CIVERINOS SLICE, EDINBURGH, OUR REVIEW FOR OLIVE MAGAZINE….
In a nutshell
Civerinos Slice opened in Edinburgh’s Old Town in May 2017. This second city centre destination for the award-winning Civerinos has 80 covers and serves 11 different pizzas by the slice in an informal, New-York-style street food dining room, where eating with your hands is strictly encouraged.
From Italian heritage, Michele Civiera, founder of Civerinos, has worked with the very best pizza chefs from Sardinia to Sicily to ensure that the pizzas here are as authentic as possible.
Read our full review over on Olive Magazine dot come HERE!
Civerinos Slice, 49 Forrest Road, Edinburgh, EH1 2QP
Bringing a little bit of NYC to Edinburgh’s Old Town, and that ain’t a bad thing right?
Wagamama St Andrews Square Edinburgh
Wagamama St Andrews Square Edinburgh has landed. Another Wagamama????? Does that hit you like the news that yet another Pizza Express is opening in your home town even though there’s 11 already? Or that Starbucks thinks that 20 stores is seriously not enough in Edinburgh so they’re now trying to squeeze in 4 more? Well, it probably does, although this particular Wagamama has landed in the most perfect position possible. It’s nestled between the awesome Dishoom (we do go on about it I know) and the *yet to be ventured into as* Refinery….
Yes it’s a chain but there has been some serious thought put into the layout, decor, interiors, (call it what you will), of this particular Wagas as it’s pretty funky and is definitely more interesting than it’s sister outposts on Lothian Road and Ocean Terminal. Both of these have looked rather tired of late so this restaurant makes them look like they really know what they are doing rather than following the same old format. All good so far! Continue reading
KITCHEN TABLE TWELVE TRIANGLES
We’ve fallen in love with our new kitchen table and it’s not the one in our kitchen at Monkfish Towers! No no no, we are talking about Kitchen Table Twelve Triangles which opened in Leith a month or so back.
Brought to you by the fabulous ladies behind ‘Twelve Triangles’ on Brunswick Street and (more recently) Portobello and, with a finger in the proverbial pie at Salt Horse on Blackfriars Street too they can do no wrong. Kitchen Table does what it says. They have one large kitchen table, big enough for 16 with added elbow room. Continue reading
DISHOOM EDINBURGH, OUR REVIEW FOR OLIVE MAGAZINE…
The first Dishoom opened in Covent Garden in 2010 and a further three restaurants in London followed. Now open in Edinburgh, their first outing outside of the capital is proving a huge hit. Expect all day hospitality in a 1920’s era, with food inspired by the Irani cafes of 20th Century Bombay.
In a nutshell
Dishoom was founded by Shamil and Kavi Thakrar and Amar and Adarsh Radia: the first Dishoom opened in Covent Garden in 2010 and a further three restaurants in London followed. And now, Dishoom Edinburgh has opened, their first outing outside of the capital is proving a huge hit. Serving up food inspired by the Irani cafes of 20th Century Bombay expect all day hospitality in a 1920’s era ‘Grade A listed’ three storey building formerly used as a warehouse for Forsyth’s department store.
Read our full review of Dishoom Edinburgh over on Olive Magazine HERE.
And if you’ve not visited Dishoom Edinburgh yet…(? where have you been hiding?!) then you can find it on St Andrew’s Square, Edinburgh.
Full menu and more scrummy pictures over on the Dishoom website HERE.
3a St Andrew Square
Edinburgh EH2 2BD
BOOK A TABLE HERE!!!
Good Brothers Edinburgh, our review for Olive magazine…
Good Brothers Edinburgh, founded by Graeme and Rory Sutherland, is bringing the natural wine movement to Stockbridge, Edinburgh alongside some outstanding Scottish cuisine. Yes, it’s all about the wine (there’s over 100 of them on the ever-rotating list) but that doesn’t overshadow the fantastic food.
Head chef Maciej Szczepanski has created a menu of classic Scottish cuisine with a twist to accompany the wine selection that includes organic, biodynamic or natural. Chef Maciej has spent the last ten years working his way up the chef’s ladder in the US, Europe and the Far East. His philosophy on fresh produce, seasonality and sustainability is shared with Graeme and Rory….
Read the full review over on Olive magazine HERE….
Wild mushrooms, truffled confit egg