The restaurant formerly known as Blank has been reinvented as this ‘Kitchen and Cellar’ showcasing the best of Irish produce and a wine list with good breadth. Gone is the surprise tasting menu of the Blank days and in its place is a concise à la carte that shines in its quality execution of classic dishes – like a fantastic version of Portavogie scallops with black pudding and apple. Sit in the rear to soak up the buzz of the kitchen, or ask for one of the semi-private booths in the front. Come on Sundays for a roast, or Thursdays for the Chateaubriand to share.