Meet the Burger Meats Bun duo who swapped fine dining for fun Not so for the Burger Meats Bun duo of Ben Dantzic and James Forrest. They've brought their high standards down to the street to add even more quality to Glasgow's burgeoning burger scene. Ben said: "It was time for a change. Opening our own place was always a goal. We've worked long hours in the industry for years, and we finally decided it was time to do it for ourselves. And now Glasgow gets to benefit from their creation: a burger joint with the principles of a fine dining restaurant meshed with a quirky and fun-loving attitude to regular everyday food. Ben continued: "We've taken the attention to detail and quality service we learned and brought it to a more casual and accessible setting. It's fine dining without the fuss and pomp. We've got an emphasis on quality so it's not just another American diner. Neither is it a standard restaurant, we're purely a burger joint and the small menu reflects that. The West Regent street eatery does things differently at every stage, from the preparation of the food to the final touches and service. Mr Dantzic said: "We make the burgers from scratch with cuts of meat. The chips are hand cut and triple cooked. We don't want to offer a huge variety of average meals. Hence the succinct menu: there are six burgers, three choices of chicken wings, a few sides and a couple of desserts. That's all folks. We keep it simple with a classic cheeseburger, spicy option and a smoky bacon number. There's also our signature dishes, a special option that changes every week or so. These range from a vegetable macaroni cheese burger, confit duck leg, pulled pork, all kinds of stuff. James is head chef and has a lot of experienced at Michelin-starred restaurants. You could almost take his creations out the bun and serve them as a meal on a plate. Of the daily specials, Ben lists a Korean twist on pulled pork as the most popular with guests. As for the everyday choice, there's a clear winner: the Smokin" Bacon. Having finally decided to swap Michelin-starred fine dining for fun, make the BMB duo your cheat meal of choice for all the features of fine dining without the formalities or loss of funds. Meat the burger rivals: What's the beef between BMB and BMB Burger Meats Bun and Bread Meats Bread might have near identical names, but they're entirely separate burger joints. Since Bread Meats Bread opened on St. Vincent Street, there's been some confusion if they were linked to Burger Meats Bun. What they had to say Burger Meats Bun said: "It's a complete co-incidence. We had no prior knowledge of them and they had no prior knowledge of us. With them [Bread Meats Bread] just opening, we do get a lot of questions asking if the restaurants are linked. Luckily, we're busy enough, touch wood, not to worry about it. We wish them all the best and hope they do well. Bread Meats Bread said: "We're not connected in any way whatsoever with Burger & Bun. We haven't been there yet as we have been really busy doing this. We were made aware of it during April 2013 when we saw a Gumtree ad for staff. Having promoted and trademarked our name, we were disappointed with the similarity and the use of the pun. We contacted them and tried to convince them not to go ahead with the pun Meats as they had no presence online whatsoever, just to avoid the confusion but they never came back to us. Anyway, we are way different in both our food, concept and by now most of Glasgow know that too. We can only wish them good luck with what they do, and we'll keep doing what we do best. Which BMB do you prefer? Let us know by Tweeting (@STVGlasgow) [http://twitter.com/STVGlasgow].