Corned beef and cabbage, the traditional St. Patrick’s Day dinner in the United States, is seldom seen in modern Ireland. I used to eat the iconic boiled dinner every year. The corned beef was boiled...
Roast Grouse with blackberries and liver pate at Gregan’s Castle in the Burren was the most spectacular thing we put in our mouths in 2020. Chef Robbie McCauley hits it out of the park so...
The Seafood Sharing Platter at the Seafood Cafe by Niall Sabongi is a spectaular array of cold seafood including prawns, scallops, oysters and brown crab with sauces and condiments. Though intended to feed a group,...
The luscious Lobster Salad starter at the Guinea Pig Restaurant features a half lobster split in half and served with an herbal green froth and sprigs of dill. The Guinea Pig is located in the...
Scallops in brown butter at Barrtra Seafood in Lahinch are very fresh and gently cooked shellfish in a minimal sauce that lets the succulent flavor shine through. The scallops were preceded by a starter of...
The Grilled Monkfish in Tomato Coulis at Out of the Blues Seafood in Dingle is fine plate of fish. The lovely bouillabaisse we had for a starter tipped us off that a French chef was...
The Scampi at Julia’s Lobster Truck is a plate of sweet and succulent jumbo shrimp deep-fried in a crispy breading served with chips. Julia Hemingway does all her frying in beef tallow or “beef drippings”...
The Pizza Royal with ham, mushrooms and caramelized onions from the Chez Louise pizza truck is the best pizza we’ve had this year. Chef Stephan is from Alsace and his amazingly crispy pizzas have a...
The sliced salmon salad served at the bar at Sheen Falls Lodge in Kenmare is garnished with capers and purple onion bits–the fish is sweet and silky with a mild smoke flavor. The house-smoked salmon...