Eating Dublin

[punto]

En route to the states, I decided to fly out of Dublin this time as I wanted to go to a few places. Here's how it went

Last Thursday night - Alexis Bar & Grill

The last 3 times in Dublin its either been closed or I was too late. For obvious reasons, this was the one place I wanted to try most. I didn't book and just arrived up to the door. We were met by a really friendly long blonde haired young lady. She asked had I booked. I thought to myself, S**t not again. No I said, was just hoping you could fit us in.

No problem, she replied, just wondered if I needed to cross your name off. Great start and great first impression. Here's someone who knows what they are talking about. We sat down and I counted, roughly 73 other diners. At 8.30pm, I said to myself, jesus they are gonna do about 120 for the whole night. Thats very impressive for a thursday night.

I knew what I was ordering before I looked at the menu. The toulousse sausage was a deffo.

"We're stopping the sausage, I'm really sorry, but we are doing a duck confit instead"

Bo**ix, I said to myself. The boss wasn't overly hungry and just ordered the penne with chicken. I had ordered the smoked salmon with balini(?) and then rushed through the menu for my main. I decided to pick the Coq au Vin special.

When the starter arrived the presentation was excellent. If I was to be very critical I would say the balini was dry. I would hazzard a guess that they were cooked before and then reheated to order. Completely understandable for a busy restaurant such as this and the taste was superb, but just being honest.

Mains arrived and you couldn't pick fault with the pasta. The Coq au vin was quite simply fantastic. A dish that most people give no notice to it because households have been making it for years. Unfortunately they have being doing it wrong. Here, it was a classic dish done very classically. The chicken was nice and browned on the outside but beautifully moist on the inner. Just really good intense flavour and a dish that most french chefs would be proud of. My fault for not ordering a side of mash with it because thats the only thing it missed, but the wifes pasta made up for the carbs.

I ordered the Poulliy Fume because I couldn't believe when I saw the label. I had travveled all the way to Cherbourg back in September and have 10 cases of it at home. The exact same bottle. You've good taste Unclepat

The food and presentation was of a very high standard but what is important to state is how professional the whole operation is run. This is something that most critics wont see, because they are idiots feeding their own ego's, but front of house and the kitchen are incredibly well run machines. I dont think you were there that night Unclepat, but I think your brother was. I had a good long look into the kitchen and his command of respect from his team is impeccable. It is spotless and I cant stress enough how impressed I was watching everything.

Toilets - you could eat your dinner off them! The decor, actually everywhere, is very classy

There was 2 young guys and another young lady running the floor. They covered every inch and are very fast. Their attention to detail, again was superb and if I had to pick a fault, its that they were so good, they had spare time to mess a bit. Unclepat, top marks to you and your team a super experience.

I forgot. We had the chocolate plate for dessert. Its too chocolatey. Personnally I would change the small mousse to white choclate and lose the round chocolate disk. Very heavy indeed - but its not my restaurant.

Cant leave it on a bad note - so again, unclepat, hats off to your operation - Its a serious operation!

Last Friday Night - L'Gueuleton

We'll have a table in an hour - Jesus last night and now tonight, recession my arse.

Again, I had heard so much about it, I had to try it. When we got back in, I did another quick count. These guys must have done close to 250 people that night.

Actually it was Halloween night and all the staff were dressed up. Their was one guy though that I think it was just his usual outfit.

Starter - Crab meat with creme fraiche. Very tasty

Mains - Ribeye steak and The Toulousse Sausage

Both plates were packed full of food. Actually in an off putting way. The sausages were not great. The steak, too thin. You couldn't make out what was there as it was pretty dark and just way too much food on the plate. It was fine, but not worth all the raving about imho. Kitchen well orgainised but a lot of sweaty brows. Told the boss to order the dessert menu while I visited the boys room.

Came back and asked for the bill straight away. I couldn't give a flying f**k, there is absolutly no excuse for what I saw. An absolute disgrace. If you cant keep clean what the customer sees, god help the customer for what he cant see.

Its a pity because it was ok apart from that. Not great, but not bad.

Last Saturday night - L'Ecrivain

We booked this about 10 days before arriving. There was 4 of us and I was surprised to hear that there was no problem in getting in. We all went for the tasting menu at €95pp.

There was 7 courses so this is how it went

1. Roast Scallop - actually it should have said roast 1/2 scallop. I said nothing because it was the first course. It was over cooked!

2. Wild Seabass - Excellent, again a tiny portion though. Picture your index finger. That was it

3. Monkfish - bigger portion, but completely over cooked. This was 2 out of 3 courses

4. Roast Quail - The breast. Very tasty. Answer me this, why do restaurants like this not give the leg too. They must just dump them. This was another tiny portion

5. (the last savoury course) Wild Venison - It was the fillet and I s**t you not when I say that the portion would have looked big in a teaspoon. (yes teaspoon)

We had to ask for potatoes - could you imagine. They probably thought we were idiots for asking. I'd be asking why did they have to ask for them

6. Pecan Praline Parfait - this was excellent and cracking flavour

7. Dark chocolate Pave - I asked to change this to the cheese board. I was bloody starved. I was also intrigued how they were going to get the cheese board up the stairs to where we were sitting. I had to go down. This wouldn't bother me in the slightest, but what about an elderly couple. Surely they could have just brought up the board itself. Anyway, I got plenty of bread and crackers.

In my opinion, there should have been at last 2-3 extra courses in there that weren't on the menu. Anyone on A La Carte got amuse bouche, so why didn't we? They portions were very, and I cant stress that enough, very small.

They weren't full by any means and no sign of D&S. I dont know, it must be just me. The company made the night and we had an absolute ball

We were just about to get our first course when a waiter came over to the manger and said something about a table in the corner downstairs. The manager replied, and I quote "Do they not realise they are in a f**king restaurant" What a manager, what a guy!

If you put yourself on every TV show and proclaim to be brilliant, you better be as good as you say you are. Sorry Derry & Sally - you're not! One point though, you have a Polish waiter called Albert - He's outstanding - with a crap french accent though!!

Anyway, there were a few other places, but I've bored ye enough

[Ortolan2]

It's hard but true, darling punto three sheets etc

[unclepat]

Thanks for the feedback Punto, I'm glad you got in and had a good night. I'll pass on your comments to Alan.
Apologies about the cassoulet-it's one of those dishes I was referring to in a previous post-I personally love it but we just don't sell enough of it. I'll be enquiring why it was still on the menu because it wasn't supposed to be.
Interesting view about the chocolate plate. The plan was to give samll tastes of very rich chocolately goodies. I take the point that a lighter white choc creation might break it up a bit on the plate.

I'd be very interested to hear where else you ate if you get a few mins at some stage.

[Diapason]

You're right about the jacks in L'G, Punto. Every time I go in there, I wonder if I've stumbled into the staff toilets by mistake, as I can't believe it's something that's meant to be seen by the public.

I'm not a huge fan of l'E either.

[unclepat]

Ditto. I used to love it and still go there from time to time but it's definitely not what it used to be.
The toilet situation has always baffled me a bit. The restaurant area has mushroomed in size over the last few years-surely they could have earmarked a bit of space and put decent tiolets in.

[italian foodie]

Great read Punto. Dying to get to Alexis, whenever I get up to Dublin it's top of my list. I've heard a lot of good things about Juniors, anybody been??

[unclepat]

I go to Juniors a good bit IF, it's really cramped but the food is really honest and the cooking simple but very well executed. It's got something very appealing about it.

[unclepat]

I'm actually planning a bit of Dublin dining over the next couple of weeks starting with Thorntons next Tuesday. I want to try Bentleys aswell and check out the much lauded 19.95 lunch in One Pico.
Marathon training curtailed my gorging over the past few months but now I'm back with a vengence!

[Ernie Whalley]

Originally posted by italian foodie
I've heard a lot of good things about Juniors, anybody been??

Juniors

[Diapason]

Completely OT, but did you complete the Marathon, Patrick? Fair play to you!

[unclepat]

Cheers, got around in 4 hours. The Kenyans didn't have anything to worry about but it was a top day and I was chuffed just to finish.

[Hanna]

Continuing the slightly off thread theme...

Hi UnclePat,

I was in Alexis on Saturday night with Diapason and a group of 14. We'd a top night - I have to say the service was excellent - really excellent. Everyone was raving about the food, too. Thanks very much.

I myself had the beetroot and Cooleeny tartlet (tast-ee) and followed it with the rabbit, which was the 2nd best rabbit I've ever had. (Second only to a rabbit dish I had in Nicolas Le Bec a few years ago). Diapason was disappointed not to see teal on the menu....;o).

Many deep bows to you for completing the marathon. Seriously impressive stuff.

[unclepat]

Nice one hanna, glad to hear you had a good night. I can live with being second to Nicolas Le Bec!!
The supply of smaller game birds is not guaranteed unfortunately so the dozen or so teal we got the other week was unexpected. We definitely have pheasant from next week and our guy says he'll have some woodcock and a few more teal over the next couple of weeks so I'll give you a heads up!

[Diapason]

Seriously Patrick, please do. I'd be VERY interested to taste some woodcock.











Stop that sniggering down the back!!

[Hanna]

Originally posted by unclepat
... We definitely have pheasant from next week and our guy says he'll have some woodcock and a few more teal over the next couple of weeks so I'll give you a heads up! [/b]

Do that. We'll be down quicker than you can say "Woodcock".

Oo-er.

[laineyg]

unclepat I sent an email to the address on the alexis site last week but might hijack this thread - is Alexis far from the Dart station? Considering a booking but I don't want to force someone into designated driver if there's a public transport option...

[unclepat]

It's all gone a bit "carry on game birds"

Laineyg, the restaurant is less than 5 mins walk from the DART. Straight up Marine Road past the iconic architectural splendour of Dunlaoghaire shopping centre and you'll see Patrick Street straight ahead. We're about 100 metres up on the right.

[bigjoe]

punter:- Do you have woodcock?
Alexis Waiter - Sorry about that sir, it is these new farah slacks Pat is making us wear.

[Hanna]

Oooooohhhhh Matron

[unclepat]

As I mentioned, now that my diet extends past porridge and pasta, I'm taking full advantage by doing a bit of serious eating.

I can happily report that my first two outings were absolutely top drawer.
Last Friday we went to the new Sichuan. This was our second visit and was absolutely outstanding. We ate almost exactly what TD had in his rave review the following day. Kevin the owner chose for us and we sarted with four starters ( as you do) - flash fried baby squid, soft shell crab, classic dim sum with minced prawns, and marinated mushrooms wrapped in bean curd. The balance of falvours and spicing was sublime in every dish but the squid was the standout dish for me-fantastic stuff. We followed that with dover sole and a Sichuan braised beef dish that wasn't for the faint hearted. Again, the quality of the ingredients and top class cooking made potentially dull dishes sing. The wine list deserves special mention-one of the best I've seen anywhere and has the very clever idea of offering a dozen or so wines by caraffe. Don't be surprised if this becomes Ireland's first ethnic restaurant to win a Michelin star in the future.
Last night five of us went to Thorntons and had the five course tasting menu for Eur95. There were also a couple of extra dishes thrown in. From what I recall ( there was a fair bit of wine quaffing for a school night!) the running order was an amuse of oxtail, followed by smoked john dory with a shot of shellfish consommé( very impressive presentation in a smoke filled glass), roast quail breast, scallop with squid ink, foie gras and black truffle, venison loin, chocolate fondant. It was a step up from the last couple of meals I've eaten there and there is a renewed energy and imagination about the food. Everything was magnificent but the foie dish was particularly sublime and had the added twist of a tiny spoon with some white powder like you'd expect to see in a rock star's dressing room but it turned out to be a fiercely intense truffle powder which if eaten before the other elements of the dish, added a new dimension to each of the other ingredients. On this showing I'd say Mr. Thornton is back to his best. I noticed a deal in the Irish Times last weekend offering a night in the hotel and dinner in Thorntons for Eur200 p.p. That's an absolute steal and if anyone fancies cheering themselves up and getting away from the doomsayers for a night, I can't think of a better way to treat yourself and your nearest and dearest.
I have Bentleys in my sights over the next week or so once my liver gets over the sudden onslaught I've subjected it to in the last few days!