Belfast native Stephen Toman and Brittany-born Alain Kerloc’h joined forces to create OX back in 2013. The pair bring to bear their experience at France’s top tables (Taillevent for Toman, L’Arpège and Mirazur for Kerloc’h) in their 40-seat, wood-floored, wood-tabled restaurant and neighboring OX Cave. The full six-course menu favors Irish ingredients such as cured river trout, mussels, buttermilk and horseradish, and Irish cheese with fermented celeriac and crispbread. Wine-wise, there’s an even split between classics and seasonal picks “from interesting places.”