Heron helps with the prep and Grey brings out some of the courses. Thanks to their enthusiasm and easy manner, it’s a really fun place to eat. I’ll sum it up this way: the food is so mind-boggingly good that you will want to lick the plate, and Heron & Grey would definitely applaud you if you did so.
The familiar is also present at Pickle, but it’s just better than you’ve had it before.
Everyone here is warm and friendly, and it’s clear that they really care about what they’re doing. It’s immediately apparent to me that Gaillot et Gray will be a great asset to the neighbourhood.
“The meal was a crescendo in enjoyment, starting off well and finishing on a triumphantly high note. Which is, of course, the direction you want a meal to go in”. We check out the Pigeon House Clontarf.
Hopefully, owner and manager Russell Wilde and Head Chef David O’Byrne don’t get frustrated with the name checks to Gig’s Place because Richmond couldn’t be more different with the red banquettes nodding back to its previous existence.
It’s striking how much Union 8 has transformed the feel of this Kilmainham junction. It’s bright and buzzing, its energy shining out onto the street like a beacon, drawing customers in.
‘Comfortable luxury, the type of atmosphere that gives you the space to share secrets”. We check out Suesey Street.
“Higgins is one of my favourite chefs in the city. I love his simple, understated approach to cooking. His food is always extremely well balanced. There is no ego in his cooking, just a love for good ingredients and an abundant affection for simple meals”. We visit Chef Conor Higgins’ Cotto in Stoneybatter
Angelina’s is a crowd pleaser. This meal was an exercise in excellent service.
‘Once their service settles and catches up with the food, we have the makings of a seriously special neighbourhood restaurant’. We pay a visit to Bastible.
Locks may have gone through a lot but it’s still a beautiful room over-looking the canal, with really lovely food and service.
There is no doubt in my mind that my lunch at Guilbaud’s will prove to be one of the most memorable, for the experience if not the food. For a really special occasion, you can’t get fancier than Guilbaud’s.
‘The menu is enticingly simple and the prices are purposefully democratic’. Aoife McElwaine pays a visit to Featherblade on Dawson Street.
Throughout, the service is friendly and efficient, perfectly pitched for casual dining. Catch 22 should do well in the largely tourist and family trade of South Anne Street, though proper seafood enthusiasts used to shucking their own oysters and hammering crab claws may find the menu a little pedestrian.
Wowburger, in the beer garden of Workman’s Club on Wellington Quay, appears committed to the quintessentially American diner-style burger; a sweet bun enveloping a juicy patty, thinner than what we’ve come to expect from a gastropub, but large enough to get the belly rumbling.
Niall Sabongi, proprietor of Rock Lobster and director of Sustainable Seafood Ireland has brought his enthusiasm for local seafood to Klaw, a tiny 12 seater spot on Crown Alley.
The concept of Taste is to explore the five key taste; salty, sweet, sour, bitter and umami. Much of what has appeared on the menu has been refined in the development kitchen McGrath had purpose built.
Once again, Elaine Murphy has brought her trademarks of celebrating Irish produce in a relaxed and accessible setting, the cornerstones of her other businesses, The Woollen Mills and The Winding Stair.