Restaurant Review: Dublin's Chapter One

Dublin, Ireland’s Chapter One, now in its 22nd year, offers an excellent example of modern Irish cookery. Chef and co-owner Ross Lewis and his staff will make you feel comfortable whether you’re a tourist, a local shop clerk, or a certain internationally famous Irish rock star who’s known to frequent the place.

For starters, you can’t go wrong with perfectly cured Burren Smokehouse Irish salmon paired with smoked salmon cream and lemon balm jelly—you will not likely have tasted salmon this sultry and creamy. The toothsome Irish sweet corn soup with ravioli and basil is lovely, and the smoked, cured loin of free-range pork wrapped in pata negra (cured ham) with roasted king oyster mushrooms and buttermilk potatoes is tender, balanced, and flavorful. Or consider the spiced cheek of Irish Hereford beef with acidulated onions and mushroom casserole, roast pumpkin, and spiced “champ” potato. Leave room for the decadent mille-feuille or the sweet-tart blackberries with gingerbread crumb.

Located near the Hugh Lane Gallery and the Irish Writers Museum, Chapter One must be experienced during any trip to Ireland. This restaurant celebrates high-quality local produce, expertly prepared and presented. Its Michelin star is well deserved.

Chapter One, 19 Parnell Square N., Dublin, Ireland, +353 1 873 2266, . Closed Sundays and Mondays.