This no-frills French restaurant took Dublin by storm when it opened in the autumn of 2004 - so much so that, in a very short time, it became necessary to extend.
The format: simple premises and no-nonsense French bistro decor, with tightly packed tables and a few seats at the bar (with views into the kitchen), plus menus that offer a combination of less usual dishes (Catalan snails with fennel and mortea sausage, perhaps) and the classic (navarin of lamb, or Toulouse sausages with choucroute and lyonnaise potatoes), and delicious seasonal desserts.
A plat du jour on the lunch menu, served with a glass of wine (or coffee or juice) is popular and great value. Under head chef Warren Massey this Dublin restaurants kitchen continues to please.
Add to this great cooking, a short, all French wine list (by Simon Tyrrell), pretty efficient service and terrific value for money - and you have the kind of restaurant that Dubliners had been praying for.
The only downside is the continuing no reservations policy, although the queues seem to be less of a problem since the restaurant was extended.
*Upstairs No. 3 Fade Street serves informal fare from 1-8pm and brunch on Sat/Sun 1-4pm
