I’m what you’d call a “foodie”. Generally speaking, that means I value high quality ingredients when cooking, make (and invent) funky and fresh dishes and sometimes, venture to the “fancy aisle” in the supermarket. It’s therefore no surprise that I’m often on the look-out for decent restaurants to eat in, both here in Ireland and when I head farther afield on my holidays and work trips.
In November of last year, I attended the first ever Irish Blogger Conference at the Spencer Hotel in Dublin. It was a sunny Saturday full of fabulous talks and inspiration. At the event, Nick Munier, famous chef and TV personality spoke about his new projects and his love and passion for food. His enthusiastic talk concluded with a brief description and introduction to his new restaurant ‘Avenue‘ which later opened on Crow Street, Dublin in February 2015. My ears pricked up at the sound of this and I was already looking forward to what sounded like a culinary adventure.
On Monday night, my boyfriend, friends and I headed to Avenue for an unplanned three course meal. The reason I say it was unplanned was because I had said I’d have just two courses however I say, you only live once and I like food A LOT so, you know.
Before I went, I had already looked at the menu and had decided on the cod followed by a take on Eton Mess (entitled ‘Another Mess’). I had scallops as a starter, the second scallops experience of my life it turned out to be the most DIVINE. I’d recommend them to everyone and actually think they should become a big delicious main course option… in every restaurant (and in my house pretty regularly from now on).
Fortunately, my boyfriend didn’t have a big Joey (from Friends) moment and actually allowed me to taste a corner of his fillet steak, fries and chocolate dessert. Other dishes included ceviche, crab, burger and the sweetest and most amazing dessert options. As a non-wheat tolerating person, the menu suited my fussy tastes and appeared to fit with a number of fussy diets. Variety is the spice of life and avenue certainly provided that.
What’s tasty food without a bit of top-notch service? The staff were super friendly and Nick himself even popped out for a gander, a chat and endless compliments about the scallops :).