Braised Veal Shin with Baby Turnips, Polenta and Anchovies at Etto, Dublin
We sat at the counter and ordered veal shin with polenta. Sort of expected a plate of marrow bones, but was delighted to see the boneless tender shin all shredded away from the bone and lightly fried together into a meat tower surrounded by a moat of juice. The onions and turnips were a little firm and slippery, but the anchovy gave it all a punch and the polenta was a creamy and delicious sponge for all that tasty sauce.
Our lunch started with a stunning plate of sea bream crudo with orange sections and rosemary oil and bread service--crusty slices of Le Levain bread.
Tiny, casual and always packed, Etto on Merrion Row won Restaurant of the Year at the 2018 Irish Restaurant Awards.