The Bib Gourmand award is our way of recognising restaurants that offer good food at a great price. While all Bib Gourmands are unique in style and approach, they share the same spirit of generosity and a commitment to quality cooking. That’s why, in this series, we’re highlighting the Michelin Inspectors' Bib of the Month. These restaurants are the bedrock of the Michelin selection, providing an affordable dining option that doesn’t skimp on precision, skill or flavour. From cosy pubs to buzzing counters, we’ve got a Bib for you.
Our latest Bib of the Month is Amy Austin in Dublin, a restaurant which provides not just brilliant value and generosity of spirit, but also the bustling, celebratory atmosphere common to many Bib Gourmand restaurants.
This is what one of our Michelin Inspectors had to say on why Amy Austin is such a success:
“What a terrific part of the Dublin dining scene this is. Due to its unusual location on the ground floor of a multi-storey car park, it’s something of a hidden gem – but oh what a gem it is. It’s located in a buzzy area of the city and that buzz only continues inside the restaurant, where wine on tap is a key contributor to the quirky, lively vibe. The cooking itself is a delightful example of how to harmoniously meld a range of global influences. The sharing plates, which all have reasonable price tags, are skilfully executed and above all wholly satisfying.”
To get to know the restaurant in more detail, it’s best to hear from the people behind it. With that in mind, we spoke to Head Chef Victor Lara to find out the secrets behind his success.
What was the idea behind Amy Austin? How would you describe your approach to food?
Amy Austin was conceived as a unique blend of a wine bar and restaurant, aiming to create a casual yet refined dining experience. The core idea was to offer a place where people could enjoy a diverse selection of wines alongside innovative, modernist fusion cuisine. This combination allows for a relaxed atmosphere where guests can explore new and exciting flavour pairings.
Our approach to food at Amy Austin is driven by creativity and innovation. We embrace modernist techniques to reimagine traditional dishes and ingredients, crafting a menu that is both familiar and surprising. Each dish is designed to be a harmonious fusion of different culinary traditions, reflecting our commitment to pushing the boundaries of flavour and presentation.
At the heart of our culinary philosophy is the desire to create memorable dining experiences. We prioritise high-quality ingredients and meticulous preparation, ensuring that every plate not only delights the palate but also tells a story. Whether you're a wine connoisseur or a food enthusiast, Amy Austin offers a dynamic and immersive experience that celebrates the art of food and drink.
The cooking at Amy Austin features a range of influences from around the world. Why did you decide on such a varied style of cooking?
When I thought about Amy Austin's menu for the first time, I wanted to take a little of my experiences from around the world and bring them to Dublin. I would like the people of Dublin to try flavours from Mexico, South America, Europe, Africa and Asia combined with techniques and flavours from other regions. I wanted the diners to have a more international experience.
Also, as a chef it gives me a much wider range of tools than just making a single type or style of food; a greater range of flavours, colours and techniques means the kitchen becomes a playground where experimenting is a day to day activity.
What is the dish to order at Amy Austin?
I think the dish to order at Amy Austin could be the scallop crudo with flavours of Peru, made with tiger milk, Irish scallops and sweetcorn. I think it is a very beautifully presented dish with a lot of colour, and with flavours and textures that could surprise the diner.
What price range can customers expect and how are you able to keep your prices affordable?
I believe that everything depends on maintaining a balance. In both the raw materials and the final product, we always try to seek the highest quality. But if we can find quality in our suppliers without the need to buy the most expensive raw materials on the market, we can offer affordable prices.
I also often try to think of myself as the customer and how much value for money I see in the dishes we develop. Although it is true that in some dishes we have to keep the profit margin a little tight. In the end, I think the key is in using our creativity to develop a quality dish with enough ingredients to showcase the main component, without needing to saturate it with unnecessary ingredients.
Amy Austin is a lively place. How big a role do you think atmosphere plays in the success of a restaurant like yours?
The atmosphere at Amy Austin is a pivotal element of our success. We believe that a restaurant's ambiance is just as important as the food and drink it serves, and we've crafted a lively, welcoming environment that enhances the overall dining experience. It also helps to build a loyal customer base and sets us apart in a crowded market.
Amy Austin is a wine bar as well as a restaurant. How important is the wine part of your business, in particular the ‘wine on tap’ element?
The wine component is integral to the identity and experience we aim to create at Amy Austin. As both a wine bar and a restaurant, we place a significant emphasis on curating a diverse and dynamic wine selection that complements our modernist fusion cuisine.
The 'wine on tap' element is particularly important for several reasons:
1. Freshness and Quality: Serving wine on tap ensures that each glass is as fresh as possible. This method reduces oxidation and preserves the wine's intended flavour profile, offering our guests a consistently high quality tasting experience.
2. Sustainability: It's an environmentally friendly option. By reducing the need for bottles, corks and labels, we significantly cut down on waste. This aligns with our commitment to sustainability and responsible sourcing.
3. Variety and Accessibility: It allows us to offer a broader range of wines by the glass. This makes it easier for guests to explore different varieties and find new favourites without committing to a full bottle. It enhances the flexibility of our wine program and caters to both casual drinkers and wine enthusiasts.
4. Efficiency and Experience: It streamlines service, allowing our staff to pour wine quickly and efficiently. This means guests spend less time waiting and more time enjoying their meal and the overall dining experience.
In summary, the 'wine on tap' feature is a crucial aspect of Amy Austin, ensuring that guests have a memorable and enjoyable experience every time they visit.
Hero Image: © Amy Austin/Thais Silva
