Some great advice here, cheers lads 
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Chowder and a pint of Guinness at o Grady’s is always pleasant (and cheap)
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O’Gradys in Barna, Morans of the weir, and the White Gables in Moycullen were always staples of the in-laws race week eateries
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Moran’s isn’t worth the effort anymore really
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All that lovely attention to detail and then they throw out that bowl of gammy, overcooked vedge straight from microwave.
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His heart must be broken with that shit. The missus beside him then ordering frozen roast potatoes and chicken goujons…god bless him he has the patience of a saint.
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@Fagan_ODowd as promised I ate in Sha Roe last night. It was as good as always. 4 of us shared a load of starters, Seafood Ramen, Minced Lamb Kebab and a Pork Fritter of some sort. I had a Sirloin of Lamb for mains and then we all shared a load of different desserts with the Dark Chocolate Marquise being the highlight for me.
3 course meal for the 4 of us with a bottle of red, a bottle of Cava, 2 glasses of Cava and an Irish coffee was just under 300. Desserts at 9 euro was pricey but the rest was savage value for the quality of food you’re getting. And there was no foraging nonsense
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Interesting term, never heard lamb cut or called that before. How was it cut/cooked/served?
Any recommendations in along the red Luas line, between the museum and abbey street say. cc @Spidey @Fagan_ODowd
A flick knife and run as fast as you can?
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M&L obviously just past the Abbey St stop. The Moroccan on Capel St was grand the time I was in there. Plenty of ethnic Chinese and Korean restaurants on Capel St too.
Bovinity and Krewe on capel st good too. Tang does nice Middle East/med stuff on abbey st - more lunchtime spot. There was a nice seafood place on benburb but think it’s closed now. Wuff good for brunch
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M&L is tremendous
Very nice.
Do you know where the term sirlion came from?
Yes Sir Leon Brittan said it was his favourite cut.
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That’s a new one for me. Story I was told the cut was knighted by King Henry XIII.
Hope that doesn’t put you off it. 
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