On a recent Tuesday evening after a movie up the road at Vue Omni, Ken and I walked down Broughton Street to Cross and Corner for supper. In just a few months since the makeover, this is already a popular “new” local Bar for residents around Canonmills and Bellevue.
The former darts and snooker room is now a separate dining annexe, also used for private events and where a dinner party was taking place that night.
We were shown to a spacious table in the Bar and presented with a huge Newspaper-sized Drinks list. For beer lovers there’s an impressive list of draught, stout, wheat and Belgian beers, lager, ales, guest kegs and cider.
And you can’t just ask the bar tender for a "Gin and Tonic please"!. Here brand names are matched with Fever Tree mixers, while under a list called Mary Time are speciality, spicy Bloody Mary cocktails.
A full page of well priced wines (14 House wines) while Prosecco and Champagne are both served by the glass and bottle. 10/10!
We selected the rich, smooth Argentinian Malbec and then studied the food menu. First of all, this is not your usual pub grub. This is gourmet Bistro cuisine – the chef Kris Wilson was formerly at Harvey Nichols – but amongst fine Scottish seafood, Duck and steak, are good old Fish and chips and Burgers.
To nibble for a starter I chose Olives and Cheese straws, (perfect bar snack for sharing over a drink), while Ken, feeling very hungry, sampled the Roasted Root Vegetable Soup – chunky, warming, homely - served with thick white bread and butter.
For my main course I had Homemade Fishcakes with mixed leaf salad and a huge mound of chips – well presented on a wooden platter. The two large, very tasty salmon fishcakes were delicious, as were the fat fries.
Ken then had an inventive Vegetarian dish, Goats cheese, Broad bean and Pea Risotto, sprinkled with parmesan and rocket leaves. As a Risotto specialist, this dish was voted excellent.
After these generous portions we had no room for pudding, but you could finish with a wintery fruit crumble with custard, a refreshing Lime pannacotta or cheese and oatcakes.
The Lunch menu is equally extensive – Ploughman’s platter, Mussels, Steak Sandwich, Coq au Vin with mash. At the weekend Brunch is served with all the classic dishes, Eggs Benedict, French Toast, Bacon and Eggs, Scrambled Egg with Smoked Salmon. And of course, do add a Bloody Mary or glass of bubbly.
This is a buzzing, warm and welcoming place for classy good food and quality, speciality drinks. We shall be back very soon!