Seasons

Seasons Review

Although the restaurant at the Dublin branch of 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 has become a ritual for many well-to-do Dublin Southsiders. Highly dramatic dishes, served in the large and slightly overwhelming silver-service dining room, creatively incorporate local (and often organic) ingredients. A starter of Cromane Bay Irish mussels with lime leaf coriander and char-grilled baguette might be followed by slow-roasted loin of veal with blanquette sauce, garlic potato purée, and autumn vegetables. Manager Simon Keegan was the sommelier so the wine list is one of the best in the country.