Although the restaurant at the vaunted Four Seasons hotel took a little time to find its feet in and out of the kitchen, it has finally staked its claim in Dublin's dining scene—Sunday brunch here has become a ritual for many well-to-do Dublin Southsiders. Dramatic dishes, served in the large and slightly overwhelming silver-service dining room, creatively incorporate local (and often organic) ingredients. A starter of smokey baby back ribs with crunchy fennel and apple
slaw might be followed by Clare Island salmon fillet with warm quinoa salad, mint yogurt, and sauce vierge. The wine list is one of the best in the country.