Dean Banks new Edinburgh restaurant Dulse opens this week with sharing plates and seafood
| Author | John Gillespie |
| Published date | 27 June 2022 |
| Publication title | EdinburghLive (Scotland) |
It will be taking over for the beloved but now closed L'escargot Blanc, after the owners announced that they would not reopen their doors after nearly 20 years in business after a series of issues caused by the lockdowns.
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The bar will open June 28 at 5pm, with the restaurant opening at the end of July, so this week locals can enjoy small plates and cocktails before the main event kicks off in a month.
Instead, Dean Banks will be adding to his growing restaurant portfolio with the new Dulse. Featuring his own drinks brands Mond Vodka and Lunun Gin in starring roles in their cocktail menu as well as fine wines for all tastes.
Alongside his other restaurants including The Pompadour in Edinburgh and Harr in St Andrews, Dulse will give locals the perfect opportunity to enjoy Dean's cooking in a more informal setting, with a menu that has a wider range of prices.
Dean said: "Dean said: "Dulse is my neighbourhood-friendly restaurant in Edinburgh - I would like to be diverse in the city and have a great offering for people at different price ranges. This is your home away from home, welcome to my house. I'm going to hero Scottish seafood, doing classic takes on dishes, modernising them in my style of Eastern fusion with Mediterranean influences too.
"Dulse obviously is seaweed, it is a lovely, beautiful purple seaweed, foraged all over the Northern hemisphere, we get it in Fife and all over Scotland. Pepper dulse is nicknamed the truffle of the ocean because it's very hard to find but it is so full of umami - that's what I do with my cooking. If anyone would like to try my food, umami is what I do.
"I just want simple Scottish food served in a friendly and relaxed atmosphere where you can kick back, have a glass of wine or a cocktail with friends and the best seafood in the world. It's not going to be fussy, it's not going to be fine dining, it's not going to be anything that is going to make people feel...
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