Restaurants in the Dublin.

mariaalice

Going to the Tannery got me thinking of this, Restaurants in Dublin have got expensive for what they are, not one of the few I looked at offer a set menu for dinner one has a beef main course and a fish main course at nearly 40 euro each.

It use to be that you could find a restaurant that was somewhere between chips with everything, assembled food, and a fine dining restaurant but it's an effort to seek something out like that now.

Other things I have noticed lately buying in ready-made mash even in good restaurants is something I consider a big no-no in a good restaurant.

Rechuchote

What's a nice Korean restaurant in the city centre that won't break the bank?

L1011

Kimchi Hophouse on Parnell Street. Genuine Korean restaurant in an old pub (well, its still a pub)

L1011

https://www.boards.ie/discussion/2058218023/restaurants-in-the-dublin

Staff shortage means that simple stuff that was done on-site is being outsourced. One of the Michelin starred chefs referred to buying in mayonnaise for the first time, as they used to make their own; but I'd expect its very common for all forms of veg prep.

Bought in desserts has been the norm for years in low and mid range restaurants. Pastry chefs are specialists, not enough demand for a smaller place to have one.

Wishbone Ash

https://www.boards.ie/discussion/comment/118236887#Comment_118236887

....and it's much cheaper to buy prepared food from a specialist company who have the economies of scale. If you walk by the back doors of many well known restaurants, you'll see the bags of prepared veg lying at the door after having been delivered very early in the morning.

mariaalice

https://www.boards.ie/discussion/comment/118236946#Comment_118236946

Prepared veg as in pealed veg is one thing but actually buying mashed potato is another.

Wishbone Ash

https://www.boards.ie/discussion/comment/118237013#Comment_118237013

What's unusual about buying in mashed potato? Many restaurants buy porridge and hard boiled eggs in buckets.

mariaalice

https://www.boards.ie/discussion/comment/118241853#Comment_118241853

What is the skill of being a chef then if everything brought in is already cooked? if that is alright why not just leave the food out and let the customers assemble it themselves.

I was in a chain restaurant recently and they wanted me to scan a QR code and order and pay from the table the wait staff said we will come and take your order if you really want 🙄.

L1011

https://www.boards.ie/discussion/comment/118252902#Comment_118252902

When you haven't got enough chefs, like now, its a case of buy in stuff or don't serve finished meals.

mariaalice

In a mid-range restaurant, I would expect things to be cooked by a chef from fresh raw prepared ingredients buying raw veg prepared is different from buying in cooked veg. I would also expect that dressing, for example, Ceaser salad dressing not to come from a brought-in bottle, brought-in desserts is slightly different as long as what is brought in is high-end and not something you could buy in a supermarket maybe cooked by a chef in a commercial kitchen and sold on to restaurants.

In a high-end restaurant, I would expect everything to be cooked from scratch in-house including the bread.

L1011

Well, you aren't going to get that while there's a massive shortage of chefs.