Consistency and a food philosophy that embraces the seasons are key to the success of Mark Shannon's perennially popular neighbourhood restaurant. Unsurprisingly it can get very busy, but there is a bar on the way in where guests are greeted and set up in comfort, and the attitude throughout is laid back yet not without care.
This Dublin restaurants ingredients are carefully sourced, with suppliers credited on the menu - fresh produce comes from Newfresh & Denis Healy (organic grower), Glenarm and Andarl supply the meats and cheeses from Sheridan's cheesemongers
Seasonal menus - which considerately indicate dishes containing nuts or nut oil - offer eight or ten tempting choices per course: starters will almost certainly include the ever-popular Bistro One's salad with pancetta, rocket & pine nuts - while the pasta and risotto selection can be starter or main course as preferred, typically, spaghetti with homemade meatballs, tomato & fresh basil, perhaps, or pea & parsley risotto.
Main courses are mainly excellent renditions of the classics - in seafood dishes (fish & chips with tartare sauce & minted mushy peas) and and meats (dry-aged chargrilled ribeye with chunky chips and béarnaise sauce) - with generous side vegetables and a choice of French and Irish cheese; home-made ice creams or classic puddings to finish.
Genuine hospitality, good cooking and no gimmicks explain the enduring appeal of this restaurant.
