32 O’Connell St, Sligo 071-9141575 knoxsligo.ie/ ¤¤
Patrick Sweeney and David Dunne opened Knox in May 2015, after leaving careers in banking to follow their dream of opening a food business. Their efforts haven’t gone unnoticed, and they won Best Café in Sligo in the Connaught round of the Irish Restaurant Awards earlier this year.
The kitchen team is led by Shane Meehan and Kai Puls, and their cakes and muffins are baked by Stacy McGowan. Knox St was what O’Connell St was known pre-1920, and the original street sign hangs on the wall of the café, a present from a customer who unearthed it for Sweeney and Dunne.
Served from 6pm to 10pm, Thursday through Saturday, the menu includes tapas stalwarts such as charcuterie boards (¤12) alongside inventive specials such as scallops with crispy chicken skin and bites of ham hock terrine. For breakfast, I go for a pot of crunchy house granola (¤4.50). It’s generous in size and the proportion of granola to yogurt and fruit is well judged. It’s an example of the substance behind pleasant presentation at Knox. I also indulge in the the Sligo Breakfast Bap (¤7), which is made up of a meat patty made for Knox by Sheerin’s Butchers in Ballymoate.
I admire what Sweeney and Dunne have done. They’ve taken their experiences as customers and applied it to their own space, by sourcing good produce and bringing in culinary talent such as McGowan, whose muffins are worth writing home about . AMcE