Clark and Lake
This restaurant has ceased trading.
A European-inspired wine bar serving cheese and charcuterie platters, raclette and other small dishes, with independent small producers prominent.
You can’t go wrong with cheese, especially when it’s all gooey and melty and poured over sauté potatoes. Tollcross newcomer Clark and Lake describes itself as a charcuterie and bar, and while the range of meat is indeed interesting – including Trealy Farm’s blood, red wine and chocolate salami – cheese this good definitely deserves equal billing: 'mon the fromage! The overall concept is simple: create your own grazing board by selecting from around 20 meats and cheeses, all available in individual portions; or plump for their pre-selected Spanish, Italian or British boards; then add a couple of small plates (don’t miss the cauliflower frittelle). For drinks, there’s a well thought-through wine list, with everything available by the glass or carafe, or a neat selection of crafty, culty beers. It’s informal, very simple – and definitely none the worse for that. With plans to add lunch service later in the year, regularly evolving menus and chatty, charming service this is already a solid addition to the neighbourhood.
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Wheelchair access, Free wi-fi
- Music on stereo: Easy tunes
- Capacity: 34
- Largest group: 40
- Open since: 2017 - July
- Number of wines sold by the glass: 23
- House wine: £19 per bottle
Reviews & features
Best ways to celebrate Scottish food and drink during the festivities16 Nov 2017
Fred Berkmiller, Scott Smith, Paul Kitching and others share their tips on celebrating local produce
With such a rich larder right on our doorstep, we've asked nine local chefs how we can make the most of Scottish food and drink over the festive period. From whisky to salmon, here's what they recommend. Fred Berkmiller, l'escargot bleu and…
Breakfast ideas for New Year's Day16 Nov 2017
Smoked salmon, french toast, haggis and Bloody Marys to help a sore head
If you've seen it through to the bells and partied until the wee hours, you'll be in need of a hearty breakfast for your first meal of 2018. Or if you've planned a quiet one, then even more reason to get up sharp and celebrate New Year's Day with a…
Christmas dinner: to turkey or not to turkey?16 Nov 2017
Rib roasts, haggis and 'tofurkey' are great alternatives to Christmas Turkey, say these Scottish chefs
For some of us, Turkey will always be the centrepiece to our Christmas table. But, if tradition's never really been your thing then these tips from chefs across Edinburgh and Glasgow should help you find a tasty alternative to try out this year.