Thompsons. Steak and Swiss Roll. And much, much more.

 Thompsons. Steak and Swiss Roll. 

And much, much more. 

Picanha

Do you eat any vegetables in Argentina? The question was posed by the late Chef Anthony Bourdain during a filmed visit to the South American country some time back. Had he posed that question last Thursday, the answer may well have been: No vegetables, just English defenders. The hugely experienced Bourdain was obviously struck by the amount of steak that the Argentinians consume and, yes there was very little colour on the plates.*

It was high noon on one of our recent heatwave days and we decided that a close-by restaurant would suit these old legs by reducing the walking around town. We still had a multitude to pick from, even if we confined ourselves to MacCurtain Street. Thompson’s is perhaps the nearest of all and that is where we dined.

Tacos

Of course, the MacCurtain Street restaurant, established in 2020, is famous for its steaks.  It is indeed a classy steakhouse that celebrates the best of local produce. With a continuing commitment to quality and exceptional service, the large and comfortable venue is well established at this point. And in a nod to the past history of the building, Thompsons include Swiss Roll on their dessert menu.

The premium cuts of beef come from McCarthy’s butchers of Kanturk, who hand-select the top-quality beef from local farmers. The Angus/Hereford cattle feed on the lush grass of the Golden Vale, resulting in tender and flavourful meat. 

The cuts of beef are dry-aged here with Himalayan salt. Thompsons then use their 400 degree charcoal Josper oven to cook the beef to the perfect temperature. But don’t worry, there is no shortage of variety on the menu.

The Lunch Cuts are the centrepiece of their lunchtime menu and they mean steak, (and yes barely a hint of a vegetable). Choose from the 7oz Flat Iron, the 10oz Sirloin, or the 7oz Picanha and each comes with fries and a choice of sauces. If you like your veg as well, you may pick from a terrific selection of sides. My favourite would be the Roasted Cauliflower & Cheese.

Swiss Roll dessert

I don’t often order steak out but being in this meat Mecca I said yes and picked the Picanha described as” Cut from the top of the rump and surrounded by a thick layer of fat giving tons of flavour”. A pretty good description and I also enjoyed the Chimichurri Sauce (knew that’d be good because of previous experience here.) Other sauces listed were Peppercorn,  Red Wine Jus, Béarnaise, Garlic Butter and Bone Marrow Butter.

McCarthy’s Wagyu is not among the steak offerings but has a starring role in the Burger, along with shredded lettuce, homemade pickles, Coolea Cheddar, and roasted garlic aioli. Not to mention those chunky house fries. One of the better burgers.

If you don’t fancy steak, don’t worry, as there are quite a few alternatives, even at lunchtime. CL absolutely enjoyed Prawn Tacos (filled with Hispi cabbage and prawns, topped with an apple salsa, a drizzle of smoky chipotle mayo, fresh coriander and a lime wedge). I managed to get a mouthful and would have no hesitation in ordering on a future visit, quite a contrast to the steak).

Moules Frites, Chowder, Thompsons Salad, Chilli Wings and Fries, Buttermilk Chicken Burger, Fish and Chips, Goan Curry and a selection of sandwiches also feature.

Thompson's Bakery, originally founded its business in 1826, established its famous large bread and cake factory on MacCurtain Street around 1889–1890. The business later added a famous, modern glass-fronted Swiss roll factory extension next door and inspired the name of the excellent Glass Curtain in the same building. The bakery business was first established by Christina Malenoir Thompson near Clarke's Bridge in 1826. Thompsons officially closed for good in 1984.

* The Bourdain programme is one of many of his that you may watch on YouTube.

**Open 12.00pm until late Monday-Friday, 10.00am til later Sat/Sun. Watch out also for special deals, including Steak on Tuesdays.