The Dubliner 100 Best Restaurants 2010 Edition |
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Fair Dues To The Folks at Harvey Nics - they keep things interesting. While the First Floor is busy at weekends, when chef Thomas Haughton serves up imaginative, aesthetically wonderful fare to southside hotties and the men who love them, they fill in quieter weeknights with wine evenings, cocktail classes, fashion events and tasting nights ( how great does Eight Things to Eat Before You Die sound? €90). And what a setting - this architectural space overlooking the Dundrum Town Centre courtyard is gorgeous. A classy night out is guaranteed. Also check out little brother, the Ground Floor Cafe. It's Alice in Wonderland - Style tapas are almost too beautiful to eat. We said almost!! |
The Irish Times Tom Doorley's Restaurant List September 2009 |
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Harvey Nichols in London has a very fine and fashionable restaurant which is called The Fifth Floor. In Dundrum, Harvey Nicks is on a smaller scale so the restaurant here is called The First Floor. It's a fine, high-ceilinged room in the contemporary idiom, very pleasant for lunch and comes into its own at night time. This is one of Dublin's overlooked gems. The Cooking, by Thomas Haughton, a true Dubliner with a rare talent, is exceptional. It combines fine raw materials with a touch of decadence, it's fashionable in an international sense as you would expect in such a place but it's disciplined, thoughtful, clever but not smart-arse food. I am astonished that this restaurant doesn't get attention. Not only is the food excellent, indeed often sublime, the wine list is one of the best in the country and surprisingly keen on price. And there are often wine offers which make the competion blink. The First Floor is very cool, very modern, very efficient but it's also very friendly and warm thanks, in large part, to the benign influence of Michael Andrews who is one of the best Maitre d's in the business. Lunch offers outstanding value and dinner is no slouch either. This is a restaurant that fully deserves a huge and loyal following. If it delivered this kind of experience in Dublin central, tables would be at a premium. |
Evening Herald Ernie Whalley January 2009 |
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My Starter, a combo of scallops & crispy belly pork was stunning, Sib's crab rillette, a delight. The Maitre d' looked after us regally all night. Ratings Four out of Five. |
Irish Times Tom Doorley December 2008 |
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The First Floor Restaurant is outstanding. This is a glorious room with some of the best cooking in Dublin, at 19.50 euro for two courses at lunch, there's no better value in the city. The wine list is also brillant. |
The Sunday Business Post 2006 |
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We were brought an amuse-bouche of scallop on a bed of saffron mash with a sauce vierge and finely chopped black olives. A faultless little dance of flavours from the Chef. They were perfection, right down to the sweet crunch at the end. |
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