The 80-cover venue on Miller Street, will focus on Spanish meat and fish, with Grade 9 Galician steak, 30 month salt-cured Iberico Jamon, whole Turbot and grilled octopus on the menu.
Co-owner James Rusk said the company, which runs The Butchershop Bar & Grill and Hutchesons Bar & Brasserie in Glasgow, said the new site would continue the company's focus on serving premium meat but with a twist.
“We’re renowned for using the very best of Scotch steak in our restaurants, so for us, this was opportunity to showcase our passion for world class beef by introducing steak from Spain’s Galician region," he said.
"The unique difference between the two is the length of time the cattle are reared, Spanish cows are considerably older than ours, by over a decade, so the flavour profile is something else altogether, and it’s very exciting to be sharing that with the people of Glasgow”.
The restaurant's decor, inspired by New York's dining scene, has been designed by architects Mosaic. Lead designer Stuart Black said: "The brief was to design a city centre venue that felt like a destination, with a real energy and freshness about it. New York has a massive history and great design language, and we’ve aimed to capture that with this project."
Louise Rusk, who runs the company with husband James said: “Restaurants, for us, are about evoking emotion and creating memories, people not only expect great food and service, we believe our customers want to experience great spaces, so it’s pivotal that our restaurants are designed with that in mind.
"Whilst the best quality produce and excellent customer service are crucial components, so too are the settings in-which they’re housed”.