First of all we loved the name - Suesey Street - is the new incarnation born from the memory of Brasserie Le Point on the corner of Fitzwilliam Place. But Suesey Street is also the original name of neighbouring Leeson Street - an exciting location back in the 1700s. So, with a wink to the past and a confidence in the contemporary, Suesey Street is seriously hot on the Dublin dining scene right now.
The decor is decadently comfortable, especially on the banquettes in the Terrace where we spent almost three hours; the cocktails are first class, the service is sweet and the food is just brilliant. Seriously creative contemporary European cuisine with perfect portion size and excellent wines by the glass. And, they do an outstanding Risotto with truffle which delighted the vegetarian gourmand who accompanied me for dinner there recently. Our starters were the lightest and the richest choices - goats cheese mousse on one side, and lobster with rabbit tortellini on the other. I chose a delicious piece of hake, perfectly executed with a surprisingly interesting caramelized cauliflower providing an unusual foil - creative indeed and a fish-lover's delight. It was one of those menus where each dish was modestly described but you got the strong impression that every one would reach that impressive level of culinery perfection. Other delights included Foie Gras, duck, lamb and beef.
Indeed,Chef Lumir Tousek (ex L'Ecrivain) and his team are certainly serving up some impressive food. We came early on a midweek evening, and by the time we left the place was certainly buzzing. Menu choices are good with a Pre-Theatre, Group, Lunch, Express Lunch, and Bar menus together offering an opportunity to eat at Suesey Street whatever the occasion or time of day! We thought we would return and try out the bar lunch menu on some upcoming lazy afternoon - now that is something to look forward to!
And did I mention desserts? Nothing boring here, as you would expect. Descriptions such as Cheese Cake and Carrot Cake belie what sweet treats emerge from that kitchen. With the subtle flavour of cardamon ice-cream and the moist natural sweetness of carrot, well we cleared our plates. And did I also mention the Walnut Guinness bread, the crusty sourdough bread and the herb butter? And our respective Amuse Bouche temptations at the start of the meal? Sweet memories indeed, the return visit beckons already. Highly recommended for sure.