Ubiquitous Chip, Glasgow, 7/31/19

exterior
exterior

The Ubiquitous Chip is a large place on two stories within a maze of buildings.  You’ll see signs for it along the way, where you pass many bars and small restaurants.  Once inside, the stone and brick walls are decorated with plants and cooking/food related items.  Brick floors are in one room and then as you go up a couple steps there is a tile floor. Large farm tools are on one wall and the lighting is lowered.  Opening in 1971, it feels homey and rustic with a lots of visual interest on the interior.  For example a light fixture was composed of bottle stoppers and a light shade was made from crystal decanter with the bottom cut out.  The small polished wood tables are not set too closely so the noise level is not bad.  The entry room had wicker chairs whereas our side room had wood chairs with a padded seat.  The second floor was like an open balcony that framed the periphery of the room.  No music was in the background, just the hum of lots of people enjoying their time here.  The staff was friendly but not particularly efficient and the food was mixed.

sign on another building
sign on another building
entrance
entrance
interior
interior
interor
interior
interior
interior
interior
interior
upstairs
upstairs
interior
interior
another room
another room
table set up
table set up
menu
menu
menu 2
menu 2
wall decorations
wall decorations
Frankie and the water
Frankie and the water

 

Bread service was served with goat butter.  The bread was soft and light with some texture.

bread and butter
bread and butter
closer bread
closer bread
butter
butter

 

An amuse bouche was a mackerel mousse with radish, beet root sauce and toast.  The mousse was smokey and smooth and the beet sweet and good.  It was a nice combination where the toast piece added a bit of texture.

tuned
amuse bouche – mackerel mousse 
IMG_7772
turned
from the top
from the top without bread
inside
inside
light fixtures
light fixtures

 

The Chip’s own, since 1971, venison haggis, champit tatties, and neep cream was a good starter.  The neep cream was a turnip sauce that was on the haggis and alongside were mashed potatoes .  The venison in the haggis was mixed with steel cut oats and liver.  It was very soft to cut and had a slight liver essence and a good spiciness.  The potatoes were great and overall it was a good plate with lots of tastes and texture.

hGGIS
Chip’s own, since 1971, venison haggis, champit tatties, and neep cream
FROM THE TOP
from the top
clsoer
closer
clsoer
closer
Frankie gave it a sniff
Frankie gave it a sniff
inside
inside

 

Barra scallops, pork belly, pea cream, apple and radish had lots of peas as well as pea cream.  Some thin slices of apple helped give moisture to the really meaty piece of pork belly.  The scallops were cooked nicely but everything of the plate benefitted from a bit of additional salt.  It was overall good not great as somehow it didn’t blend in a complimentary fashion.

scallops
Barra scallops, pork belly, pea cream, apple and radish
clsoer
closer
turned
turned

 

Scotch Aberedeen Angus beef is born, bred and eated in Scotland.  It was served as a classic fillet steak au poivre or plain, both with caramelized shallots and dauphinoise potatoes.  We had steak jus with the au poive cut and peppercorn and whisky sauce on the other.  The beef was good not great with only a bit of beef flavor,  no real richness to the meat and cooked more medium than rare.  The sauces were good.  Alongside each piece was a tasty cooked caramelized shallot piece and the lovely dauphinoise potatoes, which were the star of the plate.

steak
Scotch Aberedeen Angus fillet steak au poivre
closer
closer
turned
turned
clkoser
closer
pepper meat
pepper steak
sauced
with jus
plain steak
Scotch Aberdeen Angus sirloin  beef with caramelized shallots, dauphinoise potatoes
other meat closer
plain steak closer
sauced
with peppercorn and whisky sauce
onion
caramelized shallot
potatoes
dauphinoise potatoes
sauces
sauces
antoher table
another table
Frankie checked out the bathroom
Frankie checked out the bathroom

 

Dessert was  The Chip’s famous Caledonian ice cream served with summer berries and honey oats.  The berries were blueberries and strawberries.  The ice cream struck me more like a semi freddo than ice cream but it was nice and the oats gave it all a very fun texture and taste.  The fruit had most of the flavor in this dish.  It was nice and a good ending for a mixed meal.  We ordered the recommended pairing of Auchentoshan 3 Wood single malt scotch to go with it.

tea and coffee
tea and coffee menu
dessert and cheese
dessert and cheese menu
dessert
The Chip’s famous Caledonian ice cream with summer berries and honey oats
side
from the side
fromt eht top
from the top
clsoer
closer
inside
inside
Frankie and the scotcj
Frankie and the scotch
wall mural on stairs
wall mural on the stairs
awards
awards
sign
sign
dripped candle
candle that dripped
plants and paintings
plants and paintings
wall painting
wall painting
Frankie explored the plants by the table
Frankie explored the plants by the table

2 thoughts on “Ubiquitous Chip, Glasgow, 7/31/19

  1. Helen, you are the first person I have ever heard say anything nice about haggis! The steak looks good but I’m with you…..I’m a rare to medium rare person…..you should have just told them, let me show you how to grill this steak the Texas way! lolol I always love your reviews.

    1. Thanks Sharon! I have to admit I was less than thrilled to have haggis but the waiter promised it was good and lo and behold he was right! Maybe cause it was veal? or had less organ meats? Whatever, it worked! Yes, there’s a lot of the world that Texas could teach about grilling meats – too much medium for me! LOL!

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