The Lemon Peel

Frommer's Review

If you dine at The Lemon Peel, chef/owner Robbie McMenamin may just arrive table-side to tell you about the specials himself. The dress code is smart casual, and the bistro is stylish and buzzy. McMenamin uses only local produce to concoct tasty "modern Irish" fare (code for traditional Irish dishes updated with the chef's personal flair). Delicious options include baked goat cheese and red-onion tart, or smooth duck liver parfait as starters, while main courses feature the likes of salmon filet stuffed with crabmeat, or roast duck glazed with honey and Grand Marnier. Everything comes with a medley of fresh vegetables on the side, and the cheese sauce on the broccoli is a state secret.

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