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Good Brothers
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Good Brothers
4-6Dean Street,
0131 315 3311
Mon-Thurs 5pm-late, Fri-Sat 12pm-late, Sun 12.30pm-late; Dinner: 5pm-10pm, Lunch 12 noon-3pm, Sun 12.30pm- 8pm

Better than good

It's always been a game of two halves - apart from a handful of places, me and Mr Bite would traditionally go somewhere that was good on beer, poor on wine or vice versa. Thankfully those days appear to have gone in Edinburgh so even at Good Brothers, which is very evidently a wine bar, Mr B can still get a pint of his beloved Bitter and Twisted. 

And so we find ourselves comfortably seated perusing the menu at this rather lovely Stockbridge hideaway. 

In hand for me, a glass of golden Pinot Gris Omera (grape, spice, apple, and pear) which it transpires perfectly complements my starter of Thai fish cakes. These are authentically made using minced fish, fish sauce for depth of flavour and served with a fruity homemade kimchi. Much better than what I expect of a mere fish cake. Mr B had wild mushrooms, truffle confit egg yoke and Grana Padano - a starter that cried out for a robust red but he was very happy with beer and remarked that the egg 'bought everything together wonderfully'.

Main courses are so pleasing I ask about the chef and it turns out he is ex-Nobles - a good scoop for Good Brothers.

We both go classic - for me, crispy skin cod with potato and shallot brandade, chorizo and red pepper salsa. A creamy, salty Autumnal dish with a great snowy hunk of fish amidst a moat of deliciousness. Lots of dill too which I love. A fruity New Zealand Pinot Noir easily holds its own again the robust flavours. Mr Bite has a stunning bavette of sliced pink beef with crispy rosemary chips, cherry tomatoes sprinkled with salsa and bearnaise. It doesn't get better. He declared the chips in particular were perfect in texture and taste and if Good Brothers  have cracked the chips ...
Puddings more than kept up the side. Bramble and chocolate is the combo of the season and Mr Bite had it in a dark chocolate tartlet, with peanut crumble, chantilly and blackberries; top draw patisserie. I stayed in France with a pear tartin, whipped citrus-cream cheese and sweet rosemary syrup. Oh yes.

I also sampled an on-trend orange 'Haggis Wine' from Australia. It was slightly  tart, and full of peach and orange peel. Orange wines are made leaving the skins on, producing tannins.  This one's DNA combined Moscato, Pinot Noir, Sauvignon Blanc, Semillon, Malbec.

We were super impressed with Good Brothers and would recommend it for good wine, good food and good vibes.

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