Achi news desk-
This answer may seem sincere from any other restaurant, but with a new location set to open in Edinburgh next week, Rusk’s passion for creating the perfect dining experience, no matter who is at the table, is clear to see .
(Although, he later jokes that serving Jack Nicholson a plate of steak frites during his years working stateside may have planted the seed for the wildly popular Spanish Butcher Shop and Butcher businesses.)
He said: “I went to art school and tried to be a rock star, but the only thing anyone has paid me to do is work in restaurants.
“I had always done that, while at school and throughout university and then I moved to New York.
“I was very lucky to work at Balthazar with Keith McNally, and that really sparked my interest in the whole idea of ​​treating a restaurant like theatre.
“From then on hospitality was a way to bring together all the elements of life I loved from design to music and building and managing teams.”
It is now 14 years since Rusk launched his first venture alongside his wife and business partner, Louise, combining a wealth of industry experience and their shared vision for a steakhouse unlike any other in Glasgow .
These days discerning enthusiasts from the city and beyond are well-acquainted with the luxurious, Manhattan-inspired aesthetic at The Butchershop Bar & Grill, all lighting moods, dark leather and chunky wood tables.
But Rusk remembers a time when many called them ‘crazy’ to take on the West End unit.
“Louise and I had many doors closed in our faces when going through the journey of finding our first site.
“People would ask us: ‘What have you done before?’ and the answer was: ‘Well… nothing yet’.
“Then it was: ‘OK, how are you going to pay for it?’ and :’We are working on that so you will have to trust us’.
“We were very lucky that someone took a chance on us in the end.
“We took our time with it because we knew it was our chance to make our mark, and in doing so we could work out exactly what we wanted and improve ourselves in the process.”
The duo immediately saw the site’s potential with views from the Kelvingrove Art Gallery, even before the nearby Finnieston neighborhood revived into a hub of trendy cocktail bars and tasting menus.
Rusk continues: “At first I don’t think they knew what to expect from a place called ‘The Butchershop.
“Our goal was always to shine a light on the whole idea of ​​New York style and service.
“Big cuts of beef, big glasses of red wine and a cosy, welcoming space with cool music playing.
“It’s a fun, energetic and uninhibited place where you came in knowing exactly what you were going to get.
“We have amazing chefs, great produce and staff who are always on point.
“The real magic comes in when you bring all that together.”
The Butcher Shop was followed by The Spanish Butcher in 2016, with independent restaurant group Rusk & Rusk setting their sights firmly on the city centre.
Although there was never a challenge, they chose a location that needed even more love than the last, taking the Miller Street spot ‘back to the dirt’ before putting their keen design skills to work once again.
The sister restaurant certainly shares similarities with The Butchershop in its lofty look, but it’s a menu inspired by Spain’s fertile Galicia region that sets the two apart.
“The Spanish Butcher came about when we tried Galician Beef that comes from ex-dairy cows,” says Rusk.
“Towards the end of their lives when they have finished their milking duties they are put out to pasture and free to roam until they are around eight to 12 years old.
“It has a different flavor profile that will vary depending on the age of the beef and has a much deeper red color when cooked.
“We balance that on our menu with some of the best beef in the world that comes from Scotland.
“Being able to showcase both of them in a unique environment is a joy, and I hope we can bring that to our new site in Edinburgh.”
Of the decision to open their first venue in the capital, Rusk simply says it feels like a ‘natural’ progression before going on to note how fortunate she is to now work in two Scottish cities that enjoy their their own unique identity.
“A great restaurant is a great restaurant no matter where it is in the world, so we had no worries about taking the Spanish Butcher somewhere new.
“Louise and I said to each other: ‘OK, I think it’s time to open a place in Edinburgh now’.
“We spent a lot of time there last year getting to know the place and looking at different sites.
“There’s a real buzz on North Castle Street and I think what we’ve done with the space is going to really excite people.”
After months of extensive refurbishment and staff training to ensure the show goes off without a hitch, there are only a few days to go until the opening night of the Spanish Butcher in Edinburgh.
Ready to maintain the theatrical flair he first encountered in New York while serving fries to movie stars, Rusk concludes: “I’m absolutely buzzing.
“Louise and I are lucky enough to be business partners and I learned a long time ago how to work together and make the most of our own personalities and strengths.
“We sit down together and think about everything from where each table goes to the layout of the kitchen.
“Seeing it all come together gives me goosebumps.
“Restaurants are such special places, and we feel very lucky with the response we’ve had in Edinburgh already.
“Hopefully we’ve made something that people will love and return to for many years to come.”
The Spanish Butcher will open at 58A North Castle Street on Friday, May 10.
For more information visit their website here.
