A recently arrived player on the Dublin dining stage, Balzac aims to re-create the glamour of the best Parisian brasseries. The sparklingly handsome dining room, with its giant wall mirrors, high windows, stained-glass ceiling, and glitzy candelabra, is one of the most impressive in the city. But the atmosphere is still casual, and the menu has a touch of peasant France mixed with a Parisian finish. The roast quail stuffed with puy lentils and smoked bacon is sensational, and serious carnivores will delight in the roast rump of lamb with caponata (eggplant relish) and wild garlic. The lengthy wine list is second to none. They offer a pre-theater menu weekdays.
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