Restaurant Reviews

May 20, 2008 No Comments
Tom Doorley loves Cafe Max while Lucinda absolutely hated whassisname, Crush.
Me I’m rushing around like the blue-arsed proverbial trying to get a clutch of reviews done before I go to Sicily for a low-carb, low-protein diet, NOT.
I recently returned to L’Gueleton, found a new fusion Aisian, Mangetu (eat yourself?), ventured to deepest Rathgar to visit ‘Monty’s Double’ and pigged out in Alexis (review is on How was It…)
On other fronts my return to cookery tutoring after a ten year gap went rather well… it must have because the attendees sent me a nice thank you card. Thanks are due to LJR for his commanding commis performance and for filling in the gaps when I had to pause for breath.
New Japanese shivs went down a treat, plenty of oohs and aahs as I flashed them.

Food

BLOG – IDIOSYNCRATIC OR WHA’?

  Found this on an (Irish) blog today – “Big brands are capturing increasingly large shares of the market,...

RECIPE Bacon ribs, cabbage and butter beans – The Big, Big Compromise

My old man and I had little in common but we did follow the same football team and we...

BLOG – Albert Zenato in Dublin

My good friend Maureen O’Hara who runs Premier Wine Training sends me news that  Alberto Zenato will present a...

RESTAURANT REVIEW: Alexis

American business psychologist Warren G. Bennis, described by Forbes magazine as ‘the king of leadership gurus’  is on record...

‘YOU DON’T NEED A POSH CANON” – blogpix for newbies

I’ve been a photo hobbyist since I got given  my first serious camera as a fourteenth birthday present. A...

YOU’LL NEVER BLOG ALONE – the day I discovered I’m a blogger and other stories

There are now over 400 food bloggers in Ireland. Though www.forkncork.com my food and drink website, Ireland’s first, has...

Natural Wine: Dog’s bollocks or the King’s new clothes?

Natural Wine Tasting at Fallon & Byrne, Dublin  by Le Caveau My first encounter with what has come to...

BLOG – variations on a sweet-and-sour theme

I cooked my first sweet and sour dish in 1984. Pork, of course. The recipe came from Ken Hom’s...

BOOK REVIEW Dunne & Crescenzi – The Menu

“We really cook very simply. Remember that the methods and ingredients have been used for generations and in the...

BLOG – 2 good blends tested but why is most coffee in Ireland shit?

  I’ve just been road testing a brace of quality coffees from a small and relatively new Irish supplier,...