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Restaurant suggestion

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    #62
    dudara
    Registered Users Posts: 33,518 ✭✭✭✭dudara


    biscuits4abear wrote: »
    They have a new head chef, Enda finished on Saturday night.

    That will make a difference to the place, given that it's terroir based. The Michelin star is often tightly linked (though not always) to the chef.


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    #63
    Redhairedguy
    Registered Users Posts: 3,711 ✭✭✭Redhairedguy


    Minor thread hijack, but back to the topic of lunch in Galway. I hit up that pie shop on Upper Cross Street today with a friend, as I had been meaning to do it for ages.

    A pie, mash, gravy, mushy peas and a shandy for a tenner. Really nice food. Definitely worth a gander.


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    #64
    BhoscaCapall
    Banned (with Prison Access) Posts: 1,940 ✭✭✭BhoscaCapall


    Got the pizza & pint deal in Massimos the other day. Pizza was very good, probably the most authentic pizza I've had in Galway although a little small and stingey on toppings so would recommend for lunch rather than dinner. They also only do like 3 different ones so might be disappointed if none are to your tastes.


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    #65
    dr.bollocko
    Moderators, Music Moderators Posts: 35,943 Mod ✭✭✭✭dr.bollocko


    Redhairedguy wrote: »
    Minor thread hijack, but back to the topic of lunch in Galway. I hit up that pie shop on Upper Cross Street today with a friend, as I had been meaning to do it for ages.

    A pie, mash, gravy, mushy peas and a shandy for a tenner. Really nice food. Definitely worth a gander.

    Pie shop?
    Kick ass.

    New restuarant there by the docks over from the wa cafe, called Azur.
    http://galwayindependent.com/20130326/news/new-restaurant-opening-on-galway-docks-S861.html

    They're in Limerick and have just expanded to Galway.

    Brunch in Mc.Cambridges of a weekend is pretty good too.


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    #66
    pepe00
    Registered Users Posts: 161 ✭✭pepe00


    Seaneh wrote: »

    For that you get a bog standard sandwich and bland "veg" soup made with knorr knorr bouillon powder and a ton of potatoes.


    i used to work in a good few restaurants in Ireland as a commiss chef, and I never saw cooking a soup made from a powder. it always was a "real" soup.

    maybe on petrol stations they have those powder soups, but not in places where there is a kitchen and chefs:confused:


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    #67
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    pepe00 wrote: »
    i used to work in a good few restaurants in Ireland as a commiss chef, and I never saw cooking a soup made from a powder. it always was a "real" soup.

    maybe on petrol stations they have those powder soups, but not in places where there is a kitchen and chefs:confused:

    You'ver never seen this stuff being use in kitchens instead of Stock?

    knorr_chicken_bouillon_powder_3x40l_0250x0280_0.jpg


    Because I can tell you right now, 99% of restaurants in Europe use the stuff instead of making stocks in house.


    Unless you think I meant packet soup, which is totally different.


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    #68
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    Seaneh wrote: »
    Because I can tell you right now, 99% of restaurants in Europe use the stuff instead of making stocks in house.

    FYI Da tang noodle house make the stocks for their soups from scratch.

    I believe Aniar do for their sauces too, at least that's what they said when asked.

    I wish this was the case everywhere as it does make a world of difference to the taste.


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    #69
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    El_Dangeroso wrote: »
    FYI Da tang noodle house make the stocks for their soups from scratch.

    I believe Aniar do for their sauces too, at least that's what they said when asked.

    I wish this was the case everywhere as it does make a world of difference to the taste.


    Good restaurants (like say artisan, anair, eat, kai, ard bia, kc blakes, kirwans, oscars etc) will make their stocks from scratch, but every pub/hotel/average restaurant in the city/country is using the above. There's nothing wrong with it, but yeah, it doesn't taste as good.

    Da Tang is a great spot, noodles and stocks made in house and it shows in the final product.


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    #70
    breakfast roll
    Registered Users Posts: 334 ✭✭breakfast roll


    I'm looking for a restaurant in Galway that does great seafood and has lobster on their menu. Could anyone recommend one?


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    #71
    biko
    Registered Users Posts: 81,220 ✭✭✭✭biko


    Many do great seafood but for lobster try Lobster Pot.


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    #72
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Yeah, the lobster pot or O'Grady's are your best bet for lobster. Oscars does great seafood but lobster isn't always on the menu.


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    #73
    Kittywake
    Registered Users Posts: 50 ✭✭Kittywake


    White Gables in Moycullen serve lobster on their evening menu- great place for seafood.
    Morans the Weir in Kilcolgan is another popular place for lobster.


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    #74
    pepe00
    Registered Users Posts: 161 ✭✭pepe00


    Seaneh wrote: »

    Unless you think I meant packet soup, which is totally different.

    yes, i thought you meant packet soup...

    i dont think adding knoor powder is that bad

    you can make a decent soup with that, its only a bit of flavor, using instead of salt, than vegetables do te rest;)


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    #75
    fishy fishy
    Registered Users Posts: 3,456 ✭✭✭fishy fishy


    pepe00 wrote: »
    i used to work in a good few restaurants in Ireland as a commiss chef, and I never saw cooking a soup made from a powder. it always was a "real" soup.

    maybe on petrol stations they have those powder soups, but not in places where there is a kitchen and chefs:confused:

    Agree Pepe - I have soup nearly most weekdays and I can tell you it is proper soup, made from scratch.

    You can have a big bowl soup or soup and sandwich combo in town now for about a fiver for lunch. Just as good if not better than the ones that charge 7 or 8 euro for soup because of their "name".


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