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Popular Glasgow restaurant to open Edinburgh outlet

Escape to the Eastern Med in Edinburgh this autumn thanks to a new outlet from the team at Glasgow's Ox and Finch

Published: August 2, 2017
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The team behind one of Glasgow's most popular restaurants, Ox and Finch, announced today that they are opening a new outlet, BABA, in Edinburgh.

Ox and Finch

Picture: Ox and Finch Twitter

Inspired by the flavours of the Eastern Med, BABA, which is set to open in October, will be located at 130 George Street in Edinburgh's New Town, which is seeing an influx of new restaurants.

BABA will serve traditional Levantine cuisine, with a Scottish twist. Diners should look out for BABA’s mezze - hummus with zhug, baba ganoush and muhammara, which will be served alongside a twist-on-the-traditional: beetroot, hazelnut, orange and whipped feta, smoked salmon and keta taramasalata with pickled cucumber, and kibbeh pastry (which has been given a Scottish signature) with haggis replacing the customary lamb.

Taking centre stage in the new restaurant will be a bespoke charcoal grill, which diners will be able to see thanks to the open kitchen.

This is where Scottish lamb, beef and seafood will be spiced and grilled - Levantine-style - over coals, side by side with whole cauliflowers and harissa pumpkin.

Glasgow Ox and Finch

Picture: Ox and Finch Facebook

Pickles, pomegranate, rose, za’atar, spices and molasses will be as present behind the bar as they are in the kitchen at BABA.

In front of artwork of a recumbent, lounging hookah smoker - Mr. BABA is his name - the talented bar team will mix cocktails that include apricot, mint, cumin and honey.

The BABAllini, a pistachio, chocolate and mint julep and sumac and Persian white limeade are set to be must-try drinks for any cocktail lover.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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