Bails

I would also agree with the fact that it is two (potentially intimidating) floors up is a real killer-if it was at street level it would be much more accessible in every sense of the word. As its not, the fact that it's positioned beside the kitchen should work to it's advanatage-there could be such potential capitalising on the buzz and busyness coming from a busy service. Getting caught up in the middle of that might make it feel more relaxed as well. From what you described of the canapes Corinna they sound really good and get the curiosity going more so than some of the dishes on the restaurant menu.

I was in for Lunch a few weekends ago and had the 8 course surprise menu...and the canape bar does not seem to be the only section lacking in atmosphere (and customers). We were there on a Saturday afternoon for a few hours and the restaurant was never more than half full, making it a bit dull in all honesty. If you were that way inclined, you had access to any conversation from one end of the restaurant to the next. Out of sheer boredom the waiting staff must have had a wager on to see who could get to our table first because there was definately no room to 'deliberate, cogitate and digest'. At one point my wife was still chewing and was considering a bit of sauce mopping when her plate was promptly whipped away. We had to ask at one point to have a break as the dishes were coming out a bit too fast and furious. It was a bit of a shame because I think the refit looks really well. KT was there himself doing 'the rounds' and it was nice to know that the food was actually being cooked by the name above the door. We got into a bit of a chat about how the canape bar was going and he was very anxious to point out what a success it was. (Maybe Saturday is not a good canape day in Dublin??) I made the mistake of mentioning that I was recently at L'Atelier Joel Robuchon in London and saw some comparison, before I was told that it was 'nothing like it' and that 'his is two bites and mine is one'.!!! This sort of ended the conversation as it was too nice a day to get into the fact the the sea urchin I had at L'atelier disappeared in ONE eager bite. At this point he let us get back to our Nettle and Bombay Sapphire sorbet...with a little gin poured on at the table which I think was aimed to impress. It didn't. I found the food very good in places and a bit average in others. The highlights were a mushroom terrine with a vertjus (that I misheard and thought was Fir Jus) and a trio of foie gras. The two fish courses were ok ( an overcooked sea bass with pea puree and a sea bream (?) with a champagne sauce). We also had a sweetbread dish that was very good. Desserts tend to pass me by and there was nothing here to change this but that's not to say the were not good. All in all I found it good standard, one-star fare. The lack of atmosphere definately contributed to making the experience less enjoyable and maybe if I had the same meal in a better setting it would have had more of a wow factor. I suppose I've had fish and pea puree so many times and I really have no time for sorbets. The only raised eyebrow of excitement was the thought of a Fir Jus with the mushroom terrine. I know I shouldn't, but in terms of taste, creativity, imagination, challenge, service and ambience go to Mint if you have a spare 350 euro.

Where those photos taken half way through eating? Otherwise i,ve never seen such an unappetising looking collection..?

Corinna-I missed this. What was his judging criteria? Is it based on food alone? Does value, service, wine etc come into it...maybe a Spar recommendation or two?? I think this is going to be a recurring theme but what what the hell is Mint doing in with the other trio of three star establishments..fine restaurants and all that they are. What was the Tom Aikens comment?

Definately Corinna..I was planning to do the canape bar as an individual outing but I think i'll combine it with lunch..pretend I'm doing a tasting Menu

I have been to Juniper twice (the last visit being just over one year ago) and I must say I enjoyed it both times...though to a lesser degree the second time. However I firmly put this down to having such a brilliant experience during my first visit that the sense of expectation and excitment was colossal and couldn't be equalled. Some dishes are unbelievably brilliant in all areas of taste, texture and presentation, though I would agree with some earlier posts that they tend to (or at least tended to?) be a bit repetitive. Quite a few dishes always had a background tatse that at the time I remember being very soy sauce-like so it doesn't surprise that in an ealier post a background taste of 'marmite' was mentioned. This appeared a bit too frequently for me. That said I have never left a restaurant (including The Fat Duck) with such a sense of giddiness as the first time leaving Juniper, in that it does challenge and surprise so much. And I don't know if it still is the case but the anticipation of what was coming next, be it sweet, savoury or both was fantastic. As someone with a very unsweet tooth it also broadened my appreciation of desserts, and pre-desserts..and pre pre desserts...and pre pre pre.....

Now hold on a wee second-this hasn't always been there.....has it? http://www.thorntonsrestaurant.com/

Is may just be my technical ignorance, but does Thornton's have a website? I Know there is a link through the main hotel website but this gives little information. I think a website can help with the whole 'discomfort' people feel at certain restaurants, answering questions like booking policy, dress code, price etc. The canape idea should really kick off in time. I haven't had a chance to go yet but the lunch idea, particularly at the weekends would be super.

I didn't hear the interview either but for the diners it sounded like it was a power thing rather than a food thing. I really think the need for chips was no more part of their agenda.

I've been to the Porthouse a few times and have found it largely good..if a little inconsistent. It has definately improved since my first visit where the Calamares Rabes was battered like a chicken ball from a Chinese takeaway Their pinxtos are tasty and would recommend the Pepito Solomillo (little slices of sirloin steak with muchos muchos garlic) and the Foie Gras with Pedro Ximenez reduction. I'd love to see more of the tapas style being available in Dublin...a la Thorntons new canape joint. Nothing beats a restaurant crawl!!

Corinna-As expected our meal at Mint was superb. It is a bit of a distant memory as we were there about two months ago now but we did the taster and it was superb. The lamb dish was one of the best plates of food I have ever put away. I loved it because it combines the classic and the creative so well, while maintaing a sense of fun. I love it when a dish can raise a smile because it can throw your expectations a bit..or in the case of Mint because its so bloody good. ...oh and despite it being a long time ago now, I still shudder at the memory as baby boileds and very average ratatouille were laid before me at L'ecrevian.

I feel compelled to contribute here-I would totally agree with what is being said above. Restaurants in the main seem to be somewhere to go, rather than to experience in Dublin. I know that sounds a bit 'up my own arse' but in the more established restaurants i've been to in Dublin there seems to be no real interest in the actual food people are eating. I know this may seem strange but I have actually seen diners speak with their companions about things... other than the food they are eating!! At a recent trip to Mint, from the reaction of the other diners you would swear a school dinner had been put down in front of them...and polished off with as much appreciation. My point is (and maybe this is unfair) its rare to see a buzz in a Dublin restaurant that is actually about the food. Its very much a 'food is fuel' mentality and the experience centres around the 'craic'. If I ask anyone about a restaurant they have been to, the food can often be the third or fourth thing they mention.