The attention to detail here is incredible. - Taste at The Bonsai by Dylan McGrath Dublin 2 - Buy Reservations
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😒 3/5 - The attention to detail here is incredible.
By 👻 @Stephanie S., 09/09/2017 3:00 am
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Not only the food, but the furnishings and art. I loved being brought up to the 3rd floor. The way it was done felt very exclusive and special. However, I quickly became disillusioned. This was true even with the delicious amuse bouche that apparently had tuna in it although I could not find it. It started with the sake. The price was fine, but they need to offer a bigger size and a bigger sake cup. I sat at the "sushi bar" by myself from 6:35 until 8:32p.m. This was particularly odd since I tried to move my reservation, but was informed in OpenTable that no other times were available. In fact, until 8pm, half the restaurant was empty. I love sitting at the bar and watching chefs at their craft. But what became quickly obvious is that the kitchen was overstaffed. This changed at around 8:30pm when everyone b came overlybusy. The head chef (not Dylan McGrath) is stern and it was difficult to wrangle a smile or 30-second conversation out of anyone even though they were clearly not busy. I started with the six-piece sushi omakase. Everything was beautiful and delicious, but small. The toro was not what I would expect and it fell apart as I ate it and could not be bitten in half. I then tried the blow torched scallops and edamame. The scallops needed the smallest hint of salt to bring them into amazing. More surprising however was that I watched as my scallops sat under a heat lamp. Not for long though because I made a comment and my edamame was quickly ready. The edamame was delicious. However, I cannot help but disapprove of the fact that it was coated in butter. This is unnecessary always. It is particularly unnecessary when the edamame comes with dipping sauces. I was fascinated by these sauces. I wish the flavor of each had been a bit stronger and not so diluted. So much potential here. I next went to the pork belly. This was a huge disappointment. I sent it back half uneaten. It was dry. There was inedible fat. There was not enough sauce. The shiso leaf truffle salad was not properly proportioned (like the sauce). The quail eggs, however, were delicious. Next I went to the short rib "beignet." Very tasty. Cooked beautifully. But it needed a lot more of the artichoke purée to balance it out. That artichoke purée, from the little I got, appeared to be delicious and a wonderful balance to the dish. Finally, I got the lobster tataki because I asked what I should not miss and this was apparently the item. The lardo crudo is what makes this dish. However, it reminded me that certain things (like the nigiri sushi) were hard to eat. The lardo needed to be cut. All I was provided were chopsticks, which were inadequate for the job. I had to ask for a fork and knife, but this ought to be cut so that I can easily obtain a perfect bite. Overall, 117 euro, when included sake, a glass of Chablis and a glass of Sauvignon Blanc. The price was a bit high, but no problem. If the chefs had been friendly, I think all else may have been forgiven. If the food has been perfect, I would have forgiven the unfriendliness of the environment. But if you aren't going to be warm and welcoming when you have a girl who is by herself, sitting at the sushi bar and clearly knowledgeable in food and alcohol, then you need to be perfect in every other respect. This place was not. I would not recommend this place to people from another country. But people from Ireland who are open to this food should give it a try. But bring company.
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