This funky, creative restaurant opened in 2014 and fast became a hit with local diners. The menu is divided between a full a la carte selection and small plates, served tapas style (try the amazing homemade hummus if it’s on the menu). Irish flavors are brought to the fore and updated, usually with deliberately no-nonsense names—“beef and onions” is actually a tender filet served with smoked potato cream and oninon crumble, while the tasting menu rather delightfully offers servings of "leg in the egg" (confit duck in egg yolks) or "rest of the duck" with baked salted carrots. The exquisitely presented desserts are a treat—try the poached pear with mascarpone, perhaps washed down with a sweet glass of orange muscat.