Uno Mas in Dublin

31/03/2024: Food was great, i really loved the interior of the restaraunt. Overall had a great time, but one thing to note is that our main courses took quite a long time to arrive, and we found quite a lot of the dishes to be quite salty

26/03/2024: First, please make a reservation. Please. You really need one. Second, Declan is one of the most gracious and charming managers I have ever met. Quick with a joke and willing to spend time with his guests, he wins over a table with ease and grace. He handled our reservation expertly and worked with me on some of our requests with no qualms. Third, the concept of a pub with upscale food might seem out of sorts to some. It didn't to me. And it rewards those who are looking for that sort of vibe. The interior is warm and inviting, without being too on-the-nose or too rustic. The music that is piped in is surprisingly retro-contemporary. The staff are knowledgeable, up to the point that our server said, politely, "You shouldn't order any more food." Who does that?!?! The food was almost perfect. Why almost? My cousin's lamb was a bit tough, with a bone-to-meat ratio that seemed off for the price (but, to be fair, we didn't complain because we were having a wonderful time and things happen). My fish was a touch dry, even as the sauce and accompaniments were delightful. Otherwise? Spot on! The starters, the sides, and the other mains were expertly prepared and delivered at a perfect pace. One standout? The oyster and tartar. Yes, you only get one per order. So, you order as many as you need. And, trust me, this is not a dish to be missed. What doesn't sound like it should work is a perfect version of surf-and-turf that I am surprised I haven't seen anywhere else! A delicious bite that leaves people stunned (and the presentation is great too). The deviled eggs are also an example of a well-priced and well-prepared starter, a solid take on an old classic made better by the addition of the brine note from the fish eggs. And then . . . the power went out! What could have been a disaster was instead handled with care. As the desserts came out under candlelight, the end of our night was as good as our start at Spitalfields. The handling of payment is just another reason to recommend this place. No power? No way to process credit cards. Trust me, it was handled wonderfully. Declan, you deserve your restaurant's accolades. Thing is, you don't act as though they are markers to which your guests are subjected (some fine dining restaurants do). Instead, you treat guests as welcomed friends. My group left with smiles on our faces and a sense of gratitude. To the one, when (not if) we return to Dublin, one of our first reservations will be at your restaurant. Thank you.