" Fade Street
Social " by Dylan Mc Grath , is essentially all about celebrating the times we are in, With its
approach and design capturing the humour and tastes of contemporary Ireland.
The gastro-bar serves a menu of bite-size dishes of European and Asian influence
with a twist. It has an open plan Kitchen with Chefs radiating energy as they cook and interact with customers. It reminded me very much of Ferrian Adria’s ( of EL Bulli) tapas
restaurant “Tickets” in Barcelona.
While the New York Style Loft Bar upstairs , with it's comfortable couches serves an array of Artisan Craft Beers and Cocktails .
The Winter Garden , an open, secluded and heated terrace at the top of the building offers even more space to eat and hang out .
The whole ensemble is guaranteed to make Fade Street Social the " In Vogue " place to be this winter.
I spotted two well known faces that night, Karl Whelan – former sous chef at Michelin star Chapter One and Ian Doyle from Mint and Gregan Castle respectively.Good signs, as this confirms that the standard of cooking here will be very high indeed.
While the New York Style Loft Bar upstairs , with it's comfortable couches serves an array of Artisan Craft Beers and Cocktails .
The Winter Garden , an open, secluded and heated terrace at the top of the building offers even more space to eat and hang out .
The whole ensemble is guaranteed to make Fade Street Social the " In Vogue " place to be this winter.
I spotted two well known faces that night, Karl Whelan – former sous chef at Michelin star Chapter One and Ian Doyle from Mint and Gregan Castle respectively.Good signs, as this confirms that the standard of cooking here will be very high indeed.
Among the
dishes, I sampled a few comes back to mind. The wild Irish mushrooms pasta dish
looks like something lovingly crafted in a Michelin-starred kitchen.
A light celeriac and cep cream coated rather than gelled the celeriac pasta sheets, leaving it free to breath within it’s beautiful ceramic dish. This alone will make your visit worth while.
Not very far behind was a simple Octopus and Iberico ham carpaccio with rosemary scented pork fat coating. A perfect fusion of land and sea.
Chicken in the glass was yet another triumph.
Succulent confit chicken wings, a chicken consomme jelly, chervil and celeriac foam was pure heaven.
Next was sliced Cured Salmon , horseradish cream , capers , dill & Olive tapenade
A light celeriac and cep cream coated rather than gelled the celeriac pasta sheets, leaving it free to breath within it’s beautiful ceramic dish. This alone will make your visit worth while.
Not very far behind was a simple Octopus and Iberico ham carpaccio with rosemary scented pork fat coating. A perfect fusion of land and sea.
Chicken in the glass was yet another triumph.
Succulent confit chicken wings, a chicken consomme jelly, chervil and celeriac foam was pure heaven.
Next was sliced Cured Salmon , horseradish cream , capers , dill & Olive tapenade
Deliciously moist , it melted in the mouth , the capers bringing just the right acidity , together with the horseradish cream it was a perfect mouthful .
Last, but
not least, the piece de resistance was the desert. A Coconut rice pudding, lemon
grass and melon sorbet, ginger mousse, so superbly executed, that there was no
faulting in it’s rich and creamy textures and combination of flavours.
Service was excellent and prices range from € 5.50
Service was excellent and prices range from € 5.50
€60 would cover a nice meal for two. A
wine list offering a nice selection of wines as shots/ glass/ carafe or bottle
and very reasonably priced, would make it a perfect night out.
Located
on the corner of Fade Street and Dury Street.Call 01-6040066 to make a booking
Tagged: robert jacob- casual dining- gastro pub- fade street social- dylan mcgrath- karl whelan- ian doyle- craft beers
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