Where to Dine - Dublin - page 67

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Where to Dine

Y ou're here. You're famished. Where do you go? A formal, old-
world hotel dining room? Perhaps a casual bistro or wine bar? Eth-
nic cuisine, maybe? Dublin has the goods, across a wide range of
price categories. Expect generally higher prices than you'd pay for
comparable fare in a comparable U.S. city. (Hey, Dublin's hip—you
always pay for hip.) As befits a European capital, there's plenty of
Continental cuisine, with a particular leaning toward French and
Italian influences. But there's also a lot of exciting fusion cooking
going on here these days, and chefs make excellent use of the won-
drous Irish produce available at their doorsteps.

1 Historic Old City/Liberties Area
MODERATE
Lord Edward SEAFOOD Established in 1890 and situated in
the heart of the Old City opposite Christ Church Cathedral, this
cozy upstairs dining room claims to be Dublin's oldest seafood
restaurant. A dozen preparations of sole, including au gratin and
Veronique, are served; there are many variations of prawns, from
thermidor to Provençal; and fresh lobster is prepared au naturel or
in sauces. Fresh fish—from salmon and sea trout to plaice and tur-
bot—is served grilled, fried, meunière, or poached. Vegetarian
dishes are also available. At lunch, light snacks and simpler fare are
served in the bar.
23 Christ Church Place, Dublin 8. & 01/454-2420. Reservations required. Main
courses 35 ($42). AE, DC, MC, V. Mon-Fri

noon-2:30pm; Mon-Sat 6-10:30pm. Closed Dec 24-Jan 3. Bus: 50, 54A, 56A, 65,
65A, 77, 77A, 123, or 150.
INEXPENSIVE
Govinda's VEGETARIAN The motto here is healthy square meals
on square plates for very good prices. The meals are generous, belly-
warming concoctions of vegetables, cheese, rice, and pasta. Every day,
10 main courses are offered cafeteria-style. Some are always East
Indian, and the others a variety of simple, European staples such as

€ 15- € 24 ($18-$29); fixed-price dinner €