After the run-away success of Michael’s in Mount Merrion, chef-proprietor Gaz Smith couldn’t accommodate the hungry hordes seeking out his superlative seafood each week.
Taking his winning formula of fabulously fresh Irish seafood, top quality aged steaks, cocktails and wine, Gaz found a suitable third premises and opened his biggest and most ambitious restaurant to date in nearby Blackrock. A complete renovation and significant investment have transformed the unremarkable spot that once housed Clodagh’s Kitchen and Dunne & Crescenzi.
Grown-up and glamorous, Big Mike’s is a large restaurant with a long bar, a large covered terrace and a spacious dining room with an open kitchen, where chef Peter Byrne, formerly of Bresson and Chapter One, is manning the stoves. The busy room is managed by industry stalwart Nick Munier, with wine director Jules Mahon overseeing the excellent drinks offering.
Gilt-edged with bronzes, golds and dark wood, the dining room is smartly designed with leather banquettes and comfy chairs. A lively, inviting place to dine and linger, Gaz’s fun spirit is very much present. The upbeat chatter of happy diners creates a vibrant atmosphere which is perfect for celebrations and family get-togethers but can make the space challenging for those sensitive to noise.
Walk-ins are welcome for drinks, small plates and steaks at the stylish bar, which offers a full bar experience, including excellent cocktails, an extensive wine list and good selection of beers.
Regulars of the original Michael’s will be familiar with the style of menu, which follows his winning format, supplemented with daily specials. Arancini to start may be filled with confit duck and wild mushroom or perhaps jamon and Lambay crab. Wild boar pâté-en-croûte, a charcuterie platter or monkfish fritti with lime aioli will all start the meal off beautifully.
Seafood and aged steaks dominate the main event, with portions extremely generous. Gaz is a prolific user of social media and his accounts regularly feature the glistening seafood he proudly sources for his restaurants each day. Fresh Irish treats like wild turbot, John Dory, wild bass, squid, lobsters and king scallops regularly appear on the menu, all treated simply to maximise their flavour.
Seafood and surf ‘n’ turf platters are signatures and a great way to enjoy the freshest seafood. A seafood platter will feature a selection of everything good from the boats that day, perhaps lobster and salmon fishcakes, juicy Dublin Bay prawns, Lambay Island crab claws, cockles and mussels, served with lemon sauce and chunky, fluffy chips. Surf ‘n’ turf features this shellfish feast with the addition of fillet steak from Sutton butcher Rick Higgins - with whom Gaz has written a hugely successful cookbook, And for Mains...
