When is a wine bar not a wine bar? When it's the city's best new restaurant. Opened as a basement wine bar by Olivier Meisonnave, the former sommelier at stellar Thornton's, Dax is quickly becoming the dining spot of choice for Dubliners who care about food. You can choose to drink or dine (tapas style) at the bar, in the lush armchairs of the open-plan lounge, or in the more formal, restrained-modern dining room. The sautéed foie gras is a stand-out starter, while the chestnut risotto has quickly become one of the favorite main courses. The cold meat platter is a finger-lickin' little bar dish. With Olivier in charge the wine list is the envy of many a more expensive eatery, and with a couple dozen wines poured by the glass you can dare to try something really special.
Visit the Travel Talk forums for help on planning your trip >>