Forget the stretched metaphors: if you're passionate about food, this place is simply a must. Kevin Thornton's cooking style is light, and his dishes are small masterpieces of structural engineering, piled almost dangerously high in delicate food towers. Dinner is a set, three-course menu and a highlight is the fillet of Atlantic brill with Jerusalem artichoke puree, curly kale, and champagne sauce. Desserts range from apple tarte tatin to warm clementines with créme
patíssíere and lemon verbena; the cheese course is supplied by famed Sheridans of Dublin. The dining room is simple and elegant—there's little to distract you from the exquisite food. The Canapé Bar is the perfect spot for a pre- or post-theater snack with a glass of champagne.
Fitzwilliam Hotel, 128 St. Stephen's Green, Dublin, Co. Dublin, Dublin 2, Ireland