Not a Michelin list.
Irish restaurant awards.
The fucking Old Spot
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They also gave the pub of the year to Doheny and Nesbitts, which as much and all as I like it (I drank a fair few pints in there over the years) wouldn’t make the top of a list of pubs on Baggot Street, not to mind the country. I doubt it’d be in the top 20 pubs in D2 IMO.
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I ate in Everett’s only 2 weeks ago. It’s a cracker of a spot. Great food and atmosphere and not a hint of anything pretentious
If an upwardly mobile dolt like you was there we can assume its fairly pretentious
Have you not got an insurance spokesman whose corner you need to fight?
Anyone?
highly reccommned Crystal in Navan for the mix of Spanish and Hungarian Tapas on offer at the weekend
went from Goulash to Paella and they were top notch
wine only so Heineken not available
a great place to go
dangerous looking hungarian waitresses but they were decent
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Theres a good value family day at Navan Races this Saturday that you could double up with.
Luna has ceased trading with immediate effect.
The Hungarian women are beautiful.
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Malev Airlines was unrale
We’re they eclipsed by brighter lights?
A shower of spacers by all accounts.
777 is very tasty but the portions are far too small.
The menu changes a fair bit in there as well I think? Been in there a few times and while it’s always been good, sometimes it’s just good and sometimes it’s unbelaaaayvable.
I’m friendly with the head chef in there he’s only a young fella, sound guy. He doesn’t work the peak times. I suppose when you’re changing the menu so often it’ll be better sometimes than others. I wouldn’t go in there as the portions are small, unless I know he’s on and then he’ll lash out loads of off the menu stuff to us.
A head chef who doesn’t work the peak times? Would that be normal?
Maybe not for a high end restaurant. But developing the menu and training in the team on it is the big job. Then there’d be a longer period of training in the staff before you’d get it to the level where they’d be able to operate on their own. He’d still be there for the prep work and be responsible for ordering everything anyway but once it’s up and running to a high standard he can step back from the more anti social hours a bit. This is my understanding anyway. I know this is the way the curragower in limerick was set up too so not uncommon at least.
Any cork city restaurants, near the Metropole, that have a decent early bird?