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Nestling yards from the bottom of Fleshmarket Close and midway between the old editorial offices of The Scotsman and the train station, The Doric was once a much-feted repository for the
city's hacks and a bolthole where almost industrial quantities of booze were regularly consumed. Downstairs is a bog-standard drinking den, but head to the civilised bar upstairs for the real thing
– complete with swagged curtains, scrubbed floors and a claret-tinged glow. This 18th-century hostelry also markets itself as ‘Edinburgh’s first gastropub’, with a menu of bistro-style comfort food
ranging from pubby staples such as shepherd’s pie, macaroni cheese or haggis, neeps and tatties to more adventurous ideas including tiger prawn linguine, poached monkfish with lobster sauce or
crispy duck breast with pak choi, sweet potato purée and black cherry sauce. Good ales and excellent whiskies, too.
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