Grub &Grog

gastropubn. A public house that specializes in serving high-quality food.

Chef and Martins West managing partner Michael Dotson puts his years of experience to work in a menu that looks to Scotland for inspiration but requires the farm-to-table techniques of Northern California for execution;that means what is in season, what is local and what is fresh. He is active in the day to day aspects of the kitchen, and tastes through everything before it appears on the menu. He has a passion for menu development and a unique skill for taking an obscure ingredient or cooking technique and making it appeal to all guests. He loves for guests to try new ingredients or dishes that they would never otherwise have tried. He wants every guest to genuinely enjoy each meal, and always seeks to please his guests and ensure they have a unique and memorable experience.

To us at Martins West, farm-to-table is not a trend, but a lifestyle. We believe that the only option is to eat what we can select by hand. We like to talk to our farmers to be assured that the animals and produce are raised and produced in the purest way possible, in the kindest and most sustainable manner. When the ingredients come from the best sources, they do not need to be altered in the cooking process, and in our kitchen we work to showcase the natural flavor of each item.

Five Things We’re Fairly Certain You Didn’t Know About Scottish Food:

  • Oats and barley were popular grains for bread and other foods because it was too damp to grow wheat
  • On her return to Scotland from France, Mary, Queen of Scots brought an entourage of French chefs onto the auld sod, thus taking preservation in the form of curing meats to a whole new level
  • In the mid 1860s Italian immigrants began opening Fish and Chip shops, changing the course of English and Scottish cuisine forever
  • As of 2009 Scotland boasted fourteen restaurants with Michelin stars serving traditional or fusion food
  • Sustainability is nothing new to the Scots – they were always thrifty about food as they utilized all parts of the animal (Haggis, anyone?)

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