Showing posts with label Darwins. Show all posts
Showing posts with label Darwins. Show all posts

Tuesday, January 2, 2018

Best Steak. Best Game. 2017

Best Steak 2018

Sligo steak
Cork butcher, Tom Durcan, turned up more than once in the the steak stakes in 2017, benefitting from the decision of the Globe to go local (after the takeover by Clayton) and by the return of the Oyster Tavern (a few yards from Tom's stall in the English Market). Best sauce was the Jameson at the Embassy in Sligo. The list is in no particular order.

Darwin's, Dublin. ..with an excellent Barolo jus

Embassy, Sligo... with Jameson Whiskey sauce

The Globe, at the Cork City Clayton Hotel... with a trio of sauces

The Cornstore, Cork... always good for steak!

The Oyster Tavern, Cork..outstanding flavour from the Durcan steak

The Ivory Tower, Cork, with a Peruvian touch

The Commons Inn, Cork ... Irish Hereford beef steaks are aged 35 days

Sage, Midleton, County Cork. Superb beef from Charlie Terry.

The Maestro at Radisson Blu, Little Island, Co. Cork. Outstanding fries & Portobello mushroom







Murrisk Pie
Best Game Dishes

The Tavern at Murrisk, Westport

Blairs Inn, Cloghroe, Co. Cork

Barnabrow, East Cork

Monday, February 13, 2017

Darwins - The Origin of the Steak

Darwins - The Origin of the Steak
Steak
 If you’re on the prowl in Dublin and looking for steak, then head to Darwins Restaurant in Aungier Street. While you’re waiting for your order, take a peak at those big guys on the wall, your ancestors, the origin of the species.

When that steak comes, you’ll straighten up immediately as the aromas waft up from that fillet. Indeed, you’ll have a good choice of cuts here: Dry-aged Strip loin (14oz); New York Strip loin steak (14oz); Rib eye steak on the bone (20oz); Rib eye off the bone (12oz - it was a big bone!); that Premium eye Fillet steak (10oz); and Centre cut T-bone steak (20oz).

Darwins have something of an advantage in that their steaks are sourced from their own in house butchers. “Before it’s delivered to you it is hand selected, aged to perfection and hand trimmed. It is then seasoned, seared and cooked to order over a very hot grill to seal in the flavour.”
Lamb
 All the steaks are served with a potato mash and there is a choice of sides including House Chips, skinny or chunky. And no shortage of sauces either. The usual suspects such as Pepper sauce, blue cheese sauce, garlic butter, Sauce béarnaise, and mushroom sauce are on the list but you’ll also see one or two rarer ones such as Barolo jus.

I had all that to pick as I went through the menu and my final combination was that Premium Eye Fillet with that excellent Barolo jus along with a side of the chunky chips. Steak heaven!


Steak is not the only meat they do well here. Wicklow Lamb is another speciality. You won't have as much choice as with the beef but do look out for this one: the Assiette of Wicklow lamb, half rack and eye fillet cuts, buttered mashed potato.

Deconstructed cherry cheesecake,
definitely destructed a few minutes later.  
This, their award winning lamb dish, is served with a Barolo and dark chocolate jus and it is served pink “but if you would like to alter the temperature just let us know”.

In fairness, they let you know in advance and you’ll see this temperature chart on the menu so do have a look and then you’ll know exactly what is coming up.
Blue: slowly warmed through, takes the longest to prepare
Rare: 52 °C very red cool centre
Medium rare: 55 °C very red, warm centre
Medium: 60 °C middle of the steak red, pink surrounding the centre Medium well: 65 °C pink in the centre of the meat, brown towards exterior
Well done: 71 °C cooked through tends to be without moisture.

My steak was medium and was perfect. CL asked for the lamb to be medium as well. Both were as ordered and each dish was a delight, washed down with Reserve de L’Aube, a fruity and easy-drinking Syrah/Merlot blend from the Languedoc. But they do have a good choice of wines and also a bunch of craft beers, mainly from O’Hara’s.

Darwins
80 Aungier Street 
Dublin 2
Tel: 01-4757511 
Fax: 01-4758942
Hours: Dinner: Monday – Saturday, 5pm – Late.
Closed Sundays and Bank Holidays.