KILKENNY

The Irish Times - Friday - The Ticket - - SEVEN DAYS -

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 bour­guignon. A great spot. is so pretty and invit­ing you’d be tempted to get a job there just so you can come back ev­ery day. Mak­ing the best of lo­cal in­gre­di­ents with a dash of the Mid­dle East in its del­i­cate flavours, the sil­ver hake with fen­nel and sam­phire or savoury baklava with beet­root, feta and pis­ta­chios are din­ners to die for. At lunchtime, the grilled Five Mile Town goats cheese salad is a win­ner. And you ab­so­lutely have to stay for dessert.

THE SALT YARD

Fri­ary Street, Kilkenny, 056-770 3644, the­salt­yard.ie, ¤¤ Al­ready spoiled in food terms (and in Miche­lin stars) Kilkenny wel­comed the Salt Yard to its ranks this sum­mer. A cool, in­dus­trial in­te­rior, noth­ing like your usual ta­pas joints, is warmed by au­then­tic Span­ish cook­ing from head chef Asier Cuevas Her­nan­dez, who hails from the Basque coun­try, and his Span­ish team (the dif­fer­en­ti­a­tion mat­ters, we’ve been as­sured). Large por­tions – larger than most Ir­ish ta­pas bars – and a combo of ex­cel­lent Ir­ish pro­duce mixed with im­ported Span­ish spe­cial­i­ties make for a great ad­di­tion to the Mar­ble City food scene. It does jus­tice to the much-man­gled patatas bravas (¤6), while other menu high­lights in­clude ex­cel­lent mus­sels in salsa verde (¤10), Sala­man­can chorizo cooked in lo­cal High­bank cider (¤7.95) and an in­ter­est­ing Basque goats-cheese ice cream (¤9).

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.