I always look forward to exploring the Dublin dining scene, and I’m rarely disappointed. More than ever, chefs are assertive in using Irish ingredients and creating farm-to-table preparations, rather than relying on Continental-inspired recipes.

Fallon & Byrne

An easy walk from Grafton Street, this is a must for those who love food markets. The cavernous ground floor, with its high, column-supported ceilings, holds a gourmet’s dream of teas, coffees, jams, crackers, cookies and condiments, as well as fruits and vegetables and counters of exceptional seafood, poultry and meats. The upstairs restaurant is elegant and sophisticated, with a large bar at one end and generously spaced linen-topped tables. The menu reads like a roll call of top Irish producers. My favorite starter was the smoked venison sausage, presented on a wooden board along with a flavorful cheddar-and-blue-corn cake, grilled scallions and a cherry-shallot relish. A main course of Achill Island lamb, complemented by smoked sheep’s yogurt, roasted carrots and a cashew gremolata, proved outstanding.

Fallon & Byrne
11-17 Exchequer Street. Tel. (353) 1-472-1010