The meal commenced with a glass of prosecco blanco and house ricotta cheese served with toasted sourdough. The cheese was carefully garnished with salt, fresh cracked black pepper, minced parsley and extra virgin olive oil. It spread like soft butter across the light toast coating the bread with a rich fatty layer of pure perfection. My first bite was astounding as my palate sampled a complex play between the fattiness and smoothness of the ricotta and slight tang and crunch of the sourdough brushed lightly with olive oil. Each slice had slight bits of char near the edges adding another delightful contrast each bite. I meandered through the course savoring each bite. The wine was quite fruit forward and had a nose of apples and pears. It paired gorgeously with the cheese, which slightly enhanced the fruity attack and gave it a sharper flavors.
With perfect timing I moved to my main course, a liguine arribiatta. Both the pasta and risotto are available as entrees for a supplemental charge. I still chose a starter portion and when it arrived I observed that the portion was more than generous. Upon my first taste I was assaulted by perfectly cooked pasta coated in a complex tomato sauce. Balances between the sweetness of the cooked tomatoes and acid they inherently provide made me supremely satisfied. Each bite finished with some slight spiciness, as to be expected with arribiatta, that was gauged well by its creator. I was offered a dusting of parmagiano which I graciously excepted. As it was grated across my plate I discovered that it had been aged 36 months. This course was paired with a medium body montelpuciano, which carried a nose of earthiness, a few black fruits and almost a sharpie type aroma. It’s attack was round and complex with almost no fruitiness. It finished quite dry and it lingered on my palate for many seconds. Paired with the pasta the complexity of the wine was slightly mellowed by the sauce, but was still quite enjoyable. As with the first I took my time enjoying each bite to the last.
The final course was just as fantastic. Three brilliant chartreuse scoops of pistachio gelato topped with a coarse pistachio crumb. Each bite offered a creamy and smooth blast of pistachio essence and creamy delight. It was the perfect choice to follow the aribiatta, who’s spice had just over stayed. The gelato pleasantly offered a sweet, cool relief from my previous course.
Address: 40 Parliament St
Dublin, Dublin 2,
Phone: 01 635 1922
Atmosphere: An intimate corner building with very opening seating and a open view of view of Dublin. Service is excellent as the servers are vigilant and responsive.
Sound Level: noisy
Recommended Choices: Appetizers and pasta or rissotto are a must. Prices for each dish are mostly under 15 euro.
Drink’s, Wine and Cocktails: the cocktail and beer menu is sparce but is complemented by a large list of wines by the bottle, carrafe or glass from Italy.
Price $$ (Average)
Open: Tuesday to Thursday for lunch; daily for dinner.
What the Stars Mean Ratings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary.