Pearl in an Oyster: Fallon and Byrne

I had no intention of going to Dublin when I was in Europe. In fact, I was dreading the flight from Beauvais, a small airport a thousand miles outside of Paris. I’m glad I went. Not only were 2, well now 4 of my most wonderful friends there, I got to experience Guiness, pub food and “scumbags” (they all wear track suits as a way of proving their manliness).

On my first day there I had the pleasure of walking around with my very talented and design-centric friend Bonnie. She knows all of the things that I like. We went to a variety of cooking stores, a lot of clothing stores and then happened in on a Food Hall for a cappuccino. What we walked into was not to be expected.

Fallon & Byrne is Ireland’s answer to Dean & Deluca, but without the pretence. The décor is perfection. Old wood butcher block counters, fruits & vegetables perfectly displayed (I dropped multiple heads of garlic the second time I was there). A cheese counter and a charcuterie counter to die for and a large selection of deliciously prepared foods. I made a pretty elaborate meal that night and was able to use so many inexpensive ingredients that cost an absolute fortune in North America.

The thing that surprised me the most though, was the restaurant upstairs from the Food Hall. It looked as if it was straight out of the 1920’s  along with a menu to die for. The faded mirrors had signatures on them, much like the mirrors in Versaille, and they were faded the same. The tables were lined with crisp, starched, white table linens, decorated with fine china and Scott Zwiesel (!!!) wine glasses. The menu consisted of fresh fish, free-range Cornish hen and Carlingford Lough oysters (try the roast cod, crayfish!) Also the wine list and service did not disappoint.

Things to note: On your way out, be sure to pop by The George for a little dancing. It’s a beautiful space. Oh and the cappuccinos were fantastic.