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Restaurant
Reviews
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Seasons
Opinions are still divided on the architectural merits
of the Four Seasons. Frankly, this debate looks set to
run and run - but then, so will the hotel itself. The
staff are so well trained that even the most cranky demands
are met with a smile. We love the bar - the only classic
American - style bar in Ireland. Try the bramble cocktail
or a chocolate martini, and soak it all up with chips
and truffle aioli.  We
first sampled the main restaurant on Christmas Day - hardly
an ideal time to judge it. Still, we had a rip-roaring
time - worth bearing in mind if you couldn't be bothered
to stuff that turkey. We went back for more last month,
and came away laughing again - John Healy is the most
entertaining maitre d' in town. Try the fillet of beef
with truffled mashed potato, caramelised vegetables and
a pinot noir sauce. The set dinner menu offers good value
for a restaurant of this calibre, and Sunday brunch is
already a D4 staple.
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 Halo
Anything
this trendy is guaranteed to suffer and onslaught from
the fashion pack, before suddenly being dumped. Then,
after a decent interval, people will start to quietly
trickle back. Today, Halo is a good place to bring visitors
who think that our capital is a wee bit parochial. However,
the high ceilings make some people feel uncomfortable,
and its immediate future is uncertain, as the Morrison
Hotel is up for sale. In the meantime, Jean Michel Poulot
(a Peacock Alley graduate) prepares something called "French-Irish
fusion cuisine," which is far tastier than it sounds.
Portions are small, leaving plenty of room for dessert.
Have the scallops or the John Dory. Try to snag table
sixteen. Regulars include Ronan Keating and Shane McGowan,
a "true gentleman" according to a friend who works here.
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