Discover why we’re big on Big Mike’s

Dublin favourite already

The restaurant may only have opened a month ago, but it’s fast becoming a Dublin favourite. Perhaps this is unsurprising given Smith’s track record. Winner of the 2019 ‘Outstanding Champion Award’,  founder of ‘Seafood September’ (an initiative to help kids eat more fish and shellfish), and proud co-author of a highly successful cookbook, it’s little surprise that the opening of his new restaurant has garnered great attention. Smith has assured his customers that at Big Mike’s, ‘the food will be simple and tasty, and the welcome will be warm’. We can’t help but agree.

Beef jewellery counter… 

There’s something very luxurious about this restaurant. Maybe it’s the hand-carved mahogany tables or the Art Deco lighting affording the dining rooms a sense of warmth. It’s definitely the beef ‘jewellery counter’ which has the potential to be gauche, but is actually rather exciting, the seductive-looking cuts begging to be eaten. 

Staff

Big Mike’s is refined, but it isn’t stuffy. The waiters all look the part (dressed to the nines in crisp white shirts and brilliant Kerrygold-yellow ties), and their attention to detail is second-to-none. They’re also friendly, though, and talk passionately about what’s on the menu, which is always a good sign. 

It’s little wonder that the staff are head-over-heals to discuss just how great the food is here. The menu is filled with tasty and surprising morsels. We love that the ingredients shine a spotlight on the best of Irish produce. From fresh Lambay Island crab meat salad and pan seared Irish monkfish, to organic Irish chicken, the team are dedicated to sourcing their ingredients locally. Combine these top-notch Irish ingredients with flavours from around the world, and you’ve got yourself a truly divine selection of dishes.

Food, glorious food

Take the Lambay crab arancini – accompanied with a rich, velvety lemon aioli and a punchy tomato salsa, it transports you from Dublin to the Med in a mere mouthful! Similarly, the deep fried crispy brie, though delectable on its own, is elevated with the flavours of Greece, topped with crumbled hazelnuts and sweet honey. We can’t discuss Big Mike’s without discussing the steaks though, (what purpose would the meat cabinet serve then?). The ‘Rick Higgins’ 9oz fillet steak is tender, juicy, and melts in the mouth. Accompanied with homemade chips (golden and fluffy, as you’d hope), crispy onion rings, and an unctuous béarnaise sauce, it will set you back €38, but we promise you that it’s worth every penny. 

Polish off your meal with one of the ‘calorie free’ (haha!) desserts. Classics like sticky toffee pudding (drenched in butterscotch sauce) and strawberry cheesecake rub shoulders with more unfamiliar offerings. We particularly like the red grape, blueberry, and pomegranate sorbet – refreshing and light, it makes for the perfect end to a rich meal.

Shh, it’s a secret

Now onto Big Mike’s best-kept secret — Mini Mike’s! Described as a ‘perfect hideaway bar for after-work drinks, pre-dinner cocktails, and casual private parties for up to 20 people’, this cute cubby hole is super cosy and welcoming. The drinks menu is extensive. There’s expertly crafted cocktails  (raspberry martini? Yes please!), craft beers, Champagne, and a whole host of wines. Alongside the usual suspects (Provençal rosés; Spanish riojas) there are some brilliant biodynamic wines, and bottles from further afield. The Austrian “Ink” is light and fruity, and the Californian Syrah is big and bold, a perfect accompaniment to heavier meat dishes. The atmosphere in Mini Mike’s is relaxed with comfy booths and intimate tables for two, but like its counterpart Big Mike’s, it is also seriously sophisticated. 

If you’re in the mood for a nibble, why not sample some bar food? Don’t expect run-of-the-mill pork scratchings or chips (though, there’s certainly a time and a place for both of those things…). At Mini Mike’s you’ll be greeted with Lambay Island Whelks (in a ginger, garlic and lemon butter sauce, no less!), Italian antipasto (smoked beef, stuffed peppers and cherry tomato tapenade), and homemade sourdough with whipped butter. Yum!

When Gaz Smith discussed the opening of his newest restaurant, he said that Big Mike’s would be there “for the long haul”. Certainly, with its faultless cookery, charming interiors, and even more charming staff, we can predict that this restaurant will stand the test of time. It’s already a favourite among locals (with bookings being made left, right, and centre), and it is also piquing the interest of visitors who want to experience the best of what Dublin’s food scene has to offer. For special occasions, date nights, or even casual catch-ups with friends and family, Big Mike’s (and its adorable bar, Mini Mike’s) is the place to be.