Cosily situated in Mount Merrion, overlooking the bright lights of Dublin city, Michael’s has been part of the neighbourhood since 1999. It’s old school Italian bistro in style, with a big warm welcome and walls of Italian wine and food to buy.
Following a stint at a gastropub, chef Gary (Gaz) Smith, along with his wife Rita, returned as chef-owner to his old stomping ground at Michael’s. Cooking from the wide open kitchen, he has built a strong reputation for bold flavours and hearty food and loves to cook food that people enjoy.
The seafood offering has been ramped up since Gaz’s return and is proving popular with customers. Look out for the daily specials fresh from the trawler, including delicate monkfish fritto, Howth Bay garlic crab claws, or maybe bowls of Irish wild mussels in a creamy sauce of Italian white wine, garlic and lemon.
Italian food, long the backbone of Michael’s, still features strongly with starters of duck and mushroom arancini, plates of antipasto, or even Nonna’s meatballs served with spaghetti.
Steak is another passion, with beautifully dry-aged Irish steaks sourced from local butcher, Michael Madden at The Village Butcher in Ranelagh. On Wednesdays, it’s time for steak night, where it’s possible to enjoy a steak and a glass of wine for just €22.95 to €28.
The wine list features a rotating selection of staff picks, along with the option to buy a bottle at a discount to enjoy later at home. Manager Sayid Talha Pasha doesn’t drink, but is a qualified sommelier and loves nothing better than to create refreshing, Prosecco-based cocktails to enjoy as an aperitf.
Michael’s has managed to retain much of its original rustic charm, while offering genuinely friendly and warm service. When combined with Gaz’s genuine love for food and strong flavours, it’s well worth a visit.
