The word on the street was the well-known McMillan family of the West End had set their sights on the South Side.

Head of the family, Scott, is long established in Broomhill, where his eaterie serves up some of the best steaks in the city.
Now, with the help of son, Miles, and brother, Derek, he’s opened a second McMillan restaurant in Shawlands.
The former carpet showroom and gospel hall had been abandoned, and lay empty for some time before a small fortune was spent to bring it up to scratch.
But the locals didn’t give the McMillans an easy ride at first – Scott’s original plans were rejected after 20 objections.
However, he showed the sort of steely determination I admire and the family eventually won people over.
The authorities then gave the go-ahead for the chop joint and it opened in August.
Tempted by views of Queen’s Park from the swanky seats, I took The Moll along to try the cuts before the dark nights drew in.
The swing music and smiling front of house staff made a good first impression and Toots sashayed to our booth with me in tow.
“This is cosy,” she said, nestling in. The place was packed, and on a Tuesday night – a good sign.
“I’m so hungry,” said Toots, as the menus were presented by what proved to be a swift service team.
The Moll was already discussing which steak to select when we were reminded that we had yet to order an aperitif.
Toots opted for a glass of Italian Garganega Pinot Grigio  – good choice. I had the Buick parked outside so it was a soda and lime for Tec.
Now it was down to business, and despite an extensive menu, it didn’t take long for The Moll to pick out her preferences.
Toots decided to plump for a prawn cocktail and I went for scallops.
The open kitchen was a hive of activity as the head chef, Lisa Banks, oversaw the orders.
At 25 years old she has done well to quickly move up the ranks, having started out as a kitchen porter in the original McMillan at the tender age of 19.
Speed seems to be her forte because the starters arrived a mere ten minutes after they were ordered.
This pleased The Moll no end and she was quick to tuck in.
After polishing off her prawns she turned her attention to my scallops, observing coyly that I had three on my plate.
“They should have given you more,” she said, forking one and scoffing it down.
I was inclined to agree with her after my portion was reduced somewhat, but it was a starter cooked to perfection and the steaks to come would fill me up.
Toots ordered a medium rare sirloin with Diane sauce and a serving of chips.
I opted for the medium ribeye cut with pepper sauce and mash.
Our mains were brought to our booth by friendly staff a mere15 minutes after the starters, bringing a smile to Toots’ face.
“I love this,” she said, “everything about it.”
The tender meat met The Moll’s approval. “That’s a good steak,” she said, as I enjoyed my juicy cut, which was up there with the best the Big Apple has to offer.
The efficient staff were back with the dessert menus as we dabbed the corner of our mouths.
There was little doubt we had to share the seasonal cheesecake when we were told it was a Baked New York With Chantilly Cream And Fresh Berries.
It was sensational but we were sated and it took effort to scoff it all before we stole away into the rainy night.