There has been a flurry of new openings in Edinburgh.
Nicolson and Constitution streets are now home to new branches of Shri Bheema’s, a rapidly growing group of restaurants which specialise in dishes from North and South India.
Having launched in Aberdeen in 2012, the Shri Bheema team are now serving everything from Goan lamb vindaloo to Punjabi butter chicken in five locations across London, Aberdeen and Edinburgh with Milton Keynes next on the cards.
Mia Italian Restaurant
Mia Italian Restaurant is also expanding. Having launched on Dalry Road at the end of 2013, the family-run restaurant has just opened on Morningside Road.
Fancy red mullet fillets cooked in a dill, cream and mustard sauce? Or a Diavola pizza? You know where to go.
Gin 71
While plenty of operators open multiple units in Glasgow or Edinburgh, it is a lot rarer for restaurateurs to operate across the M8.
That hasn’t stopped the people behind Glasgow’s Cup Lounge/Gin 71 and Cup Tea Garden/Virginia Bar from taking the plunge and expanding to Edinburgh.
Having launched in the former La Tasca premises on South Charlotte Street, the business runs as Cup Tea Lounge during the day and Gin 71, serving 71 different gins – many of them Scottish, in the evenings.
We dropped by one evening last week for a couple of G ‘n’ Ts and will probably return for the afternoon tea in the near future.
New menu at The Printing Press Bar & Kitchen
The Printing Press Bar & Kitchen on George Street recently announced its new seasonal menu.
Making full use of Scotland’s finest ingredients, the menu features a range of favourites – freshly caught North Sea cod with seaweed potatoes; crisp pork belly and tender truffled-honey chicken – alongside new offerings including herb-crusted lamb rump, wild mushroom lasagne and succulent fresh steak cuts from award-winning local butcher John Gilmour.
The dishes were designed by head chef Colin Fleming, who has honed his skills throughout his career with chefs such as Nick Nairn and Martin Wishart.
Colin said: ‘Both myself and our expert kitchen staff have been working on the new menu for weeks – finding locally sourced ingredients that perfectly match and complement each other, to create some mouth-watering combinations and dishes for customers.’
