The Restaurant Recommendation Thread

Toto Wolfcastle wrote: »

Michelin stars for Ichigo Ichie, Chestnut in Ballydehob and Mews Baltimore.

Woohoo great news for Cork !!

limnam wrote: »

Raging the few times I tried mews it was booked out.


The price will probably double now :pac:

You'll have to keep going all the way to ballydehob so...

Ate at Spitjack's for the first time last weekend. Not sure what I expected, had it in my head it was more akin to a gourmet burger spot.

It actually was very good, chicken croquettes for starters, hake main and sorbet dessert. The service was ridiculously quick - one waitress would ask me if I wanted a dessert menu and before she'd even returned to the counter another would have brought it over. (Not, necessarily a good thing. I HATE being rushed while eating; but I didn't get that sense here. They were just really efficient).

It's definitely being added to the regular roster!

Went to Camile at the weekend and have to say that I was not very impressed at all. The menu is almost identical to Ramen (which I don't like) up to and including the "make your own" icecream cone, and the food tastes the same; sweet and gloopy with the various main courses indistinguishable from each other. The chicken skewers starter was cold and tasted like it had been cooked a looong time before.

The service was awful as well, with staff basically walking around asking people if they had ordered the particular item(s) they held in their hands.

If you like Ramen, you will definitely like Camile but I will not be returning.

sporina wrote: »

wow

hard to beat Sago Asian Bistro - its my go to for Asian/Thai

Find soba in Blackpool the best.

Cedrus wrote: »

I finally made it to Ramen yesterday. My culinary guardian angel must have been steering me away. Sweet and gloopy is a compliment.

Q. How could it be possible to mess up Singapore Noodles?
A. Use a sweet sauce instead of curry powder, use thread noodles better suited to soup, fire in a load of sweet jammy sauce, serve it in a "cool container like in the movies" but is too small to eat out of, charge 1.5 times what the nearest Chinese restaurant charges.

The sheer number of school uniforms in the ""restaurant"" is the only possible explanation for this abominations survival.

The one time I ate there certainly didn't encourage me to go back; I thought it was awful but was thinking maybe it was just bad luck the first time....from reading your post, maybe I'll think again...

northgirl wrote: »

Ate in Palmento at the weekend. The pizza and wine were very nice. Lovely spot for a cosy chat.

Nice pizza there, we go fairly regular, but they seem to be slow to serve, I wonder is the take-away service a bigger earner for them, to the detriment of the "sit downs"?

nlrkjos wrote: »

Nice pizza there, we go fairly regular, but they seem to be slow to serve, I wonder is the take-away service a bigger earner for them, to the detriment of the "sit downs"?

run_Forrest_run wrote: »

maybe they take their time knowing that the sit-down customers might have another drink etc while waiting. How many seats are in there?

Maybe they take their time because the pizza is made as it should be, fresh from scratch.

mccard wrote: »

Maybe they take their time because the pizza is made as it should be, fresh from scratch.

Which takes about 3 minutes.

Water John wrote: »

So you can bake a pizza in 3 minutes???

Well, they used to have a video on their Facebook page showing a pizza get cooked in something like 40 or 50 seconds

Palmento use a hand built wood fired oven. It was built in Naples and shipped here and installed.

Footoo wrote: »

Palmento pizza is very hit or miss imo - mainly miss. I like a bit of structure to my pizzas but theirs, for the most part, disintegrated when you try and pick up a slice, with zero crunch on the crust.

Also I generally like a plain cheese and tomato pizza so when the only extra topping I ask for is extra mozzarella, it means I want a lot of cheese. They’re unbelievably scanty with cheese in general.

It's neopolitan pizza it's meant to be eaten with a knife and fork. They are generally very light on toppings too.
I've been to Naples it's a very authentic pizza they are serving in palmento. The owner is a 3rd generation pizza maker he knows his stuff.

I know it's not for everybody I brought a friend there once and he was digusted he couldn't pick it up.

I laugh when people call it soggy, it's meant to be!

Mardyke wrote: »

If you are able to pick up a slice of pizza and it keeps it's triangular shape then you don't have a decent pizza!


I haven't been in a while....are Novecento still very good?

Novecento is still probably the best around different style pizza to Palmento though, La Tana can be as good but very hit and miss.

rob316 wrote: »

Novecento is still probably the best around different style pizza to Palmento though, La Tana can be as good but very hit and miss.

had pizza from La Tana delivered to The Sextant recently and it was good - not as good as Novecento though..