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Chefs all over the world are creating empires comprised of both white-tablecloth flagships and casual restaurants. On my recent trip to Belfast, I discovered Northern Ireland's chef-emperor, Michael Deane. I had an exceptional lunch at his Michelin-starred Deanes, featuring pan-fried wild halibut filets held together with edible glue (a trick Deane's executive chef, Derek Creagh, picked up during a stint at England's pioneering Fat Duck). Later, I stopped by the casual wine bar for the first of its new Friday night happy hours. The space—half wine shop, half restaurant—has live music from 5 to 7 p.m. every Friday, as well as a fantastic (and free!) spread of tapas—Irish cheeses, cured meats, olives, homemade breads and spreads. It's a Northern Irish take on Italy's aperitivo, and the best dining value in Belfast.