Latest news with #NewYork-style
Scotsman
a day ago
- Entertainment
- Scotsman
A slice of the action. Scran + Roadie brings a New York pizza buzz to the Saltmarket with new chapter of the massively popular café
Chef Chris Mears to open bigger and better version of busy Barras eatery in up-and-coming Glasgow district Sign up to our Arts and Culture newsletter, get the latest news and reviews from our specialist arts writers Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... The buzzing urban hotspot of the Saltmarket in Glasgow is about to welcome its newest foodie attraction – Scran + Roadie, the latest incarnation of the massively popular Scran café which took the Barras by storm two years ago. Now, to accommodate demand which often saw queues outside the original café in London Road, owner-chef Chris Mears is opening the doors on much bigger premises at Jocelyn Square on the historic street, opposite Glasgow Green and just down from the High Court. Advertisement Hide Ad Advertisement Hide Ad The grand opening on June 21 will be just ahead of the following month's three-day Trnsmt Festival on the Green, featuring international artists 50 Cent, Billy Clyro and Snow Patrol and many more. The multi award-winning café will have outside seating and is in the process of obtaining its drinks licence. Pizza at Scran + Roadie pic 1 The new venue at 180 Saltmarket – currently the focus of huge regeneration activity, which include attracting unique businesses and creative spaces – will feature a New York-style pizza-and-slice offering in addition to its signature bistro-café-style food and drinks. Chris, who has been in the hospitality trade since he was 15 and has run his own fine dining restaurant in Lanarkshire, said: 'This is a new chapter for Scran which started originally on Alexandra Parade in Dennistoun in 2018, moving to London Road in 2022. We have had an unbelievable reception in the Barras and we want to bring what we do to even more people. The building will triple our capacity. 'The Roadie part of the new name is a tribute to New York culture, and the city's slang term for a slice of pizza to take away. We are increasing the team from six to 15 and have been able to attract some of the best pizza talent in the business. Advertisement Hide Ad Advertisement Hide Ad 'Regulars will still be able to enjoy our speciality coffee by the Roasting Project, Stornoway black pudding, fantastic Corrie Mains eggs and bespoke artisan bread from the Bavarian Bakehouse, and from midday, we will also be serving slices of thin and crisp 20-inch pizzas – that's bigger than a dartboard.' Pizza at Scran + Roadie pic 2 Scran + Roadie will continue its commitment to high quality ingredients and will also introduce unique new dishes such as shawarma and barbecued pork shoulder and drinks such as Vietnamese coffee and salt and pepper caramel latte. Scran + Roadie is backed by the Worq Group, which specialises in building and managing luxury hotels and restaurants as well as residential complexes. Its portfolio includes Boutique 50 an award-winning boutique hotel in Finnieston, El Santo restaurant and Revolver hotel in Glasgow, Riva restaurant in Helensburgh, Hemingway's bar in Leith and Luci's, a restaurant in Lasswade. Jonathan Doherty, Founder and Director of the Worq Group, said: 'Our interest is in identifying new opportunities and responding to emerging market trends and we are pleased to be partnering with Chris Mears and his team in their new venture in a really exciting part of Glasgow. Advertisement Hide Ad Advertisement Hide Ad 'Scran has already proved how popular its offering can be, with a dedicated following built up in a very short space of time, and we are confident that the new Scran + Roadie will build on and energise that success.'
Yahoo
4 days ago
- Business
- Yahoo
Further details revealed for brunch spots new 'bigger and better' eatery
FURTHER details have been revealed about a popular brunch spots new "bigger and better" eatery. Scran and Roadie is set to open this weekend in Saltmarket as the latest incarnation of Scran. The Glasgow Times previously reported Scran would close its London Road restaurant on Sunday, June 15 while Scran and Roadie would open at 180 Saltmarket on Saturday, June 21. READ NEXT: New restaurant opens in Southside bringing a taste of Algeria to Glasgow (Image: Scran and Roadie) To accommodate demand, owner and chef Chris Mears new remises will be much bigger and will seat three times the number of people. Scran and Roadie will feature a New York-style pizza and slice offering in addition to its signature brunch food and drinks, as well shawarma and barbecued pork shoulder and drinks such as Vietnamese coffee and salt and pepper caramel latte. The Roadie part of the name comes from the New York City nickname for a takeaway slice of pizza. READ NEXT: Glasgow McDonald's bans unaccompanied under-16s after 6pm for 'safety' Chris said: "This is a new chapter for Scran which started originally on Alexandra Parade in Dennistoun in 2018, moving to London Road in 2022. "We have had an unbelievable reception in the Barras and we want to bring what we do to even more people. The building will triple our capacity. "The Roadie part of the new name is a tribute to New York culture, and the city's slang term for a slice of pizza to take away. "We are increasing the team from six to 15 and have been able to attract some of the best pizza talent in the business. "Regulars will still be able to enjoy our speciality coffee by the Roasting Project, Stornoway black pudding, fantastic Corrie Mains eggs and bespoke artisan bread from the Bavarian Bakehouse, and from midday, we will also be serving slices of thin and crisp 20-inch pizzas – that's bigger than a dartboard." Scran and Roadie is backed by the Worq Group which specialises in building and managing luxury hotels and restaurants as well as residential complexes. Its portfolio includes Boutique 50, an award-winning boutique hotel in Finnieston, El Santo restaurant and Revolver hotel in Glasgow. Jonathan Doherty, founder and director of the Worq Group, continued: "Our interest is in identifying new opportunities and responding to emerging market trends and we are pleased to be partnering with Chris Mears and his team in their new venture in a really exciting part of Glasgow. "Scran has already proved how popular its offering can be, with a dedicated following built up in a very short space of time, and we are confident that the new Scran + Roadie will build on and energise that success."
Glasgow Times
4 days ago
- Business
- Glasgow Times
Further details revealed for 'bigger and better' Glasgow reataurant
Scran and Roadie is set to open this weekend in Saltmarket as the latest incarnation of Scran. The Glasgow Times previously reported Scran would close its London Road restaurant on Sunday, June 15 while Scran and Roadie would open at 180 Saltmarket on Saturday, June 21. READ NEXT: New restaurant opens in Southside bringing a taste of Algeria to Glasgow (Image: Scran and Roadie) To accommodate demand, owner and chef Chris Mears new remises will be much bigger and will seat three times the number of people. Scran and Roadie will feature a New York-style pizza and slice offering in addition to its signature brunch food and drinks, as well shawarma and barbecued pork shoulder and drinks such as Vietnamese coffee and salt and pepper caramel latte. The Roadie part of the name comes from the New York City nickname for a takeaway slice of pizza. READ NEXT: Glasgow McDonald's bans unaccompanied under-16s after 6pm for 'safety' Chris said: "This is a new chapter for Scran which started originally on Alexandra Parade in Dennistoun in 2018, moving to London Road in 2022. "We have had an unbelievable reception in the Barras and we want to bring what we do to even more people. The building will triple our capacity. "The Roadie part of the new name is a tribute to New York culture, and the city's slang term for a slice of pizza to take away. "We are increasing the team from six to 15 and have been able to attract some of the best pizza talent in the business. "Regulars will still be able to enjoy our speciality coffee by the Roasting Project, Stornoway black pudding, fantastic Corrie Mains eggs and bespoke artisan bread from the Bavarian Bakehouse, and from midday, we will also be serving slices of thin and crisp 20-inch pizzas – that's bigger than a dartboard." Scran and Roadie is backed by the Worq Group which specialises in building and managing luxury hotels and restaurants as well as residential complexes. Its portfolio includes Boutique 50, an award-winning boutique hotel in Finnieston, El Santo restaurant and Revolver hotel in Glasgow. Jonathan Doherty, founder and director of the Worq Group, continued: "Our interest is in identifying new opportunities and responding to emerging market trends and we are pleased to be partnering with Chris Mears and his team in their new venture in a really exciting part of Glasgow. "Scran has already proved how popular its offering can be, with a dedicated following built up in a very short space of time, and we are confident that the new Scran + Roadie will build on and energise that success."
Time Out
7 days ago
- Entertainment
- Time Out
North by Northwest
Obviously Hitchcock's North by Northwest is a ludicrous film to adapt for the stage, especially for a modestly budgeted touring show with no set changes and a cast of seven. As much as anything else, Alfred Hitchcock's absurdist conspiracy thriller is best remembered for two of the most audacious setpieces in cinema history: an attack by a machine gun-toting crop duster plane on an Illinois cornfield, and a final showdown on top of Mount Rushmore. But whimsical auteur Emma Rice has long abandoned any fear of adapting impossible source material. She doesn't attempt to faithfully recreate a given film or book so much as drag it into her own private dimension, where it's forced to play by her rules. North by Northwes t is an interesting choice nonetheless, because it's so hard to classify. Despite its huge impact on the genre, it's not really an action film. And it's not really a comedy. But there's a definite twinkle in its eyes as it follows Roger Thornhill (Cary Grant in the film, Ewan Wardrop here), a mediocre middle-aged adman who gets dragged into an elaborate conspiracy after being mistaken for George Caplan, a spy who does not in fact exist. Arguably Rice disrupts a delicate equilibrium by making it overtly comic, with dance sequences, miming to '50s pop hits, and a spectacularly knowing, fourth wall-breaking performance from Katy Owen as shadowy spymaster The Professor, who serves as the show's narrator and tour guide. It's jarring at first, but Rice pulls it off because she does it on her own terms: she doesn't really bother with the action stuff that much, instead revelling in the story, which features bland nobody Roger getting sucked into a mountingly ridiculous conspiracy, the absurdities of which are enhanced by its untethering from those big pulse-pounding setpieces Not that Rice's production lacks thrills: Rob Howell's flexible set – basically made up of four '50s New York-style revolving doors – is very effective on the more intimate sections, particularly Roger's early abduction and his tense train journey to Chicago. And the cropduster scene is so obviously beyond the technical scope of the production that it's simply fun that Rice has a go, in adorably lo-fi fashion. The whole story is here, but the emphasis has been changed. And it's tremendous fun, a gleefully Ricean homage to Hitchcock, spy thrillers and generally cool things about '50s America. But then it hits a wall at what should be the most thrilling point. The final confrontation at Mount Rushmore just doesn't work. A pile of suitcases stands in for the monument and it sort of scans in a lo-fi theatre style, but the frantic action is hard to follow in such a confined playing area. Plus the tone becomes abruptly more earnest, which feels almost like a cop out. The trouble is North by Northwest does pretty much depend on Hitchcock's exact climax, and that simply can't be delivered here. I wouldn't say Rice has bitten off more than she can chew: but I would say that a lack of punch to the grand finale is a trade off for the larks we've had up to that point.
Metropolis Japan
11-06-2025
- Metropolis Japan
A Short History of Japanese Cheesecake
The top of a mountain is generally not the place you expect to eat some of best cheesecake of your life, particularly not the top of a mountain in Japan. Yet this was exactly what happened on a day trip to Mount Takao just outside of Tokyo, when I stumbled on Japanese cheesecake shop Tenguya, conveniently nestled by the cable car back to ground level. Tenguya sells crispy pastry tarts filled with a creamy, light and fluffy cheesecake centre akin to taking a bite out of the mountain's surrounding clouds. This light and fluffy mousse-like form (affectionately known as 'fuwa-fuwa' in Japanese onomatopoeia) is typical of the cheesecake varieties native to Japan. While nothing about cheesecake may seem typically Japanese — dairy, cake — it's a modern staple in cafes, bakeries, patisseries, specialty shops, convenience stores and dessert menus across Japan. Several f amous cheesecake tart chains, like BAKE and PABLO, a ttract around-the-block queues for their stores, both nationally and internationally. Japanese 'souffle' cheesecake There are two main types of Japanese cheesecake, both the result of a slight remodelling to fit local tastes — lighter, less sweet and delightfully lower in calories. The Japanese 'souffle' cheesecake is a baked variety, but differs from a traditional New York-style cheesecake by incorporating a meringue egg white batter to the cream cheese mixture, which is cooked in a bain-marie to produce a soft, chiffon-like consistency. It may or may not have a molten center, depending on the cooking time, and is also sometimes topped with a smear of apricot jam. Japan also has its own take on the Western unbaked cheesecake, known as 'rare' cheesecake. This version uses a setting agent, like agar-agar or gelatin, and a base of cream cheese and yogurt rather than cream, giving it a sour tang. To reach this point of distinction and global following, Japanese cheesecake traversed the globe, went through many iterations, and overcame challenges in culinary predispositions. Its history is therefore relatively brief — around 40 years — considering the cheesecake's history of over 2000 years. The oldest record of cheesecake is credited to the writer Athenaeus in 230 AD, but records from as far back as 776 BC note it being fed to players of the Olympic Games to provide stamina for tired bodies. Archaeological findings show this version as cheesecake made from flour, wheat, honey and cheese, and was more of a pudding-style number. You might also be interested in our guide to the best donuts in Tokyo. Romans spread the Greek cheesecake across Europe, with the modern baked-style cheesecake thought to have its origins in medieval Poland, and was a mixture of cottage cheese, creme patissiere, lightly fermented raw milk and fresh cheeses. Polish immigrants took this cake with them to the US, then after the invention of cream cheese in New York in 1872, cheesecake recipes featuring cream cheese began to appear. Meanwhile in Japan, the recently-established Meiji government was encouraging the adoption of foreign foods, with a recipe book published in 1873 making the first mention of cheesecake — albeit a mixture of cheese and rice rather than a Western-regarded 'cake.' But as traditional Japanese palates of the time found cheese particularly noisome, the cake was not readily adopted. It wasn't until the postwar period, when American forces stationed in Japan had brought with them American-baked cheesecake, along with other foreign flavors and foods, that tastes started to evolve. During the early Showa Period, soft cottage cheese and cream cheeses were introduced to Japan, and began appearing as a novel ingredient in traditional confectionary, which grew in consumption with the introduction of electric refrigerators in the home during the 1950s, and slowly the Japanese partiality for cheese and cheese-based desserts followed. German-style cheesecake with fruit Commercial pioneers of cheesecake in Japan appeared in the 1960s. On a trip to Berlin in 1969, Tomotaro Kuzuno, owner of Kobe's Morozoff, encountered a local käsekuchen cheesecake (a German variant), and was so enamoured that he decided it needed to be made available back in his home country. Rikuro Ojisan in Osaka was among the first chains serving up the characteristic wobbly, airy, souffle-style Japanese cheesecake. During the 1970s, women's magazines featuring cheesecake catalysed a boom in the cake's popularity across the country. In the late 1980s, more desserts featuring cheese-like tiramisu and cheese-filled steamed buns began to appear and solidify the place of cheese in Japanese cuisine. Since the 1990s, the appetite for, and availability of, cheesecake has been widespread across Japan. If climbing a mountain for cheesecake isn't your thing, PABLO has its largest store in Harajuku, also serving up flavors like matcha with red beans in addition to a traditional plain cheesecake, and letting customers decide whether they want their cheese tarts taken out of the oven a little earlier, for an oozy centre, or baked a little longer for a mousse-like centre. BAKE, which uses three different cheeses in their cheesecake tarts — one from Hakodate in Hokkaido — can be found in various parts of Tokyo. Otherwise, there are many other chains, cheesecake-selling cafes, and even regular old konbinis where you can sample the soft and fuwa-fuwa delight of Japanese cheesecake. PABLO Harajuku exterior
