They’ve been doing some spring cleaning at the Dylan, as evidenced by the unveiling of a swanky new restaurant in the form of The Eddison, complete with clean white walls, warm mahogany flooring and sumptuous jade green furniture.
Chef Paul Quinn has also overseen the development of an exciting new menu, where breakfast alone calls for an early morning excursion across Baggot Street Bridge.
We’re looking forward to savouring their fried duck egg with Applewood smoked duck bacon, accompanied by toasted brioche soldiers, truffle shavings and a white balsamic dressing.
6.30am-11pm
