Heron and Grey
Everyone knows that getting a table in Heron & Grey is the Mission: Impossible of Irish dining. The tiny market space of the restaurant means that there are only 20-something seats for diners to enjoy Damien Grey’s set menus, and Andrew Heron’s inspired wine choices. But persist: there are cancellations, and this cooking is worth the wait. The menus detail only the 3 main ingredients used in each dish – oyster/cucumber/almond; halibut/gorse/garden greens – but it is the artfulness of the processes which Damien Grey has at his disposal that make this cooking so challenging, and rewarding, and their Mossfield cheese course is a contemporary masterpiece. The wines are as sublime as the dishes, and the experience is communal, friendly and humorous. H&G aim to engage all your senses with food and wines, and they succeed.
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