27 thoughts on “We Fade To Grey

      1. Steve

        My hipster arc, as the crow flies:

        Starting Zakura , head due south to blackbird – end – north by north west bang bang Phibsboro – end.

        Intentionally exclude ranelagh.

  1. andydufresne2010

    I’m not defending this place but if the plumbing issue was a foul drainage issue for example, wouldn’t that be a food safety issue for a restaurant?

  2. Cloud

    Should have gone with the old reliable “circumstances beyond our control”

    I imagine, given the briefness of the closure, they had fallen behind on some regulation or another, as opposed to actually serving unsafe food. Quick fix, and it’s back to normal.

    1. ____

      Nah, they don’t close places for box-ticking stuff.

      It’s really their “nuclear option” and means something is seriously wrong.

      I honestly wouldn’t eat somewhere that’s been closed, it’s usually the kind of stuff that’s down to bad management and will happen again as soon as nobody’s looking.

      1. Cian

        My father’s small restaurant was closed as he was prepping veg in the same room as raw meat (different chopping boards in different parts of kitchen), and a handful of other similar “risky” practices. The place was kept immaculately clean – accepted by inspector.

        Other places in Dublin have been threatened with closure for serving blue steaks and rare burgers, or for allowing customers to bring in their pet dogs.

        Soon they will be shutting down cheese producers who use traditional raw milk in their recipes.

        We have the most conservative food safety standards in EU as we have over zealously interpreted the EU regulations governing food production. It’s very different everywhere else in the EU.

        These inspectors are low-level scientists – they don’t have any understanding of food culture and it’s history.

        They close restaurants on the basis of an ultra conservative conception of risk governed by the hyper paternalistic precautionary principle.

        They close places for bullshit reasons.

        You don’t know what you’re talking about.

    1. Vote Rep #1

      Pretty sure he is only the face of it. The guy that does brasserie 66 is the money man behind that and the other one around the corner.

  3. Andy

    Meh, I was not impressed when I visited it the last time I was home.

    Nice venue but the food was bland and the service was poor.

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