A popular Edinburgh steak house chain has announced that it is set to open its third restaurant in Bruntsfield this March.

Chop House, which launched in 2015 with a focus on “serving the best British beef, dry-aged and butchered in-house”, currently operates two restaurants, Leith and and The Arches on Market Street.

The new restaurant, which can be found at 88 Bruntsfield Place, is set to be the brand’s largest and will be split over two levels with views across The Meadows and Bruntsfield Links.

Managing director Mark Fraser stated that opening a third Chop House in Edinburgh was an exciting prospect, he said: “The brand has its roots in Leith, where we became part of the local community, and for me Bruntsfield has a similar feel.

“There’s great buzz to the area with an eclectic mix of independent shops, cafes and bars. There’s a real neighbourhood feel and we can’t wait to open next month and become part of it.”

The team say the restaurant will feature a custom-made bar offering an extensive wine list, cocktails and locally-sourced beers including their own beer brewed in partnership with Drygate Brewery.

Guests will also be able to order oysters, freshly shucked from the bar alongside a glass of champagne or a classic cocktail.

The lower level will house an intimate dining space with seating for 40 alongside the Captain’s Table which seats 8.

On this floor, diners can see Chop House’s signature cuts of beef as they are dry-aged in Himalayan salt and also catch a glimpse of the beef being grilled over hot coal.

The meat, which is sourced from local suppliers, is hung in-house, in state-of- the-art dry ageing fridges for up to 90 days to produce “a more tender and flavoursome finish”.

Specialist cuts such as bone-in rib, porterhouse and chateaubriand are available in varying weights between 600g and 1.2kg and are presented on specially made steel skillets.

Prime cuts such as fillet, sirloin and rib-eye also feature on the menu alongside mains of monkfish and pig’s cheek kebab, and lobster and straw fries.

Chop House believe their weekend breakfast will be a big hit with diners, who can choose from a classic ‘butcher’s breakfast’ or opt for marmite crumpets with fried duck egg or smashed avocado on sourdough.

Managing Director Michael Spink said: “We’re really proud of Chop House and what the team has achieved. Since we opened in 2015 it’s been an amazing journey built on the back of a simple premise – cooking the very best British beef over coal.

“We’ve opened successful sites in Leith and Market Street and we believe that Bruntsfield is a great location for our third site.”

 

 

 

Let us know what you think

comments