Dublin’s newest restaurant addition, Angelina’s, has just opened on the banks of the Grand Canal at 55 Percy Place in Dublin 4. Lunch, brunch and dinner menus which are created by Head Chef Ryan Bell, are inspired by the bold, sun-filled flavours of Italy. Angelinas is the newest creation from the people behind Sophie’s at the Dean, so expect delicious food and cocktails with slick decor.
For starters think things like Beef Bresaola, a three month, salted, air dried Italian beef, with the sweet citrus punch of clementine, the creaminess of burrata and a kick of chilli honey, served on a rosemary and garlic sourdough toast. The three hour confit octopus gives the Grilled Octopus Salad its tenderness and a long roll in chilli rub before grilling adds a deep spice edge. Mains include Monkfish Fillet which is served in a Lobster bisque with mini parma ham arancini. Pizza also features on the menu, cooked to order in their smoking wood-fire oven.
If you need something to quench that thirst Angelinas also have a selection of cocktails, an extensive craft beer menu, wines, and 250 square coffee. Check out the full menu on their website www.angelinas.ie.