A 'bar and butchery' set within a former cork factory, the Leith Chop House prides itself on locally-sourced beef, cut and aged in-house and cooked on a charcoal grill. As you might expect, the restaurant is big on meat - the Sunday roast is served with bone marrow gravy, while a rump heart of Wagyu beef takes pride of place on the menu - but, being Leith, there's a decent seafood selection too (including lobster bisque and monkfish), and plenty of thought has gone into the cocktail selection too.
|Venue name:||Leith Chop House||Contact:|
102 Constitution Street
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