tag:blogger.com,1999:blog-53937319977586329452024-03-19T03:31:50.491+00:00Stitch and BearA long-running Irish blog with reviews of the best restaurants in Dublin and throughout Ireland. Some wine and cocktails thrown in for good measure!dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.comBlogger912125tag:blogger.com,1999:blog-5393731997758632945.post-45092663947921081022019-10-13T13:08:00.001+01:002019-10-13T13:08:32.886+01:00[Review] Sprezzatura, Grantham Street, Dublin 8<div style="text-align: justify;">
<a href="http://sprezzatura.ie/">Sprezzatura</a> is the latest entrant into the Dublin dining market, and even after just one visit, I'm confident that it's going to go the distance. Semolina pasta is freshly made onsite every day and sold along with a selection of small plates at what can only be called crazy low prices. Every dish is under €10 and at these prices, it's going to be packed.<br />
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Located in the premises of the former Grantham's cafe, it's a stones throw from Camden Street, and a multitude of various corporate offices who will surely appreciate having a good new lunch spot. The restaurant is in the minimal style, and split across two rooms. The first room is centred around a large communal table and high seats, while the other room holds tables and booths. The furniture is what I term "plywood chic", a style which supports the quick and cost-effective fit-out of new restaurants.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eHsixlgqZbCXEb95-2CiEMH-qoBBOR42OvQViekKsMbbqO4dyfTFJxbiu6PtV1BePzFpW1RxnZaCCuqj0XyoQFMhu1xX9zjCv88K8YBHt1Ak57jWoxZfgQ_mk3hxkwlJsv7EWyMkwhU/s1600/IMG_0204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Sprezzatura - Penne pasta with nduja and Toonsbridge ricotta" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eHsixlgqZbCXEb95-2CiEMH-qoBBOR42OvQViekKsMbbqO4dyfTFJxbiu6PtV1BePzFpW1RxnZaCCuqj0XyoQFMhu1xX9zjCv88K8YBHt1Ak57jWoxZfgQ_mk3hxkwlJsv7EWyMkwhU/s1600/IMG_0204.jpg" title="Stitch & Bear - Sprezzatura - Penne pasta with nduja and Toonsbridge ricotta" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Penne pasta with Toonsbridge ricotta and nduja</span></td></tr>
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<a name='more'></a>In an effort to eliminate paper usage, the menu is chalked on the wall every day, and uses a wide selection of top notch Irish food producers ranging from Killenure Dexter beef and Harty oysters through to Mooncoin beetroot and Ballymakenny potatoes. Sprezzatura is all about combining the very best of Italian with Irish.<br />
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A glorious stracciatella from Toonsbridge Dairies in West Cork comes anointed with Wicklow rapeseed oil and flakes of sea salt (€6.00). More often used as the filling for burrata, it's lovely to find this cheese offered as a dish in its own right. The texture is buttery and creamy, reminding me of the luxurious sensation of clotted cream.<br />
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Penne pasta comes coated in a sauce made from spicy nduja and Toonsbridge ricotta (€8.50). It's not a huge plate, but a perfect lunch-sized portion for one, or for sharing between a group. Across the table, gnocchi in sage butter are perfectly fluffy and disappearing fast (€7.00). Everything is delicious, and I'm frankly astounded at the great value pricing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFlgUwbS3yxTwbsMLYCPTaxeMmhDdjOYSzHBDj8gg7finTAxX1TgWErt0vmTQptQOwelPOJsboPhCQLTAwUzfx4qMaGS1xhb5YE3zVGo70sH3YJsLDyxQCDOZVAzWi29vFhMComVLT_U/s1600/IMG_0201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Sprezzatura - Menu and interior" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFlgUwbS3yxTwbsMLYCPTaxeMmhDdjOYSzHBDj8gg7finTAxX1TgWErt0vmTQptQOwelPOJsboPhCQLTAwUzfx4qMaGS1xhb5YE3zVGo70sH3YJsLDyxQCDOZVAzWi29vFhMComVLT_U/s1600/IMG_0201.jpg" title="Stitch & Bear - Sprezzatura - Menu and interior" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">The menu and interior at Sprezzatura</span> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKXBbNTJcnPuQXgNkdANKPGkumIhj95EyWBAAQqz26abbY9U2hXMX4zUdFkrwfZyNv-YO2x3-ehSiI9bsPFGaEVn7T11QxB10d75FPG5xBaSvSCdpytwWmUZJxSTnRDSEAHtbkAdMn4E/s1600/IMG_0203.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Sprezzatura - Penne pasta, gnocchi and stracciatella" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKXBbNTJcnPuQXgNkdANKPGkumIhj95EyWBAAQqz26abbY9U2hXMX4zUdFkrwfZyNv-YO2x3-ehSiI9bsPFGaEVn7T11QxB10d75FPG5xBaSvSCdpytwWmUZJxSTnRDSEAHtbkAdMn4E/s1600/IMG_0203.jpg" title="Stitch & Bear - Sprezzatura - Penne pasta, gnocchi and stracciatella" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Penne pasta, gnocchi and stracciatella at Sprezzatura</span></td></tr>
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The team at Sprezzatura are making serious strides in the sustainability space with little to no paper or plastic used in the restaurant. Receipts are sent by email and all wine is on tap, courtesy of Winelab Ireland. Renewable energy is used and food waste is minimised by using pasta offcuts for lunchtime dishes aka "trash pasta".<br />
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Handmade pasta? Environmentally conscious restaurant with no plastic or paper in the restaurant? Wine on tap? Communal dining? How many more boxes can one restaurant tick? How many more questions can I ask? Who knows?<br />
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<b><i>Sprezzatura, 5-6 Camden Market, Grantham Street, Dublin 8</i></b></div>
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<b><i>URL: <a href="http://sprezzatura.ie/">http://sprezzatura.ie</a></i></b></div>
<b><i><span style="text-align: start;">Insta:</span><span style="text-align: start;"> </span><a href="https://www.instagram.com/sprezzaturadublin/" style="text-align: start;">@sprezzaturadublin</a></i></b></div>
dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com74 Grantham St, Saint Kevin's, Dublin 8, D08 Y2W7, Ireland53.334209433893271 -6.266024862426775153.333024433893272 -6.2685463624267754 53.335394433893271 -6.2635033624267749tag:blogger.com,1999:blog-5393731997758632945.post-57982986885050924322019-08-10T15:22:00.002+01:002019-08-10T15:31:13.954+01:00[Review] The Eddison, Dylan Hotel, Eastmoreland Place, Dublin 4<div style="text-align: justify;">
The 5* Dylan Hotel, located just off Upper Baggot Street has recently had a significant refresh. The vibrant jewel colours and velvets of the Celtic Tiger era are gone, replaced by a sleek and stylish modern interior full of light and wood which suits the gorgeous redbrick exterior. The original building was built in 1901 as a home for nurses from the nearby Royal City of Dublin Hospital. Miss Edith Anne Eddison held the position of Matron from 1909 - 1917, during which she oversaw the treatment of soldiers and casualties from the 1916 Easter Rising, and the revamped Eddison Restaurant is named in her honour. </div>
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The dining room itself is absolutely stunning with bright white walls, sage green seating and a eye-catching plant installation at the far end. The room whispers that good things happen here, and I gladly settle in on the comfortable seats with an excellent gin martini from the adjacent Ruby's Room bar. The stated focus of Chef Paul Quinn is to create food which is seasonal, fresh, Irish and clean, and this is reinforced by the menu which changes monthly to take full advantage of seasonal ingredients.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeoItGLxyD9OPIL-6sDaQN6sGc0dsH1Ol4TkCUpoTbZ_K05EZz0X38VVOn07CoGCcGlG5YSKeKaR9TzCIMOZtrcuJqxzs20QQqooh9LgyD3KFmvY1bh854OzNWkX1Lg3TIjwnW7JRyF4/s1600/Stitch+and+Bear+-+Eddison+-+Martini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Eddison - Martini" border="0" data-original-height="1600" data-original-width="1208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeoItGLxyD9OPIL-6sDaQN6sGc0dsH1Ol4TkCUpoTbZ_K05EZz0X38VVOn07CoGCcGlG5YSKeKaR9TzCIMOZtrcuJqxzs20QQqooh9LgyD3KFmvY1bh854OzNWkX1Lg3TIjwnW7JRyF4/s1600/Stitch+and+Bear+-+Eddison+-+Martini.jpg" title="Stitch & Bear - The Eddison - Martini" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pre-dinner martini at the Eddison</span></td></tr>
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<a name='more'></a>The menu is broken down into the usual sections, but also features an interesting Salad Garden section. In addition to the strongly seasonal dishes (we eat at the end of May, so think asparagus, mushrooms, nettles, lamb and rabbit), there are also classics of fish & chips and ribeye steak. Clearly not all hotel guests are into the seasonal vibe. When combined with the lovely dining room, I find myself really looking forward to the seasonal promise of the menu.</div>
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I kick off with a dish of green and white asparagus with crispy poached egg, duck ham and truffle mayonnaise (€12). It's pretty good, doing exactly what it says on the tin. However, I dislike the glass plate on which it's served, finding it reminiscent of a microwave turntable. Across the table, the advertised roasted scallops in a lobster broth turn out to be watery pieces of scallop in a muddy sauce served in the half shell on a bed of rock salt (€12). Unfortunately, there's nothing positive to be said about this dish, other than it was a waste of good scallops.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB-Wjd18rSfdUuqDITMrp4Q1sUOeuNKPwHfwXma3Jps6BCwAdlAb2vMXsGsij8m5Py0uDRI1G_mGsAZms4OlYWNKBSqybReggPL7txyDGAjYo3GOX5pC7T_p2V8TIlN0qPAJD4UHGtx0/s1600/Stitch+and+Bear+-+Eddison+-+Egg+Asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Eddison - Crispy egg with asparagus" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB-Wjd18rSfdUuqDITMrp4Q1sUOeuNKPwHfwXma3Jps6BCwAdlAb2vMXsGsij8m5Py0uDRI1G_mGsAZms4OlYWNKBSqybReggPL7txyDGAjYo3GOX5pC7T_p2V8TIlN0qPAJD4UHGtx0/s1600/Stitch+and+Bear+-+Eddison+-+Egg+Asparagus.jpg" title="Stitch & Bear - The Eddison - Crispy egg with asparagus" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Green and white asparagus with crisp poached egg</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1cBGxTPK7bv7jYoo4xZZ03FmcI3q19hJfOn6rINbF31WJTQfLcEEa6_GpmpBo4fIokEyiO9FGlSvZgzjneYzvPGxx0oiBpZgYkoviqnzvhKRY2y-UjiQi5Bq3v1TuHCMMTBAumyNIXQ/s1600/Stitch+and+Bear+-+Eddison+-+Scallops.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Eddison - Scallops" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1cBGxTPK7bv7jYoo4xZZ03FmcI3q19hJfOn6rINbF31WJTQfLcEEa6_GpmpBo4fIokEyiO9FGlSvZgzjneYzvPGxx0oiBpZgYkoviqnzvhKRY2y-UjiQi5Bq3v1TuHCMMTBAumyNIXQ/s1600/Stitch+and+Bear+-+Eddison+-+Scallops.jpg" title="Stitch & Bear - The Eddison - Scallops" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roast scallops with cherry fennel and lobster broth</span></td></tr>
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Not realising that my starter was basically vegetarian, I also ordered the vegetarian main of nettle gnocchi with grilled king oyster mushrooms (€28). I love a good pillowy gnocchi and these dumplings did not disappoint. Mushroom ketchup and grilled leeks were tasty but when combined with all the other ingredients, the total effect was a fairly brown and dull looking plate of food. This wasn't helped by the marble effect plate which added to the sense of brown-ness. The dish had all the required flavours but badly needed some touches of colour and vibrancy, plus it featured a fairly hefty price tag for a vegetarian course.</div>
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A piece of hake came nicely seared, along with two meaty crispy oysters and a cooling sheep's yogurt (€28). The seasonal and clean eating ethos was clearly reflected in the brightly coloured green beans, kohlrabi and a nicely balanced hazelnut and nettle pesto. Again though, the patterned plates were somewhat distracting from the food itself. </div>
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I must give a special mentioned for the creative side dish of carrot wellington (€5.50) which combined flaky pastry, carrot and a meaty duxelle into something new and unusual, which we quickly devoured.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aQKnQM-pXhxMpWIvl0gUfyPexr4UqHsvMqOzJ6womTJ_jPMcvkag_D4x9FBTScS4llexCYku5yA3-CpKNnUE5yboLvjzqHY5cEUN-jGNdz5r15EI4zSKiTMFZtAh35rhrrYx7P5xM8Y/s1600/Stitch+and+Bear+-+Eddison+-+Gnocchi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Eddison - Nettle gnocchi with king oyster mushrooms" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aQKnQM-pXhxMpWIvl0gUfyPexr4UqHsvMqOzJ6womTJ_jPMcvkag_D4x9FBTScS4llexCYku5yA3-CpKNnUE5yboLvjzqHY5cEUN-jGNdz5r15EI4zSKiTMFZtAh35rhrrYx7P5xM8Y/s1600/Stitch+and+Bear+-+Eddison+-+Gnocchi.jpg" title="Stitch & Bear - The Eddison - Nettle gnocchi with king oyster mushrooms" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nettle gnocchi with king oyster mushroom</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhar-lx2Vb0vL7T2wFSjl4TcAHWJaskXyvGYelX-CBTrSJGFIfj1JYeduOTR7DnC5-pBF06teSCObJJ97MlcMsJtFbMUGt2BOdRl-qBCn_5UDM6ch_a0p-lQBtQhPjDFmI_MViXiK-UU5E/s1600/Stitch+and+Bear+-+Eddison+-+Hake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Eddison - Hake" border="0" data-original-height="1600" data-original-width="1204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhar-lx2Vb0vL7T2wFSjl4TcAHWJaskXyvGYelX-CBTrSJGFIfj1JYeduOTR7DnC5-pBF06teSCObJJ97MlcMsJtFbMUGt2BOdRl-qBCn_5UDM6ch_a0p-lQBtQhPjDFmI_MViXiK-UU5E/s1600/Stitch+and+Bear+-+Eddison+-+Hake.jpg" title="Stitch & Bear - The Eddison - Hake" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hake with crisp oyster</span></td></tr>
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Onwards to dessert. Blood orange cheesecake mousse with meringues and various little bits was very good, with a nice refreshing sweetness (€8), while sheep's yogurt featured again, this time combined with vanilla into a panna cotta, topped with poached rhubarb and a rhubarb gel (€8). This panna cotta came set into a flat dish thus lacking the characteristic wibble-wobble but was perfectly decent. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIO7iZnoJAQLo58ZFCuIaCIEf6vrBIycKEfwlW_VIuSVFxMa3IhyphenhyphenM3KglQtr1FOyM5xuED_T28TXMDAj6V49EkRSPIIEmhYWBusZpwpa2PIswdEbeVm4Ps24tXc7DXl7ALxEumuUBxoU/s1600/Stitch+and+Bear+-+Eddison+-+Cheesecake+mousse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Eddison - Blood orange cheesecake mousse" border="0" data-original-height="1600" data-original-width="1220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIO7iZnoJAQLo58ZFCuIaCIEf6vrBIycKEfwlW_VIuSVFxMa3IhyphenhyphenM3KglQtr1FOyM5xuED_T28TXMDAj6V49EkRSPIIEmhYWBusZpwpa2PIswdEbeVm4Ps24tXc7DXl7ALxEumuUBxoU/s1600/Stitch+and+Bear+-+Eddison+-+Cheesecake+mousse.jpg" title="Stitch & Bear - The Eddison - Blood orange cheesecake mousse" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Blood orange cheesecake mousse</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-qhkWY8Ei5v3ud1UHJD083XarSvfeOyV8JO2fnYM9Y2BTqMSeCpTn7XJlSsBwjx7kPRcRxVJib0HpGtZtOA5qmZpnDZCcJ7mSNjUs2GyAjU5zVHnRP3FpnVGGy2yQOx8RBtj08XMXBM/s1600/Stitch+and+Bear+-+Eddison+-+Pannacotta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt=" Stitch & Bear - The Eddison - Sheep's yogurt and vanilla panna cotta" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-qhkWY8Ei5v3ud1UHJD083XarSvfeOyV8JO2fnYM9Y2BTqMSeCpTn7XJlSsBwjx7kPRcRxVJib0HpGtZtOA5qmZpnDZCcJ7mSNjUs2GyAjU5zVHnRP3FpnVGGy2yQOx8RBtj08XMXBM/s1600/Stitch+and+Bear+-+Eddison+-+Pannacotta.jpg" title="Stitch & Bear - The Eddison - Sheep's yogurt and vanilla panna cotta" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sheep's yogurt and vanilla panna cotta</span></td></tr>
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By the time the meal ended, I was a bit annoyed and a bit disappointed. The combination of the beautiful room and the seasonal menu did not match the meal we had just eaten. The promise of seasonality and freshness hasn't shone through as much as I had anticipated, and I just didn't like the plates used throughout the meal. Service was excellent from our lovely waitress who took great care of us throughout the meal.</div>
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The total for 2 starters, 2 mains, 1 side, 2 desserts, 1 bottle of Little Beauty wine, 2 glasses of port and 1 sparkling water came to €167, which I felt to be on the expensive end of the spectrum. At this price point, a diner is reasonably entitled to expect harmony and flawless execution. There's a lot to admire about the Eddison, and the intention is laudable. But there's more work required. </div>
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<b><i>The Eddison, The Dylan Hotel, Eastmoreland Place, Dublin 4</i></b><br />
<b><i>Tel: +353 (0)1 660 3000</i></b><br />
<b><i>URL: <a href="http://www.dylan.ie/the-eddison-restaurant.html">www.dylan.ie/the-eddison-restaurant.html</a></i></b><br />
<b><i>Insta: <a href="https://www.instagram.com/theeddison/?hl=en">@theeddison</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com4Eastmoreland Pl, Dublin, Ireland53.3338092 -6.24200789999997627.811774699999997 -47.550601899999975 78.8558437 35.066586100000023tag:blogger.com,1999:blog-5393731997758632945.post-64824384978347141832019-07-28T17:59:00.000+01:002019-07-28T18:00:42.444+01:00[Review] Ichigo Ichie, Sheares Street, Cork<div style="text-align: justify;">
Visiting a restaurant with a freshly broken ankle is not something I'd normally recommend doing. However, when the restaurant in question is Cork City's only Michelin-starred restaurant, and the reservation was made several months before, then you can understand why I was determined to visit. Thus I found myself, two weeks after fracturing my fibula, slowly hobbling along Sheares Street and into the calm interior of Ichigo Ichie. </div>
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The story of Takashi Miyazaki is the type of story we all love to hear. Takashi came to Ireland in 2008 after spending his career working in a 5* star hotel and travelling around Japan, exploring the different regional cuisines. Like all good stories, he fell in love with an Irishwoman and the rest is history. Leaving Japan behind, he had a dream of opening his own restaurant, and he succeeded in 2015 with the eponymous Miyazaki which bought casual Japanese food to Cork. But the dream wasn't over for this quietly determined man and, in April 2018, he opened the fine dining Ichigo Ichie. Accolades were quickly earned crowned with the awarding of a Michelin star a mere 6 months later. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL-6bq8WZblu7VRrufneyn9f6XLxCrIv1W9WU1xp-hchZIa2x7x4ikkSvh0CUNfxzApuLXhjYetRLwaHAwVv2eH_DL07EJ9O14pQcZhZQuCE3khG1tgVxD8JNIUubSeUEneBzyP_TTiw/s1600/Stich+and+Bear+-+Ichigo+Ichie+-+Sign.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ichigo Ichie - Welcome" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL-6bq8WZblu7VRrufneyn9f6XLxCrIv1W9WU1xp-hchZIa2x7x4ikkSvh0CUNfxzApuLXhjYetRLwaHAwVv2eH_DL07EJ9O14pQcZhZQuCE3khG1tgVxD8JNIUubSeUEneBzyP_TTiw/s1600/Stich+and+Bear+-+Ichigo+Ichie+-+Sign.JPG" title="Stitch & Bear - Ichigo Ichie - Welcome" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Welcome to Ichigo Ichie</span></td></tr>
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Ichigo Ichie translates as "Once in a lifetime" and is a <i>kaiseki</i> restaurant. Kaiseki is a traditional multi-course form of dining, and that is evident in the paper menu in front of each diner which elaborates the 12 courses that make up the dinner. And in case you are concerned about marking your menu with your dinner, don't worry. On departure, each diner receives a fresh copy along with a version in traditional Japanese calligraphy. </div>
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If you've ever eaten at Miyazaki on Evergreen Street, be advised that Ichigo Ichie is a totally different experience. The former Fenn's Quay restaurant has been transformed into a dark and calming interior, with all focus drawn to the far end and the 6-seater <i>kappou</i> counter. Dressed in immaculate chef's whites, this is where you will find Miyazaki himself, calmly preparing each dish and directing service. This isn't just food, this is art, which is reflected in the different Japanese features spaced throughout the room. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5JB8HCeOCz3lcWehuUPodzhTMQOD_A3KC0SKgZ1GQnOJX3gM6dnJMCjfspfWuV-LK2IKGHbeVsE6Wpp-9H2xoGhMSJxZjdNQWRWOAdgG8DF_f1Cy2XG7C4M29oCudNWvFhtroHzluAs/s1600/Stitch+and+Bear+-+Ichigo+Ichie+-+Amuse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ichigo Ichie - Amuse" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5JB8HCeOCz3lcWehuUPodzhTMQOD_A3KC0SKgZ1GQnOJX3gM6dnJMCjfspfWuV-LK2IKGHbeVsE6Wpp-9H2xoGhMSJxZjdNQWRWOAdgG8DF_f1Cy2XG7C4M29oCudNWvFhtroHzluAs/s1600/Stitch+and+Bear+-+Ichigo+Ichie+-+Amuse.jpg" title="Stitch & Bear - Ichigo Ichie - Amuse" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Amuse of tuna and torched scallop</span></td></tr>
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Miyazaki has embraced Ireland and many of the dishes fuse together the very best of Irish produce with classical Japanese techniques. The end result is seamless integration. Think sweet Lough Neagh eel sitting on a plate with an intense, mouth-warming almond tofu. Or how about Dublin Bay prawn and Ballycotton crab with hen of the woods in a delicate, refined dashi. Crowe Farm pork belly, Leamlara pak choi, Kilbrack organic carrots. This is a restaurant that wears provenance proudly. For dessert, Bushby's Rosscarbery strawberries are combined with elderflower and hassaku grapefruit in a gorgeous sable tart. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vhnL_7zdjId8hcDp9Ga9kC-wSGXKTSqSPM1sPyRjqlemgTHk_2tgiDuvQDpXPo5JzeUnEIoFGWV2gWqtA38PJhBrdzyGHd4b0n91tquNY-GVW_EPUt-zmzoArvr4yru_1LioXvGZjXo/s1600/Stich+and+Bear+-+Ichigo+Ichie+-+Sushi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ichigo Ichie - Sashimi" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vhnL_7zdjId8hcDp9Ga9kC-wSGXKTSqSPM1sPyRjqlemgTHk_2tgiDuvQDpXPo5JzeUnEIoFGWV2gWqtA38PJhBrdzyGHd4b0n91tquNY-GVW_EPUt-zmzoArvr4yru_1LioXvGZjXo/s1600/Stich+and+Bear+-+Ichigo+Ichie+-+Sushi.JPG" title="Stitch & Bear - Ichigo Ichie - Sashimi" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Selection of sashimi - tuna, monkfish and salmon</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS0lK4M85AqEZmTcS-TZ-4wt-3cKUeL2zVXCKZgaVlhjPDhyphenhyphenpHZso703jUMUic2vCtBgoa8EA0SwNmPMvQ35x-Vr8ejmGy8qU5nF86ELXmy5ZUPb-pvin_NuAiaxrc14tO8qnVbb_iqE/s1600/Stich+and+Bear+-+Ichigo+Ichie+-+Sardine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ichigo Ichie - Grilled sardine" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS0lK4M85AqEZmTcS-TZ-4wt-3cKUeL2zVXCKZgaVlhjPDhyphenhyphenpHZso703jUMUic2vCtBgoa8EA0SwNmPMvQ35x-Vr8ejmGy8qU5nF86ELXmy5ZUPb-pvin_NuAiaxrc14tO8qnVbb_iqE/s1600/Stich+and+Bear+-+Ichigo+Ichie+-+Sardine.JPG" title="Stitch & Bear - Ichigo Ichie - Grilled sardine" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grilled sardine with turnip</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p90j4z6skDLiHqh_QXFx1347TkE_2GRnh2T_pDBc9EkaRw_qJkstEr62Piu8BbVz6jXUHZTL93JD-Vz8kYIdnnLv8dNP5SC8h9dwA7xftN0qtCtv7pT6gY81PSQ9zHUEEeEehmfJvMw/s1600/Stitch+and+Bear+-+Ichigo+Ichie+-+Dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ichigo Ichie - Strawberry, elderflower and grapefruit sable" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p90j4z6skDLiHqh_QXFx1347TkE_2GRnh2T_pDBc9EkaRw_qJkstEr62Piu8BbVz6jXUHZTL93JD-Vz8kYIdnnLv8dNP5SC8h9dwA7xftN0qtCtv7pT6gY81PSQ9zHUEEeEehmfJvMw/s1600/Stitch+and+Bear+-+Ichigo+Ichie+-+Dessert.jpg" title="Stitch & Bear - Ichigo Ichie - Strawberry, elderflower and grapefruit sable" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Strawberry, elderflower and grapefruit sable</span></td></tr>
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From start to finish, dishes flowed smoothly from the kappou counter to our table. Numerous techniques from raw to marinated, grilled to slow-cooked were on display, showcasing the rich diversity of Japanese cooking. It's practically impossible to fully recap each and every dish and if I tried, I'd fail. So I'll finish by saying that Ichigo Ichie is truly something special. </div>
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PS: the space age toilet is also something special but that's for a whole other day. </div>
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Ichigo Ichie is quietly doing good things for Cork, bringing in a new wave of gastro tourists who want to experience Michelin-starred Japanese food. Even our taxi driver was up to speed, having eaten many times at the original Miyazaki restaurant. Cork people are proud of Miyazaki's star, and rightly so.</div>
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<b><i>Ichiego Ichie, 5 Sheares Street, Cork</i></b><br />
<b><i>Tel: +353 (0)21 427 9997</i></b><br />
<b><i>URL: <a href="http://www.ichigoichie.ie/">www.ichigoichie.ie</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/miyazakicork">@miyazakicork</a></i></b><br />
<b><i>Insta: <a href="https://www.instagram.com/miyazaki_cork/">@miyazaki_cork</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com25 Sheares St, Centre, Cork, Ireland51.898171899999987 -8.479847699999936626.376137399999987 -49.788441699999936 77.420206399999984 32.828746300000063tag:blogger.com,1999:blog-5393731997758632945.post-51643477485116526062019-05-30T21:58:00.000+01:002019-05-30T21:59:07.117+01:00[Review] Circa, Terenure, Dublin 6W<div style="text-align: justify;">
There's something magic and just a little special in the air at Terenure, and it's all due to a collaboration between four friends. There is no shortage of new restaurant openings in Dublin, and in order to stand out, you've got to hit the ground running. But when you consider the collective experience of co-owners Ross Duffy, Robert Murphy, Emmet Murphy and chef Gareth Naughton.<br />
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Just about everything at Circa makes me sing with happiness. The dining open is bright, open and spacious with plenty of room between tables. There are beautiful shades of green and brassy golden fixtures, plus a stunningly elegant marble-topped bar for drinks and dining. Even the pine green subway tiles in the bathroom make me smile and this that this is the most beautiful bathroom. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LouuFSOgzELzdonWvrOZgE31nf3G98H4uOqojq90RLxUYY8IOmRrrKMYhHnZF-b8Eq9YsYfoeaAOrSh63pXIumQbl0MewFSTuIGIgZqgBRQQJCswmd3DRY-GQCdoYHVLWzYbyHxxEIE/s1600/Stitch+and+Bear+-+Circa+-+Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch and Bear - Circa - The May menu" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LouuFSOgzELzdonWvrOZgE31nf3G98H4uOqojq90RLxUYY8IOmRrrKMYhHnZF-b8Eq9YsYfoeaAOrSh63pXIumQbl0MewFSTuIGIgZqgBRQQJCswmd3DRY-GQCdoYHVLWzYbyHxxEIE/s1600/Stitch+and+Bear+-+Circa+-+Menu.jpg" title="Stitch and Bear - Circa - The May menu" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The May menu at Circa</span></td></tr>
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<a name='more'></a>Formerly of Drury Buildings & Suesey Street, Naughton's menus focus on the use of the freshest and most seasonal ingredients, served across a variety of small and large plates. One of these dishes, the buttermilk fried chicken with pea, bacon and lettuce fricassee, has quickly garnered recognition and possibly sparked more than a few copycat dishes across Dublin. </div>
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Leaving the land behind and moving to the sea, pan-fried scallops come beautifully caramelised, accompanied by the fine richness of boudin noir and sweet golden raisins (€15). A fresh and light tuna tartare is lightly tossed in seaweed vinegar and yuzu, and given a touch of creaminess with smoked avocado (€14).</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtOLor4NWyMCpfbdueho438IYmiXU_zKkhdtf2TPat5L9yYtL0WrVXMfkZUCbl5xVUfJu9ba-vCZVxsr2VkAjV1j3_Z0rxq8E8zHiXjvmI8ghXUfSvOD8bX7ovG7qzJep1p1ey1a9AvM/s1600/Stitch+and+Bear+-+Circa+-+Scallops.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch and Bear - Circa - Scallops" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtOLor4NWyMCpfbdueho438IYmiXU_zKkhdtf2TPat5L9yYtL0WrVXMfkZUCbl5xVUfJu9ba-vCZVxsr2VkAjV1j3_Z0rxq8E8zHiXjvmI8ghXUfSvOD8bX7ovG7qzJep1p1ey1a9AvM/s1600/Stitch+and+Bear+-+Circa+-+Scallops.jpg" title="Stitch and Bear - Circa - Scallops" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Scallops with boudin noir, cauliflower and golden raisins</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGO7asMjOBzE3O3fVNn39qqixCbuD-rmizBnYZErp6UegtZiXDB5rkONrO8KvCOEnZK8CpYhYHEf5dVMMSbL2008uELWTxfGOK79MSwKm3hFdS6naTAEYnZr5MvD1CgO_Be8lTgN2Riig/s1600/Sttich+and+Bear+-+Circa+-+Tuna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch and Bear - Circa - Tuna Tartare" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGO7asMjOBzE3O3fVNn39qqixCbuD-rmizBnYZErp6UegtZiXDB5rkONrO8KvCOEnZK8CpYhYHEf5dVMMSbL2008uELWTxfGOK79MSwKm3hFdS6naTAEYnZr5MvD1CgO_Be8lTgN2Riig/s1600/Sttich+and+Bear+-+Circa+-+Tuna.jpg" title="Stitch and Bear - Circa - Tuna Tartare" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tuna tartare with smoked avocado</span></td></tr>
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Duck breast, cooked a perfect medium rare, comes with sweet and salty flavours courtesy of chicory, marmalade, fresh figs and bee pollen (€30). Meaty ray wing, surely one of the best fish cuts, flakes away from the central cartilage, perfect for scooping up with the delicate morel cream sauce, and crunchy bright asparagus (€26). If only all seafood could be cooked like this, then we'd surely all be a nation of seafood lovers. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0Yt47K1DD_SU3gMzLG7FwOuj0039d_E7wqv7uxZKyvOwxeatJCY2fdtfJmRIQ9oBHXpd8HHnsFroDooma4WvxSKxUF5Hr9dqoe-xSqhVDUuLUfnCn278nao9jQ4EMvsWk3STGQtflqc/s1600/Stitch+and+Bear+-+Circa+-+Duck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch and Bear - Circa - Duck breast" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0Yt47K1DD_SU3gMzLG7FwOuj0039d_E7wqv7uxZKyvOwxeatJCY2fdtfJmRIQ9oBHXpd8HHnsFroDooma4WvxSKxUF5Hr9dqoe-xSqhVDUuLUfnCn278nao9jQ4EMvsWk3STGQtflqc/s1600/Stitch+and+Bear+-+Circa+-+Duck.jpg" title="Stitch and Bear - Circa - Duck breast" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Duck breast with chicory, figs and bee pollen</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1FA6IsQhLLu20eyTog5lou9S6v5SgdmJMHApWPGW_sOqMmUMQniM-W1UTGryc4u8ztno2h9FjWrFRu_1Ef_F5-KGA1E9Qf6GZfTJCArR6_btX0iC8h3S6Q28ELHtBVurXLoV0QPWOc8/s1600/Stitch+and+Bear+-+Circa+-+Ray.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt=" Stitch and Bear - Circa - Ray wing" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1FA6IsQhLLu20eyTog5lou9S6v5SgdmJMHApWPGW_sOqMmUMQniM-W1UTGryc4u8ztno2h9FjWrFRu_1Ef_F5-KGA1E9Qf6GZfTJCArR6_btX0iC8h3S6Q28ELHtBVurXLoV0QPWOc8/s1600/Stitch+and+Bear+-+Circa+-+Ray.jpg" title="Stitch and Bear - Circa - Ray wing" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ray wing with morels and asparagus</span></td></tr>
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Flavour combinations kick into a higher gear with the arrival of desserts. Despite the simple appearance, there is a elegance and intensity to both our choices. A semi-soft and slightly warm rich chocolate cremaux is topped with cold, sweet salted banana ice-cream which unite together in a glorious harmony (€8). Kaffir lime parfait with caramelised white chocolate and a passionfruit mango sabayon is a perfumed, aromatic plate of pleasure (€8). Naughton's deftness of touch is clearly evident in the considered use of intense ingredients. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQZCyX22OCtQUd9U2Ig18HbNCtj_brhjKy4X4_w6-A0d14xZIb_wyeNBwtMxydNHCi1qNuRUQb4PqaNoS6cfdVNjGnbvZwReXIyuSoyMI8y0QLg4AF8JznzsJ5HkrEE-X6_F2R8spInE/s1600/Stitch+and+Bear+-+Circa+-+Dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch and Bear - Circa - Chocolate cremaux" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQZCyX22OCtQUd9U2Ig18HbNCtj_brhjKy4X4_w6-A0d14xZIb_wyeNBwtMxydNHCi1qNuRUQb4PqaNoS6cfdVNjGnbvZwReXIyuSoyMI8y0QLg4AF8JznzsJ5HkrEE-X6_F2R8spInE/s1600/Stitch+and+Bear+-+Circa+-+Dessert.jpg" title="Stitch and Bear - Circa - Chocolate cremaux" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chocolate cremaux with salted banana ice-cream</span></td></tr>
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Emmet Murphy, of Celtic Whiskey & Wines on the Green, oversees the short but well-selected and well-priced wine menu, which covers Europe from East to West. There's also a short selection of spritzes, which come beautifully adorned with edible flowers and are nearly too pretty to drink.</div>
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There's an incredibly charming and youthful energy in the air at Circa and every staff member exudes enthusiasm and pride in the venture. The question that remains to be answered if if Terenure is ready for Circa.</div>
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<b><i>Circa, 90 Terenure Road North, Dublin 6W</i></b><br />
<b><i>Tel: +353 (0)1 534 2644</i></b><br />
<b><i>URL: <a href="http://restaurantcirca.com/">restaurantcirca.com</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/CircaDublin">@CircaDublin</a></i></b><br />
<b><i>Instagram: <a href="https://instagram.com/circa_dublin">@circa_dublin</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com090 Terenure Rd N, Terenure, Dublin 6W, Co. Dublin, D6W RR82, Ireland53.3115007 -6.283026199999994827.789466200000003 -47.591620199999994 78.8335352 35.025567800000005tag:blogger.com,1999:blog-5393731997758632945.post-34951935062281859562019-03-03T21:24:00.000+00:002019-03-03T21:24:52.286+00:00[Review] Assassination Custard, Kevin Street Lower, Dublin 8<div style="text-align: justify;">
It's been a while. I wrote my last review on this blog in September 2018 not realising that my life was going to enter into a whirlwind phase. I was promoted at work, putting me firmly into the ranks of senior management. I started a work project that quickly took over a large chunk of my time, and we purchased a house. Following a long day at work, I would often find myself painting or sanding in a hurried effort to get our house ready before we moved in. Christmas dinner was served on two mismatched tables, with a fancy gold cloth hiding all manner of sins. Life does indeed have a mean sense of humour at times.</div>
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Anyway, it's time to get back to food and eating out. Assassination Custard is a little spot on Kevin Street owned by Ken Doherty and partner Gwen McGrath that has attained cult like status amongst food lovers since its opening in 2015. Its mystique is enhanced by the steel shuttering that usually hides the interior and the limited opening hours (12pm - 3pm, Monday to Friday only) which are not so great for those of us that are office based. Given that there are just a mere 12 seats spread across the 2 tables, I can advise that it's wise to get there early, especially as dishes tend to run out quickly with the first wave of diners. I arrived at 12.15pm only to find all spots taken, the only time I've ever found Irish people early for lunch.</div>
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<a name='more'></a>Chef Ken Doherty has spent time in the kitchen in Cork's famous vegetarian restaurant Cafe Paradiso, and I'd like to think that this influences the fantastic small plate creations that mix up Italian and Middle Eastern flavours. Vegetables and fruit largely take the lead roles, although fish and meat do make starring appearances. The daily menu comes handwritten on small brown paper bags and there is a sense of achievement when you decipher the cryptic handwriting. I'm dining solo, as is the person adjacent to me and we strike up a staccato conversation, oohing over each others choices.</div>
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I kick off with a plate of smoked aubergines, dotted with jewelled pomegranate seeds and crispy curry leaves (€6.50). The smoky flavour is strong but not overwhelming and I adore the crunch and scent from the little shiny green curry leaves. A little touch of salt flakes and this little plate is a knockout. </div>
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Homemade piccalilli is bright, intense and gloriously crunchy. Unfortunately, the listed homemade labneh is not available, and it's partnered instead with Knockalara sheep cheese, pickled sweet beetroot and smoked anchovies from Lilliput Trading (€9.50). This eclectic mixed plate is ideal for 2 to share and perfectly suits the elbow to elbow style of the room. </div>
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My final choice is the borlengo, a style of Italian pancake from the town of Modena. Usually cooked in a large copper pan, it's scaled back here into a single crispy portion topped with little chunks of jelly-like lardo, fragrant rosemary and a snowy layer of grated cheese (€7.50). Shove over Pancake Tuesday and icing sugar, this is how pancakes should be done. </div>
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There is no alcohol on sale at Assassination Custard, and while BYOB is welcome, I stick instead to plentiful tap water. Overall, I love my lunch and cannot wait to return to this eclectic little spot. I'll just make sure to get there earlier next time.</div>
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<b><i>Assassination Custard, 19a Kevin Street Lower, Dublin 8</i></b><br />
<b><i>Tel: +353 (0)87 997 1513</i></b><br />
<b><i>Instagram: https://www.instagram.com/assassination_custard</i></b><br />
<br />dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com019A Kevin Street Lower, Dublin 8, D08 XH59, Ireland53.337575 -6.26898719999997-0.53303350000000194 -88.88617469999997 90 76.34820030000003tag:blogger.com,1999:blog-5393731997758632945.post-447970942525711342018-09-11T21:29:00.002+01:002018-09-11T21:29:30.309+01:00[Review] The Ivy, Dawson Street, Dublin 2<div style="text-align: justify;">
Remember the hype of swapping Panini football cards or Pokemon cards? You wanted to see what everyone else had, jealous of your friend's stash or gloating over your good fortune. Right now, the Irish food critics are in a foamy frenzy, the likes of which we haven't seen since the great swops of Italia 90. </div>
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What's causing all this noise I hear you say? What is causing food critics to trade photos and experiences, eager to read the next review and revel in the next salacious salty comment? Perhaps the question is more zen. Are you even a food critic if you haven't written a review of <a href="http://www.theivydublin.com/">The Ivy</a>?</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The rather stunning interior, courtesy of <a href="http://www.instagram.com/theivydublin">@theivydublin</a></span></td></tr>
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<a name='more'></a>It took me a a good few weeks to get my backside into the Ivy. So like many other diners, I got my first waves of intel from the early critics. Positive reviews started to fade into <a href="https://www.tomdoorley.com/the-ivy">OK</a>, with the mother of all reviews dropping from <a href="http://www.totallydublin.ie/food-drink/restaurants/restaurant-review-the-ivy/">Totally Dublin</a>, dripping more acid than the eponymous Alien.<br />
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So what can I say that hasn't already been said? Let me first state unequivocally that I love the interior. I'm not going to apologise for the magpie part of me that loved the bright colours, the miles of brass and mirrors, the flooring and the velvet chairs. It's completely OTT, more than a bit bonkers, and it made me happy. </div>
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As I looked more closely at my fellow diners, I realised that a lot of the ladies were sporting makeup and clothes gaudy enough to match the interior. It takes a lot to outshine the Ivy but some people were bravely determined. At the table across from us, a young-ish woman was oscillating between pouting, squirming on her seat, duck-facing and occasionally picking at her food. I was beginning to sense a theme. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steak tartare with Dubliner whiskey</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pea, ricotta and mint soup</span></td></tr>
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The menu is quite traditional, with dishes receiving just enough of a twist to make them feel modern. An OK steak tartare with Dublin whiskey comes blanketed beneath a layer of parsley, served with Tabasco and thin toast in a silver toast stand (€11.25). Pea soup manifests as a chunky pea puree that drops slowly rather than pours from the serving jug into the bowl (€6.95). Texture aside, the flavours are good, fresh and green. </div>
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Duck-face, pouty girl continues to do what she does best.</div>
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Flat-iron chicken comes spread out on the retro oval plate beloved at the Ivy. It is flattened in the pan until the skin iss crispy and the meat slightly overcooked, served with a tasty gravy (€18.95). For what it essentially chicken and gravy, it's nothing wonderful. Across the table, a dish of steak, egg and chips reveals a thin piece of rump steak that has received some artistic grill marks in an effort to jazz it up (€16.95). Despite the jazziness, the steak looks tired, just like my jaws after a few mouthfuls of this overcooked, mealy steak. Good marks for the chips and the Béarnaise sauce though.</div>
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At this stage, duck-face, pouty girl's dining companion appears to have flounced off. Couldn't really blame her, it's exhausting just watching.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steak, egg and chips</span></td></tr>
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The high point (yes there is a high point) of this rather dull meal is the dessert of rum baba. It comes with a little jug of rum, ready for anointing this little classic cake. It's excellent. The cake is light and fluffy, the raspberries tangy and sweet and the rum... well the rum is boozy. On my side of the table, I had decided the only way forward was a liquid diet, and I was enjoying a fairly decent salted caramel espresso martini (€9.00). </div>
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Looking across the way, I can see that duck-face and her gang have left, only to be replaced with a similar trio of ladies, only all approximately 10 years older. Some things never change. At least there was less duck-face.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rum baba with rum shot</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Salted caramel espresso martini</span></td></tr>
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Service was good throughout, and nothing was delivered too fast or too slow.<br />
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Ultimately, The Ivy is a place to go and to be seen. The food is merely incidental to the entire showboating affair and therefore, it's weirdly rather harsh to judge The Ivy on the basis of food. Stick to a liquid diet, and bonus marks if you can duck-face.</div>
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<b><i>The Ivy, 13-17 Dawson Street, Dublin 2</i></b><br />
<b><i>Tel: +353 (0)1 695 0744</i></b><br />
<b><i>URL: <a href="http://www.theivydublin.com/">www.theivydublin.com</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/theivydublin/?hl=en">@theivydublin</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com113-17 Dawson St, Dublin, Co. Dublin City, Ireland53.3415076 -6.2579369999999727.8194731 -47.566530999999969 78.8635421 35.050657000000029tag:blogger.com,1999:blog-5393731997758632945.post-7542394259220513992018-07-29T18:41:00.002+01:002018-07-29T19:06:54.357+01:00[Review] Host, Ranelagh, Dublin 6<div style="text-align: justify;">
This review is a love story, a story of a girl and the perfect grilled pork chop. But before we get into the details of how this came about, I need to get something off my chest.<br />
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We've all become conscious of the horrendous lives of battery-farmed chicken but we don't yet have the same awareness when it comes to pigs. Pigs are smart, very smart in fact. I've laughed as my father has duelled with Houdini-like pigs, determined to escape their field at all costs and I've cursed when they manage to find, dig up and chew through the solitary water pipe that ran under their large field. I've enjoyed glorious pork, ham, bacon and homemade black pudding from the free-range pigs occasionally raised by my parents, and I wonder why we tolerate treating such a smart animal with such utter disrespect, raising them without sunshine and open air, and slaughtering them to produce discounted €3 packs of bland pork chops. </div>
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Anyway, back to the review and why this porcine diatribe is relevant. <a href="http://www.hostrestaurant.ie/">Host Restaurant</a> in Ranelagh has been open for nearly a year now and during that time, I've become quite a fan of the approach of co-owners Chloe Kearney and Niall McDermott (also head chef). The style at Host is minimalist, all the way from the bright white exterior with its oh-so-discreet signage right through to the exposed air ducts and open kitchen. It's a small space, but a clever mix of seating options brings a form of texture to the dining room which is bright in daytime and alluringly cosy at nighttime. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Host restaurant, Ranelagh</span></td></tr>
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<a name='more'></a>The vibe at Host is about sharing plates, grilled meats and great wines, all succinctly listed on a menu the size of a small leaflet. This short and snappy menu changes regularly, but usually follows the same structure of 4 starters or small plates, 4 pasta choices (available as small plates or mains ) and 4 larger plates of grilled meats and fish. Housemade focaccia with brightly green olive oil is delivered as a small snack while we decide what to order.</div>
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Pasta at Host is superb, with a very special mention for the sage and pumpkin cappellacci (€9.00). If available, this dish should not be passed up and has become an established signature dish. Beautifully sweet pumpkin filling bursts open into a browned butter sauce flavoured with sage, and I doubt anyone sends back their plate without first having licked it clean. A seasonal dish of grilled peaches with milky burrata and balsamic sauce (€12.00) is a wonderful combination of creaminess and sweetness, while a complimentary plate of tomato dressed with the freshest, sweetest crab salad is light and refreshing. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FjVDxI6AlmrbvUTP1V4qmwUlLLgvbTYli12ym00R213NIk10DyqHg84oLmcOCC1KIrGWrLzN_HlPDbDeB0h5X-EkFE6rcoj8isajCROzfiDZgYNu0SHCLivMpAtoPJJF8QN9VCXSVKs/s1600/Stitch+and+Bear+-+Host+-+Capellacci.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FjVDxI6AlmrbvUTP1V4qmwUlLLgvbTYli12ym00R213NIk10DyqHg84oLmcOCC1KIrGWrLzN_HlPDbDeB0h5X-EkFE6rcoj8isajCROzfiDZgYNu0SHCLivMpAtoPJJF8QN9VCXSVKs/s1600/Stitch+and+Bear+-+Host+-+Capellacci.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pumpkin cappellacci with sage and browned butter</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymszruwYz2Sx168f_5RaEZ_HNZhAHO4GrZhVn-x4wM2yrBdmn8SXtt-35DAVhALK71I6eWqokf9QnsGKR4gmqNaLpXny3YGsi5D8k07lea8tWO9LUBnlIVLJ1Wyn9VotiaEe3ARuHYRw/s1600/Stitch+and+Bear+-+Host+-+Crab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymszruwYz2Sx168f_5RaEZ_HNZhAHO4GrZhVn-x4wM2yrBdmn8SXtt-35DAVhALK71I6eWqokf9QnsGKR4gmqNaLpXny3YGsi5D8k07lea8tWO9LUBnlIVLJ1Wyn9VotiaEe3ARuHYRw/s1600/Stitch+and+Bear+-+Host+-+Crab.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tomatoes and crab</span></td></tr>
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Host has developed a solid reputation for the quality of their grilled meats, as evidenced by the most incredible free-range velvet pork chop sourced from <a href="https://www.andarlfarm.ie/">Andarl Farm</a> in Galway. These pigs live a happy outdoor life just a few miles from the Wild Atlantic Way and therefore it's fitting that their resulting pork is cooked with respect and care. </div>
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Not to worry, McDermott delivers a perfectly grilled on the bone pork chop (€20.00), deftfully charred on the outside with a touch of pink in the middle and served with a honey-based sauce. Each mouthful is a glorious combination of juicy tender meat and melting fat and I wish it would never end. This is proper pork from a pig who lived well. Sides of fluffy thick cut fries with aioli (€4.50) and grilled tenderstem broccoli with almonds and romanesco sauce (€6.00) round out the meal. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinESde7ZGm4dBEG8Gk0xJrlKsg9LiJ3bHA5wo3TER3L34fPmclp6glt_0RrwxGSqqgpmXa7sEoRLkFcFJmCri9zeqac2fvb3rcvGw79aRFt0j5Dprq-_vfESQNjSh3i_vtKt6NYgHS-o4/s1600/DhmzjNBWkAEoGEW.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="969" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinESde7ZGm4dBEG8Gk0xJrlKsg9LiJ3bHA5wo3TER3L34fPmclp6glt_0RrwxGSqqgpmXa7sEoRLkFcFJmCri9zeqac2fvb3rcvGw79aRFt0j5Dprq-_vfESQNjSh3i_vtKt6NYgHS-o4/s1600/DhmzjNBWkAEoGEW.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grilled bone-in velvet pork chop</span></td></tr>
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Like the food menu, the wine list is similarly short. It's a nicely assembled list with good influences from the Mediterranean, very much in keeping with the food vibes. Over the course of the meal we enjoy glasses of the house white, a Sicilian Fiano (€7.00), a Falanghina from Campania (€8.50) and a powerfully rich Negroamaro (€8.50). For the beer drinkers, crisp Estrella beer from Spain is served on draft in elegant branded glasses (€5.50). </div>
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Service is always friendly and knowledgeable, veering nicely towards the modern casual style, working well with the open kitchen. I recall reading a rotten review slating mostly the service, but I have to say that it's never been anything but charming. </div>
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So there you go. If you're the kind of girl that likes to pick up and gnaw on the bone from a grilled pork chop, then Host may be the restaurant for you. </div>
<br />
<b><i>Host, 13 Ranelagh, Dublin 6</i></b><br />
<b><i>Tel: +353 (0)1 561 2617</i></b><br />
<b><i>URL: <a href="http://www.hostrestaurant.ie/">www.hostrestaurant.ie</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/host.restaurant/">@host.restaurant</a></i></b><br />
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 32px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5688px; width: auto; z-index: 8675310;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 32px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5688px; width: auto; z-index: 8675310;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 32px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5688px; width: auto; z-index: 8675310;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 32px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5688px; width: auto; z-index: 8675310;">Save</span>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com713 Ranelagh, Dublin 6, D06 V0C1, Ireland53.3258192 -6.255781699999943227.803784699999998 -47.564375699999943 78.8478537 35.052812300000056tag:blogger.com,1999:blog-5393731997758632945.post-82494942553103302862018-07-21T18:39:00.002+01:002018-07-21T18:39:27.464+01:00[Review] Mad Egg, Charlotte Way, Dublin 2<div style="text-align: justify;">
Chicken is a meat I rarely order when dining out. It can be bland, dry and just an all-round snoozefest. But there is undoubtedly a place in my heart and my stomach for classic crispy chicken dishes like chicken Kiev and fried chicken. In fact, there are a lot of fried chicken fans out there, as I learned when listening to an episode of BBC's <a href="https://www.bbc.co.uk/programmes/b006qnx3/episodes/downloads">The Food Programme</a> podcast. And when there are lots of fans, it's always a good idea to take that seriously.</div>
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New casual restaurant <a href="http://www.madegg.ie/">Mad Egg</a> located on Charlotte Way at the southern end of Camden Street, takes fried chicken very seriously indeed. Since opening several months again, it's been packed all day and evening. I know, I work nearby. I was initially skeptical about opening a restaurant in that location, but hey, what do I know?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6cvTR-L4erkU04uR1NKwGg0f2FFDT50oGeaBGB17zlmXy-gjir3YCKPH8GvX26fe3BMub3rZxcmdfi9HvV3qPHK8agEfYbapY9P0slTzhgQE_qpaZ-dGBv-bps-Hwd0xAFuMJkxdLMI/s1600/Stitch+and+Bear+-+Mad+Egg+-+Tenders.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6cvTR-L4erkU04uR1NKwGg0f2FFDT50oGeaBGB17zlmXy-gjir3YCKPH8GvX26fe3BMub3rZxcmdfi9HvV3qPHK8agEfYbapY9P0slTzhgQE_qpaZ-dGBv-bps-Hwd0xAFuMJkxdLMI/s1600/Stitch+and+Bear+-+Mad+Egg+-+Tenders.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Love me Sticky Tenders with chicken salt fries</span></td></tr>
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<a name='more'></a>What's the Mad Egg secret? Free-range chicken from Manor Farms is tea-brined for 48 hours for tenderness and juiciness. This is followed by a double dredge (gotta say I love the word dredge, don't you?) in spiced buttermilk and a coating in Mad Egg's house mix. Not only that, but the buns use a "soft AF" Amish roll from Coughlan's bakery. This might be casual food, but the serious approach to the perfect fried chicken is far from casual. </div>
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Is all this effort worth it? The answer is a resounding yes. This is incredible chicken, wonderfully juicy and moist. Yes, I said it. I said moist. There is simply no better word to describe this chicken, which is available in a selection of Birds (in a bun) or Tenders. By now, I've eaten there several times and every single piece of chicken has been perfect. </div>
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Tenders (all €7.95) come piled in a bowl, topped with various sauces. My favourite so far is the Love Me Sticky with house Bourbon glaze and jalapeño relish. It's nicely sweet, but with a serious kick coming through. The Birds (or burgers, all €9.95) struggle to contain the gigantic chicken portions and I've found that the soft Amish roll often disintegrates before I'm finished. Sometimes the chicken even manages to escape its coating in a way of which Houdini would have been proud. But no matter, the tastiness overcomes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYYtE_Xlacz_79TNltvNVoryIMu6iAa4z5BvZFKPJBVThgByo2b49s9IVFsRKRl3kDBUV5igQU8dApA_0AP5XeR6abJtFO5Ns4E7A5xbNfPeUp1u9dSimEcIksD_cSn7z6w5QLosEZEU/s1600/Stitch+and+Bear+-+Mad+Egg+-+Burgers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYYtE_Xlacz_79TNltvNVoryIMu6iAa4z5BvZFKPJBVThgByo2b49s9IVFsRKRl3kDBUV5igQU8dApA_0AP5XeR6abJtFO5Ns4E7A5xbNfPeUp1u9dSimEcIksD_cSn7z6w5QLosEZEU/s1600/Stitch+and+Bear+-+Mad+Egg+-+Burgers.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Hot Chick and Heart Breaker Birds with more chicken salt fries</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLLP4WQ-ro6jqDhm8gh30rPDsIF2XkUI1vw1ai2dnlNNSqqkYbeFYSOourHdwMNBwiCSQJgzO3Z3EVo0VMXOzdfz_nvHRVXTaLN-TZnuwy7NyuGvOTQYaB23OEcQjAd4agOLx9WJzit0/s1600/Stitch+and+Bear+-+Mad+Egg+-+Burger+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLLP4WQ-ro6jqDhm8gh30rPDsIF2XkUI1vw1ai2dnlNNSqqkYbeFYSOourHdwMNBwiCSQJgzO3Z3EVo0VMXOzdfz_nvHRVXTaLN-TZnuwy7NyuGvOTQYaB23OEcQjAd4agOLx9WJzit0/s1600/Stitch+and+Bear+-+Mad+Egg+-+Burger+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Heart Breaker Bird</span></td></tr>
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There's a short list of side dishes, all €3.95 . Chicken salt fries are superb, nicely crispy and fluffy. Mac'n'cheese with candied bacon is lacking a bit of saltiness, but hits the comfort zone nicely, while charred corn on the cob with jalapeño butter is fine. Dessert is a self-assembled cheesecake dressed with your choice of toppings. To be honest, I haven't had the stomach space to go there yet as I don't want to spend the afternoon asleep in the office. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiri2Ek_lRFYNCiK58MW9GrRmN5T5Axt_Sh-KYxgYsfN8rjvlGCJKajZWOVPNCCVK0EY7Io7lrSnMajXNvsLs2bkwlJgqtmQjCutAdPBqasl5kS4w4Xf2nvEVVItQYp1TyGihKxAO9rCI/s1600/Stitch+and+Bear+-+Mad+Egg+-+Sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1198" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiri2Ek_lRFYNCiK58MW9GrRmN5T5Axt_Sh-KYxgYsfN8rjvlGCJKajZWOVPNCCVK0EY7Io7lrSnMajXNvsLs2bkwlJgqtmQjCutAdPBqasl5kS4w4Xf2nvEVVItQYp1TyGihKxAO9rCI/s1600/Stitch+and+Bear+-+Mad+Egg+-+Sign.jpg" /></a></div>
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<span style="text-align: justify;">A burger and side will set you back €14, excluding drinks. This isn't particularly cheap, especially for the lunch crowd, so is it worth it? Well, let's look at the bigger picture. Service is always friendly, although the kitchen can back up with orders at times, resulting in slower food. You're also paying for free-range chicken and the preparation. And let's face it, giving a chicken a better life than living in a factory shed is well worth paying a little extra.</span><br />
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<span style="text-align: justify;">I have one suggestion to offer to Mad Egg. Given that I work around the corner, I'd love to see a salad option, either as a side or a main. It would be far easier to justify a fried chicken lunch if there was salad involved, or so I keep telling myself. </span><br />
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<b><i>Mad Egg, 2-3 Charlotte Way, Dublin 2</i></b><br />
<b><i>Tel: +353 (0)1 558 5221</i></b><br />
<b><i>URL: <a href="http://www.madegg.ie/">www.madegg.ie</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/madeggdublin">@madeggdublin</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/madeggdublin/">@madeggdublin</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com0tag:blogger.com,1999:blog-5393731997758632945.post-23145009887076629802018-06-23T11:16:00.001+01:002018-06-25T20:36:33.795+01:00[Review] Bento at the Bonsai Bar, Dublin 2<div style="text-align: justify;">
I was recently invited* by Bonsai Bar to come visit and try their new bento box offering. I gladly accepted as I've always liked the creativity and sheer tastiness of Dylan McGrath's food and I was curious to see what twist he would bring to this Japanese staple which is essentially a pre-packed meal. <a href="https://www.thebonsaibar.com/">The Bonsai Bar</a> is located in the same building as Rustic Stone and Taste at Rustic, sandwiched between the two on the first floor. I remember reviewing it several years ago when it was called <a href="http://www.stitchandbear.com/2014/12/review-bar-rustic-south-georges-street.html">Bar Rustic</a>, prior to its makeover into Bonsai. While the back bar has had a makeover, the overall decor hasn't changed significantly and those lovely black leather chairs that I liked so much first time around are still in use. </div>
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The bento menu concept is available from 4pm - 8pm Wednesday to Saturdays only. There are three varieties on offer, simply called meat, fish and veg, each with 4 dishes and priced at €18 each. Some of the constituent dishes are available to order separately for €7, so if you really want one particular element, you can enjoy it without ordering the full bento. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8s3g8aR8kn3Whgg-4W9126-bA4Qo4ss4rvIObkjsx-PrPHMDQBHWfYG5DnQR8E6uXC93aFYVL1CV-_bsSlnKbNniTc16lgoeg0175bm4rI9WTbhm9g9fSVgHLlD97qaiAAVh9XPj9nf8/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bento at Bonsai Bar - Roast salmon" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8s3g8aR8kn3Whgg-4W9126-bA4Qo4ss4rvIObkjsx-PrPHMDQBHWfYG5DnQR8E6uXC93aFYVL1CV-_bsSlnKbNniTc16lgoeg0175bm4rI9WTbhm9g9fSVgHLlD97qaiAAVh9XPj9nf8/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Salmon.jpg" title="Stitch & Bear - Bento at Bonsai Bar - Roast salmon" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roast salmon with broccoli and sesame</span></td></tr>
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<a name='more'></a>The bento boxes arrive at the table, but instead of the traditional pre-formed bento box dish, we each receive an elaborate tray holding the four constituent dishes. Our single table isn't big enough for the two trays and our drinks, so an additional table is dragged into service. Each bento comes with portions of pickled vegetables and a slow-cooked egg salad. The pickled vegetables are fine, but the slow-cooked egg salad which consists of thick udon noodles, veg and puff rice topped with a wobbly slow-cooked egg is a revelation. We are instructed to stir the egg into the ingredients, creating a creamy, dare I say carbonara-like, sauce, while little pickled enoki add a gorgeous touch. </div>
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The fish bento contains a simple piece of roast salmon, with tenderstem broccoli and sesame which combines a virtuous healthiness with wonderful taste. Across the table, the meat bento has chicken wings with soya and sushi rice. All bentos come with a miso soup, but while mine is light with sea bream and shimeji, the other is darker and richer, flavoured with pork and truffle.</div>
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We didn't order the veg bento, but I couldn't resist the broccoli tempura with kimchi mayo and aged parmesan (a signature move of McGrath), and which turned out to be wonderful crispy and crunchy. If all broccoli tasted this good, sales of this vegetable would go through the roof. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oTaVEQ9l-ABfDz1Y6LlJhPLrK50iR37h78xgvb9ztTd-pAiTTEhGuzRG8uqgNUqRbdNW9WjNf2cwXEwaJk_Yr1cSN-8u0svZaK6gRb_ddLkkwf3RdvJVX7-dfZeyxlq1mp4AjoGyh2k/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Noodles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bento at Bonsai Bar - Slow-cooked egg salad" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oTaVEQ9l-ABfDz1Y6LlJhPLrK50iR37h78xgvb9ztTd-pAiTTEhGuzRG8uqgNUqRbdNW9WjNf2cwXEwaJk_Yr1cSN-8u0svZaK6gRb_ddLkkwf3RdvJVX7-dfZeyxlq1mp4AjoGyh2k/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Noodles.jpg" title="Stitch & Bear - Bento at Bonsai Bar - Slow-cooked egg salad" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The slow-cooked egg salad that comes with all bento</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuuw4Z0bfqijJ2WybzzjeHfYwRtTkOQw59NiLI13aAMmQHyQ3_tKDAmlXlHCI0HYX_gOCbPCPI9igKtNW1jvmuTh5oSS0K0Fu9EkqjwZsQwocRyqY9qLCx_b_AMCQipyLdICGgWUf4Yc/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Broccoli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bento at Bonsai Bar - Broccoli tempura" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuuw4Z0bfqijJ2WybzzjeHfYwRtTkOQw59NiLI13aAMmQHyQ3_tKDAmlXlHCI0HYX_gOCbPCPI9igKtNW1jvmuTh5oSS0K0Fu9EkqjwZsQwocRyqY9qLCx_b_AMCQipyLdICGgWUf4Yc/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Broccoli.jpg" title="Stitch & Bear - Bento at Bonsai Bar - Broccoli tempura" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Broccoli tempura with kimchi mayo and parmesan</span></td></tr>
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We are treated to some cocktails as part of our visit, all of which feature an oriental twist in keeping with the bar theme. There's a few too many vodka-based cocktails for my personal liking which limits my choices, but I start with a delicate and pretty Sakura Blossom (gin, maraschino, pink grapefruit liqueur, pink grapefruit juice and a sparkling rose sake, €14). The shorter Tokyo is a stronger affair with gin, yuzu, suze liqueur and white vermouth, teapot bitters and a pandan mist (€12). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSl0oCQrF6VyL6YgzSfjmZl8hyG-VSXStYE3eynWQmfVz47VyUcND1E4ZIxRPp-qYZ4szfl7gErUVFxLwMsyKajvpMA5gBBNT-l3IejmV4QKmjmsE1r0v-PWXFCxyXHdAZ80D9axhUu4/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Cocktails+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bento at Bonsai Bar - Cocktails" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSl0oCQrF6VyL6YgzSfjmZl8hyG-VSXStYE3eynWQmfVz47VyUcND1E4ZIxRPp-qYZ4szfl7gErUVFxLwMsyKajvpMA5gBBNT-l3IejmV4QKmjmsE1r0v-PWXFCxyXHdAZ80D9axhUu4/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Cocktails+2.jpg" title="Stitch & Bear - Bento at Bonsai Bar - Cocktails" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Shiso mojito and guest cocktail</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87U0eY0Naqgia6bnWrJNEI9cR4SZE1hEeCnA8W3lbOAS9RJIJ4-CMkC9v_7y04UenIJ2Un30mfh5UdGO1qgNvUIzOCt7Gtlslqo9ursQrGX40dyx5TG0dQDM2nOnlAmBfM8sSD5n-wl8/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Cocktails.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bento at Bonsai Bar - Cocktails" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87U0eY0Naqgia6bnWrJNEI9cR4SZE1hEeCnA8W3lbOAS9RJIJ4-CMkC9v_7y04UenIJ2Un30mfh5UdGO1qgNvUIzOCt7Gtlslqo9ursQrGX40dyx5TG0dQDM2nOnlAmBfM8sSD5n-wl8/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Cocktails.jpg" title="Stitch & Bear - Bento at Bonsai Bar - Cocktails" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sakura Blossom and Tokyo cocktails</span></td></tr>
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The dessert offering is simple with a choice between a green tea and black sesame ice-cream sandwich (€7 each). We receive one of each to try, consisting of a thick slab of ice-cream sandwiched in a stickily-lacquered puff pasty bun. While I love the concept, I'm not crazy about either variety, but in the end the green tea version shades it as the favourite. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIBe0msPWM0eq5OO9ytNIDZgmBl0XBTaoKtulsLZfwqZwLpy7yCEz1-gDvHCaNH11IjWk0FiHfnMfCJJwQdgNoUNfpdAxfbBeLrvgo-0pHJeGRAdgGIhM1bHEEVsNBNn-LfqMIxVm0i4/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Ice+cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bento at Bonsai Bar - Ice-cream sandwiches" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIBe0msPWM0eq5OO9ytNIDZgmBl0XBTaoKtulsLZfwqZwLpy7yCEz1-gDvHCaNH11IjWk0FiHfnMfCJJwQdgNoUNfpdAxfbBeLrvgo-0pHJeGRAdgGIhM1bHEEVsNBNn-LfqMIxVm0i4/s1600/Stitch+and+Bear+-+Bonsai+Bento+-+Ice+cream.jpg" title="Stitch & Bear - Bento at Bonsai Bar - Ice-cream sandwiches" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Green and black ice-cream sandwiches</span></td></tr>
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Final thoughts? Well, as you'd expect from Dylan McGrath, the food is tasty, balanced and very good. That slow-cooked egg salad, salmon and tempura broccoli linger still in my memory, while the cocktails are creative and a little different to the norm. It's high-end food, offered in a casual way at reasonable prices. </div>
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However, the Bonsai Bar itself is still a bar, and I never felt fully comfortable when eating due to the low tables and chairs, while the background music (you know, that terribly bland and shite electronic background lounge music) didn't make the atmosphere conducive to enjoying a meal. Treat it as a place to grab a different type of quick bite while sipping a tasty cocktail. </div>
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<b>*Disclosure: All food and drink was provided free of charge by Bonsai. There was no request made for a review or coverage in return for the meal. </b><br />
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<b><i>The Bonsai Bar, 17 South Great George's Street, Dublin 2</i></b><br />
<b><i>Tel: +353 (0)1 526 7701</i></b><br />
<b><i>URL: <a href="http://www.thebonsaibar.com/">www.thebonsaibar.comhttps://www.thebonsaibar.com</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/bonsaibardublin">@bonsaibardublin</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/bonsaibardublin/">@bonsaibardublin</a></i></b><br />
<br />dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com0tag:blogger.com,1999:blog-5393731997758632945.post-14391468377758504452018-04-24T21:24:00.001+01:002018-04-24T21:24:10.205+01:00[Travel] A weekend in the Priorat<div style="text-align: justify;">
Last August, I found myself standing on top of a hill in the Priorat, surrounded by vines laden heavy with grapes, under the intense searingly dry heat of the late summer sun. The vineyards were enjoying the quiet time that comes before the hustle and bustle of the harvest. It was a pretty intense moment, where I really felt connected to the land, to the vines and to the magnificent wines of the region. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4yw0AKpW1a61lNLhS_AcCzDPZjpJRsYmYWST9UjoXEPCd6NDi7kksxMOW6hEtPRK6DIOXe34TAFJAHFsHItcG1mqnvjQ6co7555N5tUQOtiSneAUAhHFIkB_Og1egr5m8ts9wCXLw6I/s1600/Stitch+and+Bear+-+Torres+Priorat+-+Vineyards.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Torres Priorat winery" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4yw0AKpW1a61lNLhS_AcCzDPZjpJRsYmYWST9UjoXEPCd6NDi7kksxMOW6hEtPRK6DIOXe34TAFJAHFsHItcG1mqnvjQ6co7555N5tUQOtiSneAUAhHFIkB_Og1egr5m8ts9wCXLw6I/s1600/Stitch+and+Bear+-+Torres+Priorat+-+Vineyards.JPG" title="Stitch & Bear - The Priorat - Torres Priorat winery" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Torres Priorat winery at El Lloar</span></td></tr>
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<a name='more'></a>The Priorat is recognised by wine experts and wine fans as the stand-out wine region in Spain. Its powerful, minerally red wines are critically acclaimed, driven by a new generation of rock star winemakers who have bought French winemaking techniques to this stony, mountainous region of Spain. Yet, a mere 40 years ago, winemaking had nearly disappeared in the Priorat, largely due to Franco economics and a decline in population. Abandoned terraces, where vines once grew, are visible everywhere on the steep hillsides, a remnant of the abundant past.<br />
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It's very easy to get to the Priorat. We flew into Barcelona (although Reus is even closer) and drove south towards Tarragona, where we turned inland leaving the sea behind and starting our climb into the mountains. Within a short time, you find yourself in the wine region of Montsant (DO), with the Priorat (DOQ) located in the middle of it all. The roads are winding with steep drops to the side, but are wide, in excellent condition and fun to drive. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL039GOkJUOdgXnPt2NC4fgfS_BeQPgZtL_0kZo9TN7b8gEqaTsZQmiQ6xio8orlxbs5ijvP8V5Bzx7MJmgt46GTZFYnEw_DBeW5xmLbUGFRqfT4WHRu-ScmUTHK054bSeXsuP9UbsWJ4/s1600/Stitch+and+Bear+-+Priorat+-+Gratallops.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Gratallops" border="0" data-original-height="1600" data-original-width="1201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL039GOkJUOdgXnPt2NC4fgfS_BeQPgZtL_0kZo9TN7b8gEqaTsZQmiQ6xio8orlxbs5ijvP8V5Bzx7MJmgt46GTZFYnEw_DBeW5xmLbUGFRqfT4WHRu-ScmUTHK054bSeXsuP9UbsWJ4/s1600/Stitch+and+Bear+-+Priorat+-+Gratallops.JPG" title="Stitch & Bear - The Priorat - Gratallops" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The mountain top village of Gratallops</span></td></tr>
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Our first stop was just outside the mountain top village of El Lloar, where we visited the state of the art <a href="http://www.stitchandbear.com/2017/08/wine-torres-priorat.html">Torres Priorat </a>winery. Part of the famous Torres family, this winery produces powerful Priorat reds that are readily available here in Ireland. See my <a href="http://www.stitchandbear.com/2017/08/wine-torres-priorat.html">previous blog post</a> for more details. </div>
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The next day we visited the legendary <a href="http://www.stitchandbear.com/2017/08/wine-torres-priorat.html">Clos Mogador</a>, who played an integral part in the revival of the Priorat fortunes. In 1979, French winemaker Rene Barbier Ferrer and his wife Isabelle Meyer purchased their first land in the Priorat and along with 4 other producers, introduced fine winemaking techniques and added classic French varietals to the local grapes. The results are world famous. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUxH6aqOdrE5StXtsNJjQMS2ZcWGzfB07LHCt_4Nq-aZavpWjPt8uYBEXIGno_HJPkqIzN77FnRySDMbQUfTW-C5j7RKXos636HOH5j8eT-s2GqXqpR5l1PsK9RT0g009ZqykrXSWyNw/s1600/Stitch+and+Bear+-+Priorat+-+Clos+Mogador+bus.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Clos Mogador" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUxH6aqOdrE5StXtsNJjQMS2ZcWGzfB07LHCt_4Nq-aZavpWjPt8uYBEXIGno_HJPkqIzN77FnRySDMbQUfTW-C5j7RKXos636HOH5j8eT-s2GqXqpR5l1PsK9RT0g009ZqykrXSWyNw/s1600/Stitch+and+Bear+-+Priorat+-+Clos+Mogador+bus.JPG" title="Stitch & Bear - The Priorat - Clos Mogador" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Clos Mogador minivan</span></td></tr>
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Along with 2 other visitors, we piled into the Clos Mogador minivan and headed off at breakneck pace for a guided tour around the vineyards. It's a completely different experience when compared to driving around in our comfortable rental car. Here we rattle from side to side in the van as we climb and drop around the hills. But the effect of being this close to the biodynamic vines with their carpet of dry hay and wildflowers is intense.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNg7w1E1TnfxwmOwVn9EMRy4qLCRhw2PxlxbM-TS7O6EEgNfR3UWeQC6GQ5fRxUgIp0er7u5xtN8Onb_NKDJmmefJS3m3upZHpuTyRBrxLhyphenhyphenmaBggw_sGtpsbc3aebVRyaUFvb6qTlc2k/s1600/Stitch+and+Bear+-+Priorat+-+Grapes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Clos Mogador" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNg7w1E1TnfxwmOwVn9EMRy4qLCRhw2PxlxbM-TS7O6EEgNfR3UWeQC6GQ5fRxUgIp0er7u5xtN8Onb_NKDJmmefJS3m3upZHpuTyRBrxLhyphenhyphenmaBggw_sGtpsbc3aebVRyaUFvb6qTlc2k/s1600/Stitch+and+Bear+-+Priorat+-+Grapes.JPG" title="Stitch & Bear - The Priorat - Clos Mogador" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grapes on the vine at Clos Mogador</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03V_LFpF36jjJvBt1guurwZ92DwHZUdJF-zN5l9Kp_Fu1D3Vp1nObergncx04Iiu5klE1xRes81bzX-FhttXC2hfSsniLem8IFTUGe_rImMAGYsncb0a6PWd34V5jI4mFLtyGNLraAgc/s1600/Stitch+and+Bear+-+Priorat+-+Clos+Mogador+Wines.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Clos Mogador" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03V_LFpF36jjJvBt1guurwZ92DwHZUdJF-zN5l9Kp_Fu1D3Vp1nObergncx04Iiu5klE1xRes81bzX-FhttXC2hfSsniLem8IFTUGe_rImMAGYsncb0a6PWd34V5jI4mFLtyGNLraAgc/s1600/Stitch+and+Bear+-+Priorat+-+Clos+Mogador+Wines.JPG" title="Stitch & Bear - The Priorat - Clos Mogador" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tasting the wines of Clos Mogador</span></td></tr>
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Lesser known products of the Priorat and Catalonia are the local <i>vi ranci</i> and <i>vermouth</i>. The unattractively named "rancid wine" has an oxidative nature similar to sherry that you'll probably either love or hate. If the vi ranci isn't for you, you can enjoy a glass of the local vermouth, simply served in the evening shade with ice and slice of lemon. In our hotel, the vermouth was poured straight from a well-used 3 litre water bottle, direct from the local co-operativo. It was damn good, but when my eye started to twitch incessantly, I decided that enough was enough.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2kBALiGEbNWpKVN5sboWnjzDSDl-pimFwiWDfxs7ekYMnkAwBNs309u8WzkspFR8RKRuTP_hpD_qeDalOwBVd0kC8LyKlOfIdVEYiLHc6X7p2iMRpQ49N4y6bi7V50nRusYby1e83ts/s1600/Stitch+and+Bear+-+Priorat+-+Vi+Ranci.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Vi ranci" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2kBALiGEbNWpKVN5sboWnjzDSDl-pimFwiWDfxs7ekYMnkAwBNs309u8WzkspFR8RKRuTP_hpD_qeDalOwBVd0kC8LyKlOfIdVEYiLHc6X7p2iMRpQ49N4y6bi7V50nRusYby1e83ts/s1600/Stitch+and+Bear+-+Priorat+-+Vi+Ranci.JPG" title="Stitch & Bear - The Priorat - Vi ranci" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Local vi ranci</span></td></tr>
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Our final stop was on our way to the airport, at the main Torres winery in Penedes near Barcelona. After a video introduction to Torres, there is a guided tour of the vineyards and winery, with solar-powered mini-trains to shuttle you around. Established in 1870, Torres are undoubtedly a huge name in winemaking and their professionalism shows in every aspect of the tour. Different wine tasting options are available at the end of the tour and thanks to the efforts of <a href="http://picocommunication.com/">Pico Communication</a>, PR for Torres in Ireland, we are treated to a superb tasting of top flight wines, including the prize winning Mas La Plana.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl1zBPJe5jfoILiXNdYORHFLnKDEwqdnQzBUdbzGLBfTsmUKwqr3Q2-IMZri4HuCsgRQnufAsU_3PChEtCwW8W-2EqLIELFsNgFbWkEaOypl_t_iJOisl8fV9rk73TC5MG2lJqkyor-I/s1600/Stitch+and+Bear+-+Priorat+-+Torres.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Torres winery" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl1zBPJe5jfoILiXNdYORHFLnKDEwqdnQzBUdbzGLBfTsmUKwqr3Q2-IMZri4HuCsgRQnufAsU_3PChEtCwW8W-2EqLIELFsNgFbWkEaOypl_t_iJOisl8fV9rk73TC5MG2lJqkyor-I/s1600/Stitch+and+Bear+-+Priorat+-+Torres.JPG" title="Stitch & Bear - The Priorat - Torres winery" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Torres winery at Penedes</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRaqNqNenNL3DjT72AlgP2y6GZGa7WWUy_v-b32JvOtSj_Coj14ZeIkry-dImUJ45wFkGw61XRc-yMDYQG1lUoCyCa643ABQ7EajynVzd0gK3P2xUGfue7-bH2nNBdwrYThjsbVkjTcc/s1600/Stitch+and+Bear+-+Priorat+-+Torres+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Wine tasting at Torres" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRaqNqNenNL3DjT72AlgP2y6GZGa7WWUy_v-b32JvOtSj_Coj14ZeIkry-dImUJ45wFkGw61XRc-yMDYQG1lUoCyCa643ABQ7EajynVzd0gK3P2xUGfue7-bH2nNBdwrYThjsbVkjTcc/s1600/Stitch+and+Bear+-+Priorat+-+Torres+2.JPG" title="Stitch & Bear - The Priorat - Wine tasting at Torres" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wine tasting at Torres</span></td></tr>
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<b><i>Where we slept...</i></b></div>
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We stayed at the rustic and charming <a href="http://www.hotelpriorat-hostalsport.com/en">Hotel-Hostal Sport</a>, in the town of Falset. Rooms are simple but well priced, and there is a fantastic top floor suite available for a special stay. The downstairs bar and restaurant offer local drink, right alongside the locals.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ_fJtwipcDqS5QotgqF3towgPn_qbBql6M6kGPVI_3B5uVIK357sA8m7c4LGQo164LrcrfcvgwRsbTYhXcAcLOqAST0Hev3f9dnNyR5t_iCm1VHq54JAbejzorP3fxJ6wJkm4BEA0-s/s1600/Stitch+and+Bear+-+Priorat+-+Hostal+Sport.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - The Priorat - Hotel Hostal Sport" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ_fJtwipcDqS5QotgqF3towgPn_qbBql6M6kGPVI_3B5uVIK357sA8m7c4LGQo164LrcrfcvgwRsbTYhXcAcLOqAST0Hev3f9dnNyR5t_iCm1VHq54JAbejzorP3fxJ6wJkm4BEA0-s/s1600/Stitch+and+Bear+-+Priorat+-+Hostal+Sport.JPG" title="Stitch & Bear - The Priorat - Hotel Hostal Sport" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The top floor suite at Hotel-Hostal Sport, Falset</span></td></tr>
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<b><i>Where we ate...</i></b></div>
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<a href="http://www.closfigueras.info/">Clos Figueras</a>, in the village of Gratallops. A winery and restaurant, serving local dishes</div>
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<a href="http://cellerdelaspic.com/en/home-en/">El Celler de l'Aspic</a> in Falset, modern food with a killer, well-priced wine list</div>
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Restaurant Cal Cassoles, located just next to the Torres winery in Penedes. Grilled Iberico pork that will have you wanting never to leave. </div>
dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com243730 Falset, Tarragona, Spain41.145400599999988 0.8204726000000164341.133443099999987 0.80030260000001641 41.157358099999989 0.84064260000001645tag:blogger.com,1999:blog-5393731997758632945.post-70264783971578089342018-04-14T18:49:00.001+01:002018-04-14T18:49:17.782+01:00[Review] Ristorante Romano, Capel Street, Dublin 1<div style="text-align: justify;">
A few months ago, I saw an article from <a href="https://www.tomdoorley.com/ristorante-romano/">Tom Doorley</a> that caught my interest. It featured Ristorante Romano, an old school Italian restaurant on Dublin's Capel Street, a restaurant that I had passed by many times without ever taking any real notice. I trust Tom's opinion, and when he uses words like "brilliant" and "best pasta", you pay attention. so I made a mental note to visit whenever I was next in the vicinity.</div>
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I'm not going to beat about the bush when it comes to the interior. It's basic and it definitely hasn't seen any hipster influence. Owner Romano Morelli is a cycling lover and there's a bicycle frame hanging in the dining room, along with various cycling-themed photos. But that's as eccentric as it gets. Even the menus are simple laminated cards that show the wear and tear of having passed through many hands. </div>
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But as you read the menu, you will find your eyebrows rising slightly. Prices are very definitely in the affordable range, and as far as I can see, the a la carte prices haven't changed since at least 2011. It gets even better in the wine section, where the most expensive bottle, a Chianti Classico, clocks in at a not-so-hefty €23, with most bottles listed at €18. A 500ml carafe of red or white house wine will set you back a mere €10. </div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvjLNUlTvcoJ6OsKv8Q7SJKFzqhgqR1TKZaqw6Q7fSIa35kSkwjhohy8bU8bMoXVrjODQzML-KulDR5mSco-w_nzgmhGaJsbASmTx_dcJZAQfq6jW2sR8_WlWB28dJmbfh-82mfA9Z3w/s1600/Stitch+and+Bear+-+Romanos+-+Bruschetta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ristorante Romano - Bruschetta" border="0" data-original-height="1600" data-original-width="1202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvjLNUlTvcoJ6OsKv8Q7SJKFzqhgqR1TKZaqw6Q7fSIa35kSkwjhohy8bU8bMoXVrjODQzML-KulDR5mSco-w_nzgmhGaJsbASmTx_dcJZAQfq6jW2sR8_WlWB28dJmbfh-82mfA9Z3w/s1600/Stitch+and+Bear+-+Romanos+-+Bruschetta.jpg" title="Stitch & Bear - Ristorante Romano - Bruschetta" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Bruschetta</span></td></tr>
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<a name='more'></a>We started with a shared portion of perfectly crisp and simple bruschetta (€5.50), alongside a carafe of serviceable Trebbiano d'Abruzzo white wine. The menu states that the pasta is homemade daily with organic flour and free-range eggs, so obviously we had to order some. Pasta il palemone (€15) with prawns fried in extra virgin olive oil and crushed garlic didn't disappoint. Long penne-style tubes were beautifully bright yellow and cooked al dente, flavoured with good olive oil and garlic. </div>
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Across the table, a 12" quattro stagioni pizza was thin and lightly crispy, topped with a melange of salami, ham, mushrooms, peppers and mozzarella (€14.50). Special mention here for the hams used which added saltiness and depth to the pizza. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcGwgo30Fh5ei9szWP6RsdDigWqlRvvYRIO0vU0B_9CrMeoLytxKRzcVX0Zb3BOO3FihfasDLirQGJe-NveiAaW-aNwL_63SZihmTUcUMn2_IC5A2ZjfZnquyI4nii4LkaJf5Fyy-0Ns/s1600/Stitch+and+Bear+-+Romanos+-+Pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ristorante Romano - Pasta il Palemone" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcGwgo30Fh5ei9szWP6RsdDigWqlRvvYRIO0vU0B_9CrMeoLytxKRzcVX0Zb3BOO3FihfasDLirQGJe-NveiAaW-aNwL_63SZihmTUcUMn2_IC5A2ZjfZnquyI4nii4LkaJf5Fyy-0Ns/s1600/Stitch+and+Bear+-+Romanos+-+Pasta.jpg" title="Stitch & Bear - Ristorante Romano - Pasta il Palemone" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pasta il palemone</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpsZMcjaGXJR6PwuMBy3pxJNluMQHO-ldjRC4yNS5TVRs-_3QIcGikRoXCcq1Y08GaYlc3oo_NEoh2nd9xM2qwzjbr6eNFCuTNjWsWwzrtSMbixP0_94eZorfA-NWekECTT5na1TOmBM/s1600/Stitch+and+Bear+-+Romanos+-+Pizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ristorante Romano - Pizza quattro stagioni" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpsZMcjaGXJR6PwuMBy3pxJNluMQHO-ldjRC4yNS5TVRs-_3QIcGikRoXCcq1Y08GaYlc3oo_NEoh2nd9xM2qwzjbr6eNFCuTNjWsWwzrtSMbixP0_94eZorfA-NWekECTT5na1TOmBM/s1600/Stitch+and+Bear+-+Romanos+-+Pizza.jpg" title="Stitch & Bear - Ristorante Romano - Pizza quattro stagioni" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pizza quattro stagioni</span></td></tr>
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I'm now going tell you one of my pro tips. When you really want to test an Italian kitchen, you order the tiramisu. Romano's version is delicious, with proper espresso moistness and a thick layer of marscapone for decadence (€6). </div>
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Everything at Romano's is cooked in plain sight, and the work area is absolutely immaculate. I'm told that the same staff have been working there for years, which is always an excellent sign as it tells you that the restaurant is all about family. </div>
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I might not have visited Romano's before, but it turns out that it's a firm favourite with many Dubliners and I can definitely see why. There are great value lunch and early bird menus (printed on cycling jersey shaped cards obviously) and when you consider the price quality ratio, it's a no-brainer.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VAY-xmahQpr12ksqZpEMMikgvKe94919BLy-Bl_e6R4RFEkN4u9yRajxj24JY1QRLYMnOAqavGQDppOPMBYf1Ykjt1XzWBP-P7Uru57wk0uhLdRlc4hgrgzEhBz-RuSAPfBLGPw-lWI/s1600/Stitch+and+Bear+-+Romanos+-+Tiramisu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ristorante Romano - Tiramisu" border="0" data-original-height="1600" data-original-width="1203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VAY-xmahQpr12ksqZpEMMikgvKe94919BLy-Bl_e6R4RFEkN4u9yRajxj24JY1QRLYMnOAqavGQDppOPMBYf1Ykjt1XzWBP-P7Uru57wk0uhLdRlc4hgrgzEhBz-RuSAPfBLGPw-lWI/s1600/Stitch+and+Bear+-+Romanos+-+Tiramisu.jpg" title="Stitch & Bear - Ristorante Romano - Tiramisu" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tiramisu</span></td></tr>
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<span style="text-align: justify;">Romano's is the real deal, a restaurant that takes you right back to Italy with its simple salads, pizzas and absolutely stellar pasta. And best of all, it's extremely kind on your wallet. If you're not already privy to this not-so-secret secret, then get yourself over to Capel Street. </span><br />
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<b><i>Ristorante Romano, 12 Capel Street, Dublin 1</i></b><br />
<b><i>Tel: +353 (0)1 872 6868</i></b><br />
<b><i>URL: <a href="https://www.facebook.com/Ristorante-Romano-177742912278175/">Ristorante Romano on Facebook</a></i></b><br />
<br />dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com412 Capel St, North City, Dublin 1, D01 HE43, Ireland53.3467997 -6.267986500000006327.824765199999998 -47.576580500000006 78.8688342 35.040607499999993tag:blogger.com,1999:blog-5393731997758632945.post-56202214198635302442018-03-18T17:41:00.001+00:002018-03-18T17:41:57.793+00:00[Review] Glovers Alley, Dublin 2 <div style="text-align: justify;">
By the end of last year, I had heard whisperings of a new restaurant opening in the Fitzwilliam Hotel. It was going to aim high, and was recruiting staff from the best spots in town. That restaurant is now open, and there's no doubt that the uber luxurious Glovers Alley by Andy McFadden is currently the hottest ticket in town. </div>
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Originally from Tallaght, McFadden became London's youngest Michelin-starred chef, before deciding last year to return home and invest in the space formerly occupied by Thorntons Restaurant. While McFadden's name is the name over the door and embossed on the menus, he's assembled a crack team around him. Head chef Philip Roe has accompanied Andy from London, head sommelier James Brooke moved across the Green from Restaurant Patrick Guildbaud, general manager Ed Jolliffe comes from Chapter One and the stellar Aoife Noonan joined as executive pastry chef, formerly having worked at Luna and Guildbaud.</div>
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<a name='more'></a>According to newspaper reports, an eye-watering €1.3 million has been spent on the interior of Glovers Alley and boy, does it show. As we take the stairs up to the restaurant, we are assailed with the smell of new carpet. In the dining room, dusky pink dominates, with tones of warm wood, brass, glittering mirrors and dark green velvet, all tied together in an art deco style. It's a dining room for the Instagram generation. For me, it harks back to the era of glamorous, stylish cruise ships, yet also feels thoroughly contemporary. It's a huge improvement over the previous uninspired room, but I do miss the expansive views over St. Stephen's Green for which Thornton's was famous.<br />
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We are dining for Saturday lunch, and the menu is available as 2 or 3 courses for €35 or €45. The dishes on offer don't jump off the page, and I find myself looking longingly at the more tempting tasting menu which comes in at €105 per person or €195 with wines. However, it's lunchtime, and I really am not in the mood to drop €210 for food so we go for the more affordable lunch tasting menu at €60. Our first course of celeriac with Swiss Belper Knoll cheese, mustard and thyme sets a subtle style that I see repeated many times throughout the meal. Modern in style and composition, it very nicely balances textures and flavours, with occasional intense umami savoury flavours permeating through the vegetables. A dish of mackerel, cucumber, oyster and dill seemed muted initially, but then gradually wowed as the flavours opened up. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAoLv3v0ZvtegWmYTA8hvTcDXooVDdLnRmM7IODuaE4hXeFN10ye0Ub_rqsk5_TiRfBlvram21HaOLIjb6TyPsXj7jVuSHH3AI0ujbCOcxsV2VxVo7d_zci2rIWUSVWJSOjyFTK5O5ko/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Celeriac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAoLv3v0ZvtegWmYTA8hvTcDXooVDdLnRmM7IODuaE4hXeFN10ye0Ub_rqsk5_TiRfBlvram21HaOLIjb6TyPsXj7jVuSHH3AI0ujbCOcxsV2VxVo7d_zci2rIWUSVWJSOjyFTK5O5ko/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Celeriac.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Celeriac with Belper Knolle, mustard and thyme</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFN57r7Z_fnx2qrGaM6n1SABImYQFv3TkUBq6m3V-YNPPMSojv1OSjn-oAPPKz0mdkcjA4tYBYvfN7STx9aO8pJI6IIa7E4x2EOlq5vsw488tAANLhCuH8fX5JqalnmDjVu_lGJOCoJTw/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Mackerel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFN57r7Z_fnx2qrGaM6n1SABImYQFv3TkUBq6m3V-YNPPMSojv1OSjn-oAPPKz0mdkcjA4tYBYvfN7STx9aO8pJI6IIa7E4x2EOlq5vsw488tAANLhCuH8fX5JqalnmDjVu_lGJOCoJTw/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Mackerel.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mackerel, cucumber, oyster and dill</span></td></tr>
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Despite being slightly over around the edges, a piece of hake with curry, watercress and parsnip was my personal favourite of the lunch. I simply loved the combination of curry with the clean fish. Cornfed chicken with "bacon & cabbage" sounded very pedestrian on paper, but tasted much better, mainly due to clever use of dark greens to add flavour and texture. But at the end of the day, it's still just chicken, the most soulless of meats, with a crispy rasher and cabbage. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1DdJWBq8NxlnqFMzF5XrcA0gpw8ob4ZLt9XP6WfJ3guoDyrqksI1ngL0YYoWVLmERG1nnLaWFU8l5zp795n1ZGbWIfVj61tf1yEKh9LWF_aVBEtiH_koclIjtOYX1yTv83ydWZnQNOE/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Hake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1DdJWBq8NxlnqFMzF5XrcA0gpw8ob4ZLt9XP6WfJ3guoDyrqksI1ngL0YYoWVLmERG1nnLaWFU8l5zp795n1ZGbWIfVj61tf1yEKh9LWF_aVBEtiH_koclIjtOYX1yTv83ydWZnQNOE/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Hake.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hake, curry, parsnip and watercress</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeIWYiJK8jyD13zI5Rc591ogXMQ3Y0_-jLb9jKKvWalRzIHBChMFEl0X83g2BaopnHAXKQfrgu7A8RMKmQVyX0Zxnph3CQVzI0usg5zJIoX5e3uzx6oypcEAEebvG8g_hkrHAUdEIEV8/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeIWYiJK8jyD13zI5Rc591ogXMQ3Y0_-jLb9jKKvWalRzIHBChMFEl0X83g2BaopnHAXKQfrgu7A8RMKmQVyX0Zxnph3CQVzI0usg5zJIoX5e3uzx6oypcEAEebvG8g_hkrHAUdEIEV8/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Chicken.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cornfed chicken, "bacon and cabbage"</span></td></tr>
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For dessert, we pass into the hands of pastry chef Aoife Noonan, and her dish of caramel glazed Passe Crasanne pear is simply stellar. It's super sweet, but it all works together, and each mouthful is a joy to eat. A wedge of Brie, truffled in house, is gloriously truly decadent especially when paired with the recommended glass of Taylors port (€10). Petits fours are fantastic, featuring a beautiful pistachio nougat and glossy orange dark chocolates. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_WJWFkVDL57cRM5NATN5-OlPbDKIEyDz3KN5MLuwv6sDW2lC50zlDTYhyphenhyphenIg6XlAZ0v5xMRY46jFw4mjkSt6FED_itYuKd2p3qlEXCDgFxr2Ol1LDyU9zdmxrcGKsFSok4i69q8ET2lE/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Apple.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_WJWFkVDL57cRM5NATN5-OlPbDKIEyDz3KN5MLuwv6sDW2lC50zlDTYhyphenhyphenIg6XlAZ0v5xMRY46jFw4mjkSt6FED_itYuKd2p3qlEXCDgFxr2Ol1LDyU9zdmxrcGKsFSok4i69q8ET2lE/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Apple.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Passe Crassane pear, cacao, golden raisin and almond</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dREf2PUrNwP_iWi-66u_dpKsfcDDQarpa0HM3kVM6WuNwPCVxoxhPw0TDjFpvEfpdUS03Lud1fYkdAOq_NwWPw8Ednncgmu7p7_ECPuoOLvmLnqxtNE8vXqK7JrYX6UjaathC2W-VFQ/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Petits+Fours.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dREf2PUrNwP_iWi-66u_dpKsfcDDQarpa0HM3kVM6WuNwPCVxoxhPw0TDjFpvEfpdUS03Lud1fYkdAOq_NwWPw8Ednncgmu7p7_ECPuoOLvmLnqxtNE8vXqK7JrYX6UjaathC2W-VFQ/s1600/Stitch+and+Bear+-+Glovers+Alley+-+Petits+Fours.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Petits fours of nought and orange dark chocolate</span></td></tr>
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Service at Glovers Alley is top notch, with immaculate attention to detail from every member of the floor staff. Dishes are presented and whisked away with perfect timing. Ed and James chat with every table, and nothing goes unnoticed. </div>
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I do find myself grimacing a little at the wine menu, despite the good selection. A restaurant like Glovers Alley will obviously have a high end wine list, but my hope to see a good selection of keenly priced wines (defined as sub €50 in this case) went largely unfulfilled. I choose a bottle of Schloss Gobelsburg 2016 Gruner Veltiner at €39 which was perfect for lunchtime sipping. There's a nice selection of sweet wines and we choose an intriguing Onra from Costa Segre (€10) and a Sauternes from Chateau Rieussac 2005 (€16) to accompany that lovely pear dessert.</div>
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Our total comes to €205, for a 6 course tasting lunch, one bottle of wine and 4 glasses of port and sweet wine. Without the additional glasses, it would have been €159, with sparking water included gratis. It's worth visiting to experience the dining room alone, it is that beautiful. And at €60 per head, the lunchtime menu is a super way to sample the food. I think though that the subtlety of the food doesn't quite match the grandeur of restaurant. Everything was very good, but it just didn't grab me by the proverbials and fill me with evangelical enthusiasm. A little more forcefulness please, and a little less of the nicey nicey.</div>
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<i><b>Glovers Alley, Fitzwilliam Hotel, Dublin 2</b></i><br />
<i><b>Tel: +353 (0)1 </b></i><br />
<i><b>URL: <a href="http://gloversalley.ie/">gloversalley.ie</a></b></i><br />
<i><b>Twitter: <a href="https://twitter.com/gloversalley">@gloversalley</a></b></i><br />
<i><b>Instagram: <a href="https://www.instagram.com/gloversalley/">@gloversalley</a></b></i>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com1127/128 St Stephen's Green, Dublin 2, Ireland53.339406999999987 -6.261447800000041827.817372499999987 -47.570041800000041 78.861441499999984 35.047146199999958tag:blogger.com,1999:blog-5393731997758632945.post-86474895579249756802018-02-25T18:08:00.001+00:002018-02-25T19:16:08.312+00:00[Review] Bresson, Monkstown, Co Dublin<div style="text-align: justify;">
There's a growing appetite for high quality restaurants in the suburbs. After all, who wants the hassle of travelling into town for dinner or lunch after a week of commuting to work? You need only think of Craft in Harold's Cross, Ember in Milltown or Michaels in Mount Merrion to see examples of successful restaurants, located right in the heart of their communities.<br />
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Chef Temple Garner, formerly of Town Bar & Grill and San Lorenzo's has joined up with Conor Kavanagh of The Old Spot to open French restaurant <a href="http://www.bresson.ie/">Bresson</a> in Monkstown, located just a few minutes walk from the DART station. Bresson occupies the premises formerly filled by Seapoint, but whereas Seapoint was white and seaside-y, Bresson is all Paris-bistro with lashings of dark wood, dark leather and lots of Art Deco-esque French posters. Entrance to the restaurant is via a very tempting outdoor dining area, perfect for a glass of wine and lunch on warmer days.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsjaoVJl6Z11lSMkmvu2WIF-R5B9dI3eWbXettdjLbFT920qJWRj7KJ6A1iSAc_RyOjGic2KXwTYxTKLcqGh0L8w4i4yYT3oyZcF2Wsp-9AJ5zBM3n-v8z7PtZa9HAGyqR1djCnw3854/s1600/246AB4E6-A4E4-4B74-92E6-D01D5E95A40C.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bresson - Interior at Bresson" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsjaoVJl6Z11lSMkmvu2WIF-R5B9dI3eWbXettdjLbFT920qJWRj7KJ6A1iSAc_RyOjGic2KXwTYxTKLcqGh0L8w4i4yYT3oyZcF2Wsp-9AJ5zBM3n-v8z7PtZa9HAGyqR1djCnw3854/s1600/246AB4E6-A4E4-4B74-92E6-D01D5E95A40C.JPG" title="Stitch & Bear - Bresson - Interior at Bresson" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bresson on Monkstown Crescent</span></td></tr>
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<a name='more'></a>We're here for lunch, which comes in the form of a set menu with two courses for €29 or three for €35. The menu is a joy to read, a celebration of all things French. It's not at all a stretch of the imagination to imagine myself in Paris, tucked into the back of a bistro. And there's also a seriously inviting wine list to go alongside. We order two glasses of Chateau du Coing "Aurore", a beautifully fresh and aromatic white from the Val de Loire (€8.50)</div>
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I start with salty wafter-thin slices of Bayonne ham, served with the classic combination of apple and black pudding (or boudin noir to be more precise). Grilled baby leeks and little dollops of Pommery mustard add some texture and spicy punch. Across the table, a single portion quiche lorraine tastes gloriously, properly of creamy egg, cheese and bacon, but is literally undermined by an undercooked pastry case. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9fM8_UjyxEnc-uzBs5DxaprZHJPyYKx3JuyqT97dRIFkzSB6PZK1BLzuhpFN6ZvzLfSdKD4jEZvWoIYHzNBkuo41VwiMzwOMyTcE6NrdjqDrCQhEF3VtwHhSAb19vsJTLnswpKw2b54/s1600/Stitch+and+Bear+-+Bresson+-+Bayonne.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bresson - Bayonne ham" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9fM8_UjyxEnc-uzBs5DxaprZHJPyYKx3JuyqT97dRIFkzSB6PZK1BLzuhpFN6ZvzLfSdKD4jEZvWoIYHzNBkuo41VwiMzwOMyTcE6NrdjqDrCQhEF3VtwHhSAb19vsJTLnswpKw2b54/s1600/Stitch+and+Bear+-+Bresson+-+Bayonne.jpg" title="Stitch & Bear - Bresson - Bayonne ham" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bayonne ham</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0XTc7U8mYfXXP22lVfsiGmqtMybs8WlROyE-gRy0nMEGb4-o0WoUwu_4aEOoQ9vOiGdHMYPE9KBbKLtAI45LZsR_vHoaKZU3RNrBbWBKFO9hdjVIOZUsZ1QtJZ5lRp74HRXvXduYlvw/s1600/Stitch+and+Bear+-+Bresson+-+Quiche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bresson - Quiche Lorraine" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0XTc7U8mYfXXP22lVfsiGmqtMybs8WlROyE-gRy0nMEGb4-o0WoUwu_4aEOoQ9vOiGdHMYPE9KBbKLtAI45LZsR_vHoaKZU3RNrBbWBKFO9hdjVIOZUsZ1QtJZ5lRp74HRXvXduYlvw/s1600/Stitch+and+Bear+-+Bresson+-+Quiche.jpg" title="Stitch & Bear - Bresson - Quiche Lorraine" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Quiche Lorraine</span></td></tr>
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Coquille Saint Jacques are wonderfully creamy and a joy to eat. Whole Kilkeel scallops, including the delicious coral, are combined with small brown shrimp, smoked haddock and potato in a creamy white wine sauce that leaves you licking the shell and scraping off those lovely gratinated brown bits. The classic dish of confit Silverhill duck, puy lentils and a superb pommes Anna is every bit as good as the scallops, bolstered by the addition of chanterelles and spinach and a cutesy mini-copper pan of jus.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyETnoO_0vA-deL9XSFcw2-zncBGibt9lCpbuiS-iUQVlkY-bThgHnPUcJ0NZw1LYIqI1snN1ij5oAVnxbmEpK7bnPmKY6EV1bVgTs7OaTq2215N7zTk29DihhR83QcyldhDObSDokSI/s1600/Stitch+and+Bear+-+Bresson+-+Coquille.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bresson - Coquille Saint Jacques" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyETnoO_0vA-deL9XSFcw2-zncBGibt9lCpbuiS-iUQVlkY-bThgHnPUcJ0NZw1LYIqI1snN1ij5oAVnxbmEpK7bnPmKY6EV1bVgTs7OaTq2215N7zTk29DihhR83QcyldhDObSDokSI/s1600/Stitch+and+Bear+-+Bresson+-+Coquille.jpg" title="Stitch & Bear - Bresson - Coquille Saint Jacques" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Coquille Saint Jacques</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqw2thJgER5dylTqLPAfoDiwrkVoOvvpX108taFuKdEn6HjNCR4qNO0HbClXgS5IZgr7mouJQY59uCMB2EMOELJNV-M2lwTZ1Ak6NK68a7q2jppYt6hluD_2iMd7eQOXrC5J6fIV5HmA/s1600/Stitch+and+Bear+-+Bresson+-+Duck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Bresson - Confit leg of duck" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqw2thJgER5dylTqLPAfoDiwrkVoOvvpX108taFuKdEn6HjNCR4qNO0HbClXgS5IZgr7mouJQY59uCMB2EMOELJNV-M2lwTZ1Ak6NK68a7q2jppYt6hluD_2iMd7eQOXrC5J6fIV5HmA/s1600/Stitch+and+Bear+-+Bresson+-+Duck.jpg" title="Stitch & Bear - Bresson - Confit leg of duck" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Confit leg of Silverhill duck</span></td></tr>
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Bum note of the undercooked pastry aside, we absolutely enjoy the food at Bresson. Garner makes strong use of Irish ingredients throughout, clearly showing provenance on the menu. However, there's no doubt that it's firmly traditional French, so French in fact that you expect to step out from the comforting darkness into the bright Paris sunshine. </div>
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The prices at Bresson aren't particularly cheap, which goes against the grain for many of the latest crop of high quality suburb restaurants. At night, main courses start from €22, rising above €40 for a Cote de Veau. However, I'm sure that the local citizens of Monkstown won't feel too aggrieved and for the rest of us, there's always the DART. Next stop, Le Gare du Monkstown.</div>
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<b><i>Bresson, 4a Monstown Crescent, Monkstown, Co Dublin</i></b><br />
<b><i>Tel: +353 (0)1 284 4286</i></b><br />
<b><i>URL: <a href="http://www.bresson.ie/">www.bresson.ie</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/Bresson_ie">@Bresson_ie</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/bressonrestaurant/">@bressonrestaurant</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com04 Monkstown Cres, Monkstown, Co. Dublin, A94 VK30, Ireland53.2939909 -6.153327399999966527.771956399999997 -47.461921399999966 78.8160254 35.155266600000033tag:blogger.com,1999:blog-5393731997758632945.post-72962763690787588522018-02-04T18:42:00.000+00:002018-02-04T18:42:01.000+00:00[Review] Fuel...Fit Food, Clontarf, Dublin 3<div style="text-align: justify;">
This morning, I woke up feeling foggy and not rested. When I feel that way, one of my favourite cures is a brisk walk in the fresh air to flush out the cobwebs. Usually I head towards Sandymount or one of the around the southside of the city. Today however, I wanted to take a look at the ongoing renovations at Clontarf Baths, so we headed north. </div>
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45 minutes walking later, I was feeling much better. Looking around Vernon Avenue, we spotted the very small and cute Fuel...Fit Food. The best word to describe the interior is compact, with many small tables neatly tucked in. The focus here is clearly on healthy tasty food, with a young clientele who appear to like their coffees flat and white. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTzY5v4biWG-AlCa5-B0SeOYYtn6sKc2BVphrGe3JXwm9rv5EYD90z1UW6ZDxodYzMSBIU_ilBySb0lzUdr2jD6qJUGTFCLacdXsoDJ0YVQYl2Xd0xxJpXiWkN72h4J7uWMC_WtNn3ZA/s1600/CFA376CC-2B05-4C71-9A42-7FF3A0BC0F12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Fuel...Fit Food - Mexican eggs" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTzY5v4biWG-AlCa5-B0SeOYYtn6sKc2BVphrGe3JXwm9rv5EYD90z1UW6ZDxodYzMSBIU_ilBySb0lzUdr2jD6qJUGTFCLacdXsoDJ0YVQYl2Xd0xxJpXiWkN72h4J7uWMC_WtNn3ZA/s1600/CFA376CC-2B05-4C71-9A42-7FF3A0BC0F12.JPG" title="Stitch & Bear - Fuel...Fit Food - Mexican eggs" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mexican eggs</span></td></tr>
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<a name='more'></a>To put it simply, I was hugely impressed with Fuel. Even though the dishes were simple, they were perfectly executed. Streaky bacon was pan-fried in the pan and served with the tasty crunchy dark bits. Eggs were perfectly scrambled or in my case fried and topped with toasted sesame seeds. Little dabs of chipotle creme fraiche or hearty chorizo beans added flavour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjp7sogtsO94TX1QVjZy8EwQKSdOzPrn-PsYZhQ-v4PK_qMJIKDybbtPyLGF0OAoi-uIrNccJiwRRrltkSv4zec2ZWjdNC-NDyyHep7fR3ZBqHiwjohixycUoDjirLgHuircIvP8LTOE/s1600/D01C92C1-6E9C-4190-93FE-9DE0EC222AED.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Fuel...Fit Food - Avocado toast" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjp7sogtsO94TX1QVjZy8EwQKSdOzPrn-PsYZhQ-v4PK_qMJIKDybbtPyLGF0OAoi-uIrNccJiwRRrltkSv4zec2ZWjdNC-NDyyHep7fR3ZBqHiwjohixycUoDjirLgHuircIvP8LTOE/s1600/D01C92C1-6E9C-4190-93FE-9DE0EC222AED.JPG" title="Stitch & Bear - Fuel...Fit Food - Avocado toast" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Avocado on toast, feta, egg & bacon</span></td></tr>
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Add in a good Americano and flat white, served in cute short glasses and everything at Fuel simply worked. Other venues serving complicated brunch could take some lessons from the little kitchen at Fuel.</div>
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<b><i>Fuel...Fit Food, 10 Vernon Avenue, Clontarf, Dublin 3</i></b><br />
<b><i>Tel: +353 (0)1 806 2566</i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com1310 Moat Ln, Clontarf East, Dublin 3, D03 PC42, Ireland53.3597546 -6.196120199999995727.837720100000002 -47.504714199999995 78.8817891 35.112473800000004tag:blogger.com,1999:blog-5393731997758632945.post-84280012979971982242018-01-29T22:10:00.002+00:002018-01-29T22:10:48.211+00:00[Review] 3 Leaves, Blackrock Market, Blackrock, Co Dublin<div style="text-align: justify;">
It's a bitterly cold January lunchtime as we enter Blackrock Market. Wind is funnelled by the crowded aisles and as we pass the shuttered doors of Michelin-starred Heron & Grey, I find myself wishing for somewhere warm and cosy. Going for lunch after my yoga class, while still in my yoga leggings, doesn't seem like a good idea anymore. </div>
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We are here in search of <a href="http://www.3leaves.ie/">3 Leaves</a>, a small Indian restaurant from chef Santosh Thomas and his wife Milie who came to Ireland over 10 years ago. The buzz about this little spot has been quietly growing, and last year Thomas scooped the Best Indian Chef in Dublin gong at the Irish Curry Awards. Not bad for a small little spot in a market!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGuUowRiHIyv6LRu-lMdGne8NYk-ifvR2Or-m8suiaHccCnvHKWFg0dYYrAehmjkOSScsJ9q2hmD-IKMGyCLZVcGtZWb8ES4SpnKXvKGE1SOf_KIEoF5LDHmFkZI8Kss_IMthg9hi9oc/s1600/Stitch+%2526+Bear+-+3+Leaves+-+Curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - 3 Leaves - Gulabi chicken curry" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGuUowRiHIyv6LRu-lMdGne8NYk-ifvR2Or-m8suiaHccCnvHKWFg0dYYrAehmjkOSScsJ9q2hmD-IKMGyCLZVcGtZWb8ES4SpnKXvKGE1SOf_KIEoF5LDHmFkZI8Kss_IMthg9hi9oc/s1600/Stitch+%2526+Bear+-+3+Leaves+-+Curry.jpg" title="Stitch & Bear - 3 Leaves - Gulabi chicken curry" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gulabi chicken curry</span></td></tr>
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<a name='more'></a>The exterior of 3 Leaves is painted the most calming shade of mint green that I've ever seen. It simply brightens the soul to see it. A single large table sits in the room that is home to the kitchen and hot food counter, while a second room a few doors up hosts several other simple bare bones tables and chairs. This is not fine dining, more like pine dining.<br />
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The menu features a rotating spread of dishes, with starters changing daily and mains changing on a weekly basis. I adore Indian street food snacks, so we kick off with one of my favourites, pani puri (€6.00). These are little crisp fried shells filled with a mixture of masala, chaat, onion & sweet tamarind to which you add some imli pani water before popping the whole lot into your gob. Delicious.</div>
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The door opens again, letting in a wash of freezing air, accompanied by a smiling Santoash and plates of more street food and curries. He has a quick chat with another market worker who is taking a break with a curry, before dropping off our palak pakora chaat. These crunchy fried spinach fritters are topped with a vibrant splash of pomegranate seeds, a literal deluge of sev (crunchy pieces of chickpea noodle) and even more tamarind (€6.00). Finally, we demolish a portion of papadi chaat, or little crisp discs topped with a mixture of potatoes, chickpeas, yogurt and tamarind. It's a mix of contradictions, cool and creamy, yet sweet and spicy. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDWsYIEOvKw8Y8OA4gwPLkfZ2Bfd62EaZafmRvfjzGRMnLZwDDc5otcFP4UF3D2kK_xF1LGNW7IgVzbSd-BTJzXSXAZ2tw9GmDBLKASkdv_rZi1ffykUfP3g1_x0gFh8sCafrqelhMLo/s1600/Stitch+%2526+Bear+-+3+Leaves+-+Pani+puri.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - 3 Leaves Blackrock - Pani Puri" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDWsYIEOvKw8Y8OA4gwPLkfZ2Bfd62EaZafmRvfjzGRMnLZwDDc5otcFP4UF3D2kK_xF1LGNW7IgVzbSd-BTJzXSXAZ2tw9GmDBLKASkdv_rZi1ffykUfP3g1_x0gFh8sCafrqelhMLo/s1600/Stitch+%2526+Bear+-+3+Leaves+-+Pani+puri.jpg" title="Stitch & Bear - 3 Leaves Blackrock - Pani Puri" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pani puri at 3 Leaves Blackrock</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I3fd67z3Mhes1kpKU2wNdTGObLiUfBYrF26ZHS0GiLAG-rxnlNAuP_FlJRgbHrS59y_TOVp3lloe0Gl1YfS2D3PDUm4bO-J1JApvD0iZ6swaUvDehCEP_IDLVpQjGVwq_mCj1cs49Dc/s1600/Stitch+%2526+Bear+-+3+Leaves+-+Palak+pakora.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - 3 Leaves Blackrock - Palak pakora chaat" border="0" data-original-height="1600" data-original-width="1193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I3fd67z3Mhes1kpKU2wNdTGObLiUfBYrF26ZHS0GiLAG-rxnlNAuP_FlJRgbHrS59y_TOVp3lloe0Gl1YfS2D3PDUm4bO-J1JApvD0iZ6swaUvDehCEP_IDLVpQjGVwq_mCj1cs49Dc/s1600/Stitch+%2526+Bear+-+3+Leaves+-+Palak+pakora.jpg" title="Stitch & Bear - 3 Leaves Blackrock - Palak pakora chaat" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Palak pakora chaat</span></td></tr>
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I had struggled to choose a curry from the selection on offer that day, but Milie kindly took charge by offering a little taster of each curry, while proudly explaining the key aspects of each. I take the three little dishes back to our table and we try each in turn. Eventually we opt for the the Gulabi Chicken curry (€9.50), a richly orange dish flavoured with the secret addition of rose petals, but the Beef Yakani Masala (€9.50) with its rich, fragrant spicing was very tempting on that cold day. </div>
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As we leave, a pair of elderly ladies are settling in to enjoy their lunch, each pulling a bottle of wine from her handbag. It turns out that 3 Leaves is also a BYOB restaurant, which is yet another reason to love the place. We settle our ridiculously good value bill with the ever smiling Milie and promise to return. </div>
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<b><i>3 Leaves, Blackrock Market, Main Street, Blackrock, Co Dublin</i></b><br />
<b><i>Tel: +353 (0)87 769 1361</i></b><br />
<b><i>URL: <a href="http://www.3leaves.ie/">www.3leaves.ie</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/3leavesblackroc">@3leavesblackroc</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/3leavesblackrock/">@3leavesblackrock</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com219a Market, Blackrock, Blackrock, Co. Dublin, Ireland53.300966 -6.178668300000026627.778931500000002 -47.487262300000026 78.8230005 35.129925699999973tag:blogger.com,1999:blog-5393731997758632945.post-46753672130125611322018-01-21T17:34:00.001+00:002018-01-21T17:34:40.534+00:00[Blog] Most popular reviews of 2017<div style="text-align: justify;">
I always find it extremely interesting to load up Google Analytics, and analyse my blog statistics. I particularly like to do it at the end of every year with the specific objective of understanding what reviews were most interesting to my readers. Thankfully this year, your preferred spots coincided largely with with my favourite venues from 2017. So without further ado, here are 5 most popular restaurant reviews from 2017, plus one wildcard from yours truly.</div>
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<b><a href="http://www.stitchandbear.com/2017/06/review-rachels-washington-street-cork.html">5. Rachel's, Cork</a></b></div>
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In 2007, TV chef and Ballymaloe family member, Rachel Allen opened her eponymous restaurant and cocktail bar on Cork's Washington Street. Within a few months, Rachel's had garnered a selection of mixed reviews with an overall consensus that Cork had gained a smart new restaurant, with a strong focus on using local produce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8b2aLFe011js9eEYqHMFP9CzZ3tl19iYQavaO-4-PcNrc5vl3MBmG8VyVe9KeAUVgk0UPR6-7zKvKS8sA-4tAt6bzmT1bt1Z1szRCevCgM5XDhUXg19P-l88qoMPGBG-hqOmmsatye8/s1600/Stitch+and+Bear+-+Rachels+-+Lamb.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - 2017 most popular - Lamb at Rachel's Cork" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8b2aLFe011js9eEYqHMFP9CzZ3tl19iYQavaO-4-PcNrc5vl3MBmG8VyVe9KeAUVgk0UPR6-7zKvKS8sA-4tAt6bzmT1bt1Z1szRCevCgM5XDhUXg19P-l88qoMPGBG-hqOmmsatye8/s1600/Stitch+and+Bear+-+Rachels+-+Lamb.JPG" title="Stitch & Bear - 2017 most popular - Lamb at Rachel's Cork" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: "georgia";"><span style="font-size: small;">Rack of spring lamb with wild garlic and almond crumb</span></span></td></tr>
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<b><a href="http://www.stitchandbear.com/2017/10/review-legal-eagle-chancery-place.html">4. The Legal Eagle</a></b></div>
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One of my personal favourites from 2017, new gastropub <a href="http://www.stitchandbear.com/2017/10/review-legal-eagle-chancery-place.html">The Legal Eagle</a> landed with a stellar wine and drinks list, and glorious food that simply knocked my socks off. In November, the Legal Eagle continued to innovate by launching a series of Nose to Tail dinners, featuring a diverse range of dishes paired with beers from selected Irish breweries.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ansr0EEcuv63gmEEHeVSqhE0TsvkFs-z8bcGFYLzLJ4t08Fchtu2jzR4UmJtZgGi_J66MFNvOQeTysHFWuvBYId5QqDYPQL0RHIQferUnhT1Jav9xD79h4EO0Cxkf8_JLuNSQi4XTZ0/s1600/Stitch+and+Bear+-+Legal+Eagle+-+Bone+marrow.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Roasted bone marrow at The Legal Eagle" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ansr0EEcuv63gmEEHeVSqhE0TsvkFs-z8bcGFYLzLJ4t08Fchtu2jzR4UmJtZgGi_J66MFNvOQeTysHFWuvBYId5QqDYPQL0RHIQferUnhT1Jav9xD79h4EO0Cxkf8_JLuNSQi4XTZ0/s1600/Stitch+and+Bear+-+Legal+Eagle+-+Bone+marrow.JPG" title="Stitch & Bear - Roasted bone marrow at The Legal Eagle" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: "georgia";"><span style="font-size: small;">Roasted bone marrow with oxtail, Gaelic Escargots, capers and watercress at The Legal Eagle</span></span></td></tr>
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<b><a href="http://www.stitchandbear.com/2017/03/review-lucky-tortoise-dumpling-pop-up.html">3. The Lucky Tortoise</a></b></div>
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The brainchild of Thom Lawson, the <a href="http://www.stitchandbear.com/2017/03/review-lucky-tortoise-dumpling-pop-up.html">Lucky Tortoise</a> first popped up as a regular event at The Hill Pub in Ranelagh, before relocating as a regular evening feature in Hobart's Cafe. Their selection of incredibly tasty and keenly priced dim sum and Asian-inspired bites, along with BYOB, proved a smash hit. Although Lucky Tortoise planned to temporarily close their doors in December, popular demand has resulted in extra January dates being added on the 19th, 20th, 26th and 27th. Book at <a href="mailto:eat@luckytortoise.co">eat@luckytortoise.co</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cNa8BgDhgakRLVA7CAqc8dmMPjAKesHwKzKD7rRTxEe3JmkIZoLsgG1DPdIlhGvdNCMFLLqHPd2euxSYP-BgT0GOdc5BbI5bfyq2ZP49FaJPKkFlFt9mM2zKjW1UyuVvF5tNNdELtYs/s1600/Stitch+and+Bear+-+Lucky+Tortoise+-+Pork+Chive.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Pork and chive dumplings at The Lucky Tortoise" border="0" data-original-height="1600" data-original-width="1206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cNa8BgDhgakRLVA7CAqc8dmMPjAKesHwKzKD7rRTxEe3JmkIZoLsgG1DPdIlhGvdNCMFLLqHPd2euxSYP-BgT0GOdc5BbI5bfyq2ZP49FaJPKkFlFt9mM2zKjW1UyuVvF5tNNdELtYs/s1600/Stitch+and+Bear+-+Lucky+Tortoise+-+Pork+Chive.JPG" title="Stitch & Bear - Pork and chive dumplings at The Lucky Tortoise" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork & chive dumplings from The Lucky Tortoise</span></td></tr>
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<b><a href="http://www.stitchandbear.com/2017/07/review-klaw-poke-capel-street-dublin-1.html">2. Klaw Poke</a></b><br />
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When I think back on 2017, I believe that there are a few chefs who could confidently say "That was a good year for me". Without a doubt, it was a good year for seafood-loving Niall Sabongi who capitalised on the rising popularity of poke with the opening of <a href="http://www.stitchandbear.com/2017/07/review-klaw-poke-capel-street-dublin-1.html">Klaw Poke on Capel Street</a>, followed by the Seafood Cafe in Temple Bar at the end of the year. If you like seafood, and you haven't visited any of Niall's restaurants yet, what's wrong with you?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCL-iKudU2RlFWOQKGx9Lc0yv6h_hyVE9rnbMcUjeqsMj7pp5kr6KTUybphVt7WU_sFrnACSeYDAeLH3oiOsio9PH-Wt5gCOPo4HvLyHCaCXvULviarPe-ytFqOl2hcWdQhPuW8XC5gk/s1600/Sttich+and+Bear+-+Klaw+Poke+-+Octopoke.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Poke bowl at Klaw Poke" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCL-iKudU2RlFWOQKGx9Lc0yv6h_hyVE9rnbMcUjeqsMj7pp5kr6KTUybphVt7WU_sFrnACSeYDAeLH3oiOsio9PH-Wt5gCOPo4HvLyHCaCXvULviarPe-ytFqOl2hcWdQhPuW8XC5gk/s1600/Sttich+and+Bear+-+Klaw+Poke+-+Octopoke.JPG" title="Stitch & Bear - Poke bowl at Klaw Poke" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Poke bowl at Klaw Poke</span></td></tr>
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<b><a href="http://www.stitchandbear.com/2017/04/review-nightmarket-ranelagh-dublin-6.html">1. Nightmarket</a></b></div>
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Although Thai food has been hugely popular in Ireland for several years now, it received a mighty kick up the backside in 2017 with the opening of <a href="http://www.stitchandbear.com/2017/04/review-nightmarket-ranelagh-dublin-6.html">Nightmarket in Ranelagh</a>. Husband and wife team Conor and R have pumped up the flavours and spice level to a whole new level, while super friendly staff, a truly local welcome and a great drinks list will keep you coming back. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf6Dm8fAWYGg8IEpZjI52ZPxbo57mECYrQHkZXGvzXqlQtv60AGbrVD7xZLk_sco4MoxX7por2oMWZtPiD1XBpTABPieXdavrwCZg8rM93uOjszDkTxcRFQP3Y0DB47JBaLGno-RpaIQ/s1600/Stitch+and+Bear+-+Nightmarket+-+Salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Yum Makeua Yao salad at Nightmarket" border="0" data-original-height="1600" data-original-width="1197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf6Dm8fAWYGg8IEpZjI52ZPxbo57mECYrQHkZXGvzXqlQtv60AGbrVD7xZLk_sco4MoxX7por2oMWZtPiD1XBpTABPieXdavrwCZg8rM93uOjszDkTxcRFQP3Y0DB47JBaLGno-RpaIQ/s1600/Stitch+and+Bear+-+Nightmarket+-+Salad.JPG" title="Stitch & Bear - Yum Makeua Yao salad at Nightmarket" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: "georgia";"><span style="font-size: small;">Yum Makeua Yao salad at Nightmarket</span></span></td></tr>
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<b><a href="http://www.stitchandbear.com/2017/05/review-michaels-of-mount-merrion-dublin.html">Wildcard. Michael's, Mount Merrion</a></b><br />
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Chef Gaz Smith has revitalised <a href="http://www.stitchandbear.com/2017/05/review-michaels-of-mount-merrion-dublin.html">Michael's</a> in 2017, mainly it must be said through the very liberal use of butter and garlic in his cooking. In his capable hands, the very freshest Irish seafood and beef become dishes of hedonistic delight. Lobsters, crab claws and prawns, all caught earlier in the day in the shadows of Lambay Island, find themselves swimming in butter rather than chilly Irish seawater while restaurant manager and sommelier Talha is always on hand with the perfect wine.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6XEfsr8PuCLUt25YsElnY9ORNr4dOpdCfHF7ver-CWQ6cagyRU6YndYujrVM0ijp5XcknPpDFd8Z1Qq4Y71Es2k-W51STH_EgeHvFxJ-QXeJwUdS-IwOTsJBVWj44JRtH66GSRZFVog/s1600/Sttich+and+Bear+-+Michaels+-+Gratin.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Prawn and crab claw gratin at Michael's" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6XEfsr8PuCLUt25YsElnY9ORNr4dOpdCfHF7ver-CWQ6cagyRU6YndYujrVM0ijp5XcknPpDFd8Z1Qq4Y71Es2k-W51STH_EgeHvFxJ-QXeJwUdS-IwOTsJBVWj44JRtH66GSRZFVog/s1600/Sttich+and+Bear+-+Michaels+-+Gratin.JPG" title="Stitch & Bear - Prawn and crab claw gratin at Michael's" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prawn and crab claw gratin at Michael's</span></td></tr>
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dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com2tag:blogger.com,1999:blog-5393731997758632945.post-26838911138487979972018-01-16T22:18:00.000+00:002018-01-20T14:33:25.492+00:00[Review] Ali's Kitchen, Rory Gallagher Place, Cork<div style="text-align: justify;">
As a student in Cork City, I spent many afternoons browsing the bookshelves of Connolly's bookshop on Rory Gallagher Place. I couldn't, and still can't, get enough books in my life. When I learned than Alan Connolly had retired and closed his bookshop, I was disappointed to see a little of the old fabric of Cork disappearing. </div>
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I need not have worried however, as the opening of <a href="http://www.aliskitchencork.com/">Ali's Kitchen</a> in this beautiful old building has given Cork a vibrant cafe and bakehouse which has quickly developed a reputation as the place for brunch and baked goods in the city. Even browsing their <a href="https://www.instagram.com/aliskitchencork/">Instagram feed</a> induces salivation. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LhfU9Ji87KL0ld04pA8uHW0E70TEQg7EiWdr1qVLQH_ti7mPyLXM7w_knEsanLZO4nI_V_gBbs2AfdzV8UrtK3r0uBkVGUCMVO9Pt23OsDVfmAB3GFkbPlNBybrsxNuSks1Tbr0Sl2Y/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Coffee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ali's Kitchen - Coffee" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LhfU9Ji87KL0ld04pA8uHW0E70TEQg7EiWdr1qVLQH_ti7mPyLXM7w_knEsanLZO4nI_V_gBbs2AfdzV8UrtK3r0uBkVGUCMVO9Pt23OsDVfmAB3GFkbPlNBybrsxNuSks1Tbr0Sl2Y/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Coffee.jpg" title="Stitch & Bear - Ali's Kitchen - Coffee" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Coffee at Ali's Kitchen</span></td></tr>
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<a name='more'></a><span style="text-align: justify;">We visit during a busy brunch service but we are lucky to grab one of the few remaining tables before they are all taken. Brunch options are chalked up on a blackboard but my gaze keeps being drawn to the countertop covered in alluring cinnamon rolls and other delicious looking pastries. Still, it's brunch time and I gather my focus. </span></div>
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I had been looking forward to trying the famous black pudding hash, but unfortunately, all the black pudding was gone, replaced instead by a bacon hash. This turned out to be a glorious mixture of fried potatoes, crispy bacon, poached eggs and hollandaise sauce. I accept it as a worthy replacement, but the black pudding hash is still in my sights.</div>
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Across the table, a similar dish but with hot smoked salmon was disappearing quickly. A chorizo and chickpea stew had been "brunchified" with the addition of a poached egg, along with a toasted slice of superb crusty sourdough for mopping up. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhvs7wF7Sal3Wkr08yy0C9dGmX0SmyGRH7VXGK3LFt56lHDOXE24ANd-AsgX4J26hlNt9A_v53oECoR5fAohsdWu1aKjx6i6m9f6hbo-xrcnY_rEAhAVpEOv7IoBLpQC39Ov4WTPuJZs/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Bacon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ali's Kitchen - Bacon hash" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhvs7wF7Sal3Wkr08yy0C9dGmX0SmyGRH7VXGK3LFt56lHDOXE24ANd-AsgX4J26hlNt9A_v53oECoR5fAohsdWu1aKjx6i6m9f6hbo-xrcnY_rEAhAVpEOv7IoBLpQC39Ov4WTPuJZs/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Bacon.jpg" title="Stitch & Bear - Ali's Kitchen - Bacon hash" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bacon hash with poached eggs</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJBKgu2FuCKLOGfBJqw85B3yHcs94nFz6unAzsjGYYagKMP8qf2u-6JRMbZfJCrFIey0BltmqeGDVcKm3XqPZWlA0V2J2znfI0ZCNovPici4Qu3ywLNuf96Q1da57MRcETZEuxuH0Yn0/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Chorizo+Chickpea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ali's Kitchen - Chorizo & chickpea stew" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJBKgu2FuCKLOGfBJqw85B3yHcs94nFz6unAzsjGYYagKMP8qf2u-6JRMbZfJCrFIey0BltmqeGDVcKm3XqPZWlA0V2J2znfI0ZCNovPici4Qu3ywLNuf96Q1da57MRcETZEuxuH0Yn0/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Chorizo+Chickpea.jpg" title="Stitch & Bear - Ali's Kitchen - Chorizo & chickpea stew" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chorizo & chickpea stew with poached egg</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj_ZW1ExGy2T_FCYgCSixPMqC7GapTlKYsiHsrDnvtC3cNNx65oyC2_1QDnvk8E0SrMSKh9jfRpS5yIl8J6PeYMBXO2SYqxHPzY6FA64C8Ak5vXW8d8F0whXYFworMT-uE9mlMD_YUKA/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ali's Kitchen - Hot smoked salmon hash" border="0" data-original-height="1600" data-original-width="1208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj_ZW1ExGy2T_FCYgCSixPMqC7GapTlKYsiHsrDnvtC3cNNx65oyC2_1QDnvk8E0SrMSKh9jfRpS5yIl8J6PeYMBXO2SYqxHPzY6FA64C8Ak5vXW8d8F0whXYFworMT-uE9mlMD_YUKA/s1600/Stitch+and+Bear+-+Alis+Kitchen+-+Salmon.jpg" title="Stitch & Bear - Ali's Kitchen - Hot smoked salmon hash" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hot smoked salmon hash</span></td></tr>
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Owner Ali Honour brings a strong love of food and experience gained from her travels, and combines this with fantastic Cork produce from producers such as Hanley's and Durcan's, with coffee from Dublin micro-roastery Cloudpicker. And most of all, her passion and enthusiasm is reflected in the faces of the Corkonians who flow in and out of the cafe. </div>
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<b><i>Ali's Kitchen, Rory Gallagher Place, Cork</i></b><br />
<b><i>Tel: +353 (0)21 2390 681</i></b><br />
<b><i>URL: <a href="http://www.aliskitchencork.com/">www.aliskitchencork.com</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/AlisKitchenCork">@AlisKitchenCork</a></i></b><br />
<b><i>Instagram: <complete id="goog_1226029540"><a href="https://www.instagram.com/aliskitchencork/">@aliskitchencork</a></complete></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com48 Paul St, Centre, Cork, T12 AYP5, Ireland51.899428 -8.474653999999986826.3773935 -49.783247999999986 77.4214625 32.833940000000013tag:blogger.com,1999:blog-5393731997758632945.post-35620778263446307072017-12-03T20:27:00.002+00:002017-12-03T20:28:58.154+00:00[Review] BuJo Burger, Sandymount, Dublin 4<div style="text-align: justify;">
It's hard to keep a good thing down, and right now chef Gráinne O'Keeffe is the woman on top. Not only is she head chef at the wonderful <a href="http://www.clanbrassilhouse.com/">Clanbrassil House</a> (<a href="http://www.stitchandbear.com/2017/11/review-clanbrassil-house-clanbrassil.html">read my review here</a>), but she is also culinary director at <a href="http://bujo.ie/">BuJo Burger</a>, Dublin's newest burger joint. </div>
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BuJo is a simple restaurant where you order, take a seat, and wait for your order to cook before collecting at the counter. It's bright and cheerful, perfect for family parties, teenage dates or a casual quite bite. On the day we visit, owner Michael Sheary is busily hands-on, refilling the soda dispenser and directing his young and cheerful team. </div>
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For all its simplicity, BuJo comes with serious food credentials. Whole cuts of West Cork beef go into the burgers, while the brioche bun comes from Coghlan's Bakery in Newbridge, Co Kildare. Ice cream comes from Wexford, while Wicklow Wolf brewery and Dan Kelly's cider feature on the menu. In a forward thinking move, the disposable cutlery and cups are biodegradable. Top marks so far. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1S2cIXyjV7azH7jrR4aY7wNmFyaqfgGbe2JwkD8GyrDdPoEFxYS48-RJt0fg5y_JsM141NTA6YNhfaCR1olLEaRQp_oHIkNnPvdvaChE0lWhK2uOZw3FS_RP2ASRMPfRJnCUuYQ56Cs/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Burger+and+fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - BuJo Burger - Burger and fries" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1S2cIXyjV7azH7jrR4aY7wNmFyaqfgGbe2JwkD8GyrDdPoEFxYS48-RJt0fg5y_JsM141NTA6YNhfaCR1olLEaRQp_oHIkNnPvdvaChE0lWhK2uOZw3FS_RP2ASRMPfRJnCUuYQ56Cs/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Burger+and+fries.jpg" title="Stitch & Bear - BuJo Burger - Burger and fries" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">BuJo burger and spicy fries</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImG_RH2exO-yTYokO758FnpZNnX2_mexy8GHq9OCjIzRt5RudPnJBpqkJjlkss6H-5ddptpIaHNDhpez1R_LVDXvj1UcSN3L-comAHTe-Y48N2Po2nZo72UN4-xVkCpdWSCkKWWuphMs/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - BuJo Burger - Menu" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImG_RH2exO-yTYokO758FnpZNnX2_mexy8GHq9OCjIzRt5RudPnJBpqkJjlkss6H-5ddptpIaHNDhpez1R_LVDXvj1UcSN3L-comAHTe-Y48N2Po2nZo72UN4-xVkCpdWSCkKWWuphMs/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Menu.jpg" title="Stitch & Bear - BuJo Burger - Menu" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The menu at BuJo Burger</span></td></tr>
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<span style="text-align: justify;">But all these credentials count for nought if the burger itself fails to meet expectations. At BuJo, the burger consists of two thin patties with cheese, pickles and BuJo sauce in a brioche bun. When I bite in, I'm seriously impressed by the wonderful char present on the burger, and the perfect seasoning. The American style cheese has melted just enough and the optional slice of bacon from Bogue's, Ballyjamesduff in Co Cavan is just the icing on top. While the burger is juicy, it's not so juicy that it sluices all over your hands and causes the bun to disintegrate. I'm delighted to finish the burger with an intact bun, rather than a soggy mess. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyIdjLKYyIhwKvKtvC4OJstJplLEWufZcFT1JzQ6PuTXNiCaP7lnU3_caGRtzdhHtHNbMNBsfR2ucd314qiHbAYR_rzMylXQjvpMlalHeD2lECokqrS13nQtl073SBLvd0_X1MnUpKyQ/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Burger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - BuJo Burger - The BuJo burger" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyIdjLKYyIhwKvKtvC4OJstJplLEWufZcFT1JzQ6PuTXNiCaP7lnU3_caGRtzdhHtHNbMNBsfR2ucd314qiHbAYR_rzMylXQjvpMlalHeD2lECokqrS13nQtl073SBLvd0_X1MnUpKyQ/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Burger.jpg" title="Stitch & Bear - BuJo Burger - The BuJo burger" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The BuJo burger</span></td></tr>
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Spicy fries are nicely crispy and a real treaty, although the coating is lacking on the spice front. Panko breadcrumbed pickles are delightfully crunchy, but unfortunately the pickle flavour had gotten lost somewhere on the way to the table. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25BLtP5hv-EXUpU11nfB_2HAwqLuYCwm9GQ_ZQcaNENPcK87s7quNIO8rlo0D1q37ej7iIuNKAeMAoLWSXKXLJbcKvdzgh4z4jzdfx1d-XurF5nwuYhA4FoSGlJbf1I-1yhHq1RV5EWI/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Pickles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - BuJo Burger - Panko pickles" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25BLtP5hv-EXUpU11nfB_2HAwqLuYCwm9GQ_ZQcaNENPcK87s7quNIO8rlo0D1q37ej7iIuNKAeMAoLWSXKXLJbcKvdzgh4z4jzdfx1d-XurF5nwuYhA4FoSGlJbf1I-1yhHq1RV5EWI/s1600/Stitch+and+Bear+-+Bujo+Burger+-+Pickles.jpg" title="Stitch & Bear - BuJo Burger - Panko pickles" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Panko pickles</span></td></tr>
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Sandymount may be a little out of the way for many Dubliners, but it's worth taking a trip to the South East of the city for these burgers. You can always take a walk afterwards on Sandymount Beach to work it all off. </div>
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<b>BuJo Burger, 6A Sandymount Green, Dublin 4</b><br />
<b>URL: <a href="http://bujo.ie/">bujo.ie</a></b><br />
<b>Twitter: <a href="https://twitter.com/BuJoBurgerJoint">@BuJoBurgerJoint</a></b><br />
<b>Instagram: <a href="https://www.instagram.com/BuJoBurgerJoint/">@BuJoBurgerJoint</a></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com36 Sandymount Green, Dublin 4, D04 Y407, Ireland53.3320359 -6.21451739999997727.8100014 -47.523111399999976 78.8540704 35.094076600000022tag:blogger.com,1999:blog-5393731997758632945.post-10992712650706640182017-11-24T21:12:00.000+00:002017-12-03T20:28:40.117+00:00[Review] Clanbrassil House, Clanbrassil Street, Dublin 8<div style="text-align: justify;">
A few years ago, I saw a commercial premise on Upper Clanbrassil Street come up for sale, and I had a little fantasy of purchasing it, renovating it and living upstairs while letting out the little unit downstairs. The property eventually went off the market, only to recently resurface lately as the home of <a href="https://www.clanbrassilhouse.com/">Clanbrassil House</a> restaurant, an off-shoot from the lauded Bastible, which is situated just around the corner. </div>
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The decor is plain and simple, even austere, with clean white walls and dark wood tables with the dining space split into two cosy rooms. There's a small front room with high tables, and a second room to the rear with sit down tables. The rear room has a wide pass into the kitchen, with a ringside view of the wood burning grill and occasional wafts of smoky goodness hitting our table. We settle in and order a bottle of Portuguese Dao red wine from Niepoort (€38). The menu starts with a selection of snacks before breaking into small plates (starters) and items from the charcoal grill.</div>
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A special starter of beef tartare is satisfyingly beefy, accompanied by already famous and delightfully crunchy beef dripping toast (€9). A bowl of celeriac ravioli with hazelnuts and apple balsamic is bang on the current trend for buttery ravioli and is the veritable stuff of pasta dreams (€10). the smooth creamy filling and buttery sauce is beautifully balanced with little dabs of balsamic zing. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5KZ2TrBw9LzognDR1u30ue6BRnk1h2U_iYc7l9ya6FuF2-N2ig4ozey-spd0ckxt6m56DQ0jqvY6DIXG-7X1jb-y76HR2DgjuGsLtwYi-q6ItcZU8FoS3LqQjUzDJM5ULN3CpGuQ3uU/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Tartare.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Clanbrassil House - Beef tartare with beef dripping toast" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5KZ2TrBw9LzognDR1u30ue6BRnk1h2U_iYc7l9ya6FuF2-N2ig4ozey-spd0ckxt6m56DQ0jqvY6DIXG-7X1jb-y76HR2DgjuGsLtwYi-q6ItcZU8FoS3LqQjUzDJM5ULN3CpGuQ3uU/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Tartare.JPG" title="Stitch & Bear - Clanbrassil House - Beef tartare with beef dripping toast" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beef tartare with beef dripping toast</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfG2iszLHcTp1T31EtPqKddNs88e5nJAlck-2KiesUShdCcK2vMGre0yVT32sHfAGVMHOwGYGb9H0wTMNDEHx9zQpy5DgjI7TfRVHuG7k5kp6Gw-GQikQZrSiReVFHWvgnoeGjFwFZkfg/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Ravioli.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Clanbrassil House - Celeriac ravioli with hazelnut and apple balsamic" border="0" data-original-height="1600" data-original-width="1204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfG2iszLHcTp1T31EtPqKddNs88e5nJAlck-2KiesUShdCcK2vMGre0yVT32sHfAGVMHOwGYGb9H0wTMNDEHx9zQpy5DgjI7TfRVHuG7k5kp6Gw-GQikQZrSiReVFHWvgnoeGjFwFZkfg/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Ravioli.JPG" title="Stitch & Bear - Clanbrassil House - Celeriac ravioli with hazelnut and apple balsamic" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Celeriac ravioli with hazelnut and apple balsamic</span></td></tr>
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When it's time for the main, we want to let that beautiful grill do it's thing, so we choose the cote du boeuf for two, medium rare, along with two sides of our choice (€58). The steak arrives sliced, along with the bone and a scattering of onion pieces holding puddles of rich jus. It's perfectly cooked, with just enough hint of the wood char to remind you of how it was cooked, but not too much to overpower. The side dishes steal the show, particularly the grilled sprouting broccoli with miso butter, although there's a decent showing from the brussels sprouts with tangy kimchi (€4 and €5 respectively if ordered on their own). The kitchen also throws in a portion of hash brown chips with pickled onion mayo which are exceedingly good and crunchy (€4). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ54pU7oWYlYGEHJkaBWeGOTF-BDBgRcvWzkKeQtXVAVZb-0N3bUVdMbZwKZt9mvP4vMa7zwhQaKlnETmoTvMfATT3ZvWN4-0npq4zfs69epau3mzhzvRpVOa2VXv_m0mOLaXr-WO8qbc/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Steak.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Clanbrassil House - Cote du boeuf for two" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ54pU7oWYlYGEHJkaBWeGOTF-BDBgRcvWzkKeQtXVAVZb-0N3bUVdMbZwKZt9mvP4vMa7zwhQaKlnETmoTvMfATT3ZvWN4-0npq4zfs69epau3mzhzvRpVOa2VXv_m0mOLaXr-WO8qbc/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Steak.JPG" title="Stitch & Bear - Clanbrassil House - Cote du boeuf for two" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cote du boeuf for two with hash brown chips, brussels sprouts with kimchi and broccoli and miso</span></td></tr>
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Then it's time for dessert, and in my opinion the real stars of the Clanbrassil House show. A slice of carrot and hazelnut cake is served simply with a neutral creamy cheese topping. But then you cut through to the fantastic citrus curd sitting underneath and it's complete pow (€7). The citrus theme continues with a light and fluffy chocolate mousse, accompanied with honeycomb and marmalade ice-cream (€7). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv539iNvOCPcH7MntxrzVUiwD-WXmHdkHgBdY2FiYUIBwpdcE2p6kLnUxQMxiD-mufhEVCt1bN6E780PiucMDdwaqnTAuN0p9WeNirUe2dZ5XOoYH1JKT33Z6ChAnSH2sUfKpfO9CIQCQ/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Desserts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv539iNvOCPcH7MntxrzVUiwD-WXmHdkHgBdY2FiYUIBwpdcE2p6kLnUxQMxiD-mufhEVCt1bN6E780PiucMDdwaqnTAuN0p9WeNirUe2dZ5XOoYH1JKT33Z6ChAnSH2sUfKpfO9CIQCQ/s1600/Stitch+and+Bear+-+Clanbrassil+House+-+Desserts.JPG" /></a></div>
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Chef Gráinne O'Keeffe is at the helm in Clanbrassil House, with Barry O'Neill as sous-chef, and despite her relatively young years, this is a chef cooking with confidence and verve. Perhaps it's not surprising given her time in the kitchens at Il Segreto, the Merrion Hotel, Pichet and Bastible. But even so, this is a chef team moving firmly and confidently in their own direction. Bravo!</div>
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<b><i>Clanbrassil House, 6 Clanbrassil Street Upper, Dublin 8</i></b><br />
<b><i>Tel: +353 (0)1 453 9786</i></b><br />
<b><i>URL: <a href="http://www.clanbrassilhouse.com/">www.clanbrassilhouse.com</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/ClanbrassilH">@clanbrassilH</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/clanbrassilhouse/">@clanbrassilhouse</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com5tag:blogger.com,1999:blog-5393731997758632945.post-28061824772161709142017-10-21T17:06:00.000+01:002017-10-22T19:04:54.180+01:00[Event] Bar 1661 pop-up from Bán Poitín<div style="text-align: justify;">
Several years ago I attended the Irish launch of <a href="http://www.ban-poitin.com/">Bán Poitín</a>, and immediately loved their modern, vibrant version of this much-maligned traditional Irish spirit. Now, the Bán Poitín Bar 1661 cocktail pop-up is asking you to forget the traditional image of the illicit bottle wrapped in brown paper hidden under the kitchen sink, and instead experience the quality and style of modern poitín. </div>
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For 6 weeks only, Bar 1661 will be located in a retro basement next to Berlin Cafe on Dame Lane where it will serve a changing cocktail menu based on just one spirit, poitín. In addition, drinks will incorporate under-used and under-valued native Irish ingredients, supported by over 25 producers, distillers, foragers and farmers. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnUF-S7B0O3GcIDczH0eNuO4QEbdkbsvyQ6hFQ2sTmGdTwFm_PnRRIVqr6pyWI991i6VoseLgNuPaU6S230_1GXhA3kFLBD1d7YIJQ3aV0d-evbecBTipyWO1zfKgs1pYOWNzuofQC80/s1600/Stitch+and+Bear+-+Bar+1661+-+Cocktails.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ban Poitin Bar 1661 - Cocktails" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnUF-S7B0O3GcIDczH0eNuO4QEbdkbsvyQ6hFQ2sTmGdTwFm_PnRRIVqr6pyWI991i6VoseLgNuPaU6S230_1GXhA3kFLBD1d7YIJQ3aV0d-evbecBTipyWO1zfKgs1pYOWNzuofQC80/s1600/Stitch+and+Bear+-+Bar+1661+-+Cocktails.JPG" title="Stitch & Bear - Ban Poitin Bar 1661 - Cocktails" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Gaeilgeor and Leprechaun Zombie cocktails</span></td></tr>
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<a name='more'></a>We visited on opening night to say hello to Bán Poitín owner and all-round poitín nut Dave Mulligan, as well as taking the chance to try a few of the fabulous sounding drinks. As soon as our backsides landed on the seats, we were given two small glasses of clarified milk punch. In order to make this, lemon-infused poitín is added to scalded milk, which then curdles. The mixture is left for a few hours before being strained very finely, resulting in a clear, elegant drink. Due to a shortage of muslin, Dave found him improvising with several pairs of Dunnes Stores tights!</div>
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Milk punch in hand, I start to browse the cocktail selection and the very first thing I notice is that all cocktails, with the exception of the Leprechaun Zombie (more later), are priced at a very attractive €10. In addition to cocktails, there is a range of Irish stouts, available on their own at €5 a pint, or served boilermaker-style with a shot of poitín. Shots of high-end poitíns are available, in addition to <a href="https://llewellynsorchard.ie/premium-quality-from-irish-orchards/lusca-irish-wine/">Lusca Irish wine</a>. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQ3ixCSEvfOYiuwsBKA95wgbVUKiQA8udO7c44sVi7JxrkBE0PGIhwLPchWSYJ_E-niAHclIWdfA_ivg8Gp40rl_jcWQpn_zIDV3QD0a4ECOka9_pZxe5WLeY3zY6-zFxIvwMLPOE5ow/s1600/Stitch+and+Bear+-+Bar+1661+-+Menu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ban Poitin Bar 1661 - Menu" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQ3ixCSEvfOYiuwsBKA95wgbVUKiQA8udO7c44sVi7JxrkBE0PGIhwLPchWSYJ_E-niAHclIWdfA_ivg8Gp40rl_jcWQpn_zIDV3QD0a4ECOka9_pZxe5WLeY3zY6-zFxIvwMLPOE5ow/s1600/Stitch+and+Bear+-+Bar+1661+-+Menu.JPG" title="Stitch & Bear - Ban Poitin Bar 1661 - Menu" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bar 1661 menu</span></td></tr>
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The cocktails are seriously on point in Bar 1661, mixed to precise perfection. Try the "<i>Bán-ana Daiquiri</i>" for a little sweetness or enjoy the spirit-forward style of the "<i>Shine Another Spirit</i>". A "<i>Northern Irish Coffee</i>" is a deliciously cold twist on the traditional Irish coffee, while the "<i>Leprechaun Zombie</i>" is an homage to the classic Tiki drink, but made here with a blend of 5 different poitíns, guava juice and absinthe. It's not for the faint of heart!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNvyb5CrYtq-oOl5cN3ZYdn4KmHSXNk6-hYRh5QtdSKQcBLqkZUECXPqyZnttoMLzf9xw1kJpazruGRb_swI016HiEREQe1MS4GBB2q5F64O0uTedcASl4Dw02i3cK6p5Ckd6Lb4bGCw/s1600/DMZ7SDiWAAAlXcw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Ban Poitin Bar 1661 - Entrance" border="0" data-original-height="460" data-original-width="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNvyb5CrYtq-oOl5cN3ZYdn4KmHSXNk6-hYRh5QtdSKQcBLqkZUECXPqyZnttoMLzf9xw1kJpazruGRb_swI016HiEREQe1MS4GBB2q5F64O0uTedcASl4Dw02i3cK6p5Ckd6Lb4bGCw/s1600/DMZ7SDiWAAAlXcw.jpg" title="Stitch & Bear - Ban Poitin Bar 1661 - Entrance" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Look for the low-key entrance to Bar 1661</span></td></tr>
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Bar 1661 will be open 5pm - late, every Thursday to Sunday, from October 19th for 6 weeks. To reserve a table email <a href="mailto:1661@ban-poitin.com">1661@ban-poitin.com</a>. Limited seating will be available for walkins also. To access the bar, look for the graffitied door on Dame Lane and head downstairs. </div>
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<b><i>Twitter: <a href="https://twitter.com/banpoitin">@banpoitin</a> & @<a href="https://twitter.com/bar1661">Bar1661</a></i></b><span id="goog_393461515"></span><span id="goog_393461516"></span><a href="https://www.blogger.com/"></a></div>
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<b><i>Instagram: <a href="https://www.instagram.com/banpoitin/">@banpoitin</a></i></b></div>
dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com34 Dame Ln, Dublin 2, Ireland53.3437628 -6.262862700000027934.7169053 -47.571456700000027 71.970620300000007 35.045731299999971tag:blogger.com,1999:blog-5393731997758632945.post-8199067787757946392017-10-14T14:22:00.001+01:002017-10-14T14:22:31.481+01:00[Review] The Legal Eagle, Chancery Place, Dublin 7<div style="text-align: justify;">
<a href="http://www.thelegaleagle.ie/">The Legal Eagle</a> pub on Chancery Place, next to the historic Four Courts and beloved of solicitors, barristers and court attendees, had stood empty since 2012. It was acquired by Brian Montague and his business parter Elaine Murphy in 2014, but work on their other projects The Woollen Mills and The Washerwoman took precedence, delaying the opening until just recently. Was it worth the wait?<br />
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Every part of the overhauled Legal Eagle speaks in muted but confident tones. (In fact, just like the kind of solicitor or barrister you want to represent you should you ever find yourself appearing before the courts). A solemn and decorous dark green exterior with touches of gilding gives way to the spruced up interior. The general layout is true to the original, but now smart high backed leather stools line up alongside the bar, while exposed red brickwork and assorted copper vessels gently warm the walls. It's smart and modern, yet feels so comfortable and barlike.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Homemade pickled eggs</span></td></tr>
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<a name='more'></a>The menu is one of the most creative and tempting that I've seen in quite a while. Bar snacks include homemade crisps, pickled eggs, pork scratchings and even the fixings for a crisp sandwich. We order three pickled eggs, one each of jalapeño, mustard and beetroot, to sate our curiosity about this much-maligned bar snack. They're all delicious, with the jalapeño version pronounced a clear winner.<br />
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A favourite dish of mine anytime I'm in Paris is roasted bone marrow. I adore the rich unctuousness of the melted interior, topped with a little pinch of sea salt. The Legal Eagle take it to another complete level with the addition of equally rich braised oxtail and gorgeous Gaelic Escargots (€12). Across the table, a delicious twice-baked Shropshire Blue souffle (€12) provides a restrained contrast to the indulgent bone marrow. I love the apple sauce, but could without the big wedge of pecan-encrusted pear whose texture was too heavy for the souffle.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roasted bone marrow with oxtail, Gaelic Escargots, capers and watercress</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Twice-baked Shropshire Blue souffle</span></td></tr>
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The Legal Eagle has a very tempting selection of Irish potato flatbreads, but we skip these in favour of even more tempting mains. A pie of melty cheese, caramelised onions and potato comes with a perfect lid of golden short pastry which lifts cleanly off to reveal the steaming contents (€18). For me, a classic slip sole is perfectly cooked and served with delectable beurre noisette, smoked almonds and grapes (€22). It's firm proof that classic fish dishes deserve their place on menus. Both dishes come with herby floury spuds from Castleruddery and bitter greens and I thoroughly enjoyed using my spuds to mop up the beurre noisette.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Melty cheese, caramelised onion and potato pie</span></td></tr>
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At this stage, we're feeling pretty full, but the fun, retro-inspired desserts draw us in. A slice of treacle tart is creamily smooth and precise (€6), while a Baked Alaska is pimped out with jam and peanut butter lurking underneath the golden piped meringue dome (€7). </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Treacle tart</span></td></tr>
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The Legal Eagle serves the kind of food that I could easily dream about, the kind of food that wraps you in big comfy hugs and pats you reassuringly on the back. But what about the drink? After all, it's a gastropub, and that means you should be able to enjoy a good wine or beer alongside your meal.</div>
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Just like the menu, the wine list is impressive and exciting. The Legal Eagle is standing proud and tall with a varied selection that crosses many styles and geographies. It's also fairly hefty by modern standards, with over 200 bottles listed. In addition to wine, craft beer features strongly with draft, bottles and cans all available. Knowledgeable staff are on hand to advise. and himself is recommended to try a pint of Monto red ale from the local <a href="http://the5lampsbrewery.com/">5 Lamps brewery</a>.</div>
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It's funny that we've never fully adopted the gastropub style of dining that is so beloved of our English neighbours. We have a few decent efforts in Dublin and around the country, but good versions are sparse enough on the ground. The Legal Eagle is an absolute belter gastropub, a great addition to high quality, relaxed dining in Dublin. </div>
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<b><i>The Legal Eagle, 1-2 Chancery Place, Dublin 7</i></b><br />
<b><i>Tel: + 353 (0)1 555 2971</i></b><br />
<b><i>URL: <a href="http://thelegaleagle.ie/">thelegaleagle.ie</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/TheLegalEagle2">@TheLegalEagle2</a></i></b><br />
<b><i>Instagram: <a href="https://www.instagram.com/thelegaleagledublin/">@thelegaleagledublin</a></i></b>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com4Chancery Pl, Inns Quay, Dublin, Ireland53.346076 -6.272333600000024553.344891 -6.2748551000000248 53.347260999999996 -6.2698121000000242tag:blogger.com,1999:blog-5393731997758632945.post-847730049488378772017-10-10T22:27:00.001+01:002017-10-11T17:45:40.323+01:00[Wine] 2 wines to try from Aldi<div style="text-align: justify;">
I've been sampling a lot of <a href="http://www.aldi.ie/">Aldi</a> wine recently, and it's fair to say that they are offering some great value for money at the moment. Out of all the bottles I've tried, two have stood out as bottles that I am happy to recommend to you. </div>
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First up is a barrel-fermented Limoux Chardonnay from Langudedoc legend and wine producer <a href="http://www.paulmas.com/les-marques/jean-claude-mas/">Jean Claude Mas</a>. It's a rich, full-bodied wine with crisp lemons and apples, a touch of honey, underpinned by a luscious buttery, nutty oak finish. The heavy bottle is uniquely attractive in its own right. This is a cracker served cold on its own, or with a Sunday roast chicken. Plus, it scored an impressive 90 points on a recent <a href="http://www.decanter.com/wine-reviews/france/languedoc-roussillon/jean-claude-mas-limoux-astelia-2016-13955">Decanter tasting</a>. </div>
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<a name='more'></a>For my red wine recommendation, I'm hopping across continents, all the way down to Australia in fact. Barossa Valley is famous for its Shiraz vines, and this Iron Horse example is a great way to get acquainted with the style. It's rich and deep with juicy blackberries and black fruit, a touch of pepper and deep chocolatey notes. Look out for its distinctive label featuring a yellow vintage tractor. High end Shiraz often costs €20+ and while this bottle doesn't quite scale great heights, it's fantastic value at €9.99.</div>
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<br />dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com5tag:blogger.com,1999:blog-5393731997758632945.post-20490437410105639762017-09-24T21:16:00.004+01:002017-09-27T21:29:08.289+01:00[Opinion] The importance of transparency in blogging<div style="text-align: justify;">
Over the course of the last few weeks, I’ve kept up with the Twitter storm that has followed tweets from chefs Gaz Smith (Michaels of Mount Merrion) and Garret Byrne (of Michelin-starred Campagne in Kilkenny). No matter which side of the fence you are on, this debate has revealed some ugly sides to the world of food and travel blogging. </div>
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It is claimed that a blogger contacted Campagne seeking a free meal in return for blog and social media coverage. On the surface, it appears gauche and self-entitled on the part of the blogger. But on the other hand, it was a business offer that Garret could either accept or refuse, and refuse he did. </div>
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As a blogger, I’ve always tried to feature restaurants and venues that I feel deserve to be shared. As a result, I could probably count on one hand the amount of times I’ve written a strongly critical review. I’ve obviously eaten in many restaurants where the best thing was the exit, but I’ve rarely chosen to feature those spots. </div>
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I do also have a secondary reason for not writing negative reviews and that is because I feared the potential backlash following a negative review. The threat (real or self-imposed) of whispers and calls of “Who does she think she is? She’s only a blogger, she doesn’t know anything, what right does she have to critique us?” have deterred me. As a blogger, I don’t have the weight of an established newspaper or editorial section behind me. It’s just me, my opinions and the words that I write.</div>
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Looking back, I’ve been blogging now for 9 years, and I think it’s now time to firmly state that I am mostly a restaurant reviewer and critic. I am hesitant to claim the profession of critic, given that using that title implies a certain amount of acquired knowledge and ability to discern good from bad. We trust critics in the weekend newspapers to give us the low down on restaurants, we trust them to guide us when making decisions on where to spend our hard earned cash. So I hope you can see why I am reluctant to declare myself as such. </div>
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But the truth is that I do know a lot about eating out. I’ve built up that experience up over the years by exploring the world of dining in Ireland and wherever I travel. I have a decent palate and I’ve invested in my wine education. Am I being pretentious and escalating myself above my blogger station by stating that I’m a critic and reviewer? Perhaps and at this point, some readers will probably say that I should wind my neck back in. </div>
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Part of the reason we trust critics is that their reviews are perceived as being independent. I pay for every single meal that I review, and I also pay for all those that I don’t review. This allows me to state that I too am independent. My reviews may be influenced by the reasons I have outlined above, but they are most certainly not influenced by money or a free meal. </div>
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I am occasionally offered free meals by PR agencies or restaurants in return for a blog post, but all such offers are politely declined. Over time, I’ve perfected my thanks but no thanks response. It is flattering that they feel I have the reach or influence to help them, but in my opinion paid-for-coverage is just not as trustworthy as independent coverage. </div>
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What is not clear from the snippet of email shown to us on Twitter is if the blogger would disclose the free nature of their meal to their readers. I personally believe that all reviews or coverage generated in return for payment (either cash or benefit in kind as was the case in the Campagne request) need to be clearly disclosed. It’s the only way that the reader can have confidence and trust in the writer or publication. </div>
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Being self-funded and independent is not possible for every blogger and furthermore we also need to understand that blogging is a genuine business and career for many writers. This means that content will be written in return for payment of some kind and this is fine in my book. But doing so absolutely requires full disclosure and transparency. Anything less is doing your readers a disservice. And after all, we would not be writing except for our readers.</div>
dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com4tag:blogger.com,1999:blog-5393731997758632945.post-33050035771536012022017-09-17T15:24:00.001+01:002017-09-17T15:24:48.718+01:00[Review] Sova Vegan Butcher, Pleasants Street, Dublin 8<div style="text-align: justify;">
I often wonder how much vegetarians miss eating meat? Or in the case of vegans, how much they miss products such as butter and cheese. There's no doubt that being vegan is a dedicated life choice and with very few exceptions, vegans are poorly catered for in mainstream restaurants. But like any grouping, once a critical mass is achieved, commercial options do become viable. </div>
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<span style="text-align: justify;">About 2 years ago, </span><a href="https://www.facebook.com/SovaVeganButcher/" style="text-align: justify;">Sova Vegan Butcher</a><span style="text-align: justify;"> established its permanent home on Pleasants Street after a period of pop-up residencies. Long time vegetarian, now vegan, Bart Sova is the eponymous owner and proprietor of this restaurant, which has tables on the cozy ground and first floors. It's been on my hit list for quite a long time, and I finally find the time and mood following a very zen-inducing yoga class at the close-ish </span><a href="http://little-bird.ie/" style="text-align: justify;">Little Bird Cafe</a><span style="text-align: justify;">. We arrive on Saturday lunchtime, and we are quite lucky to get a free table amidst the busy churn of brunchers and gym-goers. Judging by the popularity, its clearly doing something right.</span><br />
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I suppose the clue to understanding the menu is present in the oxymoronic restaurant name, as many of the dishes on the menu are described in terms more familiar to meat eaters. Amongst the brunch menu you can choose from a full Irish breakfast complete with sausages, bacon, pudding and scrambled tofu, a chia burger, a pulled porc bap or even a doner kebab (made with seitan protein).</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mpepiOSVRvB2E924zcgg8dDxjWmhgy9t3ZmvGE9aY2VQ4gXWN88usm5xfDnVOA0aE7QsaQ23fOUp-y0Dzh3YwA7k2pinfLLRbSsYozjpmAgVMBCGjboagE8aonriXt0wDsQ9Budhv8M/s1600/Stitch+and+Bear+-+Sova+Vegan+Butcher+-+Gnocchi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Sova Vegan Butcher - Potato gnocchi" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mpepiOSVRvB2E924zcgg8dDxjWmhgy9t3ZmvGE9aY2VQ4gXWN88usm5xfDnVOA0aE7QsaQ23fOUp-y0Dzh3YwA7k2pinfLLRbSsYozjpmAgVMBCGjboagE8aonriXt0wDsQ9Budhv8M/s1600/Stitch+and+Bear+-+Sova+Vegan+Butcher+-+Gnocchi.JPG" title="Stitch & Bear - Sova Vegan Butcher - Potato gnocchi" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Potato gnocchi with mushroom ragu</span></td></tr>
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<a name='more'></a>I choose gluten-free potato gnocchi, which arrive as truly excellent fat, pillowy soft bites of potato, with a slight sear from the cooking pan (€9.90). A simple ragu of mixed mushrooms, semi-dried tomatoes, a cashew nut parmesan and a generous handful of rocket add subtle flavours to these fantastic gnocchi, which are amongst the best I've ever eaten.<br />
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Chia seeds are one of those instagrammable foods that have become so popular in recent years, and are often found in the form of porridge-like chia bowls. It's all a bit too frou frou for me, but in Sova Vegan Butcher, they are used to form a solid burger patty that really mimics a good crumbly burger. The fine looking gigantic burger comes complete with stacked with jalapeño mayo, red onion marmalade, fermented cucumber and celeriac slaw (€9.90). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE8OBL9Nf6YNmTP4YZBJqgPqSzbHXUofjHVpT8JIXTvNNqlZqUyxYEd8L1MWQt6ibhhBXv0ftSEmzwBwk72O45ye8bLMv7fQn1crqUJKc_fZ0SsRF7kt_LlCtpJsD8nFFXsrCNwfqh14/s1600/Stitch+and+Bear+-+Sova+Vegan+Butcher+-+Chia+burger.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Sova Vegan Butcher - Chia burger" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE8OBL9Nf6YNmTP4YZBJqgPqSzbHXUofjHVpT8JIXTvNNqlZqUyxYEd8L1MWQt6ibhhBXv0ftSEmzwBwk72O45ye8bLMv7fQn1crqUJKc_fZ0SsRF7kt_LlCtpJsD8nFFXsrCNwfqh14/s1600/Stitch+and+Bear+-+Sova+Vegan+Butcher+-+Chia+burger.JPG" title="Stitch & Bear - Sova Vegan Butcher - Chia burger" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chia burger</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgtpm7clGOIVFsz9I6Bi8hziT3ycRwOEkHeLwP1fwveHKtKRrjAtb2-9FJiZqI-m_CQcL8qv-1cSZWc2XI83_nZ9n3nEnm9gfOZwdRSZ3-kQjH1KJgMOrtR1Sq2HlvMi4KUoLTzwn5l4/s1600/Stitch+and+Bear+-+Sova+Vegan+Butcher+-+Juices.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Sova Vegan Butcher - Fresh smoothies" border="0" data-original-height="1600" data-original-width="1193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgtpm7clGOIVFsz9I6Bi8hziT3ycRwOEkHeLwP1fwveHKtKRrjAtb2-9FJiZqI-m_CQcL8qv-1cSZWc2XI83_nZ9n3nEnm9gfOZwdRSZ3-kQjH1KJgMOrtR1Sq2HlvMi4KUoLTzwn5l4/s1600/Stitch+and+Bear+-+Sova+Vegan+Butcher+-+Juices.JPG" title="Stitch & Bear - Sova Vegan Butcher - Fresh smoothies" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Freshly made smoothies</span></td></tr>
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There's no doubt that Sova Vegan Butcher is a godsend for the dedicated vegetarian and vegan. But even for the casual flirter with vegetarianism or veganism, it's a great introduction into the art of the possible. Eating is far more than the flavours and taste. Texture plays a huge part in the enjoyment of a good meal and while the protein textures used to substitute for meat may not always precisely hit the spot, there's no doubting the flavours and the generosity to be found in Sova Vegan Butcher. </div>
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<b><i>Sova Vegan Butcher, 51 Pleasants Street, Dublin 8</i></b><br />
<b><i>Tel: +353 (0)85 727 7509</i></b><br />
<b><i>URL: <a href="https://www.facebook.com/SovaVeganButcher/">https://www.facebook.com/SovaVeganButcher/</a></i></b><br />
<b><i>Twitter: <a href="https://twitter.com/SovaVB">@SovaVB</a></i></b><br />
Instagram: <a href="https://www.instagram.com/sova_vegan_butcher/">@sova_vegan_butcher</a>dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com351 Pleasants St, Saint Kevin's, Dublin 8, D08 EF24, Ireland53.3354991 -6.266310900000007731.122633099999998 -47.574904900000007 75.5483651 35.042283099999992tag:blogger.com,1999:blog-5393731997758632945.post-48425735543206856112017-09-10T18:21:00.005+01:002017-09-10T18:21:52.038+01:00[Review] Beaufield Mews, Stillorgan, Co Dublin<div style="text-align: justify;">
There are some restaurants that exist outside the vagaries of time. They are not influenced by fashions and trends, they don't serve the current trendy dish, but instead they offer a solidly comfortable experience that everyone enjoys. They are always there for family celebrations, arrivals and departures, and form part of the background fabric that keeps everything stable. </div>
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In Dublin, one such restaurant is <a href="http://www.beaufieldmews.com/">Beaufield Mews</a>. Located in Stillorgan, it's Dublin's oldest restaurant, having been in the same family for over 70 years. Outside, there's a lovely courtyard, which is charmingly lit at night. The downstairs restaurant and gardens at Beaufield Mews are arguably the most famous part of this former coachhouse and stables. But we are here to dine upstairs in the Loft Brasserie, a spacious and high ceilinged set of rooms with plenty of elbow room between the tables. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpgj5lbsxhLNCQKmrPzg-GYNS7PcVdMPDZwYpRy_GV4YlxbSVV47zFIV4LuowlbDe4bDGmQc7GNTelEZkZkCkWw0AVlkA0yHPkNXeI_UKbRN_RzwDfnylJrBTO9x4lGH95lQWpAxQ-f4/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Tartare.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Beaufield Mews - Beef tartare" border="0" data-original-height="1600" data-original-width="1206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpgj5lbsxhLNCQKmrPzg-GYNS7PcVdMPDZwYpRy_GV4YlxbSVV47zFIV4LuowlbDe4bDGmQc7GNTelEZkZkCkWw0AVlkA0yHPkNXeI_UKbRN_RzwDfnylJrBTO9x4lGH95lQWpAxQ-f4/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Tartare.JPG" title="Stitch & Bear - Beaufield Mews - Beef tartare" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Classic beef tartare</span></td></tr>
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<a name='more'></a>The menu offers plenty of choice for each course, and there's a superbly priced Early Bird offering two courses for €21 available all Wednesday, Thursday and Saturday, and between 6pm - 7pm on Fridays & Saturdays. A classic beef tartare with anchovies and bright yellow egg yolk is spot on (€9) while a raviolo of wild mushrooms, sage and ricotta is tasty but really could have benefited from another few spoonfuls of the butter sauce to combat the dryness (€8).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1I5jWhREn9WjLKa1p4j68a8JLTigZuxw-7ij2AzWo6aNsQ7orRdaFjdw9HZCv45HuGM6G_eEn5TOnX0ZTOpdGo2B7YzdshuBA9Hn33b028EJ-PYbH2AN1BmToNu822m_6SF5vq7owRc/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Ravioli.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Beaufield Mews - Wild mushroom raviolo" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1I5jWhREn9WjLKa1p4j68a8JLTigZuxw-7ij2AzWo6aNsQ7orRdaFjdw9HZCv45HuGM6G_eEn5TOnX0ZTOpdGo2B7YzdshuBA9Hn33b028EJ-PYbH2AN1BmToNu822m_6SF5vq7owRc/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Ravioli.JPG" title="Stitch & Bear - Beaufield Mews - Wild mushroom raviolo" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ravioli of wild mushrooms with hazelnut spinach and butter sauce</span></td></tr>
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I choose a kassler pork chop for mains, not having seen kassler (cured and smoked) pork since I left Cork many years ago. A thick and juicy pork chop comes atop a mound of bright green tarragon mash, accompanied by a tasty tomato and chili jam (€18). The only downside is the honey and cider glaze which could have heeded the mantra of "less is more". Across the table, the classic surf & turf rib eye comes with wonderfully light and airy cod goujons and a cracking crispy piece of pancetta (€28). Unfortunately the steak isn't quite as medium rare as is liked, but overall, it's a generous dish. </div>
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At the urging of jovial head waiter Paddy Rice, we order the tempura mushrooms and skinny fries as sides, and neither dish disappoints (€3.50 each). Just like the cod goujons, the mushrooms are light as a feather, while the skinny fries are some of the best I've eaten, each one providing a really satisfying crunch.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHChuI-iYo_rQ5eqeV9PhfS2B8bRYAXa8bOqo9QNMnmNctMbg-zMhgxxXQ1A-rGIHZOoBuoObVS0A_6n8euGYnncsFJjWOafCuaLOs-aDvxWKw2KSz5LDlsqMARy7Y6NVTprrNK83HoxI/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Kassler.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Beaufield Mews - Kassler pork chop" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHChuI-iYo_rQ5eqeV9PhfS2B8bRYAXa8bOqo9QNMnmNctMbg-zMhgxxXQ1A-rGIHZOoBuoObVS0A_6n8euGYnncsFJjWOafCuaLOs-aDvxWKw2KSz5LDlsqMARy7Y6NVTprrNK83HoxI/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Kassler.JPG" title="Stitch & Bear - Beaufield Mews - Kassler pork chop" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kassler pork chop with tarragon mash</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-2A_pQprBQLqy1xb56JFhKW7vo8RBfSkwO3bbefbkSolKnziCkJW9H4Sr0adf-9EqtC7qIiJnqAEE8hS3JPP0HUnWbihD7YNJUagcvf12iaZkUffOi6hxe56v047Ec8gH_XjhyphenhyphenyMVt4/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Steak.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Beaufield Mews - Surf and turf rib eye" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-2A_pQprBQLqy1xb56JFhKW7vo8RBfSkwO3bbefbkSolKnziCkJW9H4Sr0adf-9EqtC7qIiJnqAEE8hS3JPP0HUnWbihD7YNJUagcvf12iaZkUffOi6hxe56v047Ec8gH_XjhyphenhyphenyMVt4/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Steak.JPG" title="Stitch & Bear - Beaufield Mews - Surf and turf rib eye" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Surf and turf rib eye with tempura cod goujons</span></td></tr>
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Given the homely and welcoming nature of this restaurant, I'm not at all surprised to see that desserts are keenly priced at €6.90 each. This venue clearly knows what its customers want. We choose a Broken Banoffee, which is a delicious deconstructed version of the dish, complete with banana and rum puree. We also share a cheeseboard of four Irish cheeses, complete with frozen grapes, relish and crackers (€8.50). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nOYsCq04oUwP-AnWoATfNojbKp3P0HpwxmbrjZaMRlritB5O2KzxtkcT2UKBiY2FRbM0u5Gswn2ky28Q70kLKu_8kKEiLVFDZ5K_bdjG-XQ-NSAlDNXO_bID3opzU0gG2fpv5vbNqRw/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Broken+Banoffee.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stitch & Bear - Beaufield Mews - Broken banoffee" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nOYsCq04oUwP-AnWoATfNojbKp3P0HpwxmbrjZaMRlritB5O2KzxtkcT2UKBiY2FRbM0u5Gswn2ky28Q70kLKu_8kKEiLVFDZ5K_bdjG-XQ-NSAlDNXO_bID3opzU0gG2fpv5vbNqRw/s1600/Stitch+and+Bear+-+Beaufield+Mews+-+Broken+Banoffee.JPG" title="Stitch & Bear - Beaufield Mews - Broken banoffee" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Broken banoffee dessert</span></td></tr>
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<span style="text-align: justify;">Given that Beaufield Mews is a family owned business, it makes sense that it's the perfect place for a family meal. The original owner, Go-Go Kirwan was apparently the kind of lady about which legends are written and over the years, she built up the restaurant at Beaufield Mews. Now her granddaughter Julie Cox and husband John Hoade have taken the reins and have updated the venue in line with the times. </span><br />
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<span style="text-align: justify;">There's an attractive and well-priced wine list, managed by John, with classic and eclectic choices available. Head waiter Paddy Rice is the man with the biggest welcome in Ireland. Even though he's the only staff on duty the night we visit, it's no challenge to him, and he manages to keep up a running banter with all tables while delivering and clearing dishes. </span><br />
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Is the food perfect? No, there are definitely a few things that could be improved and the kitchen could do with taking one ingredient off each plate. But the combination of good old-fashioned charm and hospitality shines through and makes Beaufield Mews much more than the sum of its parts. </div>
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<b><i>Beaufield Mews, Woodlands Avenue, Stillorgan, Co Dublin</i></b></div>
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<b><i>Tel: +353 (0)1 288 0375</i></b></div>
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<b><i>URL: <a href="http://www.beaufieldmews.com/">www.beaufieldmews.com</a></i></b></div>
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<b><i>Twitter: <a href="https://twitter.com/beaufieldmews">@beaufieldmews</a></i></b></div>
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<b><i>Instagram: <a href="https://www.instagram.com/beaufield_mews/">@beaufield_mews</a></i></b></div>
dudarahttp://www.blogger.com/profile/01089514960452914466noreply@blogger.com230 Beaufield Manor, Stillorgan, Dublin, A94 PY88, Ireland53.290950361508088 -6.20482921600341853.289763861508085 -6.2073507160034183 53.292136861508091 -6.2023077160034177