The permanent ochre dusk at this Dublin steakhouse is punctuated only by a constellation of table lamps and the lunar glow of hundreds of backlit bottles at the bar. Its a magical hour, the McNamaras hour, when martini follows martini until its time to cut up some meat. Summon one of the cuts of choice Angus steak, wet-aged for up to a month until buttery and seared until crusty (the New York and the ribeye excel). Cast aside all the trappings the sauces, the cheeses, the smashed potatoes are decent but not exceptional until its just you, face to face with your beef, armed only with cold gin and a butter knife.
Hours: 5-9 p.m. every day; lounge opens at 4 p.m. weekdays
Payment Type: MasterCard, Visa, American Express, Diners Club, cash, ATM/Debit
Entertainment: piano player on fri and sat night