Bastible: There’s a new level of cooking in town
These chefs are a marriage made in a particularly delicious corner of heaven
Bastible: a beautifully memorable food experience.
I’m not sure how Cúán Greene cultures his butter. Perhaps the chef plays New Yorker podcasts to the cream as it is churned to a glistening slick so pale it is the colour of margarine. But holy cow it’s good, a statement of intent for what’s to follow. Sit up straight: there’s a new level of cooking in town, a homecoming that you’re going to want to taste.
We’ve been here before. My fangirl crush on Bastible caused a stampede when it first opened back in 2015. The chef Barry Fitzgerald had returned from London, started Etto and then set up Bastible, his own restaurant on Dublin’s Leonard’s Corner.