The Spiky Haired One has put his name to this large and buzzy 250-seater, but you won't find him at the stove. This brasserie is an exercise in branding only, with Rhodes's head chef Paul Hargreaves running the operation. The menu is sensibly priced and gently appealing: salmon fishcakes with a smoked salmon, lemon and dill butter sauce; slow roast pork belly with apple, apricot, onion and sage tart tatin - that kind of thing. Expect a battalion of staff, plasma screens, a thumping piano and an outdoor terrace for smokers. Lunchtimes are busy with Ireland's finest lawyers; dinner, though, attracts large, noisy groups looking for pleasant food that won't break the bank. At the time of writing, a second outlet (Rhodes D4) was scheduled for the Boland's Mill development in Docklands.