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My Top 10 Irish Dishes of 2017 #3

No. 3 Irish Producers Plate at O’Connell’s   


Okay, granted–it’s a bit of a cheat to make my number 3 on the countdown an appetizer plate made up of wonderful artisan foods from all over Ireland, but I couldn’t resist.


The Irish Producers Plate at O’Connell’s in Dublin includes (clockwise) Co. Wicklow Firehouse Bakery foccaccia toast (at 9 o’clock), Co. Cork Gubbeen chorizo (at 3 o’clock), Co. Laois devilled Granston Farm egg (at 2 o’clock), Co. Kilkeenny house-smoked Goatsbridge trout (at 5 o’clock with the lemon alongside), Co. Cork Toonsbridge fior de latte mozzarella & tomato (hard to make out at high noon), and last and most remarkable, Kelly’s of Newport Co. Mayo black pudding served with apple compote and grainy mustard cream (at 7 o’clock). (Pay no attention to the small soup there at 11:30 which is just a little extra I ordered on the side).


 If you are planning on visiting Tom O’Connell’s wonderful restaurant, consider booking early for the Sunday brunch. It’s a cozy fireside affair that will please the whole family. 


And don’t miss Tom’s most popular entree: The 12-Hour Slow Roasted Irish Hereford Prime Beef with Three Day Gravy, horseradish cream, and gratin potatoes carved from the trolley at tableside.

Robb Walsh