Review on Chapter One
Down a flight of steps beneath the Dublin Writers' Museum on Parnell Square, this two-roomed basement has a cool, exclusive, sophisticated air about it. You need to ring the bell to gain admittance; inside, there is Irish artwork on the walls, tables are well spaced and a pianist plays discreetly in the background.
Chef and co-proprietor Ross Lewis deals in Michelin-starred food that brings together re-invented classics and refined contemporary creations. To start, there's a famed charcuterie trolley including Fingal Ferguson's Gubeen salami and the like, as well as intricacies such as a Pithivier of duck, celeriac and horseradish purée. To follow, there might be classic daube of spiced beef with parsnip purée and sauté mushrooms as well as hake with braised squid, fennel, tomato and shellfish sauce; desserts such as chocolate and banana mille-feuille with coffee coulis are listed with recommended sweet wines.
Chapter One is also one of the pre-eminent venues for theatre meals in Dublin, and culture vultures take advantage of the deals from 6.00-7.00pm Tuesday-Saturday. The auspicious wine list brings together many styles from around the globe, and it's bolstered by a supplementary selection of 'fine' vintages culminating in top-flight clarets. It's also worth asking for a tour of the stone-floored, showpiece wine vault.
Chapter One is also featured in: Michelin Guide, Good Food Guide
Rate this RestaurantCuisine
Modern Irish / European
Chef
Ross Lewis and Eric Matthews
Restaurant Opening Times
Lunch: 12.30 - 2.00pm Fri
Dinner: 5.00 - 10.00pm Tue-Sat
Accepted credit cards
Visa, Master Card, American Express
