Lucinda O'Sullivan's Ireland

About The Restaurant

Crudo is a fresh concept in contemporary dining from Sean Crescenzi and James McCarthy who have expanded on the concept of accessible neighbourhood dining to offer something unique, taking inspiration from both of their backgrounds - Italy and Ireland. Combining a cafe, wine bar & eatery, they are constantly developing authentic Italian dishes rooted in the local landscape, presenting them in a contemporary style, but it's all about casual dining, small or large plates, lots of seafood, sourcing their ingredients from local suppliers, supporting the community and promoting sustainable practices. 

I dropped in with my friend Mary for dinner and, over an aperetif of a Spanish vermouth, nibbled a couple of spuntini - whipped sardine crostini, coppa di Parma and cauliflower & tallegio croquettes.

Small plates had fresh morcilla sausage, flambéd tableside with Sambuca and served with Remus's foccacia. Tinned fish were by way of silky sardines, warmed & served with cultured butter, lemon and sourdough, while house cured Wagyu beef carpaccio, was 'al tonnato' with a whipped tuna dressing, crispy capers and grilled lemon. Mary had superb arancini - those crispy rice balls of delight filled with butternut squash, hazelnut & Pecorino, with a Cashel Blue fondue, while I had delicious  'guazetto' - sauteed prawns, crab claws, mussels and white fish, olive oil and garlic and chilli.  

Large plates included a chorizo ragu with fresh fettuccine, McLoughlin's fresh chorizo sausage, pepperonata and Pecorino, while a vegetarian dish of Parmigiana ravioli had the pasta filled with roasted aubergine, tomato and fermented chilli sugo, black olive tapenade and buffalo burrata. BBQ whole fish is chargrilled on the bone with a Basque vinaigrette and fried padron peppers - check fish of the day on the board, while a Surf n' Turf combo sees a 35 day dry aged ribeye with BBQ gambas, bisque butter, grilled broccolini & lime. Mary had melt in the mouth slow braised Ox cheek, cacio e pepe risotto, gremolata, veal jus, 40 month aged Parmigiano, while I stayed fishy by way of scampi risotto - of Arborio rice, fresh prawns, Dublin Bay prawn and Sambuca bisque, prawn oil and crème fraiche - divine.

Desserts included the ever popular tiramisu with hazelnuts & Frangelico; a dark chocolate tart with Achill Island sea salt, Mandarin olive oil & boozy mascarpone. We had affogato - with pistachio icecream, Frangelico, double espresso and cantucci, and the alway sinful but worth it Vin Santo - Tuscan dessert wine with more almond cantucci.

By the way, they open all day through breakfast, lunch and other goodies.

By the way, Crudo opens all day through breakfast, lunch and other goodies.

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