Words: Shamim de Brún
Images: George Voronov
Twitter’s most anticipated restaurant will employ sixty people between full-time and part-time staff.
The third and biggest restaurant from chef and author Gaz Smith is a €1.6 million, 150-seater restaurant in the Blackrock Village Centre in south Dublin. The location was previously Dunne & Crescenzi, and before that, Clodagh’s Kitchen.
Opening new restaurants is always a process. Training new staff, learning what works and doesn’t—getting used to the space. That means there are usually many teething problems that can impact the consumer experience. Knowing this, Gaz has debuted a “fuck up tax” where they will take ten per cent off the bills while they find their groove. They encourage people who want a more smooth experience to wait a few weeks before dining with them.
Next week..— Gaz (@MichaelsCoDub) September 11, 2022
We’re gonna fuck some stuff up
We’re new to the space, it’s normal
We’re gonna own it before it happens
Come next week, you’ll likely get a hiccup or 2
If you don’t like hiccups, Wait a few weeks
We introduce our fuck up tax
Don’t be whining & take the hush money pic.twitter.com/lv7f9AzP4X
A fully weatherproof terrace will front Big Mike’s and follows the twosuccessful neighbourhood restaurants he owns. Michael’s in Mount Merrion opened in 2017. Little Mike’s a few doors down opened two years later.
Like his previous offerings, Big Mike’s will serve seafood platters, steaks, and homemade pasta. But, unlike his other restaurants, their full bar licence means pints, cocktails, wine,s and spirits will all be served.
In an interview with Food and Wine magazine, Gaz said, “the food will be simple and tasty, the portions will be generous, and we will buy the best produce we can lay our hands on”.
Currently, Big Mike’s will open for lunch and dinner five days a week. Prices are similar to Michael’s, where seafood platters are forty-ish euros per person, moules frites are less than twenty, and a charcuterie plate is just over a tenner.
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