Latest Reviews
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Stopped here only for drinks in the summer so first time I've had their hot pear cider and what a delight. Served in a cappuccino style cup with mixed…
Fly
Joseph Pearce’s
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Terrible food and I had to wait 45 mins to get my food. Also the service was really bad. I would never recommend this restaurant because the food does…
Aladeen
Joseph Pearce’s
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Something's changed at Joseph Pearce's. They've had a bit of a make-over, I think, but it kind of just looks the same. No what's changed is I used to …
Keep Calm And Fanny On
Joseph Pearce’s
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Joseph Pearce's is open for Pub. Joseph Pearce's serves European dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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6 Reviews on “Joseph Pearce’s”
Stopped here only for drinks in the summer so first time I’ve had their hot pear cider and what a delight. Served in a cappuccino style cup with mixed raisins on the side. Decor can be described as cozy in a good way. Staff are great and service second to none. Will return to try their food.
Terrible food and I had to wait 45 mins to get my food. Also the service was really bad. I would never recommend this restaurant because the food doesn’t ecen taste that good
Something’s changed at Joseph Pearce’s. They’ve had a bit of a make-over, I think, but it kind of just looks the same. No what’s changed is I used to LOVE it, and I used to recommend it to anyone who cared to listen, even those who didn’t. I hadn’t been for a while, so how would it hold up?The menu has always been different, different flavours and different dishes, and for veggies this can be great. They seem to have reverted to a bit more traditional though – veggie burger, omelette, poached eggs on toast and Eggs Florentine. Mmm, one of my favourites, but is it really in keeping with the meaty Swedish side of the menu? Still if it’s good, it’s good right?I wish it was, it was just okay. We waited AGES to get served, the staff were having fun behind the bar, but didn’t seem aware anyone was in their pub. A pleasant girl apologised and said that they were ‘kind of half table service and half order at the bar’ these days. Well, which is it? I still don’t know… Food has always taken a while to JPs, and today was the same, but it’s usually worth waiting for, and the service is usually smiley.I ordered the Eggs Florentine served with Brioche buns. It’s quite pricey but I was looking forward to it. It arrived looking great, but sadly the expectation of a glorious runny centre on the poached eggs didn’t materialise. The buns were good, but were soggy from either wet spinach or a wet egg plonked on it, maybe both. The hollandaise sauce was tasty though. Not sure I’d serve it with a bitter crunchy salad?For me JPs has always had a shabby chic charm, with great food and fun service. Not today. Just shabby. The chic has left the building. Despite the makeover it was a little grubby and my pet peeve, not very clean cutlery, didn’t help.I do hope they were just having a bad day, but I’m not sure I’ll return soon enough to find out… keepcalmandfannyon.blogspot.com
I’m a great fan of this chain, and often wish they would open one closer to home. The Swedish twists are welcome in contrast to Edinburgh’s usual drinking establishments and they’re all quirky and friendly.Joseph Pearce is one of the more spacious of the family; not as big as Hemma but less cozy than Sofi’s, Boda and Victoria which are all lovely but a bit tight when busy. Lots of nice drinks on offer, many with that Swedish touch, along with the menu which is refreshingly unlike normal bar food. My one issue was that the menu options were a little heavy on the bread, leaving little choice for the gluten free diner. But then, if one is going out for food there are many alternatives nearby that could be followed by a nice drink here. facebook.com
Crayfish. Some countries go mad for these little critters. They are eaten all over the world but they are eaten with particular fervour and ceremony in Sweden. The Swedes lure crayfish out of the murky waters they favour to pop them into boiling dill-flavoured liquor and transform them from brown-black wall flowers to bright red belles of the ball. It is my immense pleasure to announce that a traditional crayfish party can now be experienced in Edinburgh.Crayfish?For a many years crayfish could only be fished in late summer. Stocks are no longer as depleted as they were, so theres no longer a crayfish equivalent to the glorious 12th. For many years it was almost impossible to get Swedish crayfish and wed settle for frozen Canadian, Turkish or Louisiana crayfish. In August, the newspapers would be full of reviews, comparing the different flavours and textures of the crayfish about to emerge on the market.So popular are these mini-lobsters that Swedes collect in great numbers, outside, under a fat August moon or with paper-lights to emulate one, to eat crayfish, drink snaps and sing songs.Joseph Pearce, an Edinburgh bar now owned by lovely Anna Christopherson and Mike, throw a crayfish party to warm the heart of any ex-pat Swede and tickle the taste buds of curious Brits. (I am willing to share this information only now, when the parties are over only so that Id be sure to get a ticket. Next year, Ill do a more timely reminder. Once Ive secured my ticket.)Party!Its a really good party, which Anna hosts with warmth and humour. Me and my Swedish-speaking friend went to the last of four parties. We had plenty of crayfish, an ocean of snaps and a wonderful cheese flan. When we arrived, we were treated to a lovely snaps-based welcome drink and got not just traditional hats and bibs but a booklet of songs. Hurrah! There should be no snaps-drinking without singing, so Anna lead us in song every five minutes or so. Glorious fun.Back to the crayfish.Eating crayfish is a messy business. They are cooked in a dill-flavoured stock, that gives them much of their flavour. It is slightly salty and very tasty. The first thing to do with your crayfish is to suck as much of its juices out as possible. There are different ways of doing this but most of them involve audible slurping and vigorous crayfish kissing. Mmm.Next, take off the shield, or twist off the tail, and have another good slurp, avoiding stomach and gills but taking in the other brown meat.Now, tear off the tail (if you havent already), break the protecting carapace on one side and fish out the prize of the meal. Move on cracking claws and chewing legs, sucking as much of the flavour and flesh from the carapace as possible.Savouring the good stuffWhen I grew up, we would eat the claw meat, suck out the juices from the body and the leg but save our tails until we had enough to put on a piece of toasted white bread (with a slick of mayo for glue). Wed also put the heads on our plate to show how many we had eaten At JPs, we were much more discrete and ate the tails as we uncovered them.Crayfish is fiddly and you dont get that much meat per crustacean but it is incredibly tasty. They have much more flavour than the crayfish tails in brine that you find in fish shops, although these are good for salads and creamy pastas. The fun of a crayfish party is in interactive eating and the enjoyment of chat and song. We had all of that. The cockles of my homesick heart were warmed and my stomach stuffed full enough with delectable crayfish that I should last another year with nothing but crab, lobster and langoustine to see me through. Its a hard life, but Joseph Pearces makes it that little bit easier. edinburghfoody.com
A lovely place, can get busy so worth reserving a table if you want to get a seat at peak times. Bit of a push to describe this place as in Leith.