Chef and restaurateur Gaz Smith has a lot pinned his new restaurant's success. He financed the project with cash saved for a family house purchase. “It’s not just the house deposit. We sold the car and everything. We’ve laid it on the line here.”
“The plan is to offer a place that’s a bit different to Michael’s, more drinks-led and less structured – the kind of place to come and share a bottle of wine over a plate of seafood and charcuterie with friends, maybe have a second bottle and a few more plates.
Little Mike’s: Gaz Smith’s new wine bar is a world away in its layout and ambiance from Michael’s, its big brother, a few doors down. Photograph: Dara Mac DónaillLittle Mike’s: Gaz Smith says his new wine bar is ‘the kind of place to come and share a bottle of wine over a plate of seafood and charcuterie with friends’. Photograph: Dara Mac Dónaill
Small plates will also include blue-fin-tuna carpaccio , monkfish fritti , lobster, prawn and smoked-salmon fishcakes and grilled Dublin Bay prawns . Meat options include ham croquettes , Inch House black-pudding Scotch egg and Angus beef tartare .
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