LeftField

The best steaks & seafood at LeftField, Edinburgh. Our regular menu is short and focused on simple cooking and delicious flavours. fully licensed

LeftField | Steak & Seafood | Edinburgh Restaurant

http://www.leftfieldedinburgh.co.uk

Reviews and related sites

Katie's – NOW CALLED LEFTFIELD | Welcome to Lunchquest

Review analysis
food   menu  

The menu is simple and to the point with seafood and steaks to the fore on the written list and daily changing salads on the board.

I opted for the mussels to start then followed with a ribeye steak.

The main course steak – from local family butcher Malone’s – was, if anything, even better.

So overall, Katie’s served me one of the standout meals of 2017 so far.

The good news is that this was very much a transitional menu for them, so great things could be afoot once they’re settled in.

LeftField | Review | The Wee Review | Scotland's arts and culture ...

Review analysis
food   menu   drinks   staff   desserts  

Not that many hours later, we joined our fellow foodies Karen & Rob for lunch at LeftField.

Soon Rob was refilling our glasses, and insisting the Ribeye is to die for.

Now enjoying a second, perhaps third bottle of chenin blanc, it was time to make an important decision.

Needless to say our love of Rob, and of course red meat won out.

In its place, an undeniable thirst – cue yet another bottle of chenin blanc – and a desperate need for pudding.

LeftField (12 Barclay Terrace, Edinburgh) | The List

Review analysis
food   location   menu  

Confident and uncomplicated eating in a welcoming and relaxed neighborhood eatery, with Scottish Border beef steaks to the fore.

Consolidating Rachel Chisholm and Phil White’s considerable background in the Edinburgh restaurant scene, LeftField (formerly Katie’s Diner) is a welcoming and relaxed neighbourhood eatery in a stripped–back space, commanding impressive, uninterrupted views over Bruntsfield Links and The Meadows beyond.

The straightforward, reasonably priced menu features Scottish ingredients served simply, such as starters of Shetland mussels and chicken liver pâté, and mains like beef burger, chicken or charred cauliflower.

Scottish Border beef is prominent, with slabs of rump, sirloin, ribeye and fillet steak, all at least 8oz and matured for 28 days, served with proper chunky, crunchy chips.

It’s confident, charming and uncomplicated, to the point of appearing effortless - the kind of place every neighbourhood deserves.

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Fantastic options for all from right, centre and Leftfield - Scottish Field

Review analysis
food  

The establishment may be small, but it’s big on taste and outstanding flavours, with first-class service.

My starter of charred tenderstem broccoli, avocado and ryebread was a delight for the palate, as was my dining companion’s butternut and cinnamon soup.

The meat crumbled perfectly, and Katie’s chicken was delicious and moist inside.

I live in Glasgow, and would happily drive through to Edinburgh just to have the shortrib again.

The deserts were heavenly – my sticky toffee pudding with toffee ice cream was perfect, whilst Katie’s Eastern Mess, full of meringue, offered a rainbow of colours, with a matching diverse palate of flavours.

Royal Lyceum Theatre | Theatre in Old Town, Edinburgh

Nineteenth century theatre that’s at its busiest during the Festival, but hosts both revived and original productions throughout the year One of the oldest theatre buildings in the city, the Royal Lyceum has since 1965 been home to the Royal Lyceum Theatre Company, which produces a seasonal series of original and revived theatre productions for 48 weeks of every year, making it one of Scotland’s largest and most important producing companies.

The range of work the company gets through is impressive, from restaged popular classics to work by new playwrights like Scotland’s DC Jackson and leftfield choices such as Dark Places, the debut theatrical script from Edinburgh crime author Ian Rankin.

Designed by architect CJ Phipps for local theatrical entrepreneurs JB Howard and FWP Wyndham, the Lyceum was opened in 1883 and very much retains the functionally elegant grandeur of much of the era’s typical proscenium arch theatre design.

In addition to its regular programme and a number of high-end shows during the Edinburgh International Festival, the Lyceum also has a Youth Theatre company and makes a feature of its learning programme, which includes post-show talks and community and schools projects centred around its shows.

It’s also linked by an internal corridor to Zucca, the Italian restaurant next door, a popular pre-theatre dining spot.

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