Forest & Marcy
You know the eats are extraordinary when you are huddled up along a long, crowded marble bar and two well-known Dublin chefs have chosen this quintessential neighborhood kitchen for their Sunday supper. Superlatives roll off tongues as each small plate arrives. Mucking it up with the locals and the foreigners (the word is definitely out that this is one of Dublin’s best), Chef Ciaran serves his food with detailed explanations of each plate and its provenance—it is the farmers and foragers at the kitchen’s back door that guide seasonal selections and Sunday tasting menus. An explanation of the 10 day process for fermenting his potato bread—pillow textured cubes grilled in a slather of Irish butter and served with bacon and cabbage—and it is no wonder critics and foodies contend Forest & Marcy serves nearly perfect modern Irish food.
The wine list is ecclectic, probably many bottles you’ve never heard of, but all worth sampling—try the Nyetimber Classic Cuvee NV
for a moment of pure bliss—crisp and elegant with stunning acidity.