Ask any Edinburgh local where to go for a good ol’ fashioned steak and Chop House is never far from the conversation. For any West Enders for whom the Leith Chop House is too far and the Market Street Chop House is a little bit too “in town”, your red-blooded dreams have been answered. The new Bruntsfield branch is glass-fronted, orange-seated, and boasts all of the industrial chic stylings they have become known for. Of course, what they’re really known for is their first class, beef, dry-aged for 35 days in house and more than worthy of its reputation.
Ahead of the main event, we started off with the In Bloom cocktail, a bright, tart drink that paired well with the fresh, plump oysters and deep-fried crispy shrimp.
Then arrived the MVPs. The sirloin had the kind of glorious crust only the open charcoal grill can achieve, a perfect contrast to the ultra tender medium rare meat beneath. In a stroke of pure indulgence (and pure genius), I paired mine with outrageously decadent, outrageously good bone marrow gravy. This is a must-have. Although, my partner’s blue cheese sauce was a pretty close second (my wandering fork can attest to this). Shoestring fries were a little underwhelming, however I can only blame myself – I should have ordered the dripping chips like my heart really desired.
To finish, we went for the full cholesterol affront and thoroughly enjoyed a well curated cheeseboard. I’d suggest you get along and treat yourself to the same – you deserve it.
Words: Chiara Margiotta
