We've got nothing against Wyatt Earp.
By all accounts he was a fine lawman. But we'll take a gastropub over a saloon any day.
Introducing Martins West, a new Edinburgh-inspired gastropub that's breathing life back into a century-old saloon that was Earp's favorite watering hole, opening Thursday in Redwood City.
Inspired by one of the owner's favorite pubs in Scotland, Martins West brings you the sort of hearty British fare you'd be hard-pressed to find this side of the pond, with a gourmet, farm-fresh California twist—think: haggis made with sweetbreads and a peat-grilled lamb T-bone. Add a scotch-centric bar, and it's the ideal spot for power lunch with an angel investor, or happy hour down the 101.
Start things off at the long redwood-planked bar with a pint of cask ale or go straight for the Strathmill 31-year, then head to one of the wine barrel–topped tables for your meal. You'll want to request the coveted cave booth that fits up to ten people around its cloistered round table, offering plenty of room for chef Dotson's (Kokkari, Sens) specialties like Herb-Crusted Marrow Bones, Pheasant and Leek Bangers and Nettle-Crowdie Ravioli—filled with a fat-laced Scottish cream cheese that's rumored to alleviate the effects of whiskey drinking.
Which clears the way for your next round.
By all accounts he was a fine lawman. But we'll take a gastropub over a saloon any day.
Introducing Martins West, a new Edinburgh-inspired gastropub that's breathing life back into a century-old saloon that was Earp's favorite watering hole, opening Thursday in Redwood City.
Inspired by one of the owner's favorite pubs in Scotland, Martins West brings you the sort of hearty British fare you'd be hard-pressed to find this side of the pond, with a gourmet, farm-fresh California twist—think: haggis made with sweetbreads and a peat-grilled lamb T-bone. Add a scotch-centric bar, and it's the ideal spot for power lunch with an angel investor, or happy hour down the 101.
Start things off at the long redwood-planked bar with a pint of cask ale or go straight for the Strathmill 31-year, then head to one of the wine barrel–topped tables for your meal. You'll want to request the coveted cave booth that fits up to ten people around its cloistered round table, offering plenty of room for chef Dotson's (Kokkari, Sens) specialties like Herb-Crusted Marrow Bones, Pheasant and Leek Bangers and Nettle-Crowdie Ravioli—filled with a fat-laced Scottish cream cheese that's rumored to alleviate the effects of whiskey drinking.
Which clears the way for your next round.
