Restaurant Review - Roly's Bistro
Wednesday 19 November 2025
Chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone, tomahawk – these are all hallowed words but ones that are fast disappearing from restaurant menus this autumn, except of course at dedicated high-end steak houses serving equally high-end cuts where, believe me, you pay accordingly.
Beef prices have increased so much in the past year that, for many restaurateurs, they’re just not a viable offering, much to the chagrin of the dedicated carnivore for whom the great-value-steak hunt is on!
lucindaosullivan.com
First Published In The Sunday Independent