The Blackboard Bistro
Pierre Heyraud demonstrates a cool mastery of the craft of cooking with his food in The Blackboard Bistro.
Just look at the way he knows that pommes Sarladaise works so well with rib-eye steak. See how he judges the touch of smoked paprika with the white beans cooked with chorizo, peppers and garlic that comes with pork belly. Admire how he brings forth the just-right nature of the cauliflower purée with some Clare Island salmon. M. Heyraud's food works because it is well balanced and expressive, it is apposite and appealing, and the clarity of the food suits the charm of the pretty, funky basement room.
The wine list is concise, every bottle on it is good, and the restaurant has some truly excellent wine offers on midweek nights, which means one can enjoy excellent food and wines here at terrific prices. Latterly, it has been splendid to see that the chorus of approval for the Blackboard Bistro has been swelling: “friendly, casual, unpretentious, serves up first-rate food”, said the Irish Mail on Sunday, and The Irish Times said, “there's a lot to like about The Blckboard Bistro”. Indeed there is, and M. Peyraud's bistro is a vital, welcoming basement room in a part of town that doesn't have a lot going on in the evenings, making it a key destination.
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