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, whitefriargrill.ie ¤¤ 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, stephousehotel.ie ¤¤¤