Featherblade Irish Owned

51b Dawson Street, Dublin 2 (D02 DH63)

A compact Dawson Street steak specialist founded in 2014 with an explicit mission: make quality steak accessible to more people. The namesake dish is the featherblade cut (a shoulder cut), marketed as “a fillet steak experience for a fraction of the price.” A joint venture of chef Paul McVeigh and Jamie O’Toole, sourcing exclusively grass-fed Irish beef with a regenerative-farming ethos. This steakhouse on Dawson Street is a two-minute walk from St Stephen’s Green and five minutes from Trinity College Dublin.

• Address51b Dawson Street, Dublin 2 (D02 DH63)
• HoursMon-Fri 12-3pm & 5pm-late · Sat 12-late · Sun ~12:30-8:30pm
• PriceAffordable steak-focused menu – exact current prices not published online
• Phone+353 1 679 8814
• Beef & supplierGrass-fed Irish beef sourced from small farms with a regenerative-farming ethos – no single named supplier.

Good to Know Before You Book

• BookingVia the official website or by phone; no OpenTable listing
• Table timeBusier sittings can carry a soft time limit – ask when booking if you want a leisurely meal
• Getting thereTwo-minute walk from St Stephen’s Green, five minutes from Trinity College
• Dietary needsGluten-free options available – flag when booking

Featherblade Reviews

Featherblade holds a 4.5★ rating on Tripadvisor from 1,105 reviews, ranking it #42 of 2,923 restaurants in Dublin and earning a 2025 Travelers’ Choice award. Featherblade doesn’t use OpenTable – booking runs through its own website.

• “The steak was phenomenal and the sides were also 10/10.” – Nadine M., Tripadvisor
• “I have been coming here almost since it opened and the original enthusiasm and standard of food served remain as strong as ever. Its great value, always fully booked.” – Brian S., Tripadvisor

Reviews are overwhelmingly positive, but a recurring complaint is worth flagging honestly: several diners describe being pressed to vacate their table within an hour to 75 minutes during busy sittings, even when the room wasn’t full. If you want a leisurely meal, it’s worth asking about table-time expectations when you book.

Featherblade Menu

Featherblade’s menu is built around its namesake cut – the featherblade, a shoulder cut marketed as a fillet-steak experience at a fraction of the price – alongside other grass-fed Irish steaks. The kitchen is equally known for its burger, voted one of Dublin’s best: a patty combining smoked brisket, aged striploin and beef suet, topped with aged cheddar, black garlic mayo, pickled red onions and house-cured bacon on a brioche bun. The bacon alone is a two-week process – dry-cured, sugar-cured and smoked in-house.

The Story of Featherblade

Featherblade was founded on Dawson Street in 2014 by chef Paul McVeigh and Jamie O’Toole with a specific mission: make quality Irish steak accessible to more people, not just a special-occasion treat. The name comes from the featherblade itself, a shoulder cut that’s slow-cooked to deliver a fillet-like texture at a fraction of the price of fillet steak.

• 2014 – Paul McVeigh and Jamie O’Toole open Featherblade on Dawson Street to make quality steak more accessible.
• Sourcing – exclusively grass-fed Irish beef from small farms with a regenerative-farming ethos.
• 2025 – wins a Tripadvisor Travelers’ Choice award and its burger is voted one of Dublin’s best.

Recognition

• Tripadvisor Travelers’ Choice, 2025.
• Tripadvisor ranks Featherblade #42 of 2,923 restaurants in Dublin.

Awards

Featherblade Photos

For more photos, see the Featherblade Instagram or the Tripadvisor photo gallery.