My too-dim photo does not do this cheese and meat plate justice.
I like the French Bulldog. I like it a lot, in fact.
The short form: Bryce Coulton is doing magical things with meat in his Dundee kitchen. We tried sausage and salami full of peppercorns, flavored with anise and scented with rosemary. It was all delicious. And the thoughtful atmosphere, creative craft cocktails and well-designed menu mean that I’ll be going back, again and again.
Plum-infused brandy Manhattan
Pork pie
