Deanes Meat Locker — Restaurant in Belfast

Belfast’s newest Michelin star restaurant, and only the second after Ox sets the bar high with food, drink, and ambiance. Getting a table is a tricky affair, but if you are willing to wait a while, you can get one far out. Entering through the attached Dean’s Fish restaurant, there’s a definite feeling of having arrived when getting to the upscale EIPIC portion through another door. The bar and small tables are great for a pre dinner drink with several cocktails and bubbly drinks available. After moving to the table (they only have about 10 and do only one seating a night per table because of the length of the tasting menu), food begins arriving. There is an option of either a 40 pound menu or 60 pound which are largely the same with a few additions on the 60 pound one. You can also add a wine pairing with glasses or interestingly, shots (about half a glass) with each dish. We opted for the 60 pound menu and did shots until we got to the big full bodied reds toward the end and switched to full glasses. Each wine was carefully selected by the great and personable sommelier who served each and told us about them as well as why they were selected. The Rioja was pure perfection in a glass. The food was stellar from start to finish. Each course built a little upon the previous and got more flavorful and heavier. Everything was quite light though and even after 10 or so courses and cheese, the feeling was more pleasantly filled than overstuffed. The onion and cheddar bites served as an amuse bouche and got the party started. They were nice and crispy with just a hint of an onion and cheddar bite that didn’t overwhelm the prosecco or subsequent dishes. The artichoke and black garlic foam was creamy and fragrant without being overpowering again. The bread and butter was out of this world good with a nice crusty crunch and slightly salted butter, all obviously freshly made. The egg yolk with pork cracklings was probably the least favorite dish as it was a bit salty and the large yolk was a bit too much of the eggy texture. The cracklings were delicious though and the tiny mushrooms were playful. The sea bass, dill, and hollandaise was a nice transition from light appetizers into the bigger entree courses. The dill and hollandaise was filling but herby in a fresh and seasonal way. The fish was extremely tasty as well but the sauce and dill really brought out the flavor. The halibut was almost more of a steak as it was served as a standalone filet seared to perfection. The “bone” sauce added a nice heavier flavor to the meaty fish and went very well with the heavier veggies like cauliflower. I need to find their cauliflower supplier as it was the most unique I’ve seen with color packed red and purple pieces and tiny miniature versions as well. The partridge served as the poultry course and was memorable for the bold move of adding little shavings of crisped black pudding to it. It was also served in a tasty “partridge” sauce with cabbage. The meat was succulent with both a breast and thigh with ample meat. The venison was without a doubt the best course and probably the most traditional. The meat was a succulent rare cut with a beautiful sear and amazing coloring. It tasted even better than it looked and truly melted in the mouth. The pears were a nice citrus compliment to a heavy course and the pureed sauce added some more airy texture. An incredible cheese plate followed with about 8 selections of various soft and hard cheeses including goat, local, and several french varieties. Each was exceptional and while it was hard to choose a favorite, I think I preferred the goat cheese. A spiced apple slice with a crispy honeycomb was off the charts. The chocolate and chestnut cake with toasted milk was next and as a chocolate and ice cream lover, this one hit home with me. The complex flavors of dark chocolate and chestnut were extremely rich and satisfying at this point in the meal. Last was a crispy cracker with raspberry jam...

Was very grateful to get seated for an early dinner at Mr Deane’s Bistro. It’s part of the Meat Locker but separate - I think it should have its own separate listing in Google Maps, I submitted it, but if owners agree it would make reviews like this separate from the Meat Locker ones.

It was our first night in Belfast, and this bistro carries the name of Michael Deane - a well known name in Belfast, he has spent decades helping to shape the city’s food scene. His ethos of quality, simplicity, and honest flavours, of good food, well made was something I was keen to enjoy.

The space had a relaxed, confidence and the staff were the right amount of friendly and efficient.

We started light with a couple of Carlingford oysters (briny, fresh and an order of the Brie fritters with truffle honey. My daughter enjoyed them so much she wants to learn how to make them - always a good sign.

Entrées showed a kitchen that respects ingredients. The chowder was a creamy, delicious potato, leek, and seafood dish, well balanced and served with a slice of Guinness wheaten - the texture was a bit like cake - but it worked well.

The Portavogie crab, simply dressed and laid over toasted sourdough, was great, I love crab, especially when I don’t have to prepare it myself and can trust the establishment - it was great.

The scallops were well prepared, I was keen to try them with the black pudding and the cauliflower purée and was glad I did.

I don’t do pork chops much at home so ordered the Sugar Pit Pork Chop, it came with a fried egg and Béarnaise - I liked how the different parts of the chop gave different levels of sweetness and crisp and tenderness.

The Chicken Cordon Bleu, a bit of an retro classic, was done well and was served with a simple twist on a Caesar Salad.

The winner was probably the special: a Mourne Lamb Rump: tender, pink, and served with champ and a mushroom velouté. We went in knowing we had to be out at a specific time for the next sitting - but left full and glad we got to eat here.

We ordered some wines and a cocktail to start. There were people celebrating birthdays and enjoying time with loved ones. It was busy but felt calm. Would happily recommend and gladly...

Sorry Deane's, this place is a big disappointment. For a TL;DR, steaks are salted to hell, price is sky high. Overall very mediocre food.

I've been to the other Deane's restaurants and bistros in Belfast, and this is the one I would NOT recommend. This place is touted as a "Meatlocker" which would give you the feeling that it is a steakhouse. The interior decor makes you believe it is a steakhouse. The prices make you feel like you're at a steakhouse!

Then you pay £40 for a steak and get a mouthful of salt. Not "oh this is a little salty, the chef must has just mis-seasoned it". Not "fine dining" salty. This was a steak that tasted like a salt-lick or salt block. 3 out of 5 of my party experienced the exact same issue. We didn't order "Salt-Aged Delmonico" steak, which you expect to be salty, we ordered "Grass-fed Fillet" and "Dry-aged Ribeye".

I also expect that when I pay £40 for a Rib Eye, it isn't 70% fat and 25% actual meat and 5% sinue. I've been to many steakhouses across America and Europe and I had heard high praise from this place, but it is genuinely one of the worst I have had.

That is a problem with building expectations. You expect literal heaven on a plate, but when it is just simply mediocre and over-salted, the reality really sets in.

This is also one of those restaurants that serve their own branded "still" water, at £8.50 for a 1 ltr bottle and it is obviously just filled at the tap earlier.

As a positive, the burger (which is one of the cheapest menu items) was really tasty!

Instead of going to this restaurant, I would recommend the place next door, owned by the same people! Deane's "Love Fish". It is an entirely different flavour experience. A much better...