Showing posts with label Electric. Show all posts
Showing posts with label Electric. Show all posts

Monday, June 19, 2017

Night of the Long Table. Four Hundred Dine Out on Cork’s South Mall

Night of the Long Table

Four Hundred Dine Out on Cork’s South Mall
Phil (standing) wishes Happy Birthday to fiancée Veronica; they get married today.
A night out to remember for the over four hundred diners who gathered on Cork’s South Mall for an outdoor dinner, the second running of Cork’s Long Table. And the sun came too, making it a glorious occasion for the organisers and their partners including Bord Bia, Failte Ireland, Cork City Council and Cork Midsummer Festival.

There was a choice of drink on the way in, anything from Prosecco to cider to beer to a cordial. The first suppliers we met were Colm McCan (what a hat) and Pascal Rossignol of Le Caveau, helping out on the night.
All calm before the service

Soon we were seated at our table, strangers to the right of us, strangers to the left. A few minutes later though and strangers no more! 

A tasty oyster signalled the start of the serving and then came the Producers Boards with Smoked mussels and mackerel, crab with lemon mayo (perhaps my favourite), black and white pudding, spiced beef, crubeens and ham hock terrine, chutney, breads, mozzarella. That got us talking and sharing and there was something for everyone!
Welcome to the Long Table from Colm(left) and Pascal of Le Caveau

The mains meanwhile were being prepared in the kitchens of the nearby Imperial Hotel and distributed to the various staging posts on the pavement. It was worth waiting for, not that we were waiting at all. The rack of lamb with pea purée, salsa verde, mixed leaf salad and loads of superb British Queens, not forgetting Glenilen butter, was totally satisfying though a few of us volunteered for seconds when the opportunity arose.

And the dessert, a very generous one indeed, was Strawberries with crushed meringue, cream and rose petal, another delight. And to finish we had cheese: Milleens to remember the late Veronica Steele and Hegarty’s Cheddar.
Starter board

All the while, the wine, the beer, the cider, whatever you fancied was being served and the brass band played. There was even a birthday surprise for Veronica, served up by fiancé Phil; all go for this couple who get married today. We wish them well!

Once announced, the Long Table Dinner sold out within hours, such was the feeling that this was going to be a good one. And once you saw the list of quality suppliers, you knew the basis was there for a terrific meal. 
Lamb

Suppliers included Frank Hederman, K. O’Connell Fish, Tim McCarthy’s, Rosscarberry Recipes, McCarthy Meats, Haven Fish, Glenilen Farm, Waterfall Farms, Bumblebee Flower Farm, Dave Barry’s Farm, Bushy Berries, On the Pig’s Back, Murphy’s,  Longueville House, 9 White Deer, Le Caveau and Counterpoint.

I've often heard chefs say they are nothing without the producers but the restaurants and chefs have a major role to play in getting the best from the produce and that certainly happened last night with Ali’s Kitchen, Electric Fishbar, The Farmgate, Fenn’s Quay, The Imperial Hotel, Isaac’s Restaurant, Jacob’s on the Mall, Jacque’s Restaurant, L’Atitude 51, Nash 19 and the Rocketman all playing important roles. Cheers to the hard-working owners and staff.

* I’m glad too that Rebel Chilli were also involved as it was in their competition that I, having been caught out by the early booking rush, won the tickets that got me to the Mall. Thanks, folks!

It's a wrap for 2017

Tuesday, May 10, 2016

Longueville Cider And Apple Brandy At Electric

Longueville House Cider 
And Apple Brandy At Electric
Sangria, Cider, Apple Brandy
The dishes at Sunday evening’s supper in Electric South Mall had unusual pairings: the ciders and apple brandy from Longueville House, presented by Rupert Atkinson who surprised many with his declaration against ice in your cider!

“No ice! It waters down the flavours and kills the carbon. Enjoy this like a wine, in a wine glass.” So we sipped this naturally cloudy cider and we did enjoy it very much indeed with our starter: Butternut Squash Salad (with Roast Red Peppers, Crumbled Feta, and Spiced Peanuts).

There was a big welcome from Rupert as we arrived and he soon had us seated with a tall glass of Cider Sangria in our hands. Outside, summer hadn't quite broken through as forecast but inside we enjoyed this very refreshing drink.

As the mains were being served, the Longueville House man introduced us to their Cider Mór, aptly named as the ABV here is 8%. He explained that a little apple brandy has been added to this limited edition. Again no ice but you may serve it straight from the fridge. It should do well with the fish and chips and it did.
Harvest time at Longueville
Many of you will know that the Electric version of Fish and chips is an excellent example; the fish is not smothered in batter. Oh yes, they do use a batter and Sunday's was featherly light and the delicious fish was immediately apparent, not hard to find in a large pocket. The full description: Cider & Dill Battered Hake, Leek and Pea Purée, Chips and Tartare Sauce.

We would finish with a flourish. Hegarty’s Cheddar was paired with the Longueville House Apple Brandy. “This is made in Whitechurch and is one of Ireland's best cheeses”, said Rupert; it was served with apple, relish and crostini.

Like all the ciders, the brandy comes from apples grown in the orchards of Longueville. We enjoyed the 2009 vintage and it was quite a while in the making. Its story started with the 2006 apple crop. Three years later, the cider is doubled distilled and then the brandy spends a minimum of four years in French red wine casks.

“No mixer needed,” Rupert emphasised. “It is very smooth, no burning and good for digestion, best after a good meal. If it feels a little cool, just warm it in the palm of the hand.” So lots of good advice, good food and good drink all added up to a very enjoyable evening at Electric.

Click here to read all about my visit to Longueville House and its orchards last autumn.

Friday, March 11, 2016

Taste Cork's Electric Breakfast Part 2: Plan! Plan! Plan! Nutri Bullet Generation.

Taste Cork's Electric Breakfast Part 2: 
Plan! Plan! Plan!
And the Nutri Bullet Generation.

The 12 Mile Menu on a plate at Sage. (Photo 2014)
It may have been the morning after the night before for Kevin Aherne. But Kevin, who had rushed back from Killarney having seen his Midleton restaurant Sage named as the best in Cork at the Irish Restaurant Awards, was well up for for the Taste Cork Breakfast Seminar in Electric on Wednesday morning.

Once you have your idea fixed, Plan, Plan, Plan. That was his advice to would-be producers and restaurateurs. “It is the same as in the restaurant kitchen: preparation, preparation, preparation!

Kevin's own big idea was of course, his 12 Mile Menu. That came after Sage had been open for three years. So they closed while the new idea was formed and got going again when it was fully formed.

Jen O'Mahony, Bean Brownie, Kevin O'Connell, Forage and Find,
and Sarah Sexton, Bean Brownie
So number one for Kevin was to get “your idea”. Why did he not call his plan the Local Menu or the Artisan Menu. “Because those words, though still popular and though they still mean something, are losing weight.”

Once your idea is there and you believe in it, it is now time to get it marketed, to get the message across to your customers. In his case, the restaurant was the platform and he used it to highlight the high level of great produce in East Cork and indeed in Cork county.

“Producers don't always get the credit they deserve”. Up to 26 producers are supplying Kevin's 12 Mile Menu at present and you'll see many of their photos - in work situations - on the walls of Sage.

Declan Daly, Cork County Council, Mary Daly, Food Safety Company,
 and Rebecca O'Keeffe, Taste Cork
Small producers have to put up with food fraud from time to time with one outlet or another saying this is the genuine article or maybe buying the genuine thing for a week or two and then substituting an import. “It is important that the food label is true. No respect for bullshitters!”

Even though successful, there are always pointed questions. “You don't get everything from within the 12 miles, do you? Why not 20 miles?” Kevin is well used to them by now. He confirmed that all fresh produce comes from within the 12 mile limit; his poultry supplier is on the limit at 11.99 miles! But Kevin has no problem with someone having a twenty miles limit or a fifty mile limit. Not every part of the country has such a concentration of producers as has East Cork. Indeed, Kevin's great idea is obviously open for replication elsewhere.

More about Sage and its 12 Mile Menu here

Paul O'Brien, Bunnyconnellan Bar and Restaurant,
and Shannon Keane, Diva Boutique Bakery and Cafe,
After the traditional full Irish (full Cork) at Electric, Mary Daly (of the Food Safety Company) had the task of diverting minds to Changing Trends in Food. “Take the Healthy Option for instance. Smart food operators are onto it. Free From is part of it but much more than that. Lifestyle factors come into it and there are a growing number with allergy intolerance, 10% suffering from it and 20% who think they are! It represents a significant opportunity for the food sector”.

Take the Lifestylers, the “Nutri-Bullet generation”. “They eat out regularly, not necessarily high-end. So promoting healthy foods (less processed, less fattening food) will retain your lifestyle audience.”

“What is driving Free From? How do you give it to them? Eighteen per cent of them chose to eat healthier, not because to have to….they want great taste, guilt free treats and small portions.”

“Calories on menus are coming,” she has no doubt. “Most operators are responding to trends, keen to do the right thing, even if calorie counts aren't that popular. Listen to your customers: clean food, clear labels, and healthy options for kids. Make it your marketing message. It is what the customer wants; this is not a fad.”

Read more on Mary’s thoughts on Food Trends here.

For more background on Taste Cork's Breakfast Seminar see Part One .



Thursday, March 10, 2016

Electric Breakfast For Taste Cork. Producers, Restaurateurs Pull Together

Electric Breakfast For Taste Cork
Producers, Restaurateurs Pull Together


The local plate!

Taste Cork, set up with supports from the Local Enterprise Offices in Cork, Cork City Council and Cork County Council, and other state agencies, held a Breakfast Seminar at Electric in the South Mall yesterday morning.

The goal of Taste Cork is to help the county nurture its enviable status as an iconic food brand and that was underlined with the produce on the breakfast plate: Jack McCarthy’s bacon, O’Flynn’s Breakfast sausage, Rosscarbery Black pudding, Ballyhoura mushroom, East Ferry Fried eggs and Ballymaloe Relish. Electric’s own brown bread went down well while other highlights were Wilkie's Organic Hot Chocolate and Bean Brownies Banana Bread.

Taste Cork, fronted by Rebecca O’Keeffe, is determined to get Cork produce the exposure it deserves, to help the local producers as much as possible. And one practical way is the opening, in a few days, of the Cork Incubator Kitchen in the Carrigaline Industrial Estate (on the Crosshaven Road).

A breakfast highlight (above) and
another, Wilkie's hot chocolate, below.

Brendan Russell has taken on the management reins here and told the full house of producers and restaurateurs in Electric that the facility will have two kitchens. One is the Bakery Kitchen, fully equipped, with a state of the art triple deck oven the highlight. The other is called the Catering Kitchen. This will be for preparation work in volume and equipment here includes a quick vacuum packer and a sealing machine.

The website will soon be up and running and that will make it easy to register. Brendan, who has spent 16 years as a chef, has a good understanding as to why businesses succeed (and fail) and education will also feature under the following headings:
1 - Theory of Practicality;
2 - Business Understanding;
3- Catering Skills;
4 - Work Relations.

The event was opened by Sean O’Sullivan and he was delighted that funding had been provided for the full-time position in Taste Cork. Both he and Rebecca are looking forward to getting everyone “to start looking locally”. And so say all of us. You can see my motto on the site here: Buy local, fresh and fair. The more we pull together, the further we will go.


Kevin Aherne is one man who has been doing exactly this for the past five years and his innovative 12 Mile Menu was recognised by his peers on Tuesday evening in Killarney when his Sage Restaurant in Midleton won Restaurant of the Year in Cork.

Kevin spoke later at the seminar and we’ll have a post on that tomorrow. Mary Daly (Food Safety Company) also spoke in Electric and she too stressed the importance of local: “Provenance is hugely important. Taste Cork can play a big role.” More too from Mary tomorrow. Part Two is now up and running and you can see what Kevin and Mary said here.

Friday, November 21, 2014

Super Steak at Electric Supper Club

Electric Supper Club
It is a high table with high backless stools. It can accommodate eight, more. Take a seat, lean in and chat. This table is made for conviviality. For drinking. For eating. And there are a bunch of these tables in the bar at Electric, all eminently suitable for their newly introduced Supper Club, three excellent courses for just twenty euro.

Wednesdays and Thursdays are try-out days at present and once Christmas is over, expect to see the Club operate every night. Eight of us gathered there last Wednesday to try it out. And each and every one enjoyed the get together, the chat, the drink and above all the food.

Electric is self-billed as the Theatre of Life, a billing well justified. This theatre has three stages, the bar, the restaurant and the fish-bar. Like any theatre, the sets change. And so it it is here on the Mall. More renovations are imminent and that lovely room that houses the Fish Bar will become even more important in the Electric Show. No lack of imagination from the directors here!

So okay, back to Wednesday night and our three acts. Starter was a Mixed Leaf Salad with Butternut Squash, Blue Cheese and House dressing. There are no choices here so how would the blue Cheese go down? Very well indeed at our table and the staff tell me that this is the constant reply. Just one little variation to the starter. In order to add a little crunch, it now includes some sliced almonds.

For now the main course is Chargrilled 8 ounce Irish feather blade steak, twice cooked Chips, Asian Slaw, and Electric Steak Sauce.  This is quite outstanding. The steak, marinated in cider, is incredibly tender (no bother to older teeth!), unbelievably flavoursome. The Slaw provides a healthy crunch, the chips an irresistible if less healthy munch. And that steak sauce is superb. I think they should start selling it on the street, at the markets.

The Chocolate Mousse may not have quite received the unanimous approval of the other courses - some people just don't like chocolate - but, for me, it was a sweet finalé to a lovely meal. Most of our gang were on the gorgeous Montepulciano, the house red, but with a bar at hand, you have a huge choice of libations.

The Supper Club idea has been “borrowed” from Electric’s Dublin off-shoot, Sober Lane D4. Looks like a winner, no matter the location!

Monday, November 10, 2014

Electric Start to Beery Good Night

Electric Start to Beery Good Night
Fish Bar Specials
Mackerel, Bisque and Plaice
You’ve got to hand it to the team at Electric. They got a great idea when deciding to turn the upstairs outside deck into an indoor fish bar. It’s one thing getting the spark but another thing altogether to turn it into a working reality. But that’s just what has happened here. It makes for a lovely visit every single time and I certainly enjoyed my hour or two here last Friday evening.

The menu keeps changing but the cooking and presentation is always good, often excellent, and you just got to love the informal service, smiles, chats and effortlessly efficiency. We sipped a gorgeous José Pariente Reuda Verdejo (used to be the house wine at El Bulli’s) as we studied the specials list.

We each started with a bowl of Lobster Bisque, served with rouille croutons. The bisque was of excellent quality, full of flavours and quite warming on a rather cool evening. By the way, the Fish Bar, despite all those riverside windows, is obviously well insulated (as you’d expect from the Electric team!) and was comfortably warm on the night.

Next we had three dishes to share, each at nine euro. Two were from the specials list: Steamed Mussels (with beer, chilli and lemongrass) and Tandoori marinated plaice fillets (with cucumber, tomato and mint raita). The third, from the regular list, was: Smoked Mackerel and Cherry Tomato Gratin (with Hegarty’s Cheddar, scallions, panko crumb).

Mussels are mussels, some will say, but this was a different treatment. Not that different but the sauce was enough to give a lovely little spicy lift, so much so that it was finished off with the spoon provided! There was some suggestion that the mackerel dish was a little on the salty side but it didn’t bother me as I loved both the textures and the flavours.

There was agreement about the Tandoori plaice fillets, all happy with this delicate and delicious plateful. The mild spice enhanced the fish and indeed, the raita, though excellent, was hardly needed.
At the counter of the Rising Sons
So it was a couple of happy punters that stepped out onto the Mall on the way to checking out some craft beer. First stop was the busy Rising Sons Brewpub on the Coal Quay. I’m afraid to say the average age jumped a fair bit when we entered the big lively space. We got a seat at the counter and ordered a tasting tray each, three small glasses of different beers for four euro.

They have a huge range of craft beers, and others, on draught, but I was interested in their own brews. The three that I got, from the six they produce a few feet away, were their seasonal Porter, the Steeple Hemp amber ale and the Mi Daza stout. The lady serving us gave us lots of helpful information on the beers.

Must say that I'm a fan of the Mi Daza which I’ve tasted in its various forms over the last year or two. Basically, it is a creamy old style Cork stout, “brewed with a traditional rich roasted flavour and hints of dark chocolate, imparted by a four malt extract and thrice hopped, leading to a unique taste and drinking experience”. One to stick with.

The just released seasonal Porter was our first sip and it went down well. It is somewhat lighter in body and flavour compared to the stout but a very pleasant drink indeed. The Steeple Hemp amber ale more or less ambushed the palate with the first sup. “Lots of hops” the lady said and she was right. It’s got a big body too and should be great with food. By the way, the palate soon got used to the hops.

Must go back soon and try their other beers, especially that Handsum IPA. Wonder does it live up to its name?
The Brewery Mezzanine at the Cotton Ball
Lots of good ale around nowadays and one of my favourites is the Kerry Lane Pale Ale available on draught at the Cotton Ball, our final halt of the evening. Started off here with their seasonal, the Indian Summer, which has enjoyed a long run this year. But I finished with the Kerry Lane and the pint just confirmed my already high opinion.

Actually, wouldn't it be great to see a tasting of the Kerry Lane, the Handsum and the Franciscan Well’s Chieftain in the one place? Are they all on tap in any one pub?

Tuesday, July 22, 2014

Electric Fish

Electric Fish

Scallop & Cod Burger


If you go to the Fish Bar at Electric, you must try their burger. A fish burger? Yes, why not? And this one is something special. I know I’ve mentioned it before but the Scallop and Cod Burger, served with cucumber pickled and smoked paprika aioli, is irresistible. And that tender brioche burger, made in-house, is a perfect wrap for the quality fish within!

It was one of our mains in the South Mall venue at the weekend. The other, from the specials board, was Chermoula Marinated Cod with a honey and lemon yoghurt. Superb flavours and textures and, with a bowl of Rosemary and Olive Oil Patatas Bravas, a substantial course indeed, almost matching the burger.

Both were washed down with a beer. They have very good choices here, both on draught and in bottle. I had a pint of draught Howling Gale Ale, the original from Eight Degrees and an original that has stood the test of time.

Chermoula Cod


I was also tempted by the Longueville Cider and the Kinsale Pale Ale, both from the bottle list. Next time! Some nice wines there too including Club Privado Tempranillo and Fosso Corno Montepulciano by the glass and, on the white side, Martin Codax Albarino and Tinpot Hut Pinot Gris.

The dessert list at present includes a couple of excellent cheese options. It is strong too on chocolate and our choice was the novel Chocolate and Chilli Sugar Strawberries. Sweet ‘n spicy!


We had started off with some Grilled Pacific oysters, a few Rockefeller style (with breadcrumbs and parsley) and few Kilpatrick (Worcester sauce, bacon and spring onion). The Kilpatrick were the tastier. They also serve these Pacific “natural” and indeed if you aren't used to oysters, this is a good way to start as the variety is very very small - easy to swallow!

Chocolate and Chilli Sugar Strawberries
Lots of other starters available if you’re not up to the oysters, including the FishBar tasting plate. If someone in the party isn't into fish, then don't worry as they do cater for the “landlubbers” as well.

This is a lovely informal place (no reservations required, nor taken) and the staff keep it informal, well able to crack a joke but well able too to make sure your dishes arrive on time and with all you need. Highly recommended.
Oysters, Kilpatrick style.




Tuesday, July 8, 2014

Tapas, Musica, Vino in the City

Tapas, Musica, Vino in the City
Last Sunday, we joined the Campo Viejo Tapas Trail in Cork and soon we saw why this now annual event has enjoyed such remarkable success, the events sold out (and with long waiting lists) in both Cork and Dublin. First you have the wine, the Campo Viejo 2008 Reserva, also specially commissioned art in each venue, then you have the excellent food at the restaurants and invariably good company and a guide, like our Paul, who pulls it all together with good grace and good humour.

Sunday’s “gang” (there is also a Wednesday trail) joined up at the remarkable Arthur Maynes Wine Bar in the city and the ice was broken with a welcome glass of cava by Campo Viejo. Paul introduced himself and soon each of us had a glass of the Reserva in hand.

Then came the tapas, a selection of three: bruschettas and dips, a lovely chorizo stew and a very popular dish of rustic patatas. This set the pattern for our first three visits; the fourth would be for dessert. There are four groups on the trail, each starting and finishing at a different restaurant. Had we finished at Arthur Maynes, we would have been been treated to Lemon Posset and Fresh Strawberries.
Great platter at Oysters
There were a few on- street stops as well, not for food but for a little local history from our guide. Perhaps his most interesting story was that of Cork born Dr James Miranda Barry. She was born Margaret Ann Bulkley, at the end of the 18th century, before going on to have a remarkable career as a male doctor with the British army. An amazing story. Check the Wikipedia version here.

A big welcome awaited us at Oysters and a classy platter of Savoury Tapas. Loved those pickled fennel and carrot but perhaps the highlights were the Sea Trout (with dill mayonnaise), the spicy Crab, and the American Style Meatloaf. Another group would enjoy their dessert menu: Cafe Gourmand and three miniatures of Chocolate Fondant, Champagne Sorbet and "Flambe" Pineapple.

Paul then illustrated the rise and rise of street art, reminding us that the original artists were fined for their efforts and now they are being paid. How times change. Soon we were in Electric and their three tapas were Tre Arancini Formaggi, Panko Crab Cakes and Moroccan Lamb Meatballs.

Arthur Maynes (left) and Electric
Paul had some vocal competition in Cornmarket Street but got his story told and then there was a musical welcome (by Treble Clef) at the Cornstore where Mags O’Connor greeted us and showed us to our seats and our deserts of Chocolate Negusse, Lemon Roulade and Vanilla & White Chocolate Cheesecake. Had we started here, we would have enjoyed Vietnamese Beef Brochette, Wild Mushroom Risotto Beignet, Smoked Mackerel Feuillett.

The wine throughout was the Campo Viejo Reserva, mainly Tempranillo but with some Graciano and Mazuelo in the blend. Smooth and fruity and with a long finish, and also very versatile as we discovered at the various venues on Sunday, it is widely available in all the major supermarkets, O’Brien’s (where it is currently on offer) and off licences nationwide. RRP is €14.31.

The art on this year’s trail is by renowned illustrator Steve Simpson. His stunning piece, evocative of the sun and the colours of Spain, is in four quadrants and each restaurant had one quadrant and the titles were Musica, Hola, Fiesta and Tapas. See the full art story and read more about the Tapas trails here.

Sweet things at the Cornstore



Friday, April 18, 2014

Electric Fish Bar Celebrates

Electric Fish Bar Celebrates


Congratulations to Electric on the South Mall who celebrated the first birthday of their upstairs Fish Bar with quite a party last Wednesday night. Great too to meet and have a chat with Denis O’Mullane and Ernest Cantillon, the men behind the Electric enterprise. Neither seems to know where the past 12 months vanished to, but then they've been working hard!


Cork’s foodies were out in force to help celebrate the event and restaurant manager Triona Hennessy was on hand to ensure it all went well. She needn't have worried, as the happy guests were treated to some of the most popular dishes from the past year including Scallop & Cod Burgers, Thai Monkfish and Fresh Oysters.


Must say that the Burger, with its fabulous flavours plus the gorgeous texture of that Brioche bun (made on the premises), is a winner for sure and I enjoyed every tasty bit of that one. CL meanwhile was tucking into the Pan Fried Hake with Chickpea, Tomato and Spinach Ragout and Crispy Chorizo, another cracking dish.


We enjoyed the sunny view over the Lee as we started with a medley of Oysters, Seared Tuna and Salmon Gravadlax. Delicious and so too was Fiona Turner’s Tinpot Hut Pinot Gris that accompanied us for the evening. Nice touch too at the end with a dessert plate that surprised and included a Fruit Sushi, Pineapple Melty Bits and meltingly gorgeous truffles. Yes, indeed, Electric know how to celebrate!
Speaking about the success of the Fish Bar's first year, Ernest said: "The FishBar at Electric is extremely popular. We pride ourselves on being innovative and providing the highest quality fish dishes to our customers. We are lucky in Cork that we have access to such a plentiful supply of locally sourced fresh seafood, so we like to make the most of it. To celebrate our first birthday we wanted to treat our guests to some of our favourite and most popular dishes over the past year and judging by the empty plates it went down well.”

In the last 12 months, this Mediterranean inspired FishBar has gone from strength to strength, creating a fresh buzz in Cork City, and open each week from Wednesday to Saturday (5.00pm till late). No need to book - reservations are not taken - just walk in and enjoy.

Tuesday, December 31, 2013

Top restaurant posts 2013

Top restaurant posts 2013
Aubergine & Roast Pepper Parcels at Chapel Steps

For the second year running, Bandon's Chapel Steps tops the restaurant charts. This year's post didn't score quite as high as the 2012 review but still, thanks to the many fans of this lovely restaurant, came out ahead. Good performances too from newcomers like Brendan Cashman's Gallo & Galettii in Wilton, Finn's Table in Kinsale, and the Greenroom at Sage in Midleton. Electric is tops in city centre, Cafe Gusto is leading cafe while the Sultan is best ethnic.

Top Drinks Posts
Kinsale's Black Pig Wine Bar is the place to go for a glass of wine (and a meal), the newcomer quickly establishing itself at the head of affairs. This was the Year of the WineGeese and great to see the visit of Cullen Wines to Cafe Paradiso featuring as does the series' opening night at L'Atitude 51. The rise of craft beer is underlined by the popularity of the post on the Cotton Ball, Cork's newest micro-brewery; this post, just up a week or two, is gathering in the hits even as I write.

Most popular restaurant posts
1
Speciality Nights at Bandon's Chapel Steps
2
Brendan is back
3
Electric. Easy to Book. Hard to Leave.
4
Magic at Myrtleville
5
Al Fresco dining at the Titanic Bar and Grill in Cobh
6
Old Friend's at Finn's Table
7
The Sultan of Penrose Wharf
8
Tapas in the Greenroom
9
Grazie Cafe Gusto

Most popular drinks posts
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The Black Pig Wine Bar in Kinsale
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On the tapas trail with Campo Viejo
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Cullen Wines at Cafe Paradiso
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Wine Geese Heading Home
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Happy New Beer at the Cotton Ball
6
My Curious Case