The Irish Times - Friday - The Ticket - - SEVEN DAYS -

dishes plus rice, salad and miso for ¤10; the Korean/ Mex­i­can bur­ri­tos in­clude steak with egg and pulled pork with nutty azuki beans (¤6.50).


16 Aungier Street, Dublin 2, 01 475 9003, white­fri­ar­ ¤¤ For many, this is the top brunch venue in town – and we have to ad­mit the huevos rancheros (fried eggs, chorizo, black eyed beans, salsa and gua­camole on tor­tillas, ¤10.95) and tomato fon­due (sour­dough toast with tomato “fon­due”, av­o­cado, asparagus, chilli jam and poached eggs, ¤11.95) make it hard to ar­gue.

But now they are eye­ing the grow­ing mar­ket for meatheavy meals, with the new “White­friar Grill Cuts” ad­di­tions to the evening menu. The new range of meaty dishes (meats are from lo­cal butch­ers McLough­lans and Hicks) are paired with Ir­ish craft beers and wine and in­clude an 8oz eye of rump steak, served with BBQ ribs and chips (¤23.50), paired with Kin­sale Black IPA. If you feel like push­ing the boat out, an 8oz fil­let steak with bone-mar­row crust, spinach, mush­room tarte tatin and a pep­per sauce (¤32.50) paired with a glass of Ri­passo Valpo­li­cella Ber­tani.

Our eye is on the 30-day dry aged 10oz New York striploin, with gar­licky prawns and chips, ¤26.50. Pre­pare for the meat sweats . . .


Step House Ho­tel, Main Street, Bor­ris, Co Car­low, 059-977 3209, step­house­ho­ ¤¤¤

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