Darwins

Chef Michael Smith opened Darwin’s in 2005 and, having a direct supply of meat from the family butchers, soon gained a reputation for its quality steaks as well as friendly service.

Outside, there are a couple of tables behind an awning for smokers and, once inside, you’ll find a darkly lit interior at the back of the restaurant but up front is a comfy little seating area by the bar right at the door and a nice bright dining room with cream wood panelling, pale wood floors, wrought iron chandeliers, several ornate mirrors and a lively atmosphere.

This Dublin restaurants an attractive space with good-sized tables, although the large portraits of primates, illuminated by orange lights, may not be to everyone’s taste.

The menu is eclectic, reflecting the international crew in the kitchen. Starters are interesting and varied but this restaurant really comes into its own with the mains, which include seafood and poultry - and their showpiece certified Irish Angus steaks which  can be ordered in different five cuts, with a choice of side orders and sauces. However, beef is not the only meat, and Darwin's Wicklow lamb could also be the star of the show. Seafood features too and, more surprisingly perhaps, this is also a good choice of restaurant for vegetarians, as there is a full vegetarian menu.

Desserts include a tasting platter, which is a good bet – certainly if you’re lucky enough to find the rhubarb fool and Eton mess on your plate.

Service is friendly and Darwin’s is an equally pleasant restaurant for carnivores and vegetarians.