Spitalfields

Molly Mc Allister★★★★★★★★★★5.03 weeks ago

Dinner at Spitalfields was an absolute hit from start to finish. We kicked things off with a perfectly poured pint of Guinness and a Hugo Spritz — a new addition to the menu that was light, fresh, and ideal to start the evening. We started with devilled eggs, oysters, bitterballen, and scallops, all excellent. The Parker House roll was everything you want it to be, while the maitake mushroom dish was an unexpected favourite alongside a beautifully fresh tuna tartare. For mains, we shared the cock-a-leekie pie with a fresh green salad, côte de boeuf, vegetarian lasagna, and sea trout — every dish was spot on. Comforting, refined, and fun to eat. We ended the night with two perfect desserts: an old-school classic Wagon Wheel and a burnt Basque cheesecake, which was the ideal finish to an already brilliant meal. Spitalfields manages to feel both polished and relaxed, which is exactly why we’ll be back.

Pingyuan Chen★★★★★★★★★★3.0a week ago

This is the first Irish pub I’ve every stepped into. Loved the atmosphere and the staff was welcoming. I was here early evening so not so much happening, enjoyed the calmness. I liked the trout that came in ratatouille toppings and bouillabaisse, however they didn’t blend really nicely. The grilled scallop was fresh and tasty.

Amanda Lee L★★★★★★★★★★2.03 months ago

I was so excited to finally get a booking at Spitalfields, I’ve been wanting to try it for months but it was always booked up. We ordered quite a few bar snacks / starters. The bone marrow with chimichurri, okay, nothing special, the singular scallop was nicely seared but nothing to rave about, the oyster with beef tartare, quite unique, some said it was a bit salty, but I personally liked it. The duck liver with pineapple, was the highlight of my meal, the liver was generous but for some reason, the cheaper part of the meal, the pineapple was so small. Onto the main, the schnitzel was oily and lacked personality, but the pickles were very refreshing and cut a bit of the oily taste. The pork chop was flavourful, the veg on top, olives and onions were refreshing, but the portion for 35 euros is just egregious. We spent around 70-80 euros per person, and we felt as if we haven’t eaten dinner yet, the portions were tiny and we felt it wasn’t worth its value, and hence we did not order dessert. I don’t understand why there is such overwhelming positive reviews. The atmosphere was very cozy, but all the hype surrounding this restaurant was not appropriate.

Davin Rockstad★★★★★★★★★★5.02 months ago

So good we came twice. We were staying at the Hyatt centric a block away . Such a great local gem. We recommend sitting at the bar. You can see the open kitchen and talk with the friendly staff. The food was excellent. We ate almost the whole menu . Simply fantastic. Highly recommended

Christoph Sherry★★★★★★★★★★5.08 months ago

We ordered the bitterballen, the oxtail and beef cheek bun with bone marrow jus, the mustard and dill–crusted scallop, and the chicken pie with bone marrow mash. Every plate showed care and balance. The bitterballen came with a crisp shell and a smooth, rich filling. The oxtail and beef cheek bun was deeply savory, and the bone marrow jus gave it real depth. The scallop was seared properly, its sweetness sharpened by a mustard and dill crust that added contrast without overwhelming. The chicken pie arrived with pastry only on top, something the staff let us know when serving. It was still a generous portion, though I would have liked more pastry. What stood out was the bone marrow mash, which carried flavor that lifted the whole dish. Service matched the food. Staff were warm, attentive, and easy to talk with, striking a good balance between friendly and professional. This is a kitchen that respects ingredients and nails the details. I’ll be back next time I make it to Dublin.