Travel Reference
In-Depth Information
and then turn the sexy pout into a killer smile. The lunchtime
tartines
- basically open
sandwiches - are good enough to get us misty-eyed for Montmartre. They've recently
opened a sister restaurant on Baggot St (
Click here
).
BRASSERIE SIXTY6 €€
FUSION
(
www.brasseriesixty6.com
;
66 South Great George's St; mains €18-31; 8am-11.30pm Mon-Sat, from 11am Sun)
This New York-style brasserie's speciality is rotisserie chicken, done four different ways
at any given time. Its meat-heavy menu also includes the likes of lamb shank and a partic-
ularly good bit of liver. For that special occasion, there's a whole roast pig (€300), but you
need to order seven days in advance and be in a group of eight.
L'GUEULETON €€
(
www.lgueuleton.com
;
1 Fade St; mains €19-26; 12.30-4pm & 6-10pm Mon-Sat, 1-4pm & 6-9pm Sun)
Dub-
liners have a devil of a time pronouncing the name (which means 'a gluttonous feast' in
French) and have had their patience tested with the no-r eservations -get-in-line-and-wait
policy, but they just can't get enough of this restaurant's robust (read: meaty and filling)
take on French rustic cuisine that makes twisted tongues and sore feet a small price to pay.
FRENCH
PIG'S EAR €€
MODERN IRISH
( 01-670 3865;
www.thepigsear.com
; 4-5 Nassau St; mains €18-26; lunch & dinner Mon-Sat; all city
centre)
Looking over the playing fields of Trinity College - which counts as a view in Dub-
lin - this fashionably formal restaurant is spread over two floors and is renowned for its
exquisite and innovative Irish cuisine, including dishes such as slow-cooked pig belly and
ox cheek cooked in stout. Trust us, it tastes better than it sounds.
THORNTON'S €€€
FRENCH
( 01-478 7000;
www.thorntonsrestaurant.com
; 128 West St Stephen's Green; midweek 3-course lunch €45, dinner
tasting menus €76-120; 12.30-2pm & 7-10pm Tue-Sat)
Chef Kevin Thornton's culinary genius is to
take new French cuisine and give it a theatrical, Irish once-over: the result is a Michelin-
starred, wonderful mix of succulent seafood dishes and meatier fare including noisette of
milk-fed Wicklow lamb. A nice touch is when Kevin himself comes out to greet his guests
and explain his creations. Reservations are essential.
SHANAHAN'S ON THE GREEN €€€
STEAKHOUSE
