West On The Corner
160 Woodlands Road
Glasgow
What is it: Gone is the classic dark old watering hole that was The Halt Bar and up steps the bright, airy and modern West On The Corner. This second venue from West took over four months to renovate and it's hard to see any trace of the old boozer that stood here. The decor is clean, simplistic and of a Scandinavian feel with a bit of German thrown in. Modern furniture sits well with the exposed sand-block walls and rustic wood panelling. The open-plan feel means can seat 120 people, which I would have never believed.
Interesting fact: All West lagers and wheat beers are brewed in strict accordance with the 1516 Reinheitsgebot, the ancient German purity law, which originated in 1487, when Albert IV, Duke of Bavaria specified three ingredients - water, malt and hops - for the brewing of beer.
Verdict: I always had a soft spot for the Halt. My dad played some of his first gigs there as a teenager. I wasn't, however, one of the objectors to the renaming and refurbishment of the venue into West. The Halt was a shadow of its former self and it was the right thing to give the space a firm punt into modern times. There is probably no-one better to do that than owner Petra Wetzel: a lady who knows exactly what she and the punters want. Great offering and friendly staff: no wonder I could hardly get a seat on my visit. Just what this part of town needs.
Drink: Of course the West beer range is the champion in here with a 10-strong range from St Mungo to Munich Red. Although there is also a good selection of spirits on offer. I enjoyed a pint of Hefeweizen for £3.80.
Food: I love this style of German cuisine and very much enjoyed my Currywurst and fries (£10).
Price: The food and beer are well priced and will gain a team of loyal regulars in no time. Draught from £3.30.
Alfresco: Space outside for several seats which catch the sun nicely towards the end of the day.
Children: Kid-friendly here and even friendlier for dogs.
Perfect for: Heading in straight after work with friends and sampling some of the best beer around.
Avoid if: You preferred the old Halt haunt.
Follow me on @andydrink or on Facebook
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article