Trevor Browne and Gerard Foote's well-known almost-canalside Dublin restaurants designed to meet the current demand for quality informal food or 'everyday dining', but the philosophy has always been to use only the best ingredients - organic beef and lamb, free-range chicken and a wide variety of fresh fish daily.
The menu is user-friendly, divided mainly by types of dish - starters like crispy fried calamari with lemon mayonnaise, big salads (Caesar, nicoise) and, for those who need a real feed, steaks various ways and specialities like Brooklyn meatloaf with spinach, onion gravy & mashed potatoes. There's also a good sprinkling of vegetarian dishes and a blackboard lists the daily specials.
A carefully selected, compact wine list includes a good choice of house wines - and a range of brunch cocktails too - and this crowd-pleasing fare is served in a relaxed and low key dining space
