The Location
Restaurateur David Scott is not only an enthusiastic Foodie, but also an astute businessman who is able to keep ahead of the game, predict fads and fashions in the restaurant industry and certainly knows what diners want. In 1990 he opened his first restaurant Howies in Edinburgh, a welcome and innovative concept in casual bistro-style dining with fixed price lunch and dinner menus. The venture has now mushroomed into a group of six across the capital and the East coast of Scotland. The restaurant motto is "Fine Food without the Faff" (fuss). With Howies well and truly established, David Scott was keen to develop something different and has now opened a new, slightly more upmarket restaurant One Alva Street, in the heart of the West End of Edinburgh - named after its address so there is no excuse in not finding it. An ideal location for lunch for local business people and shoppers, pre-theatre supper and leisurely dinner.The Restaurant
One Alva Street has taken over the former Bouzy Rouge site, down a short flight of steps to a bright and attractive stone floored "cellar" restaurant. Beyond the reception desk there is a cosy lounge area for pre-dinner drinks leading into a long room with intimate booths for couples or quartets. Then the space opens up into a maze of different small sections and rooms including a plant-filled conservatory - you would almost feel you were sitting outside. Sit at beautifully polished natural wood tables either along the comfortable cappuccino coloured suede wall banquete or on tall upholstered sculpted wrought iron chairs. The walls are ochre gold with woodwork in a burgundy red. It's a clever stylish blend of rustic charm and a cool, contemporary design - informal yet stylish and a comfortable place to sit for a few hours wining and dining.
The Food
Under Head Chef Ben Watson, the cuisine is distinctly Contemporary Scottish with a serious emphasis on the freshest, organic and best quality local meat, game, fish, fruit and vegetables. Beef is from the Buccleuch Estates - which also supplies the famous Ivy Restaurant in London - so you can be assured of the finest quality. The menu descriptions are simple and straightforward giving a brief summary of how the dish will be presented. It is all deliciously appetising. Start for instance with a creamy Jerusalem Artichoke Soup - perfect for a chilly Scottish winter day - sprinkled with grated nutmeg and shaved morels. Alternatively Gressingham Duck Salad with orange, baby spinach and rocket, or light and tasty Smoked Finnan Haddock Moussellines with vine tomato chutney. As much as possible is home made including desserts and fabulous warm crusty bread with a fresh selection each day such as olive, garlic or sun dried tomato.Then on to the main courses including Rib-eye of Buccleuch Beef with Colcannon Mash - a hearty Celtic dish of cabbage and potato - with a drizzle of sweet Madeira jus, or a tender pink slab of Wild Scottish Salmon accompanied by wilted Chinese greens and fresh mint salad. The freshness of the fish, delicately cooked was perfect but do order some Olive Oil Mash to go alongside - a mouth-watering combination. Other choices may include Venison, Organic Chicken and Scotch Lamb. For vegetarians there was limited choice with a Wild Mushroom tartlet to start followed by a main course of Wild Mushrooms with Soft herb Polenta - so perhaps a little more variety is required for those who prefer no meat or fish.
Then finish the meal with a tempting White Chocolate Panacotta served with Scottish berries or rather innovative, tipsy Cider Poached Plums. The cheese selection is first rate with a delicious selection sourced from the Western Isles - Arran Blue and Mull Cheddar.
The Bill
Lunch - starters - £4.50; mains £8.50; dessert £3.50
Dinner - starters - £5.00; mains £15.00; dessert £5.00
House wine £11.95Conclusion
One Alva Street promises simple contemporary Scottish cuisine using quality, seasonal, local produce and this is what you will taste and experience. I was extremely impressed by the absolute freshness and healthy, light quality of the cooking - no heavy sauces, just fine, fresh food prepared with care and passion. Add to that welcoming, friendly service and a relaxing, casual ambience.See the restaurant's Website for more information.
Vivien Devlin
