CORK

The Irish Times - Friday - The Ticket - - SEVEN DAYS | EATING OUT -

In just a few short years, Fear­gal and Fiona O’Don­nell have brought the Fat­ted Calf from just another Ir­ish vil­lage pub serv­ing food to a des­ti­na­tion restau­rant and bar. In the mid­dle of pic­turesque Glas­son vil­lage, it de­stroys the idea of pub grub with its im­pres­sive menu. Af­ter­all, you’d be hard pressed to find ar­ti­san meat boards or sauces made with Belling­ham blue cheese and mar­row but­ter down in your lo­cal. The menu reads like a glos­sary of Ir­ish food sup­pli­ers, with Castlem­ine Farm lamb, Jane Rus­sell sausages, Gubeen chorizo, Lough Boura salad leaves, Lis­duff black pud­ding, and more. John Stone beef makes mul­ti­ple ap­pear­ances, in­clud­ing 18-month air dried beef with horse­rad­ish cream and beet­root jelly. It’s a long way from a packet of Tayto and a pink Snack… They also have a good se­lec­tion of craft beers.

ELEC­TRIC FISH­BAR

41 South Mall, Cork, 021 4222 990, elec­trick­cork.com ¤ Be­ing all things to all peo­ple is a tough task, but it seems the Elec­tric has made this its mis­sion. In a large build­ing along­side the Lee, the Elec­tric has an in­cred­i­bly busy bar down­stairs with day and night bar menus. Up­stairs there’s the main restau­rant with hearty of­fer­ings such as An­gus steaks, burg­ers and tagines. But the best fun hap­pens in the fish bar, a won­der­ful white-tiled room with mar­ble coun­ters look­ing down onto the river. It serves wine by the glass and stan­dards such as oys­ters, crab claws and ce­viche, or the more un­usual of­fer­ings of had­dock koftas, cala­mari laksa and monk­fish

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