Ivory Tower

Ivory Tower Review

Don't be put off by the seedy-looking street entrance to this second-floor restaurant: Seamus O'Connell, the American-born owner-chef here, is one of the stars of the Irish culinary scene. He describes his approach as "trans-ethnic fusion." He has cooked in Mexico and Japan, so his accomplished menu has such quirky, eclectic dishes as wild duck with vanilla, sherry, and jalapeños; pheasant tamale; and blackened shark with banana ketchup. Imaginative presentation, including a surprise taster to set the mood, compensates for the bare wooden floors and somewhat stark decor of the corner dining room. The seven-course tasting menu is a great introduction to O'Connell's inimitable style.