Review on Fallon & Byrne
Dublin's latest high-profile food emporium occupies a capacious warehouse that once served as a telephone exchange. High ceilings, cast-iron pillars, a carefully restored century-old oak parquet floor and a big skylight help to invoke the bygone charms of an old-style grocery shop.
The owners have modelled their store on New York food halls such as Dean & De Luca, with the emphasis on reasonably priced everyday products as well as exclusive specialities (from Connamara apples and aged Galway beef to 30-year-old balsamic vinegar). Downstairs is a wine cellar and bar where you can get plates of cheese and charcuterie to go with your chosen tipple.
Venture upstairs to find the main restaurant, which evokes the spirit of a belle époque Parisian brasserie, with its red leather banquettes, big mirrors and pewter fittings. The food is in keeping, and the kitchen delivers its own renditions of the provincial classics – French onion soup, seared foie gras with cinnamon brioche, rabbit with fig and onion tart, backed by an excellent choice of Gallic wines.
Cuisine
Modern French
Chef
Tom Meenaghan
Restaurant Opening Times
Lunch: 12.30 - 3.00pm
Dinner: 5.30 - 9.00pm (10.00pm Wed & Thu, 11.00pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express