Dish
Organic ingredients, free-range chickens and a wide variety of fresh fish are the signatures of Dish. Proprieters Trevor Browne and Gerard Foote have stuck to tried-and-tested global cuisine for their Temple Bar restaurant, but as it is done with a certain flair and talent you can overlook the clichés. There is a wholesome influence in the menu but, while prices are competitively placed in the middle of the market, portions are a little on the mean side. The spartan décor has also been greatly commented on – some love it, while just as many hate it – but there is no denying its comfort.
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