At Porter & Rye, we specialise in dry-aged beef, treated in-house to develop a combination of texture and flavor that is simply impossible to achieve without the dry ageing process. We also specialise in featuring lesser known 'Butcher's Cuts' such as the Bavette and Onglet, as well as a variety of breeds of cattle – ranging from Belted Galloway, to Aberdeen Angus, Charolais and Limousin - which all bring different flavours and textures to the table. In addition, we have now begun the development of our own cured meats and sausages in the cabinet.
All of our meat is locally sourced from Gaindykehead Farm of Airdrie, while our fresh produce is delivered daily by Glasgow's own Seasonal Produce, or foraged in the surrounding area by our chefs to create truly wild dining.
Our A La Carte menu is available to dine every day of the week, while our Lunch menu is served Monday through Friday. A traditional Sunday Roast is served every Sunday, while our Late Menu can keep your evening going every Friday and Saturday night until 1am.