This is one of the famous old restaurants of Ireland and Nick Foley’s is clearly thriving. It consists of two attractive stone-faced townhouses - one a traditional bar with a piano and some dining tables, where arriving guests can linger over a drink and place their orders, the other the main dining area.
With quarry tiles, darkwood furniture, heavily timbered ceiling, wine bottles lining a high shelf around the walls - and piano playing drifting through from the bar - the dining room has great atmosphere and it's well suited to the retro cooking style.
Nick’s classic French cooking with an Irish accent has earned a special reputation for his way with local seafood and - although there are always other choices, notably prime Kerry beef and lamb - it is for classic seafood dishes like grilled Cromane mussels, and lobster thermidor that his name is synonymous throughout Ireland.
House cultivated oysters from the family farm are a speciality, and if you want to see what that much-maligned item ‘the speciality seafood plate’ is like at its best, make the journey to Nick’s. It’s unbeatable Irish seafood, and very good value.
Desserts are all home-made and changed weekly, and there’s a good cheeseboard too.
Although it would be a shame to come here without enjoying such exceptional seafood, vegetarians aren’t forgotten either and the service is outstanding, and the music and great atmosphere as beguiling as ever.
An extensive wine list, hand-picked by Nick and with many bottles imported directly, includes interesting house wines and an unusual choice of half bottles.
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