We visit Sebb’s, the new basement bar on Miller Street from the owners of renowned restaurants Margo, Ox and Finch and Ka Pao.
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00:00This is SEBS. It is a bar located beneath Margo on 68 Miller Street.
00:06So SEBS stands for 68 Basement Bar.
00:09It is really kind of trying to break the mould of what a basement bar would be.
00:13You've got a really good food offering where we are showcasing food over fire.
00:17We've got a dedicated cocktail kitchen as well which is showpiecing using unique equipment.
00:22We've got a centrifuge which quite frankly normally gets used for
00:28splitting blood in medical purposes but we can use it for for drinks purposes where we're changing
00:34what we can do within that and doing things like cocktails that are like say milk punches which
00:39typically take 10-12 hours to make. We can do them in 45 minutes because you've got the equipment to
00:44do that as well. It's been great. We've been open for 10 weeks now. It has opening just before
00:50Christmas which was great for us. It meant that effectively every day was a Saturday and the word
00:56of mouth has really kind of helped push that into the new year as well where we're still
01:00absolutely jam-packed at the weekends. We're still getting full like kind of settings throughout the
01:05week as well so January hasn't been as quiet as most places would say you know.
01:11The concept came from Jonathan and Daniel, our directors, and what they really wanted was
01:15they're bread and butter. They are chefs and they wanted to create something that's a bit more
01:20unique to not only just Glasgow city centre but like just in general kind of taking inspiration
01:28from like the decor is quite American diner-esque where we've got big booths you've got the kind of
01:32red leather pots of coffee kicking about things like that but then also on top of that like with
01:37the menus as well we wanted to kind of elevate it and take inspiration from cocktail bars in Paris,
01:44New York. Because it's in a basement and there isn't really much signage for it, it does kind
01:49of give that speakeasy element to it. It's not a speakeasy, it's in a basement that's all it is.
01:57I think the really key thing that we were trying to drive here is a unique experience where
02:03it's not just about the foods and the drinks which is what you can get and there are thousands of
02:08venues, licensed premises in Glasgow. It's a curated experience around food, drink and music.
02:14Danny who's the head chef, his real love is food over fire and cooking with
02:18coal fire so that was kind of one of the main things that we were kind of, that's an initial
02:23focal point and then for us the drinks program what we wanted to do was make it, I call it the
02:31rule of Sam. It's seasonal, approachable and minimalistic. We looked at what was around here
02:37and there was quite a lot of, there's a lot of cocktail bars in the Glasgow city centre
02:41and a lot of them are doing things that are quite maximalist. We want to kind of, well actually
02:46that's not what we want to do, we want to showcase what the liquid in the glass is and really kind
02:50of push that. All our wine is on tap, having wines come through in keg means we're shipping
02:54a lot less glass, so much better for the environment.