Changes are afoot at Field Grill House on Raeburn Place in Stockie.
Currently, the menu focuses on some pretty serious steaks along with other main course options such as chorizo-crusted cod with Parmesan mash, chilli jam and a chorizo and tomato compote.
Gaelic for journey
Come Wednesday 11th January, it will open as Taisteal, the Gaelic word for travel or journey.
Having played a large part in establishing both Field and Field Grill House, Chef Gordon Craig is branching out on his own with this new venture.
Chef Craig has worked at some starry establishments including the Waterside Inn, Peat Inn and Plumed Horse.
He aims to combine the skills and ideas he picked up at those restaurants along with culinary influences from his travels around the world.
Fine dining in a relaxed environment is the ultimate goal.
Meanwhile, over in the West End, Forage and Chatter is finding its feet on Alva Street.
Promising ‘locally sourced Scottish cuisine’, the restaurant is in the basement premises formerly occupied by Larder Bistro.
They take the ‘local’ bit of the mission statement seriously and aim to use ingredients from within a 25 mile radius of the restaurant.
Contemporary menuIt has a very contemporary menu in terms of both techniques and ingredients used. A starter of mackerel is charred while another beetroot-based starter features buttermilk.
A main course of Scottish venison loin is paired with carrot but not just any carrot. This is a heritage carrot.
As is the modern way, the menu is simply written and lists the ingredients but few clues as to how they are prepared.
Foraged herbs and plants are used liberally from the Douglas Fir accompanying a lemon curd to the Meadow Sweet in an apple crumble.
We haven’t eaten there but, going by the pics on their Facebook page, the food is beautifully presented.
The 5pm Dining blog wishes both ventures all the best.