Independent Scottish restaurant group, Rusk & Rusk, has revealed plans to bring its award-winning dining concept, The Spanish Butcher, to Edinburgh.
The company has helped redefinine the steak house concept in Scotland, with its two Glasgow restaurants – The Butchershop and The Spanish Butcher – aiming high with premium produce, on-point service, and immaculately relaxed interiors.
Now, Rusk & Rusk are taking the ‘Galicia meets Brooklyn’ stylings of The Spanish Butcher east into a 90-cover restaurant on Edinburgh’s North Castle Street in spring 2024.
Co-founders James and Louise Rusk said: “We are excited to be bringing The Spanish Butcher to Edinburgh and can’t wait to open our doors in spring 2024. We have always been champions of really great ingredients grown here in Scotland, and likewise, food is very much central to Spanish culture. The depth of flavour our customers will experience at North Castle Street when these two culinary landscapes combine will be extraordinary.
“Restaurants, for us, are about evoking emotion and creating memories. People not only expect great food and service, but a relaxed, atmospheric space, and we hope our customers love the stylish neighbourhood vibe of The Spanish Butcher in Edinburgh. We look forward to sharing more of our plans over the coming months.”
Diners can expect ‘delicious and unique’ cuts of steak, including the Rusks’ dry-aged prime rib of beef or porterhouse cuts from the Rubia Gallega cattle breed of Galicia. Other delights include grilled Presa Iberico, 30-month aged Jamon Iberico de Bellota, whole roasted Shetland monkfish on the bone with chorizo and caperberries, grilled octopus, as well as the finest Scotch steak and whole roasted suckling pig to share.
As with the Glasgow venues, there will be ‘seriously stylish’ décor, inspired by New York’s neighbourhood dining scene and the loft-style vibes of the city, The Spanish Butcher in Edinburgh promises to be quintessentially modern, hip and hospitable.
