NASH 19 CHRISTMAS CRACKER

NASH 19 CHRISTMAS CRACKER

Nash 19 was buzzing when I arrived at lunch-time yesterday. Staff were flying but still had time for their usual friendliness, courtesy and top notch service.

My main course was also top drawer: Crowe’s Fillet of Pork Stroganoff with Wild Rice (above). The Pork and mushrooms, in a gorgeous sauce, were magnificent, served in their own bowl. A well dressed salad, including a lively pickled cucumber, was on the plate along with a generous cone of white and black rice, all in all a great match with the Pork. All for €14.50.

While waiting for the main dish, we were served with some breads and their well known olive oil. Both plates were cleaned. And then followed a wee cup of soup: Parsnip, Apple and Chorizo (right). Quite a surprise and a very tasty one indeed.

If you are in Nash 19 at Christmas you just have to try the house Christmas pudding and mince pie. We did and both are excellent, especially the pudding made from an old Nash family recipe. Superb.

Had a glass of Albarino, the Terras Guada O Rosal. Complex and seductive (not too sure about the latter on a winter day’s midday, maybe later!), it went down well. Quite a classy drink at any time of the day.

So two happy customers stepped out into Princes Street and, before I go further, may I wish Happy Christmas to all the folks in Nash 19 and indeed to all the Cork restaurants who have fed us some great dishes these last 12 months. Keep cooking up a storm in 2012!

NO SHOWS HAVE A COST

No Shows in Irish Restaurants Costing Businesses.

Irish Restaurants are reporting a dramatic increase in diners making bookings and not showing up this

GREENE’S BY THE WATERFALL

GREENE’S: THE GEM BY THE WATERFALL

Loved a classic Coq au Vin @Greenescork last night! And a glass of Jumilla Monastrell. French dish, Spanish wine, local ingredients, 5 stars.

That’s the way I summed up Wednesday’s meal in Greene’s Restaurant in McCurtain Street. But Twitter’s 140 characters may have been better used had I included their Paris born chef Frederic Desormeaux.

I had noticed his expertise and innovation during a stop at the restaurant during the Cork Gourmet Trail and had promised myself a return visit. I wasn't at all disappointed.

I am amazed that queues don't form outside Greene’s on a  regular basis such is the quality of the food, the ambiance of the place with it big glass window by the waterfall, it’s comfortable restful decor and its friendly, informative and efficient service team.

It wasn't the best of nights weatherwise yet still that waterfall added a certain je ne sais quoi to the occasion as we sat at our window table. There are two menus here, an Early Bird that has four courses (with choices) for €27.00 and the A La Carte.

We picked the latter on this occasion and made our order. Our wait was shortened by the appearance of an amuse bouche: a little round fishcake on a beautiful sauce. We also had a bowl of tasty breads.

Wines were ordered: a glass of Rioja Tempranillo and one of Jumilla Monastrell, each around the six euro mark. They have a wide ranging wine list and quite a few are available by the glass, some by the half bottle.

CL chose the Gratinated Mussels with Garlic & Lemon Butter, Parsley Crust (€9.00) as her starter. Excellent and very tasty, a great change from the more usual Moules Marinieres in one version or the other.

Mine was perhaps a bit more substantial but also very very tasty, quite a mix of flavours (the tomatoes were absolutely top class) and all in all a terrific starter: Grilled Buffalo Mozzarella wrapped in Serrano Ham on Grilled Asparagus, with caramelised Cherry Tomatoes on Mini Pizza Pastry, Rocket Pesto (€10.50).

We’ve had a quite few Coq au Vin over the years, most notably in the Dordogne the summer before last, and I can honestly say that the Greene’s version is the best yet. In France, you tend to get the tougher bits of older chicken. But in Greene’s they use local free range chicken in the most fantastic sauce. Had a few doubts about the mashed potato but it proved a perfect partner, helping take up the sauce. We had a spoon as well – you didn't want to leave any of it behind!

The menu description: Classic Coq au Vin - Free Range Breast of Irish Chicken Cooked in Red Wine, Smoked Lardons, Baby Onions, Girolle Mushrooms served with Creamy Scallion Mash (€21.00).

CORKER OF A MEAL AT FENNS QUAY

CORK ON A FORK

Local food, local lingo

Enjoyed a classy Cork on a Fork meal at the ever reliable Fenns Quay this week. This good value menu, even better now since the VAT reduction, includes mostly local food, such as spiced beef, and the menu card itself is “spiced “ up with some local lingo.

You are encouraged to have a starter by “Give it a lash boy” and a dessert by “Era, go on so”.

The food too is served with a smile and certainly put a smile on my face. Enjoyed my starter of Spiced beef and shredded beetroot. On the other side of the table, her regular Warm Chicken Salad lived up to expectations.

Mains for me was one of the evening’s specials: Baked Hake with herbed basmati rice, sautéed French beans, courgette with fennel and salsa rossa. A terrific combination, light and satisfying.

The other mains was Braised Irish Lamb Shank with Green Saffron Spiced Potatoes. The lamb was cooked to perfection and the spiced potatoes really added to the dish. As they say around here: “Savage Cabbage.”

We agreed on dessert: Lemon pudding served with Baldwin’s Ice-cream and a tiny jug of chocolate sauce. Presentation was inviting and the combination – that ice cream is gorgeous – went down a treat.

Wines were Pazos de Ulloa DO Ribeiro 2009 and Domaine d’Angayrac Costieres de Nimes 2008, each at €5.50 a glass.

Cork on a Fork: 2 courses €22.50; 3 courses €27.50.