Temple Garner's San Lorenzo's is an Italian restaurant, but it's truly an Italian restaurant via New York. So think Babbo; think Mario Batali; think big, bold, bright flavours such as you will find in a Manhattan smoked haddock and mussel chowder, or pork belly bolognaise bianco, or porchetto tannata where pork belly and gremolata meet tuna mayo and capers, or a Chianti hot-pot of wild venison with apple spice and red cabbage, or shin beef ribollita with borlotti beans and char-grilled sourdough. Like we said: big flavours, big tastes, confidently curated by a talented kitchen team. Leslie Williams loved the generosity of their scallops al forno – three king scallops replete with huge corals, crab peperonata and creamy Parmesan sauce. Caroline Byrne savoured the saltimbocca roast pork fillet with gremolata and butternut squash purée.
The design of the room steers well clear of the era of fiascos and sambuccas, and has a modernist angularity and once you are seated, the service, headed up by long-time front of house professional Gerry Crossan, and the smart, knowing menus overseen by Mr Garner, and the amply resourced wine and cocktail lists – which boast a fine take on the vesper martini, and lots of gorgeous Italian wines - will leave you in no doubt that la vita truly é bella. And we love the fact that, like a good son, Temple hangs his Mum's paintings on the walls!
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