Lennox, the new restaurant concept from Scottish chef Nico Simeone, has officially opened on Byres Rd in Glasgow’s west end.
The 56-cover venue generated significant excitement ahead of launch, with more than 7000 people registering for first access.
Lennox’s opening marks a new chapter for Simeone’s restaurant portfolio, moving away from the tasting-menu format upon which ‘Six By Nico’ was built, in favour of ‘unapologetic, indulgent cooking, elevated comfort food and a vibrant social dining experience’.
The restaurant’s interior design was inspired by modern New York dining culture – exposed brickwork, warm ambient lighting, brass accents and leather seating – with a fully visible open kitchen, complete with fire-based cooking and dry-ageing displays for meats.
The intention is that the kitchen serves as the venue’s focal point, bringing guests closer to the ‘energy and theatre’ of service.
Signature dishes on Lennox’s opening menu include Scotch Egg with black pudding and quail egg, Buffalo Squid with nori ranch sauce, Stone Bass with shellfish sauce and pickled rhubarb, alongside premium cuts such as dry-aged Rib Eye and Chateaubriand cooked over fire.
Simeone said: “Opening Lennox in Glasgow is incredibly special for me. This city is where my journey began, and bringing this concept home feels like a full-circle moment.
“Lennox is my most personal restaurant to date – it’s about stripping everything back and focusing on what matters most: exceptional ingredients, bold flavours and genuine hospitality.
“The response from Glasgow has been overwhelming, and we’re proud to open our doors and welcome guests to the restaurant.”
Aiming to be more than just a restaurant, Lennox Glasgow aims to become a destination venue for food, drinks, celebrations, and late-night experiences, with ‘an ambitious culinary offering tailored to Glasgow’s evolving dining scene’.
