A new wine bar called Cellar 22 has opened at 22 St Stephen’s Green, in Dublin, on the garden level of a late eighteenth-century building.
The team is led by sommelier Victor Nedelea and chef Chris Maguire.
The wine list features everything from high-end old-world producers by the bottle, or sampled through a Coravin, through to young winemakers making sustainable wine.
There are almost 30 pouring wines available by the glass, designed for exploration.
Cellar 22 features a wine bar, an open kitchen showcasing handmade charcuterie, and breads and cheeses from around the country, along with international options.
For both lunch and dinner, and through the afternoon, Cellar 22 offers an à-la-carte menu that changes, depending on what’s best and in season.
The charcuterie selection includes pâté de campagne, venison rillettes, smoked pig’s head, salchichón Ibérico de bellota, and Coppa Piacentina.
Meanwhile, the dining menu features oysters, short-rib croquettes, chicken liver parfait, beef tartare, Jerusalem artichoke agnolotti, and sea bream crudo.
The new venue takes bookings for both lunch and dinner, with walk-ins welcome.
Cellar 22 can accommodate groups of up to eight at its tall tables for the seasonal à-la-carte menu, which is served from midday through until closing.
In addition to presenting a selection of classic favourites on the wine list, the team at Cellar 22 plans to embrace innovation and celebrate emerging trends in the world of wine.
The team plans to introduce guests to some unique and limited-production wines that showcase the ‘creativity and experimentation of winemakers pushing the boundaries, and a diverse range of varietals, regions, and styles.’