Isaacs

Isaacs Review

Cross Patrick's Bridge to the River Lee's north side and turn right to reach this large, atmospheric brasserie in a converted 18th-century warehouse. Modern art, muted jazz, high ceilings, and well-spaced tables with colored wooden tops create a popular informal venue, where the food is taken seriously but the atmosphere is fun. The East-meets-Mediterranean menu features fresh local produce—which isn't so uncommon now, but was revolutionary when Isaac's came on the scene in 1992. Among the many tempting dishes are warm salads with Clonakilty black pudding, crispy duck confit with turnip and caramelized onion puree, and tempura of king prawns with eggplant, scallions, wasabi, pickled ginger, and soy dipping sauce. Service is friendly and efficient. Reservations are advisable Friday and Saturday evenings.