Lennox

The dry-age fridges are in the dining room and they hold fish as well as beef, which is a harder thing to do well and a rarer thing to show people.

Why go

Nico Simeone built Six by Nico into a chain on a rotating tasting menu. Lennox is him walking away from that format, and he did it in the Byres Road room where the original ran, reopening on 2 June 2026 with 56 covers (DRAM Scotland). The kitchen is open, the cooking is over fire, and the ageing cabinets are on show, with staff willing to carry a cut to the table before you commit to it (Foodie Explorers). The menu runs snacks and small plates into whole cuts: Scotch egg with black pudding and quail egg, buffalo squid with nori ranch, stone bass with shellfish sauce and pickled rhubarb, then rib eye and chateaubriand over flame. A Manchester Lennox opened earlier in 2026. Simeone's line on coming back: "This city is where my journey began, and bringing this concept home feels like a full-circle moment."

Order this / avoid

• Order: the cote de boeuf at GBP 75 for 800g if there are two of you, which Emma Mykytyn found "thick, beefy, juicy, tender, everything you'd expect, with great caramelisation" ref. Start with the fish finger at GBP 10.50, where "The fish was chunky with a perfect crisp coating," and drink a Glasgow Manhattan at GBP 12, which puts Irn-Bru into bourbon, vermouth and bitters.
• Avoid: arriving without a booking, and arriving expecting the old format. The tasting menu is gone from this address.

What locals & experts say

• Grace Dent (The Guardian, 26 July 2026), reviewing Lennox in Manchester, not Glasgow, found the cooking uneven across the menu. She liked the fish finger with katsu curry as elevated fast food and was let down by the halloumi shawarma, and on the raw dishes wrote: "Tartare purists will hate it; oyster purists will hate it more." That is the sister restaurant, so treat it as evidence about the concept. Read through Harden's, since The Guardian blocks us. ref
• Emma Mykytyn (Foodie Explorers, 14 June 2026), twelve days after opening in Glasgow, on the agnolotti with wild mushroom and rabbit leg ragu at GBP 15: "Comforting and hearty." Her piece states no payment basis, so read it for the detail rather than the enthusiasm. ref
• SLTN (Gordon Davidson, 8 June 2026) reports more than 7,000 people registering for early access, and quotes Simeone describing Lennox as his most personal restaurant. ref

Good to know

• Timing: no reachable source publishes opening hours. Check when you book.
• Booking: essential. Preview week sold 1,000 covers in under two hours.
• Price: GBP 10.50 to GBP 15 for small and mid plates, GBP 75 for the 800g sharing cut, cocktails around GBP 12, as reviewed in June 2026.
• Where: 358 Byres Road, the Six by Nico site, near the Botanics end.
• Hygiene: no Food Hygiene Information Scheme record exists yet under the Lennox name. The premises carries a Pass under its two previous trading names, inspected February 2026. ref
• Provenance: added by curation, not from Jeff's own list.

Verdict (Chef Jeff ladder)

could-visit — Nico Simeone shut Six by Nico's Byres Road site and reopened it on 2 June 2026 as Lennox, 56 covers with an open kitchen, fire cooking and dry-age fridges you can see from the table, holding fish as well as beef. It is his first restaurant away from the tasting-menu format he built a chain on, and the bill runs from a GBP 10.50 fish finger to a GBP 75 cote de boeuf. Grace Dent reviewed the Manchester version for The Guardian in July 2026 and found the cooking uneven, which is worth knowing before you book the Glasgow one.