Search Results for 'Abalone restaurant'

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Delicious dining at the Bridge Mills Restaurant

Located in one of Galway's old and beautifully renovated buildings, the Bridge Mills Restaurant is on the banks of the Corrib just across O’Brien’s Bridge. After a 15 year absence it is back in the hands of previous owners Frank and Ellen Heneghan, also of Heneghan Florist, for almost a year now.

Terrific terroir at Aniar

I think many of us could take a lesson in optimism from restaurants; it is the one area of business which is continuing to expand in Galway. Just witness any premises that has closed during the past 12 to 15 months and every one of them has been reopened with a new owner and often with a complete change of style and food.

Restaurant review sites

I am regularly asked for recommendations by people who want to eat out, and the only answer I can give is based on my last few experiences of any particular location. However if you can tap into lots of people’s thoughts about recommended eating spots, then you increase your chances of a good night out.

Abalone comes to Abalone

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It is no secret that Abalone restaurant in Dominick Street is one of my favourite restaurants, so I was very happy to accept an invitation from the chef proprietor, Alan Williams, to taste his first ever delivery of fresh abalone. What makes this fresh abalone really special is that it is 100 per cent Irish produced. It comes from Cape Clear, and if you are an avid watcher of RTE you may have seen a documentary showing how the owner Martin O’Mealoid was bringing his live abalone to the kitchens of two of the most famous eateries in London, The Dorchester and that coolest of cool sushi restaurant, Nobu.

The Galway Ingredient

Take 10 very talented local chefs, add one Euro-toques organisation, mix in a dollop of creativity and generously sprinkle with passion, to create one very tasty and impressive pocket-sized recipe publication entitled The Galway Ingredient.

The many talents of Michael O’Meara from Oscar’s Bistro

The launch of a great new recipe book, The Galway Ingredient, prompted me to arrange a date for a chat with Michael O’Meara of Oscar’s Bistro. The Galway Ingredient is a superb book of recipes from the Euro-toques chefs of Galway, and was launched recently to coincide with the Volvo Ocean Race visit to Galway. It costs €5 and is available in Eason’s, Dubray’s, and most local book shops. For his part O’Meara is both a contributor of recipes and the photographer of every picture in the book.

 

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