SLIGO

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

East­ern Seaboard is run by Jeni Glas­gow and Reu­ven Diaz, the duo be­hind The Brown Hound bak­ery next door. The bustling restau­rant fo­cuses firmly on in­gre­di­ents both sea­sonal (they’re cel­e­brat­ing all things ap­ple at the mo­ment) and lo­cal, stay­ing true to its name with, with gar­licky crab claws (¤8.50), crispy fried white­bait (¤7.90) and cala­mari by the pail (¤8.25). There’s lots of tast­ing or shar­ing plates, with some great main course sal­ads (al­ways a plea­sure when they’re not an af­ter­thought), es­pe­cially Mo’s cold spicy noo­dle salad that you can adapt in half a dozen ways (¤10-¤20). Lo­cal Lough Duart sal­mon and deluxe seafood lin­guini are per­fect for pesc­etar­i­ans, while baby back ribs and crack­lin’ pork belly will keep meat lovers happy. If you come for lunch, pop next door to the Brown Hound for dessert.

SHELLS SEA­SIDE BAK­ERY & CAFE

Strand­hill, Co Sligo, 071 9122938, shellscafe.com ¤ Jane and Myles Lam­berth’s cute café on the seafront in Strand­hill has the per­fect view of the popular surf break out­side. And they’ve man­aged to trans­plant that laid back surf vibe back inside their lit­tle café and bak­ery.

The re­laxed, sea-shack at­mos­phere be­lies the high qual­ity cook­ing: there’s slow roasted lamb shoul­ders, all man­ner of bar­be­cued meats, sal­ads sam­bos and more. Breads and cakes are baked in-house us­ing or­ganic eggs and you can take away a taste of the west, with Bur­ren Smoke­house plates, breads, cakes and home­made sauces such as sriracha and hot-wings sauce.

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