Usually we start Big Deals with a poor pun, feeble gag or a slightly dodgy historical fact which has an even more suspect link to the day’s Big Deal.
Not this time.
Instead, we’ll just point to the fact that Barolo Grill was recently named the Best New Restaurant in the 2012 Entertainment Guide Awards and mention that Tam Cowan gave it an awesome 25/25 when he reviewed the restaurant in his Daily Record column.
As if that’s not enough, we’ll also drop in the fact that Joanna Blythman gave it 9/10 when she reviewed the restaurant in the Sunday Herald shortly after Barolo Grill opened last year.
If you want to see why Barolo Grill has got the critics so excited then today’s Big Deal should be right up your via. With six starters, six main courses and two desserts to choose from, you will have no problem finding the perfect dish to get your taste buds boogying.
Typical starters on the Big Deal menu include crispy calamari with a garlic and limoncello-infused aioli; breaded wild mushroom risotto balls with a truffle sauce and pasta e fagioli, the traditional Piedmontese pasta and borlotti bean soup made with fine vegetables, black kale, garlic croutons and shredded Prosciutto.
Main courses on the menu include spicy grilled Tuscan sausage with creamy celeriac mash, Fontina cheese and a black truffle sauce; sea bream with a mixed Italian herb and garlic salsa or the chicken supreme which is roasted with porcini mushrooms in a wholegrain mustard sauce and served with sautéed potatoes.
For dessert choose between the chef’s dessert of the day or the house cheese platter, a great selection of fine Italian cheeses served with oatcakes and homemade chutney.
Highly rated by 5pm users
Situated on Mitchell St, Barolo Grill is two minutes walk from Central Station, Queen Street Station and the Buchanan St Underground Station.
But its handy location is not the only reason why 5pm diners who have eaten there have given it a combined rating of 4.1/5.
The food is what most people and praise and we’ll leave the final word to the Sunday Herald’s reviewer who reckoned that ‘the cooking at Barolo shows skill, care, good taste and scrupulous attention to detail.’