A second “intimate” cocktail bar, Vivien, named after lesbian poet Renée Vivien, will be located beneath it.
Situated on 36 Broughton Street, the former site of Fhior, Vinette will be modelled o the “convivial spirit” of Parisian wine bars.
The menu will revolve around ingredient-led, seasonal cooking ingrained in European dining culture, while celebrating artisanal Scottish producers.
The kitchen will be headed up by Stuart’s younger brother, Calum Ralston, who has trained with the group over the past 18 months.
Ralston’s new venture – Vinette, a Parisian-style bar (Image: Aizle) Dishes will include Braised duck hearts on toast with pickled green peppercorns, Grilled Iberico pork chop with cider-braised onions & mustard sauce and Pigs head croquettes with smoked paprika.
Front of House will be led by Elle Mackay, the incoming general manager of Aizle.
Located beneath, Vivien will be an intimate cocktail bar and late-night counterpart to Vinette.
Named after Renée Vivien, who lived in the ‘Belle Époque’ Paris of the late 19th and early 20th centuries, it will “embody her rebellious and inquisitive spirit, as well as aesthetic principles of Decadence”, Ralston’s team said in a statement.
The bar programme will be headed up by Rebekah George. Coming immediately after the closure of his debut restaurant Aizle, the new openings will be an addition to Ralston’s portfolio of restaurants – now named as the Aizle Hospitality Group – which include Michelin-starred Lyla, and Michelin Bib Gourmand Noto and Tipo.
Ralston’s older brother, Scott, will be stepping into the Group Chef role to oversee the casual restaurants.
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Ralston said: “After closing Aizle, it felt important to mark a new chapter. Vinette and Vivien are about creating spaces that feel warm, social, and a little indulgent.
“I’m especially proud that I’m opening them with people who’ve been on this journey with me – Jade, who has been integral for more than a decade, and my brothers Scott and Calum, who are stepping into leadership roles.
“This feels like the group’s natural next project, but with the same commitment to quality we’ve always had. I will be doubling down on my efforts with Lyla and hope to improve tenfold but this allows people around us to continue to grow which is very important to me.”