This week, latte love for Gordon Street Coffee, the new Anchor Line floats my boat and free burgers to all and hungry at BRGR.

Gordon Street Coffee

The black stuff. I'm not talking oil, despite the fact it's on everybody's lips at the moment. The other black stuff and, in fact, the second largest traded commodity (after oil) in the world. Coffee.

In recent years, coffee has become as much a part of our daily grind as a morning yawn. We've moved from a nation of tea drinkers to a country of caffeine hitters with more than 16,500 take-away coffee shops on our streets. Now, whilst, we might want ours to go, there is nothing instant about it. Increasingly, we want to know where the bean has come from, how it was roasted and how the brew has finally been prepared.

Glasgow has a few fabulous Artisan coffee shops that have been causing a stir, in particular, the recently opened Gordon Street Coffee at the entrance to Central Station. They asked me along this week for a speciality roasting event and demonstration. As I walked through the door, I was handed an expresso martini, which is surely one way to get the party started! We first made our way to the business end of the shop - the coffee machine - for a masterclass in their house blends and how to make the perfect cup. Unlike many coffee outlets, Gordon Street roasts its own beans and has created the perfect west coast blend: The Glasgow Roast. Apparently, its strong and lively but not bitter; like the city itself, I joked.

Afterwards, we headed upstairs for a roasting demonstration, they have a free one in store every Wednesday, to learn about the different beans and blends. The staff were extraordinarily knowledgable and it's not just froth when I say their Glasgow Roast Latte was the nicest cuppa I have ever had.

Anchor Line

For the old Anchor Line building on St Vincent Street, the ship had long sailed, the building had lain derelict for many years. Built at the beginning of last century for a company that ran steamers from Glasgow to New York, many of the rooms were originally decked out to look like those of an ocean liner.

Four years ago, Di Maggios - the Glasgow-based restaurant business - took over the building in the hope of developing a new city centre venue. It's taken a long time to get it shipshape, though, down to the architectural complications of developing an historic site. In advance of its opening, they asked me along this week to have a wee sneaky peek.

Anchor Line has a glamour of a bygone era and they have spent time and money researching its history. Also anchoring it to its past, the menu will have an Scottish-American flavour. They also plan to smoke their own food - meats, cheeses and even cocktails.

It's perhaps a sink or swim venture as it will be the first Di Maggios establishment to include a dedicated bar. Amarone, Barolo Grill and Cafe Andaluz all focus on food. I had a quick squizz at the drinks list, though, and it looks edible as well as entirely drinkable, with treats like the Salted Caramel Julep and Peanut Butter Martini.

The plan is for the Anchor Line to welcome all aboard by the end of the month (around September 24), and if the menu tastes as good as it looks, I'm sold: hook, line and sinker.

BRGR

On Thursday, I thought, 'burger it' I've been good all week, time for a meaty blowout. Good timing, as just the day before BRGR had said hello to Glasgow in the best possible way: giving out free burgers to all and hungry, with an optional donation to Unite Against Cancer.

It might be another burger joint adding to the Glasgow scene but, in fact, it's one of the first to try and take a bite out of the West End market. They're also setting themselves apart with a dinky wee invention - the hawder - a cardboard 'boat' that allows you to hold your burger without getting sticky fingers and, more importantly, stops the fat from soaking through your bun when you put it down. No one wants a soggy bottom.

The menu is simple: a perfect combo of braw burgers and straight up sides. The sweet potato fries and corn soaked in jalapeño butter were mouth-wateringly good. And shaking things up on the drinks front, magnificent milkshakes, flavoured with things like Ferrero Rocher. Oh my.

After all that, I finally made sense of the name, there's absolutely no room for vowels.

Wee Bird Recommends

Looking for a new place to pig out? Wee Bird is delighted to tell you about the new BBQ joint that opens today at 2pm on Great Western Road. The Crafty Pig - Brewhouse and Smoke Pit - formerly the Little Urban Achievers Club, will be a clever mix of slow-cooked food, savoured craft beers and fast-played games (including pool and beer-pong). Wee are going to high-tail it over there as soon as I finish this senten…