The economic downturn has not affected Junior’s Restaurant situated at the top of Bath Avenue. It’s buzzing! Junior’s is right next door to Slattery’s and it has been open about a year.

I could not believe my eyes when I actually saw diners sitting outside at the tables to eat. Dining al fresco in Dublin in March! Juniors provide nice red blankets, great quality and very warm. Their heaters are remarkable and work well under the canopy.

Juniors essentially has managed to double its size by virtue of winter/ spring patio dining. It appears that punters are requesting to eat outside, when inside is not even full. Hats off to any new venture doing well in this climate, in more ways than one! It takes imagination to attract a bustling crowd. Juniors’ layout, prices, quality of their food and friendly service has it all.

As I am moving to the USA, I thought it a great opportunity to bring my good friend Nudger out for dinner. I rang to make a reservation and I was told they do not take bookings, but to turn up. I already knew from my passing observations that this could take a while. So we had a drink in Rumms and then over we went.

We were seated in the corner and I chose the looking out seat. The atmosphere is relaxed and casual. The food is almost prepared in front of you and the counter and kitchen are well run. Good organisation is a must in small places and Juniors is very organised.

The menu is simple, clear-cut with a continental flair. Starters are all under €10. Mains are about €20 and delicious desserts are €6. I personally like small menus. This will be my last small menu experience before I get to the USA. Menus there come in books! Not for the indecisive librian!

The wine list includes five whites, five reds and a rosé.

I had mussels in white wine, parsley and garlic. They were superb. A great, generous portion. Nudger had the chicken liver paté, also very tasty. There is also a seared beef and parmesan starter, another of my favourites, but I was having the rib-eye for my main course so I didn’t go for that.

For his main course Nudger had the slow roasted suckling pig, with spiced white cabbage. I had the aged rib eye on mustard mash, with green beans and garlic. My steak was tender and cooked to perfection.

I am a rare woman. I do not like medium steak with a hint of pink. I like my steak virtually raw. My friend Nudger was really enjoying his suckling pig. His expression told me so. Not a word was spoken for several minutes, which is always a good sign.

Since it was only early evening when we dined, Juniors was slowly filling up as we made our way on to desserts. I had the NY baked cheesecake in a berry compote with a nice coffee to wash down the cheesecake, it was a Junior heaven moment! The New York cheesecake was beautifully made and the texture was excellent. It came garnished with fresh berries. Nudger had the Vanilla cremé brulee and seemed as satisfied as I, with his coffee chaser.

All in all, we had a beautiful meal at Juniors. The service is excellent, friendly and cheerful. Diners outside seemed very happy munching through their food, in the fresh air, sipping a hearty glass of red, wrapped in their blankets.

The atmosphere is intimate which makes people feel secure. It is local and easy to get to. The food is great, the prices are reasonable and there is a great team of experienced waiters and a bit of craic.

Sure, with a few glasses of vino, the cool fresh air and beautiful food served up, what more do you want of a Wednesday evening! Juniors may be Junior by name, but that’s all that’s Junior about it.