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The Restaurant Recommendation Thread

Faith

There's been a crazy number of threads recently looking for restaurant recommendations, so I'd like to start a specific thread for it. Please post below about your favourite restaurants - why you like them, what price range they are, what type of food they serve, if they have an early bird, opening hours if you know them, where they're located. If you could include a link to the website, that would be great. The more details, the better. This is not a thread to post negative reviews - there's a thread in the main Food & Drink forum for that if you like. Basically, I want this thread to be full of recommendations, not positive and negative reviews. That being said, you can disagree with a recommendation briefly if you really feel the need to, but you must have a really valid reason such as an awful experience, rather than "I don't really like the food" or "It's too expensive".

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Outkast_IRE

Tequila Jacks was always going to struggle in that premises .

No.1 - Its massive, how many can it seat . So on a busy night they may end up with multiples of what they have on an average week night. Its hard to staff like this and keep staff, as the hours will be tight on week days and long shifts all weekend. Also leads to high rents and high overhead costs.

No.2 - Its location , it is at the edge of town currently. I am hoping with all the new developments along the quays this will lead to more footfall and give it a better chance.

No.3 - Lunch Service - During the week i dont think they even try to run a lunch service most of the time. This is a killer for a restaurant , you should be paying the bills with a good lunch service and them making your profit on your busy night.

D'Agger

I'd disagree on the food from Tequila Jacks that said I've only been there once - really liked what we had, then again we were there for lunch not an evening meal but I wouldn't say the food is bang average, it was decent mexican food.

We got two cocktails and they were a while coming - considering it was the afternoon and not exactly brimming, I'd tend to agree on the service side of things but with cocktails these things can tend to take a while when you've only one barman capable. It comes down to management as has been mentioned already.

pwurple

Yes, was there for a work night out a few weeks ago and the service was just plain understaffed to be honest. One bar man trying to do cocktails, beer , wines etc for a fairly busy restaurant.

Food was so so as well, but can’t complain too much when you’re not paying for it.

Mardyke

Cotts72 wrote: »

Ive been there good few times as its an easy spot for bit of grub and food but agree with the service issue. Staff are way too chill. Was there few months ago and waited 30min for a pint, had to ask the waitress 3 times. It just got to the point where we started laughing at how bad she was

I think it's unfair for anyone to blame the kids that are on the front line. They probably haven't been trained properly and are no doubt getting treated very poorly.

It's always back to management in that situation.

I think Tequila Jack's is the Soho gang?

Half the problem with the place imo is they don't know if they are a bar or a restaurant. It feels like a bar but theres a manager type standing at a reception yoke at the door!!

Cotts72

Mardyke wrote: »

Tequila Jack's

A shame, really, that this place is not an awful lot better. Firstly, Cork is crying out for a decent authentic Mexican. Secondly, the premises and setting is excellent.

If only the food was much better (its barely average in truth).

What strikes me most is the amount of 'poor service' reviews on TripAdvisor. I couldn't help have a look! That always suggests bad management.

Ive been there good few times as its an easy spot for bit of grub and food but agree with the service issue. Staff are way too chill. Was there few months ago and waited 30min for a pint, had to ask the waitress 3 times. It just got to the point where we started laughing at how bad she was

whatever76

Mardyke wrote: »

Tequila Jack's

A shame, really, that this place is not an awful lot better. Firstly, Cork is crying out for a decent authentic Mexican. Secondly, the premises and setting is excellent.

If only the food was much better (its barely average in truth).

What strikes me most is the amount of 'poor service' reviews on TripAdvisor. I couldn't help have a look! That always suggests bad management.

I couldn't have put it better myself - huge potential and cork crying out for something like it - great setting etc down by the quays … could be Darling Harbour like;) … but food and service just so poor and I really don't like being that critical but I just had a v bad night . I hope they can turn it around as could do very well for itself

Mardyke

Tequila Jack's

A shame, really, that this place is not an awful lot better. Firstly, Cork is crying out for a decent authentic Mexican. Secondly, the premises and setting is excellent.

If only the food was much better (its barely average in truth).

What strikes me most is the amount of 'poor service' reviews on TripAdvisor. I couldn't help have a look! That always suggests bad management.

BullBlackNova

Debub wrote: »

Had Dinner in Palmento Douglas on Sunday - really nice pizzas and Parmesan fries, definitely go again

Best pizza in (or near) the city IMO. And the parmesan fries... Every time I say I won't order them - and every time I do!

Had Burnt recently as I was in town for a few drinks with people. It's grand - wouldn't complain about going again but wouldn't necessarily suggest it myself. The parmesan fries here are nothing to write home about, though.

Generally, went down well though with the group.

Worth noting for any coeliacs in the thread - both Palmento and Burnt do gluten free bases (both cost extra, I believe, but not sure how much) and both come highly recommend, Palmento more so than Burnt.

Debub

Had Dinner in Palmento Douglas on Sunday - really nice pizzas and Parmesan fries, definitely go again

Cotts72

cazzer22 wrote: »

Elbow Lane is absolutely amazing and just perfection on a plate. I love it there.

I second this! Worth the wait if you aren't in early

limnam

cazzer22 wrote: »

Elbow Lane is absolutely amazing and just perfection on a plate. I love it there.

Sing it sister.

cazzer22

Elbow Lane is absolutely amazing and just perfection on a plate. I love it there.

sporina

BailMeOut wrote: »

Seasoning however has nothing to do with salty. Seasoning done properly brings out natural flavour in the food and incorrect seasoning means food is bland and adding salt later does not really help. A proper cheff will season for the entire cooking process while testing all the time. It's pretty basic stuff and bland food is usually down to lazy cooks skipping steps.

yep

pwurple

We tried Goldie for the first time. Two thumbs up from me. Interesting food, loved those crumpets with seaweed butter. The mackerel was perfectly filleted, not a single bone. The squid we had was so tender it nearly melted on the fork, not an easy thing to get right.
Minor quibble with the desserts, we ordered all 3 options that night for the table to share, and they all were pronounced very good by the group, but it was three kinds of set cream items. Just a little too similar to eachother, not much choice if you don't like creamy desserts. One was a panacotta, the second was a marscapone mousse and the third was a budino.

The decor is lovely, brass light fittings, nice tables, very comfortable.

Staff are all recognisable from the other establishments, castle cafe etc

BailMeOut

the beer revolu wrote: »

Like I said, it's all down to taste.
I know people who put salt on rashers!
Impossible to please everyone but I'll say that you can always add salt, you can't take it out. I do expect my food to be seasoned - I'm not advocating for no seasoning - but I don't know what the answer is to please everyone.

Seasoning however has nothing to do with salty. Seasoning done properly brings out natural flavour in the food and incorrect seasoning means food is bland and adding salt later does not really help. A proper cheff will season for the entire cooking process while testing all the time. It's pretty basic stuff and bland food is usually down to lazy cooks skipping steps.

the beer revolu

whatever76 wrote: »

I know not the City but worth a mention ; went to Diva yesterday in Ballinspittle for early lunch - lovely little spot, food v tasty and just nice atmosphere.

Spin then to Garrettstown after it - cant go wrong ! Nice little trip if you want to get out of city for a few hours of a weekend

It's been a few years but I likes that place, too.

whatever76

I know not the City but worth a mention ; went to Diva yesterday in Ballinspittle for early lunch - lovely little spot, food v tasty and just nice atmosphere.

Spin then to Garrettstown after it - cant go wrong ! Nice little trip if you want to get out of city for a few hours of a weekend

D'Agger

the beer revolu wrote: »

I know people who put salt on rashers!
.

That's insane or perhaps a good excuse to go for a heap of pints probably

SusieBlue

My dad puts salt on takeaway from the Chinese. I get the shivers looking at him do it, a heart attack waiting to happen no doubt

the beer revolu

BailMeOut wrote: »

I find that under seasoning is a much bigger issue.

Like I said, it's all down to taste.
I know people who put salt on rashers!
Impossible to please everyone but I'll say that you can always add salt, you can't take it out. I do expect my food to be seasoned - I'm not advocating for no seasoning - but I don't know what the answer is to please everyone.

BailMeOut

the beer revolu wrote: »

Tis true, many chefs overseason their food, in my opinion.

I find that under seasoning is a much bigger issue.

the beer revolu

Tis true, many chefs overseason their food, in my opinion.
Sometimes, it's their taste, sometimes, its carelessness.
Problem with seasoning is that it's subjective, though.

Too mush salt can ruin a meal, too little is easily fixed.

People who add salt to food without tasting it, wreck my head.

sporina

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

Markcheese

sporina wrote: »

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

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...

sporina

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

pwurple

sporina wrote: »

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

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

sporina

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?

fin12

The Quays bar and restaurant in Cobh. Food is lovely they also have murphys red on tap which was pretty cool, never seen it before. Pretty nice drink.

Markcheese

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...

sporina

Markcheese wrote: »

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

just enjoy.. should be fab.. hmmm... well i just had fresh hake from ballycotton seafoods.. at home.. cudda been Sage - twas soo good - but himself if a great chef - good fish needs little addition - just needs to be well timed..