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Introduction
Rustic Stone's philosophy is simple: tasty, nutritious, innovative cuisine that is accessible to all. Simple and scientific techniques are used to release the maximum flavour. Rustic Stone only uses the best of local produce, sourcing our ingredients from local producers (see supplier section). The exciting concept of stone cooking has been adopted by award winning chef Dylan McGrath. Dylan invites you to enjoy and experience his new concept in cooking, Rustic Stone.
To add creativity and flavour to the finest ingredients in the most nutritious way possible. In today's ever changing restaurant environment, there is a demand for greater choice and the need to cater for individual tastes and nutritional requirements. At Rustic Stone we feel we have something for everyone. Our restaurant is a fun, inviting and relaxed place to eat where everyone's needs, diets and indulgences are provided for.
At Rustic Stone we create food that is as tasty as it is nutritious. Our aim is to allow people to choose what they eat in accordance to what they look for in a meal, without sacrificing flavour.
We cook seasonally with olive oil, and nowhere will you find butter or cream in any of our dishes. We use lots of fresh herbs and salads grown by farmers we know and trust. We use organic produce where possible, always insisting on freshness. We focus on the positive virtues of different ingredients and draw out the flavour as well as the goodness from within.
Our suppliers are an integral part of what we ultimately create on the plate. Their high standards and pursuit of excellence are crucial components in helping us to achieve consistency. Staying true to our philosophy of supporting homegrown produce and showcasing Irish ingredients is at the heart of what we do.
On Aug 24th 2010, Dylan McGrath, one of the most exciting and talked about chefs in Ireland, opened his new restaurant "Rustic Stoneâ?. Dylan's previous restaurant, Mint, was hailed as one of the most exciting places to eat in the country. It received many accolades, among them; a Michelin star, Food and Wine best chef and best wine list, hotel and a catering gold award for excellence. It was the only restaurant, besides Restaurant Patrick Guilbaud, to receive 2 stars in Georgina Campbell's guide.
Dylan has been working extremely hard over the last few months with his new team creating an original concept that maintains his own distinctive innovative style and creativity, but at a price that is affordable and accessible to everyone. 'At Rustic Stone our philosophy is simpleâ?, said Dylan, 'we source the best seasonal ingredients available, apply simple techniques to extract the best flavour and at the same time we give the customer the information they require to add nutrition and structure to their dietâ?. Rustic Stone is a new casual dining, contemporary restaurant which delivers on the flavours Dylan is so passionate about but without the formality he previously would have been associated with. "My new "rustic" idea adds some real nutritional goodness to everyday dining", said Dylan, " In today's health conscience society so many of us try to be careful with what we eat which sparked the initiative in me to try to create a fresh, new menu which combines amazing flavours with nutritious food", he said.
Rustic Stone adopts an old Spanish technique which is still quite new in Ireland. Customers are served their meat or fish dishes on a hot volcanic stone which they cook themselves. This method adds an element of theatre to the meal yet at the same time adds to customer preference allowing them to have their dish cooked exactly how they like it. Also on the menu is a list of salads and dressings carefully chosen by Dylan which is left to the customers to add and mix themselves. Along with these salads is a choice of new and unique side orders which are packed full of flavour. Dylan is particularly excited with his new range of sugar free cocktails and desserts which he has created specifically for Rustic Stone.
Rustic Stone is located on 17 South Great Georges Street and was officially opened to the public on Tuesday the 24th of August. The restaurant will open is lunch from 12pm to 2:30pm and for dinner from 5:30pm to 11pm. The restaurant can also be hired exclusively either in it's entirety (120 seats) or the area downstairs which seats 60 people. For all reservations please call: 01 7079596.
Dylan was born in Dublin and raised in Belfast. He studied in Portrush Catering College and Belfast Institute. He began his first Job in Jurys Inn, Belfast and then left to work in Roscoffs, Northern Irelands only Michelin starred restaurant. He also worked at The Commons Restaurant and Peacock Alley with most of his culinary skills being acquired at John Burton Race in L'ortolan and Tom Aikens in Chelsea where he became Head Chef.
Dylan returned home to take up his own Head Chef position in Mint restaurant where he received a Michelin star. People who have worked with Dylan describe him as driven, ambitious, determined, innovative and intense. He is known to be incredibly passionate about his work and has been described by food critics as a "creative genius" and an 'incredibly talented chef.â?
To add creativity and flavour to the finest ingredients in the most nutritious way possible. In today's ever changing restaurant environment, there is a demand for greater choice and the need to cater for individual tastes and nutritional requirements. At Rustic Stone we feel we have something for everyone. Our restaurant is a fun, inviting and relaxed place to eat where everyone's needs, diets and indulgences are provided for.
At Rustic Stone we create food that is as tasty as it is nutritious. Our aim is to allow people to choose what they eat in accordance to what they look for in a meal, without sacrificing flavour.
We cook seasonally with olive oil, and nowhere will you find butter or cream in any of our dishes. We use lots of fresh herbs and salads grown by farmers we know and trust. We use organic produce where possible, always insisting on freshness. We focus on the positive virtues of different ingredients and draw out the flavour as well as the goodness from within.
Our suppliers are an integral part of what we ultimately create on the plate. Their high standards and pursuit of excellence are crucial components in helping us to achieve consistency. Staying true to our philosophy of supporting homegrown produce and showcasing Irish ingredients is at the heart of what we do.
On Aug 24th 2010, Dylan McGrath, one of the most exciting and talked about chefs in Ireland, opened his new restaurant "Rustic Stoneâ?. Dylan's previous restaurant, Mint, was hailed as one of the most exciting places to eat in the country. It received many accolades, among them; a Michelin star, Food and Wine best chef and best wine list, hotel and a catering gold award for excellence. It was the only restaurant, besides Restaurant Patrick Guilbaud, to receive 2 stars in Georgina Campbell's guide.
Dylan has been working extremely hard over the last few months with his new team creating an original concept that maintains his own distinctive innovative style and creativity, but at a price that is affordable and accessible to everyone. 'At Rustic Stone our philosophy is simpleâ?, said Dylan, 'we source the best seasonal ingredients available, apply simple techniques to extract the best flavour and at the same time we give the customer the information they require to add nutrition and structure to their dietâ?. Rustic Stone is a new casual dining, contemporary restaurant which delivers on the flavours Dylan is so passionate about but without the formality he previously would have been associated with. "My new "rustic" idea adds some real nutritional goodness to everyday dining", said Dylan, " In today's health conscience society so many of us try to be careful with what we eat which sparked the initiative in me to try to create a fresh, new menu which combines amazing flavours with nutritious food", he said.
Rustic Stone adopts an old Spanish technique which is still quite new in Ireland. Customers are served their meat or fish dishes on a hot volcanic stone which they cook themselves. This method adds an element of theatre to the meal yet at the same time adds to customer preference allowing them to have their dish cooked exactly how they like it. Also on the menu is a list of salads and dressings carefully chosen by Dylan which is left to the customers to add and mix themselves. Along with these salads is a choice of new and unique side orders which are packed full of flavour. Dylan is particularly excited with his new range of sugar free cocktails and desserts which he has created specifically for Rustic Stone.
Rustic Stone is located on 17 South Great Georges Street and was officially opened to the public on Tuesday the 24th of August. The restaurant will open is lunch from 12pm to 2:30pm and for dinner from 5:30pm to 11pm. The restaurant can also be hired exclusively either in it's entirety (120 seats) or the area downstairs which seats 60 people. For all reservations please call: 01 7079596.
Dylan was born in Dublin and raised in Belfast. He studied in Portrush Catering College and Belfast Institute. He began his first Job in Jurys Inn, Belfast and then left to work in Roscoffs, Northern Irelands only Michelin starred restaurant. He also worked at The Commons Restaurant and Peacock Alley with most of his culinary skills being acquired at John Burton Race in L'ortolan and Tom Aikens in Chelsea where he became Head Chef.
Dylan returned home to take up his own Head Chef position in Mint restaurant where he received a Michelin star. People who have worked with Dylan describe him as driven, ambitious, determined, innovative and intense. He is known to be incredibly passionate about his work and has been described by food critics as a "creative genius" and an 'incredibly talented chef.â?
Contact Info
Address:
17 South Great George's St
Dublin
Dublin Dublin 2
Ireland
Dublin
Dublin Dublin 2
Ireland
Tel:
00 353 (0) 1 7079596
Website:
http://www.rusticstone.ie
Offering
- stone cooking
- nutritionist
- healthy lifestyle
- nutritious food
- outdoor seating
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
| Tuesday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
| Wednesday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
| Thursday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
| Friday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
| Saturday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
| Sunday | Open | 11:00 | 16:00 | 18:00 | 22:30 | ||
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