.

Good to know

• Timing: kitchen runs to 11pm Sunday through Thursday and midnight on Friday and Saturday, which makes it one of the later options for a proper dinner in the city center.
• Booking: reserve for evenings. Last reservations are taken well before closing.
• Cost control: scallops ran £16 and the fillet £36 at 2024 prices, with sides at £6, so a full order climbs fast. The set lunch is the way in.
• Sibling rooms: the same group runs The Butchershop Bar & Grill by Kelvingrove and a second Spanish Butcher on North Castle Street in Edinburgh.

Jeff's take (his words)

• Note: "Good, but overpriced steak"

Verdict (Chef Jeff ladder)

could-visit — If it is on your way. The Spanish Butcher does one thing that no other Glasgow steakhouse leans on as hard, Rubia Gallega beef bought direct from northern Spain, in a good-looking Miller Street room from the Rusk & Rusk group. The execution is where it stalls: the Scotsman scored the food 6 out of 10 in April 2024, wrote that 'some of the dishes didn't really shine', and gave value the same 6, which lands on Jeff's own verdict of good but overpriced. Nothing here is scarce enough or consistent enough to plan a night around.