Tel: 353 1 873 2266
Concierge.com's insider take:
Chapter One serves cutting-edge Irish cooking in the basement of what was once the home of John Jameson, the man behind Ireland's most famous whiskey, and is now Dublin's Writers Museum. Chef Ross Lewis is well known for his slow food philosophy, and dishes like hake with crushed Jerusalem artichoke, Morteau sausage, shellfish, lemon butter and tarragon emulsion, or slow-cooked spring lamb with organic parsnip puree, spring vegetables, capers, and mint, bear that out deliciously. Lewis's staunchly loyal clientele is proof of this place's well-deserved popularity. And while cutting-edge doesn't come cheap, there are excellent lunch and pre-theater options (served from 6 to 7:45 pm, from €30 for two courses).
Open Tuesdays through Saturdays 12:30 to 2 pm and 6 to 11 pm.
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