A couple of weeks back, we blogged about the then imminent opening of Rabble Taphouse and Grill in Edinburgh.

The Frederick Street restaurant and bar has been settling in for the last week or so. Which seems like a good excuse to tell you some more about it.

As per our last blog, Rabble Taphouse and Grill has replaced the long-running Rick’s Bar.

It was a crowded market but, when it opened, just before the Millennium, Rick’s could lay claim to being one of Edinburgh’s first real style bars.

Of course, these days every new opening is a style bar. The term is meaningless now.

However, back in the day, Rick’s had a certain something which captured the imagination and kept it going for the best part of two decades. Pretty much four lifetimes in bar years.

Cooking low and slow at Rabble Taphouse and Grill

Rabble Taphouse and Grill looks as bright and fresh as Rick’s did in 1999. And with a low and slow menu, tank Staropramen beer, innovative cocktail list and craft beers on draught, Rabble is also bang on trend.

As always, the 5pm Dining blog is most concerned with the food offer – although the drinks come a very close second.

Rabble Taphouse and Grill serves from breakfast to late. Visitors could start their day with a 100% pure Chi coconut water or, at the other end of the scale, the Rabble full breakfast.

Pancakes, smoothies and brekkie sarnies, including one with smashed avo, add to the morning options.

Taking an admirably liberal view on breakfast, Rabble serves it until 5pm.

If coconut water for lunch doesn’t do it for you, another option is their lunch box. For a minimum of two people, this gives you a house salad and side plus your choice of options such as slow-cooked beef brisket; a 15 hour-cooked half rack of pork ribs or char grilled red pepper and oregano marinated salmon.

Open fire pit

As you might expect, there are intricate sandwiches, sharing plates and a wide array of starters but we’re going to skip to the pride of the menu: dishes from the Robata grill and the steaks.

There are fillet, rib-eye, sirloin and T-bone steaks from Black Angus, Limousin and British Blue cattle. The latter two are billed as grass-fed and aged for 28 days.

The Robata grill slow cooks meat, veg  and fish over white oak charcoal in the kitchen’s open fire pit. There are eight different options ranging from char grilled asparagus with a veggie tart to spatchcocked chicken and black lentil daal.

We are intrigued by the sound of the 60 hour-cooked, gunpowder rubbed beef short rib.

Not sure what a gunpowder rub is but the thought of it has definitely raised our rabble.

We wish Rabble Taphouse and Grill every success.