Tostados (little flat crispy discs) sporting lump crabmeat, chipotle cream and shaved onion.
Taquitos (yep, mini tacos), pastor style, which features ancho-flavoured pork and grilled pineapple salsa.
Ceviche of yellow fin tuna in a habanero-pineapple dressing with avocado, onion and chilli.
Sea bream with chilli salsa, tortillas and escabeche Veracruz (think pickled vegetables a la Grecque, only Mexican).
Braised beef short ribs with smoked bacon, sweet potatoes and mole.
Just some of the highlights from tonight’s soft opening of Dublin’s hottest new restaurant, 777. For a soft opening, they hit the ground hard and ran with it. We got there for the second sitting of a busy first night, and were charmed from start to finish. That we only spotted the caged shelves of 100+ tequilas whilst manoeuvring towards the exit simply gave another hundred-odd reasons to hightail it back to South Great George’s Street asap. A talented crew delivering fresh flavours and fresh ideas, a cracking menu and a sharply dressed room featuring generous stools around a welcoming bar, and all of this behind the kind of frosted glass front that lends a speak-easy feel to the venture – these are some of the other reasons that 777 is an exciting arrival.