Fallon & Byrne

Upstairs Downstairs

Very much an icon of the dying days of the Celtic Tiger, this three-storey food-lover’s paradise has survived the last year admirably – F&B’s still holds a place in most (South) Dubliners’ hearts. Visit the top-floor restaurant for a good weekend brunch or a romantic evening meal: the rabbit loin stuffed with mushroom and wrapped in pancetta (€23) has won us over, and the great wine selection doesn’t hurt either. Takeaway sandwiches on the ground floor include the Ultimate Club (€5.75), The Dubliner’s inaugural Sandwich of the Month. And don’t get us started on the wine cellar... Fish stew and French vino – is there anything nicer?

2 Exchequer Street, Dublin 2, 472 1000, www.fallonandbyrne.com

Comments

[Anonymous]

Fine wine, good dining and it makes me feel like I'm somewhere else.

[Kathy]

There are a million and one reasons to go to Fallon and Byrne. The gorgeous European waiters are just one of them. Strolling through the food hall you'll want to buy everything. This is a great place to stock up on gifts to take to hosts of parties. The wine cellar downstairs has a great menu and is reasonably priced aswell.

[d wynne]

for info,
my daughter's handbag + ipod was nicked from F&B last autumn, they caught it on camera and guards notified. guards did nothing about it, and my daughter was unable to get any satisfaction from them and never recovered her stuff. she couldnt afford to lose it. shows that F&B are pretty responsible but the ruddy Guards, what's the point?
dw

[Paul N]

Definitely a boost for the capital -- indeed, because of its gastrocentricity it seems like another place. A bit like a Douglas Food Co. that you can eat in. I like the way they stock ordinary brands that are good as well as the fancy stuff. The only drawback is the threat to one's waistline.
Best salami you can get (Finochiona etc.) but watch out for the assistants who don't remove the skin.
The meat counter is also A1.

[BREDA HAMMOND]

PLEASE KEEP STOCKING GOOSE FAT I CAN ONLY GET IT AT XMAS. CAN YOU GET IT ALL YEAR ROUND

[Joe]

Dubliner - methinks you need to look at ZeeMaps.com again.

Paul N - perhaps address your comment to F&B themselves.

[Anna B]

I just adore this place. There's nowhere like it anywhere else in town. The cheese and meat plates are delish and the wine divine. Its just great.

[Marie Brennan]

We went here and it was awful - the acoustics were so bad as all the big headed 'wannabe' celebrities tried to out shout each other. Food was basic and worse than anything I have had at the most unsalubrious fast food outlet. If you are vegetarian - forget it. There is one unimaginative chef here. Lots of men thinking they are cool in checked shirts tucked into jeans and brown shoes - the business man's night off attire. This place serves Dubliner's who think they have taste - but actually have none - like TV3 fashion presenters. Truly dire - you have been warned. Eden and Trocadero are much better. The only good thing was the attentive staff - much more stylish and better mannered than the boorish clientele.

[connector]

I had a coupld of very good evenings but is about a year ago

be good
conor

[Joan]

There is only one gluten free sandwich to be had here. Any chance that more restaurants will cater for more of my kind? I know quite a few coeliacs and it is very hard to eat out. Save a fortune though. Sometimes i even whip out my own food (hid deep in me bag) Ha ha to the proprietors.
From Rumbly guts.

[Sarah Nic Lochlainn]

re: coeliac-friendly restaurants.
We feel that not being able to cater for coeliacs is very old-school and restaurants should have moved beyond this. At Fuchsia House Restaurant, Ardee, Co. Louth we have a wide selection of coeliac-friendly dishes. At least half our menu is coeliac-friendly. Who uses flour in cooking these days anyway? Do you even have flour in your kitchen? Coeliac pasta is easy to find and doesn't go off so it can be kept in stock.
Coeliacs flock to us as very few dishes are unsuitable for them.

[Colin]

Sarah Nic Lochlainn - "Who uses flour in cooking these days anyway?" Don't be ridiculous. Coeliac-friendly is fine, but leave the silly comments out.

It's a beautiful place. Distinct and informal with a sense of history even though it's new. it feels permanent,and that's something to treasure in these impermanent times. It is actually one of only a handful of places in Dublin that conjure up a sense of Dublin. And the food is second to none. There is a real genorosity of spirit about Fallon & Byrne that has me a regular customer. At some point the management actually made the decision not to rip the customers off. Rare indeed.

[Gwen]

I went there with a couple of friends in September and the whole experience was verty disappointed. If the food was just all right (not value for the high price paid)the staff was one of the worse I've ever had to deal with. On a tuesday evening, the restaurant was quite empty (more credit crunch anyone?) but they still managed to look very busy talking to each other, forgetting orders and looked very annoyed when it came up to hand out the credit card machine to the other side of the table.
Basic Customer Service Manner? None.
Will I ever go back? No.

[Liza]

I've only had their sandwiches in The Deli, they were pre-made so I was in and out in a flash. Good value for my money, the sandwiches are large and the ingredients were fresh and tasty!