Cuisine:

• British
• Brew, Pubs, Microbreweries
• Pub

Martins West Pub Description:
Two key facts about Martins West: the restaurant celebrates Robert Burns Night (Scotland's national poet, marked January 25), and also proudly displays a photo of Wyatt Earp drinking at the theatre that once occupied the premises. The juxtaposition defines this gastropub's personality: a little Wild West, a little traditional Scot. The renovated space retains the lofty feel of a theatre. Circular wood chandeliers hang from high-beamed ceilings. An exposed brick wall still bears evidence of the fire that ravaged the building in 2001, while nautical blue paint adds a jaunty formality. Owner Moira Beveridge modeled her pub on Martins restaurant in Scotland, a family standby, with the addition of the farm-based menu she's created with chef Michael Dotson. Creative seasonal cocktails whet the appetite: a Ginger Me Timbers mixes whiskey, ginger ale and bitters. A starter of chickpea soup nods at Great Britain's famous East Indian cuisines with garam masala spicing, while an entrée of grilled Wagyu beef arrives cooked exactly as asked, accompanied by mixed grilled squash, Yellow Finn potatoes, and a wild leek sauce. Pheasant-leek bangers may agitate traditionalists, but served with broad bean mash and leek salad they make a tasty pub plate. Paired with English or Scottish beers such as Old Speckled Hen or Belhaven Wee Heavy, entrées evoke old-world nostalgia with new-world flavor.


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