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Michelin-starred Martin Wishart’s latest venture eschews high-art cuisine in favour of cosmopolitan
brasserie chic. Pitched at the heart of the Edinburgh action, Honours goes for a tasteful, urbane vibe rather than brassy bling (think stone floors, spotlights, black leather banquettes) and it’s
tailor-made for dressed-up or dressed-down carousing. By and large, the kitchen (fronted by Paul Tamburrini) steers clear of cutting-edge flounces, but quality is built in – just look at the
checklist of suppliers, the centrepiece Josper grill or the inventory of high-class, populist dishes. Magnificent grass-fed, dry-aged steaks, Ibérico pork and rack of lamb are star turns, but you
can come here for chicken fricassee, monkfish with Puy lentils or globe artichoke risotto. It’s also perfectly cool to open with Loch Fyne crab Marie Rose, before rounding off with an ice-cream
sundae or jasmine crème brûlée. Fixed-price theatre deals are a steal, and the compact wine includes some gems.
Well priced, early 20th century style Parisian bistros are a current British restaurant trend that is very welcome, especially when they are executed with such care as at The Honours in Edinburgh’s New Town. With a playful black and gold interior, Martin Wishart has created a relaxing environment where diners can eat well prepared classics, some with twists, for a fraction of the cost of Michelin set menu with all the satisfaction...
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