Shared dining with small plates arriving in waves is the new creative direction underpinning the latest venture from Glasgow-based chef Modou Diagne.
Adding to his two west end venues – 111 by Modou in Kelvindale, and Trust in Finnieston – Modou has launched Studio Modou, a 22-seat ‘community-focused’ restaurant on Nithsdale Road, initially as a pop-up in preparation for full launch later this month.
Occupying a building once used as Six by Nico’s development kitchen, Modou is hoping to continue that creative spirit of experimentation and ideas, paired with a neighbourhood-driven ethos offering Southside diners something ‘intimate, characterful and entirely its own’.
“Studio Modou is the most personal thing I’ve ever done,” he said. “It’s small, warm and rooted in the community around it.
“I wanted a space where I could grow my own style, try new ideas and create a dining experience that feels natural, social and constantly evolving.”
The new venture is a step away from the fixed-format tasting menus of 111 by Modou and Trust, moving instead toward a ‘more open, expressive style of cooking centred on shared plates’.
“There’s no menu stress – everything is chosen and paced for diners over four waves, creating a generous, relaxed and social way to eat together this winter.
“The format encourages conversation, passing plates across the table and enjoying the experience as a collective rather than individually.”
An example of a Studio Modou 13-plate sharing menu, priced at £39 per person, starts with an introductory wave of cacio e pepe, arancini, egg yolk jam; mushroom velouté, truffle; crisp oyster, beef tartare; salt cod brandade, roast garlic aioli; and whipped ricotta, rosemary honey, black olive & rye cracker.
The second ‘session’ wave might include parisienne gnocchi, trapanese pesto, smoked bacon, winter squash; BBQ lamb belly, jerusalem artichoke, kale; and torched smoked salmon, beetroot, hazelnut emulsion.
The third ‘main track’ wave involves a choice of centrepiece to share, the option of n’duja and preserved lemon poussin, haricot bean & herb cassoulet, salsa verde; or treacle-cured chateaubriand (£10 supplement), garlic butter, crisp potato, tomato; or parma ham wrapped black pollock, ratatouille, sardinian flatbread, alongside a selection of sides and sharing desserts.
