Chapter One 👍👍👍👍👍

 

Somehow our lunch bookings on Friday and Saturday were switched. That, coupled with our early arrival to Dublin, saw us walking for nearly three hours around the City. During our long walk, we also discovered our dinner restaurants. A lot of walking over the next few days.

We were warmly welcomed despite being 30 minutes early. Irish hospitality! We needed air conditioning, a comfy chair and a drink. They stepped up like rockstars!

The restaurant is downstairs next door to a Irish writers’ center. We think basement restaurants are so cool, particularly given our occasional slumber in gutters over the years…downstairs restaurants provided more protection from the elements.

We rated 5 thumbs up largely because the ambience was second to none!!!

AMBIENCE

location: Reasonably nice part of town
character and atmosphere: Gorgeous feeling
style and comfort: Very
table and glassware: Top-shelf
other guests: Very local for Friday lunch

SERVICE

 

reception: Outstanding Irish friendliness. Maitre’d is a rock star . He is described as Proprietor and Maitre’d Extraordinaire in the Chef’s cook book. His name is Martin Corbett. Ross Lewis is the Chef. Great storybook about his philosophy. Martin bouncing around, talking to everyone…or we should say joking. Good fun! Declan Maxwell, Restaurant Manager, equally a star. Great personality. Sharon Shelvin, The Real CEO, visited to say hi. She is very fun. A to Z most fun in Dublin yet.

floor staff (knowledge and presentation of food, attention to details and awareness of guests): First class, but food served quicker than McDonald’s!

sommelier, maitre’d, chef, manager: Sommelier Recommended not to put white on ice. Correct!

FOOD

bread: Excellent. Irish grain and sourdough exceptional.
ingredients: Chef goes on about salmon, which is “fresh”
presentation: No presentation by staff
creativity: Simple
taste: Heavy dishes supremely flavorful
smell: Enticing
execution: Slow cooking

Tapioca with cheese and roasted asparagus. Very cool dish. Clever. Excellent nose and palate.

Smoked salmon with green peas. Exceptional fish. Cut too thick for us.

Cod very nice. Asparagus excellent! We would skip the fish, nothing special, albeit a good piece of meat.

Three lil piggies is a wow! Each piece of pork plays on different flavors. The barley risotto provides some soft texture. A fun, flavorful dish.

Cheese board of ten different offerings from Ireland, UK and France

WINE

selection: Good to very good
variety: Same
value: Reasonable

Glasses of 2004 Laurent Perrier Millesima. Great offering by the glass.

Half bottles of:

2010 Puligny Montrachet 1er Cru Les Folatierres Jean-Louis Chavy. Perfect. Second time on this trip. Someone is doing a good marketing job!

2008 Chateau Cantenac, St Emillion Grand Cru. Drinking nicely one hour later!

MISC

type of cuisine: Modern Irish cuisine.
dress code: Jeans to suits.

Chapter One👍👍👍👍👍

Chef Ross Lewis
19 Parnell Square North
Dublin 1
Ireland
www.chapteronerestaurant.com

GastroNaughties’ Restaurants in UK and Dublin

GastroNaughties’ Restaurant Ratings Criteria

Chapter One (Photos)

Chapter One

Tapioca with cheese and roasted asparagus

Chapter One

Chapter One

Chapter One

Petit fours

Chapter One

Cod + Asparagus

Chapter One

Wines

Chapter One

Chapter One

Chapter One

Three lil piggies….

Chapter One

Smoked salmon with green peas