Lucinda O'Sullivan's Ireland

About The Restaurant

Eamonn O’Reilly is recognised as one of Ireland’s best chefs but he doesn’t throw tantrums and scream and shout for attention, he gets on with his job of providing quite exquisitely fine food in his One Pico Restaurant in Molesworth Street. I first came across him when he opened his One Pico Restaurant in Camden Street, later moving to a more central larger premises.

In 2001 he expanded with Bleu Bistro Moderne in Dawson Street, right beside the Mansion House, which offered a more casual format of dining - I suppose you might say it is like a diffusion range to a fashion designer – but delicious food at less than designer prices.

You will spot Bleu Bistro very easily on Dawson Street by its French Blue awnings and the happy crowd munching away inside the windows. It is always busy, always popular with interesting food combinations and pairings.

Starters might include pickled beetroot and whipped Feta with truffle honey and pine nuts, or seared red mullet, red pepper escabeche, black olives and saffron. Warm roast aubergine is conveys the essence of the Mediterranean with goats cheese, tomato fondue and pesto. Bleu does a cracking ham hock terrine with celeriac remoulade – one of my favourites – and apple puree. The smoked fish brulee with cucumber pickle and toasted croutes is another, as is crab and truffle risotto.

Mains will include game in season, pheasant and venison, and there is always a good cross section of viands and fish to please everyone. Crispy duck confit with star anise puree is tweaked with hazelnuts and orange, whilst a risotto of black pudding is topped with a crispy hens egg, caper and mustard. I know, I know, you are going to say “is the hen crispy, or is it the egg”! It’s the egg is coated with fine threads of ethereal pastry and deep fried for a second or two – it’s a popular addition in many restaurants at the moment and I love it.
Anyway, they do a terrific aged rib-eye steak served with fine beans, hand cut chips, served with Bearnaise Sauce or Peppercorn. Atlantic cod is roasted, served on mash with a Vermouth based sauce, black bacon and green beans whilst grilled hand smoked haddock – not the luminous variety, is also on mash, topped with a poached egg and a Dalkey Mustard cream. Corn fed chicken is served with mushroom risotto, spinach and a red wine reduction and there is usually a vegetarian option .

They do a mean Hot Chocolate Fondant with Praline icecream which will have you drooling, as well as a Crème Brulee with white chocolate icecream and there are more. Sheridans the Cheesemongers supply their cheeses so there is always a good variety.

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