It takes cojones to open a Scottish pub within a tattie’s throw of the legendary Tam O’ Shanter. Fortunately the operators of the Morrison know better than to try to compete. Instead they’re offering a thoroughly modern bar that happens to serve black pudding and cock-a-leekie soup—respectable versions of both, we might add. Fish-and-chips are made with fresh cod and come with mushy (on purpose) peas. Flaky pastry envelops a towering meat pie loaded with brisket, and a soft Scotch egg is swaddled in ground venison sausage before it’s breaded and fried. Drinks are less authentic, including a boozy root beer float and a bourbon concoction with a balsamic reduction and pale ale. Speaking of suds, there are 40 on tap.