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Spitalfields Dublin 8 Reviews from The Last Year
Perfection.
Simply fabulous! A solo visit whilst on business and one of those rare occasions where everything was on point and perfectly, naturally, executed. 5 heavenly plates at the counter and superbly looked after by Feilim (behind the bar) and Declan the GM. Thank you Spitalfields! That really was faultless. Iβm already looking forward to my next visit.
Simply superb.
Stumbled across this place and can only say wow. The food was some of the best we've ever had, the staff were fantastic and the Guinness superb.
Disappointing
I really wanted to write a positive review of this Restaurant, I think the idea of taking an old pub on the edge of the liberties and reviving it with good food is of course one to be supported however I have to say that at best my experience was mediocre and this is despite excellent staff. I had meant to eat here on numerous occasions over the last few years but only managed to make it recently The menu read like a dream for me containing oxtail , pork schnitzel , mussel risotto to name but a few dishes that sounded great but were executed poorly. This is a kitchen which is coasting on past glories . My starter of mussel risotto contained 4 measly mussels in a watery risotto which was enlivened by the presence of nβduja .The side dish of asparagus was overcooked and contained a measly portion of flagging asparagus though the seaweed sauce was very good . For a pub I was surprised that there was only one choice of lager on draft , this is especially in an age where in Dublin we have a large selection of local craft breweries I am usually sceptical of menus that have silly policies in the small print I think the 3 order minimum is frankly over the top and donβt start me on the refusal to split bills The staff however are worth the obligatory 12% service charge. In short Spitalfields is like a 1980βs tribute act trading on past glories. Itβs a shame , perhaps I got them on an off night, I hope so .
Incredible atmosphere!
Dinner here last night was an amazing experience. Our server was so knowledgeable and friendly. She even had to deal with the power going off on the whole block before our mains were served. However she made sure our food was delivered β as well as candlelight to eat by. As to the food - wow! What a great introduction to Irish cuisine. We started with roasted bone marrow, deviled eggs with caviar, cais na tire fondue with aged balsamic and truffle toast, beef cheek and oxtail Parker house roll, oyster with beef tartar, and Irish meatballs; all were delicious! Of our entrees the cock-a-leekie pie was the standout winner. So flavorfu! Lamb chops were also very tasty. For sides the bone marrow mashed potatoes and grilled baby gem were very nice, but we couldnβt get over the chips which were triple cooked! Dessert was so perfect - the orange and vanilla super split - just get it! I must mention that the wines selected by our server were excellent. We had a lovely evening and would go back in a heartbeat.
Mediocre at best
Iβll start with the positives: the space is very nice. Unfortunately thatβs the end of the positives. The food just doesnβt hit the mark and for those prices, it would need to. For mains I had ray wing In pepper sauce.the fish was nicely cooked but the sauce did not work with it.also, there wasnβt a morsel of vegetable or potato with it which forced me to order a side dish: undercooked chips with no seasoning whatsoever. My partner had cod: it was overcooked and swamped in a watery tasteless soup.At least he got a few veg. We didnβt have dessert as we didnβt want more disappointment. I really wanted to like this place and it could be great, with a new chef and a bit less of the rip off pricing. Alas I wonβt be going back.
The best of everything
Incredible food, incredible service, incredible atmosphere. Canβt fault the staff or the kitchen. The casual pub atmosphere sets it apart nicely from other fine eateries where itβs less comfortable to chill and chat after your food.
A memorable dinner with friends
Really, we could not have asked for better. Our waiter, Ignacio, was great. The manager, Declan, was great. The food was great - I may have had the best scallop I've ever eaten. Everyone was attentive and our party of five were thrilled with the entire experience. We had not seen one another in several years and they let us sit and talk for the longest time. Thank you all!
Best of Dublin
We adored our evening here. Dinner choices were tasty and beautifully presented, service and welcome exceptional. Enjoyed our chat with Declan, and with fellow diners. The cock-a-leekie pie was a special treat.
Lovely Spot
Super Restaurant and a precious pint of Stout!! Worth a visit! Very nice casual and welcoming space!! The staff are all very cordial indeed.
EXCELLENCE - LOCAL, MODERN, FUN & DELICIOUS.
There is so much good I can say of Spitalfields after my six or so delicious dinners there on trips to Dublin over the past two years. I have mistakenly allowed my wish to expound and enthuse of this wonderful spot in such fine detail it has seen me persistently postpone publishing my comments before now. I do waft on and wax lyrical in this review so, for the impatient amongst you (those un-shy of a spoiler β¦ ) the bottom line of this review is .. do yourself a favour and book Spitalfields now, asap and without any hesitation and β¦ if you donβt .. in local parlance and avoiding the ire of an algorithm .. βyer a phukkin eejitβ. I have dined at Spitalfields, more or less, in every which wayβ¦. solo; seated at the bar, in a group; ensconced in the cozy snug by the entrance and as a duo downstairs at the intimate tables near the beautifully designed open kitchen. My only connection with the place is as an avid and welcomed punter. Though the purpose and circumstance of my dinners there have varied, the inventive and restrained deliciousness of the food, excellence of service and conviviality of the welcome have remained, thankfully, as unwavering and unassuming as ever. Now internationally acclaimed Spitalfields combines the forgiving swaddling intimacy of an historic and authentic local Dublin Pup with the bright precision of the inspired modern local food culture. Itβs rare and even unique that both moods are under one roof. Spitalfields stands vivid and proud on a corner facing the mythic maternity hospital the Coombe, birthplace to a nation. The area, Β« the liberties Β» is cradle and home to authentic Dublin and the true Β« Dubs Β» who live there. Frank and un-frilled the locals are admired and known for their lyrical, inventive and irreverent flair for language and ready laughter. These merits are evoked and paid homage by the quality and deft restraint of chef Colin Broganβs delicious mastery of produce he confidently allows shine. Japan, the Med, Hong Kong, Europe may all hang in the ether as influences, but the character of your dish will remain loyal to its ingredients in a very true and contemporary, even Irish, way. The laughter quality of the locals is present in the great talent of manager Declan Maxwell, a consummate yet informal professional (former of some of the cityβs best restaurants) the cheeky bright maestro of welcomes. Phelim at the bar, a proper Dub (he grew up only a street away), has that wry charm that brings a smile and puts all at ease. Each is as humorous as the other and together they could give any talk show host a run for their money. The team usually comprises trainees from France which may be a bonus for patrons wishing to brush up. Today Spitalfields, though a restaurant of calibre, remains a pub to the local community. The change is that it is no longer a secret kept best in the surrounding streets and serves a lot more than a βPint of Plainβ. The Β« salt of the earth Β» locals now brush shoulders with initiated insiders enjoying delicious food conjured with talent, heart and no artifice. The varied clientele mirrors the values of the place and though sometimes posh is rarely pretentious. Albeit Spitalfields nods to nostalgia its culinary feet are solidly rooted in modernity. The menu straddles the natural and wholesome with proper sophistication. Maybe, for those in need of a pigeonhole its qualities harken to the βfarm to tableβ movement of yore. Produce is local and, thankfully, the wines are not! Stellar Ingredients are proposed in season. The wine list is considered with a full spectrum of prices inclusive of all profiles of patron. I often opt for Phelimβs suggestion of a lovely white from Vienna or (and sometimes and) an interesting French red both considerately available by the glass. My rambling point here is that though the food comforts it is never complacent and when welcomingly frank never tritely confronting. All here is handsomely confident and knowing. Though its eggs are devilled the rest of the menu brushes with the celestial! Lamb, in season, is a signature must. Fish, delicate delicious and interesting, I savour the memory of an amazing cock-a-leeky pie shared by two, slow roast pineapple for dessert, house smoked delicate mackerel served with house relish, organic heirloom potatoes are too smoked to popular acclaim. Some of the best of modern Irelandβs great cheeses are well represented. Thereβs no square meat or plates here, nothing is stacked, and nothing foams to an aspirational emulsion. This is not a gastropub, it is more jus than foam, more heart than concept, warm and welcoming yet cheeky and bright. Cheap it ainβt, expensive it isnβt and worth it is. Make it a must.
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