The Restaurant Recommendation Thread

Cork Lass wrote: »

Went to Cafe Velo for breakfast this morning and was surprised to see prices well gone up. Full Velo is now €12.50. It consists of 2 small rashers, 1 sausage, 1 egg, half a tomato, a slice of black pudding and a hash brown (all spread out on the plate to make it look big. Served with toast and coffee - very good coffee admittedly but too expensive. I had a mini Velo for €9.00 - a rasher, egg and hash brown with toast and coffee. Again, nice but not worth the money. At those prices we won’t be back.

Ya, we used cafe velo for lunch a lot, but the prices have risen a lot over the last while.
Last meal I had there was a warm chicken salad that was almost €14 and had 3 small bits of chicken on a mountain of rocket.
Im not a fan of their coffee but that seems very popular

On Velo: same story last visit the prices weren't a fair reflection on portion/quality/service

Haven't been back since but get their coffee from Aldi for work and it's lovely

https://www.irishexaminer.com/breakingnews/ireland/10-closure-orders-served-on-irish-food-business-in-september-955954.html

Restaurant in Douglas on list

Not Cork - but we had lunch in Khao Asian in Killarney yesterday - good food and great service, and large portion sizes, defo recommend if you are in that part of the world

pwurple wrote: »

In no way is that a surprise. Rumour around the place is that some of the staff were even sleeping on the floor at night in the restaurant part. Just appallingly run.

Even their menu was a blatant giveaway. They were serving everything and anything out of the kitchen, from pizza to indian to street food etc... there is no way that could be correctly managed for food hygiene and traceability. They'd need food storage and prep areas the size of a factory.

Where abouts is it?

roundymac wrote: »

The van so is nicer than the chipper?

Yes its the original and the boss is probably there more so standards are higher. I'd be of the opinion too that the Fish Wife is better on McCurtain St than the Grand Parade one as that's where the owner spends her time.

Mardyke wrote: »

Blackrock Castle Cafe (or whatever its called)

Been there twice recently and sad to say both times its been very average. I think they've lost their spark.

The few meals I saw all looked a bit pre-prepared.

The place inside is looking a bit shabby too. Sign of a poor manager.


Totally agree - I was only saying to friend recently that its gone downhill and she agreed . Wasn't at all impressed with the food and yep its looking worse for wear - pity as its a great setting but perhaps it victim of its own success.

On my way to sage in Midleton, expectations are high... ðŸ˜

Lovely meal in sage, had their 12 mile menu, so amuse bouche, starter, fish course, main course and dessert... Corned beef and cabbage in a little potato pancake, sounds basic but probably the star of the night.....( I would have happily had a couple more as a starter)
Haddock carpaccio with chorizo as starter, lovely,
I had scallops with curry sauce and chips as my fish course, weird sounding, the scallops were gorgeous lightly cooked and soft, the curry sauce didn't taste of much curry wise (too much would have killed the scallop flavour), and the chips were really really thin crispy, but over salty..
Monkfish main, with crispy chicken skin, the chicken skin was a nice crunch... Monk was lovely, mash on the side killed with salt... (even herself whos a salt fiend thought so)
Dessert was the weakest... A bitter choc delice with an orange butterscotch (.?) and honey comb, and herself had a cheesecake, super soft silky, but didn't taste of much..
Oh and a cheese course, local gouda, (nice) with some home made cheese biccies (not so nice)
Ultimately I really enjoyed the meal,
But sage is definitely still my second favourite restaurant in Midleton...

Markcheese wrote: »

Lovely meal in sage, had their 12 mile menu, so amuse bouche, starter, fish course, main course and dessert... Corned beef and cabbage in a little potato pancake, sounds basic but probably the star of the night.....( I would have happily had a couple more as a starter)
Haddock carpaccio with chorizo as starter, lovely,
I had scallops with curry sauce and chips as my fish course, weird sounding, the scallops were gorgeous lightly cooked and soft, the curry sauce didn't taste of much curry wise (too much would have killed the scallop flavour), and the chips were really really thin crispy, but over salty..
Monkfish main, with crispy chicken skin, the chicken skin was a nice crunch... Monk was lovely, mash on the side killed with salt... (even herself whos a salt fiend thought so)
Dessert was the weakest... A bitter choc delice with an orange butterscotch (.?) and honey comb, and herself had a cheesecake, super soft silky, but didn't taste of much..
Oh and a cheese course, local gouda, (nice) with some home made cheese biccies (not so nice)
Ultimately I really enjoyed the meal,
But sage is definitely still my second favourite restaurant in Midleton...

sounds divine - and v inventive - but why or why would a chef salt one's chips (let the customer do that themselves..)..
mad but its the little things like this that can be a big no no

so whats your fav restaurant in midleton?

pwurple wrote: »

Em, Every single chef seasons their food. Definitely not a no no, it’s the basics.

not chips - that should always be left up to the customer.. and Markcheese is proof of this

Markcheese wrote: »

They weren't really chips, more like thin strands of deep fried potatoes..loosely served over the scallop and sauce... Couldn't have seasoned them without salting the scallop...

Ferrit and lee down on distillary walk, not as fine dining (different style) but really good...

wer the scallops over salted? they cudda seasoned the scallops before adding the chips/potatoes

you said herself's mash was over salted too.. this is the point i am making... soooo many chefs are too heavy handed on salt..

(i am ex food industry - i know about such things)..

had a v expensive piece of monkfish in Annies years ago when it was open, and twas ruined with to much salt - such a pity - such a fab fish

anyway.. monday grr