For the agnostic food lover, eating Sunday lunch at Bastible is about as close as you are likely to get to a religious epiphany. When editor Leslie Williams went, the cooking made him “feel humble in the presence of genius, and with my spirits exalted” Crikey! All that for €45? Yes indeed. Head chef Cuan Greene is creating regular culinary miracles at the corner of South Circular Road, and he is doing it with defiantly humble ingredients – sourdough with cultured butter; crispy chicken with Morito peppers; swede baked in grilled ginger oil; braised lamb neck; brined ox tongue; potato with meadowsweet and periwinkle. Cuan Greene’s time at Noma and with great chefs like Quique Dacosta has gifted him with an appetite for hard work, and an awesome skill set. You too will believe in the power of Bastible, and your spirits will be exalted. Go in peace.
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