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.