Game terrine with Mirabelle plums and walnuts at Gregan’s Castle in Ballyvaughan. Clare rabbit and venison bits were set in a savory pate and garnished with tart plums and walnuts in chef Robert McCauley’s “Late Summer Game...
Rabbit shoulders braised in red wine with onion confit served over mushroom polenta at Piglet Wine Bar in Dublin. Savoring these deep dark and delicious stewed rabbit legs in red wine sauce was a mesmerizing...
“Oysters 3 Ways” at PJ’s Oyster Bar in Carlingford Au Naturel, Kilpatrick and Grilled, are the three offerings on the “Carlingford Oyster” section of the menu at PJ Ohares Bar. I ordered a...
Air-dried lamb salad at Connemara Greenway Cafe in Oughterard featuring air-dried lamb from McGeough’s Connemara Fine Foods, the award-winning butcher shop located right around the corner. Oughterard is the gateway to Connemara on the road...
Braised Veal Shin with Baby Turnips, Polenta and Anchovies at Etto, Dublin We sat at the counter and ordered veal shin with polenta. Sort of expected a plate of marrow bones, but was delighted...
Fat Mussels served Thai-style at Martin Shanahan’s Fishy Fishy seafood restaurant in Kinsale. From the quality of the mussels, to the spicy Thai sauce, to the beautifully crafted bowl they are served in; everything about this bowl...