Say aye tae an American pie
Two restaurants that are making fast food better
Billing themselves as the UK’s first ‘design, build and eat pizza eatery’, Project Pie is the first British branch of a chain which was started in America by entrepreneur James Markham, who has launched similar concepts in Seattle and California. The idea is to balance fast food with fresh produce, with the pizza dough prepared by in-house chefs every day. It’s served thinly spread on an 11-inch paddle to the customer, who then goes down the line, selecting their own toppings.
‘We offer six different cheeses and eight different meats,’ says store manager Forbes Howie. ‘Everything from prosciutto to spicy fennel pork sausage. Our vegetables include artichokes, roasted Brussel sprouts and fresh rocket or kale, and you can have as much of whatever you want on it for the same price.’ This last aspect has been a particular winner with customers, and the Project’s success in Dundee, it’s hoped by the franchise holders, will bring them further outlets around Scotland before long.
Pitched somewhere between a bar and a restaurant, Dundee’s Meathouse has perfectly captured 2015’s trend for typically American tyles of eating and drinking, while making good use of the quality local produce available. The steaks and burgers use meat from grass-fed cows which has been hung for 21 days, while the alcohol list includes 20 bottled US, UK and international craft beers, a fi stful of classic American cocktails and the increasingly popular pickleback, a Stateside invention which sees a shot of bourbon chased by a shot of brine to surprisingly pleasant effect.