The latest addition to the Chop House family will open this March in Bruntsfield. Serving the best British beef, dry-aged and butchered in-house, Chop House launched in 2015 with a focus on cooking over open coal and currently operates two restaurants in Leith and The Arches on Market Street.
Open 7 days a week, Chop House Bruntsfield will bring its unique casual dining experience focused on steak and cocktails to a new side of the city. Renowned for its sociable style of dining, Chop House proudly presents large cuts of beef, sharing starters and enticing side dishes designed to be enjoyed by the whole table. Chop House Bruntsfield will be split over two levels with views across The Meadows and Bruntsfield Links.
On ground level, the custom-made Chop House bar takes centre stage and will offer a fantastic selection of drinks including an extensive wine list, cocktails and locally-sourced beers including their own beer brewed in partnership with Drygate Brewery. The bar area will be the perfect place to enjoy a drink or dine whilst enjoying the bustling atmosphere. Stunningly upholstered booth and banquette seating formed from leather and steel will form a key part of the design. Guests can also 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. Sourcing the very best beef is crucial for Chop House, however this is only the start of the journey. The meat is then hung in-house, in state-of-the-art dry ageing fridges for up to 90 days to produce a more tender and flavoursome finish.
Read our review of Chop House Leith
Sociable dining is central to the brand’s ethos and large sharing steaks such as bone-in rib, porterhouse and chateaubriand take pride of place. These specialist cuts 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. The sharing culture is encouraged across the menu allowing tables to create their own feast from a selection of starters like crispy shrimp, roast scallop and hot chicken skewers, complemented by an extensive mix of sides including dripping chips, bread and bone marrow butter and sesame ‘slaw.
Read our review of White Horse Oyster Bar
Weekend breakfast will be a mainstay of the offer with diners choosing from a classic ‘butcher’s breakfast’ or opting for marmite crumpets with fried duck egg or smashed avocado on sourdough.
