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November 27, 2013updated Jan 30, 2014


By Chris Boyle

Cod with fennel purée and sca llops at Chapter One

Style / Ambiance: Book worms will the love the literary location below the Dublin Writers Museum, but the real appeal here is the dazzling, Michelinstarred food.

Chef and co-owner Ross Lewis excels at classic French-inspired dishes, using locally-grown organic and artisan produce and changing the menu with the seasons. Expect such treats as braised oxtail with truffled macaroni, squab pigeon wellington and John Dory with leeks in white truffle butter. The building was once home to John Jameson—of Irish whiskey fame—and Chapter One makes beautiful use of the vaulted basement. The natural stone and wood interior is delicately lit, with plenty of white and chic, unfussy décor. Certainly one of Dublin’s most atmospheric and delicious dining spots.

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