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Georgina Campbell's Ireland "...Fresh Dublin Bay prawn cocktail with Marie Rose sauce, coquilles St. Jacques and goujons of sole were on the menu thirty-three years ago when Tommy Crean opened the first floor restaurant in a red brick terrace beside the Dodder in Ballsbridge and they've been firm favourites ever since. One of Dublin's oldest family owned restaurants, The Lobster Pot is run today by son Gary, who has retained the well-loved dishes of the menu as well as the elegance of old-style silver service. There's no doubting the house specialty as a tray laden with the seafood selection of the day is presented at the table for diners to choose, allowing for indulgences like sole with a few prawns or scallops on the side. A flexible and skilled kitchen means that the fresh seafood can be prepared to the customer's fancy, perhaps with hollandaise or Mornay sauce, or simply turned in butter ....
.... seafood lovers can be assured that there'll always be a place for pan-seared ray wings with brown butter and capers, lobster Thermidor and classic prawn cocktail with cognac scented Marie Rose sauce....."

The Irish Independent, Kevin Myers "... I'd sworn that I would never enter the Aviva stadium, but on Sunday I was induced to by a friend who had a spare ticket, and the promise of lunch in The Lobster Pot beforehand. It was an interesting journey through time. The lunch was quite superb, a reminder of the Old Ireland that caused people once upon a time absolutely to love a trip here...."

The New York Times, Featured in 36 Hours in Dublin ... For Old World-style seafood, head to the Lobster Pot, which displays its daily catch on a fish tray that is expertly explained by the staff. If they have it, order the crab claws, delicately seared with garlic butter , as well as the Dublin Bay prawns, which are pan-fried in garlic butter and sweetly melt in your mouth. Save room for crêpes suzette, a flambéed crepe filled with caramelized sugar juice and liqueur. ....worth the splurge.

Dublin In Your Pocket. Warm and inviting with a romantic elegance and enduring passion for fresh, local produce - this Ballsbridge restaurant is a real city stand-out. Opened in 1980 - with the original key members of staff still here - The Lobster Pot offers a bountiful menu of classic meat and seafood dishes, among them Lobster Thermidor, Steak Tartar and Salmon Mornay. The fresh fish is exquisitely prepared, the game in season and the meat beautifully tender. And with a manager who's also the sommelier, wine buffs will be particularly enamoured of the selection. Just around the corner from many of leafy D4’s hotels and embassies, this Dublin gem is well worth the trip..

The Sunday Tribune. Top 50 places to eat in Ireland by Eoin Higgins ........
"Serene and intimate, The Lobster Pot is an oldfashioned favourite in Dublin 4. None of your trendy hard lines or chrome here- this is a destination with a hint of class. Dress up, meet up, head down and get served, properly. Sadly, there are few restaurants around which can match the Lobster Pot for its romantic atmosphere.For afters , go for the sensous Crepes Suzettes for two."

The Sunday Business Post "..attentive service never goes out of fashion and some of the older touches made an interesting change from stiff formality found elsewhere."
"There is plenty on the appetiser menu that I haven't seen in a long time and is worth a revisit. Dressed crab, pickled herring salad, smoked mackerel salad, goujons of sole: all are simply prepared, allowing the quality of the fish to shine through."
"We watched as fish was filleted for a customer next to us. The dramatic scene was performed with the speed and expertise of a surgeon"
"The expert service combined with the high standards of the starters suggests that a real love affair exists between the owners and the fruit of the sea"

Irish Independent Weekender.
Paolo Tullio....."Water Water EveryWhere....When I say you can't get good seafood on the East coast that's a generalisation, it's not strictly true. You can get seafood in Dublin, but it's not the norm. My point is that, for a coastal city of over a million inhabitants, fish restaurants are very few and far between ....The Lobster Pot in Ballsbridge however keeps up the grand old tradition of classic fresh fish dishes." "On the first floor of a redbrick Ballsbridge terrace, conspicuously located near the Herbert Park Hotel - and just a few minutes walk from all the major Ballsbridge hotels - this long-established restaurant has lost none of its charm or quality over the years.
The whole team - owner Tommy Crean, restaurant manager (and sommelier) John Rigby and head chef Don McGuinness - have been working here together since 1980 and the system is running very sweetly. How good it is to see old favourites like dressed Kilmore Quay crab, home-made chicken liver paté and fresh prawn bisque on the menu, along with fresh prawns mornay and many other old friends, including kidneys turbigo and game in season.
The menu is a treat to read but there’s also a daily fish tray display for specials - dishes are explained and diners are encouraged to choose their own combinations. All this and wonderfully old-fashioned service too, including advice from John Rigby on the best wine to match your meal.

If only there were more places like this - long may it last."