![\"\"](\"https:\/\/farm4.staticflickr.com\/3866\/18877762192_8da32ac175_z.jpg\")
<\/p>\n<\/p>\n
![\"\"](\"https:\/\/farm6.staticflickr.com\/5587\/18882908685_558bb7db20_z.jpg\")
<\/p>\n
![\"\"](\"https:\/\/farm6.staticflickr.com\/5469\/18694881718_1b2144e52f_z.jpg\")
<\/p>\n
It\u2019s had a tough few years, but the The West End is back on track. Ryan\u2019s Bar is one of the hood\u2019s institutions, and their cellar\u2019s had a stylish revamp launching under a new guise as \u2018Usquabae\u2019 whisky bar and kitchen. The gantry twinkles with translucent bottles of the \u2018water of life\u2019 whilst the vaulted booths are the definition of inviting.\u00a0The Silver Fox and I settled ourselves in for dinner and of course, a couple of drinks. The list of 400-odd whiskies could be daunting were it not for a friendly team who\u2019ll talk you through recommendations.<\/p>\n
\u00a0<\/strong><\/strong>Along with a snifter of Glengoyne\u2019s luscious Teapot dram, I started with the Rannoch Smoked Duck p\u00e2t\u00e9 (\u00a36), a healthy sized dod (Scots for \u2018quenelle\u2019) of which was served with fat oatcakes and a sweetly spiced fruit chutney. The Fox tucked in to well-seasoned and not too heavy Crab & Salmon fishcakes (great value at \u00a36.50) served with a minted pea pur\u00e9e and wee side salad.<\/p>\n \u00a0 Mains were a solid round-up of pub faves and a few fancier choices. I nabbed the surf & turf-esque Fillet steak with king prawns (\u00a324). The beef was a belter, good charring and caramelisation, well-flavoured, served with a generous handful of succulent prawns and perfectly cooked fat chips. Seasonal asparagus would have been a nice touch instead of the generic sugar snap peas, but a small gripe. The Fox ordered the week\u2019s Butcher\u2019s Choice special (\u00a310) veal escalopes served with wilted spinach, a punchy tomato and herb sauce and clone of the side salad from earlier. In the absence of starches, I had to relinquish some of my aforementioned chips. The veal itself sported a crispy-crumbed jacket around tender meat.<\/p>\n \u00a0 By this point we\u2019d moved on to some excellent craft beers, a Hefeweizen from Bad Seed and a salted chocolate stout from Old Worthy Brewery. An ecclefechan tart (try saying that after a couple of drinks) was a surprising dessert standout, with crisp pastry and a not too sweet filling of candied nuts, dried fruit and citrusy tang. The Fox went classic with sticky toffee pudding served awash with toffee sauce and extra pouring cream.<\/p>\n \u00a0 Presentation was lacking a bit of imagination (redcurrants as garnish featured at some point in each course) but Usquabae offers good solid cooking with big flavours and a menu with something to please everyone. Oh, and I did mention 400 whiskies, right..?<\/P><\/p>\n![\"\"](\"https:\/\/farm6.staticflickr.com\/5615\/18877665362_4d6083c201_z.jpg\")
<\/strong><\/strong><\/p>\n![\"\"](\"https:\/\/farm6.staticflickr.com\/5550\/18885648351_ed4d932be9_z.jpg\")
<\/strong><\/strong><\/p>\n![\"\"](\"https:\/\/farm6.staticflickr.com\/5574\/18877470462_9448d4d2e7_z.jpg\")
<\/strong><\/strong><\/p>\n