Chop House Leith
- Telephone 0131 629 1919
- Seasonal times December: Mon–Fri noon–11pm, Sat/Sun 10am–11pm.
- Food served Mon–Thu noon–3pm, 5–10pm; Fri noon–3pm, 5–11pm; Sat/Sun 10am–11pm.
- Typical order 350g Sirloin Steak with bone marrow butter and beef dripping chips
- Website www.chophousesteak.co.uk
Destination dining for meat-lovers and Sunday roast enthusiasts, showcasing the best of British with alluring informal style.
When a scotch egg starter turns out to be an unmissable dish (thanks to some short rib and burnt onion mayo) you know a place is serious about its food. The fact that Chop House’s beef is butchered in house, dry-aged for 35 or 50 days, then cooked on a custom-made open-flame grill also helps. There's lobster, oysters and scallops on the menu for seafood lovers, but let's be honest: the steak is the pull here. The usual cuts (sirloin, ribeye, fillet) are cooked to melt-in-your-lucky-mouth perfection, and can be paired with inventive yet familiar sides such as sesame slaw and dripping chips. There are sharing cuts for couples (or extra hungry singles), with the likes of chateaubriand and porterhouse priced by weight. The well-trained staff are there to walk you through it all, from sauces (think chimichurri and bone marrow gravy) to sweets. The gooey brownie and orange sponge won't disappoint, while the cheese menu is as wide-ranging as the after-dinner cocktail list. There's no pretension here, just exceptional quality. The atmosphere is relaxed, the bar is well-stocked and the service as impeccable as the food.
- Private dining: Up to 10 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: Upbeat, electric mix of pop, soul and funk
- Capacity: 42
- Largest group: 42
- Open since: 2015, September
- Number of wines sold by the glass: 25
- House wine: £20 per bottle
Reviews & features
Best gourmet meat joints in Edinburgh16 Apr 2018
Steaks, burgers and everything else: where to get the best cuts of juicy meat in the city
High-end steak restaurants are booming in the capital and the appetite for specialist aged beef served in sleek surroundings shows no sign of being satiated.