Chop House Market Street
- Telephone 0131 629 1551
- Opening times Mon–Thu & Sun noon–midnight; Fri noon–1am; Sat 10am–1am.
- Seasonal times Festival: bar open till 3am
- Bar open Mon–Fri noon–1am; Sat/Sun 10am–1am.
- Food served Mon–Fri noon–10.30pm; Sat/Sun 10am–10.30pm.
- Average price £9 one course express lunch (set lunch); £37 (evening meal)
- Website www.chophousesteak.co.uk
It's all about the steak in this funky conversion of a historic arch in the Old Town.
Edinburgh's second Chop House – a sister to the Leith original – anchors the row of independent shops and cafés at the New Waverley Arches. The interior is a real treat – a chunky metal frame sitting inside the arch’s curvy glints of granite and stone. On entry there’s a hit of bitter charcoal – don’t think family BBQ though, this is something altogether sexier and more sophisticated. Service is brisk and confident: well-drilled staff recite cuts and recommended cooking temperatures. Starters are sharing (mostly fishy) bites – tempura prawns, crispy squid – but of course the meat takes top billing here. Sourced mainly from Shaw’s of Lauder and Hardiesmill then dry-aged in house for 35 days, there are four cuts: rump, sirloin, rib-eye and fillet as well as larger sharing cuts like chateaubriand. And it’s pretty damn near perfect – cooked exactly as it should be, properly seasoned, with a smoky crust. Sides are strong (but with only a sauce included, the bill will mount up if you go mad for the chips). The perfect place for a seal the deal steak.
- High point: That steak
- Low point: Thumping bass you can feel through your feet
- Provides: Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Loud bass.
- Capacity: 60
- Largest group: 30
- Open since: 2016 August
- Number of wines sold by the glass: 25
- House wine: £20 per bottle
Reviews & features
Not on the High Street1 Nov 2016
Take a stroll along East Market Street's Waverley Arches, Edinburgh's newest eating and drinking quarter
Most successful eating and drinking destinations are born, not made. A chef opens their first restaurant, a bright spark refurbs the pub next door and slowly, slowly, a Shore or Stockbridge emerges. It tends not to work quite as well when the process is…