This is a part of the FXB group of restaurants, but Joe Buckley who runs this one, has shaken things up with his Pub, which by all accounts is a big hit with the locals of Monkstown. The décor downstairs is bright and airy, helped in no small part by the revoving art exibition to which all the wall space is given over. Joe and his wife act as the curators of this constanly changing exhibition and it adds life and interest to the room. The food downstairs is bar food, albeit at the gastro end of the spectrum, while upstairs the full FXB menu is available.
FXB's is a steak house, but the menu is reasonably broad. The starters include things like FXB’s Caesar salad, pan fried tiger prawns, grilled thai sea bass fillet and a dry smoked haddock and gruyere fish cake The starters range in price from €4.50 for the soup, to €9.00 for the sea bass filet.
Meat of all kinds figures largely on the menu, which is no surprise if you know that F.X. Buckley's was always one of Dublin's premier butchers. Main courses include pot roast of beef, chargrilled corn fed chickengrilled plaice and salmon darnes. Then of course there are the steaks. You can choose from aged Sirloin, T- Bone, Aged Rib Eye or Fillet. The choices are meriad as in addition to the standard 8oz and 12oz cuts, you can order a steak cut to your own spec and pay by the ounce. They are all served with a choice of potatoes and salads and range from €20 to €29. All of the steaks are sourced directly from Sean Buckley’s family farm in Thomastown and are dry aged by Harry Buckley for a minimum of 28 days, making it a family affair from farm to fork.
Paolo was a visitor, and after days of dreaming of a good steak he found his way here.
You can even select the size of steak you want and pay by the ounce, I toyed with the idea of a sixteen ounce steak very briefly before realising that I'd never be able for it, even with the days of anticipation behind me. Still, the ten-ouncer on the menu looked more than tempting so I chose that. Our main courses came and fulfilled my two-day long dream. Big, tender steaks, cooked exactly as we'd asked for them, in Susie's case very rare and in mine, blue. A near-raw steak is as good a test for tenderness as you can find, and mine passed no bother. In the end the chips and onion ring part of my fantasy never came to pass, as I really could only manage the meat. You won't be surprised to read that neither of us could eat a dessert either.FXBs is open Monday to Saturday from 6pm and Sundays and Bank Holidays from 4pm, and will open for lunch for special occassions, Product Launches etc. FXB Restaurant Monkstown has a capacity of 160 people that includes Private Dining capacity of 70. FXBs is fully licensed and offers a great selection of wines, spirits and beers to complement your meal.