• by IMAGE

A collaboration between restaurateur Joe Macken and international rugby player Jamie Heaslip, Bear is a great marriage of their personalities, mixing the former's magic hipster touch with a rugby player's protein-loving palette. At Bear, staff are cool and casual, but informed. Marvel at their edgy haircuts and Mensa-like abilities - they don't write down orders and are very well-versed on the many unusual cuts of meat on the menu, knowing their onglet from their bavette. If you're two or more, order a sharing steak, which comes pre-sliced; it's worth the 30- to 40-minute wait, and will give you plenty of time to tuck into smaller, well-crafted starters like the smoked haddock cream with pecorino crumb or the crab, caper and cornichon croquettes. Once your juicy, tender, expertly grilled cut does arrive, you'll want to have it with a side of million dollar fries or horseradish slaw. A word of warning: Bear doesn't do desserts, so forget about saving room and beef up on the steak as if the Six Nations? trophy depended on it.bear_1

What to drink Tuck into a bottle of beer from Irish artisan brewers Eight Degrees or try the home-made lime and ginger lemonade, if only to enjoy drinking it out of a jam jar.

Don't miss The great selection of sauces. You can score three for just €5 and they really elevate your steak experience.

Don't leave without Eyeing up the quirky filament lightbulbs and cool Opinel steak knives (so cool, in fact, that the menu cheerily reminds you not to nick them).

If you like this you'll love Macken's other interesting eateries. Try Crackbird for addictive chicken or Skinflint for top pizza.


Extracted from IMAGE Top Tables 2014 Restaurant Guide - COMING SOON!


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