Dax

Dax Review

When is a wine bar not a wine bar? When it's one of the city's most talked-about restaurants. Opened as a basement wine bar by Olivier Meisonnave, the former sommelier at stellar Thornton's, Dax has quickly become one of the dining spots of choice for Dubliners who care about food. You can choose to drink or dine (tapas-style) at the bar, in the lush armchairs of the open-plan lounge, or in the more formal, restrained-modern dining room. The warm loin of tuna with sesame seed crust, parma ham, and sherry vinaigrette is an adventurous starter, while the braised veal cheek with linguini, caramelized salsify, pearl onions, and vanilla foam is a standout main course. The cold meat platter is a finger-lickin' little bar dish. With Olivier in charge, the wine list is the envy of many a more expensive eatery, and with a couple dozen wines poured by the glass you can dare to try something really special.