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Noto
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Noto
47a Thistle Street,
Edinburgh,
EH2 1 DY
0131 241 8518
Opening times Wed – Sun, kitchen open from 12pm-9pm Bar open late Mon & Tues closed

Thistle Street is known for its boutiques, and food gems and this new venue slips seamlessly into these environs. 

Noto is the latest venture from Stuart Ralston Chef Patron of Aizle in the Southside.

Stuart left Scotland when he was 21 and travelled the world, hopping off at among other places New York, where he met his late friend Bob Noto. The restaurant name is a tribute to Bob who recently passed away and who took Stuart under his wing when he first arrived in the Big Apple.  He went there to work for Gordon Ramsay and Bob introduced him to the city's vibrant restaurant scene.  

Noto’s premises are bright and minimalist with natural stone walls and plenty of plants and there is a long bar counter.

At the opening, I had the pleasure of speaking to Stuart, who opened up about his two venues. Aizle, he said is the fine dining restaurant he always wanted to open with a set menu where every dish is the outcome of research, creativity and passion.

Noto however, is more about casual dining, a place to relax and socialize. The type of place Stuart would like to go after a long day at work.   

The new restaurant reflects his life and culinary experience in New York; indeed, the menu features an international repertoire, with strong Asian influences, small and large dishes, and daily specials and brunch options. All-day a la carte dining is available from late morning Wednesday – Sunday. 

Dishes currently on the menu include: 
Onion Brioche, lardo, aged butter
Carlingford oyster, horseradish, apple mignonette
Beef tartare, XO, egg yolk, grilled bread

 Ricotta agnolotti, whey butter, chanterelle
Wild halibut, sprouting broccoli, kombu beurre blanc
Koji short rib, togarashi, sherry caramel gastrique 

Beetroot, labneh, zaatar, sunflower seed
Gem lettuce, pistachio, parmesan, herbs

Baron Bigod, fig, apple, warm crumpet
Scottish raspberry, diplomat cream, sorrel

Sustainable wine and cocktails will accompany the above. 

At only 35 years old Stuart is in a good place. Before saying goodbye, I asked him again about this new adventure, and he commented:
 "Everybody will love Noto as I will work hard as I have done with Aizle to create unique dishes and atmosphere". (E. Vanello)

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