Tasks #69-73 of 101.1001 are to try 5 new restaurants in 5 different cities. This is #4 of 5.
We were in Dublin for my birthday and based on previous experience, I picked butcher grill in ranelagh and made a reservation a few weeks in advance. Don’t get me wrong, we enjoyed the oysters and côte de boeuf, even though the service was quite arms-length. We didn’t have a lot of time in Dublin and when I read about a new-ish restaurant specialising in less popular cuts of meat, I was afraid we wouldn’t have time to try it out.
As it happened, we made time to go to bear in south william street just west of grafton street. Having read that they didn’t take reservations for two, we went early and got a nice windowside table. There was a bar parallel to the front of the restaurant with the rest of the tables on a mezzanine behind. The wait staff, who were the poster boys & girls of hipserhood, were a little distracted preparing for guests but we’d just come from Italy so were in slow food mode.
Aside from the usual ribeye, sirloin, chicken and ribs they also had, as expected, some unusual steak like rosary cut, feather, bavette, flank and onglet. Well, actually I thought bavette and flank are the same, obviously not. I’ve cooked bavette before and liked the flavour. It was what the waiter suggested so we ordered that, to share. For sides we had cauliflower cheese and crispy kale.
Yes, the bavette was tougher than sirloin. I’d say it was even tougher than rump. It was quite lean and the grain more pronounced than on other steaks. With lesser chefs and lesser quality meat, it’d be more a stir-frying or stewing beef. For us, it was perfect. Bags of flavour and didn’t need any sauce. Slightly underseasoned, solved by a little s&p.
I was very good (or mm was an effective controller), didn’t have any wine or beer. That said, we’d been at tullamore dew earlier so I’d had a couple of whiskies already.
The steak was €40, with sides the bill came to €50, good value for steak dinner in a city centre. We’ve been talking about it since, and will be one of the first places to stop if we visit Dublin again.