Ireland Is Now One of the Best Places to Visit for Seafood Lovers
"A Cork kitchen led by Aishling Moore that practices fin-to-gill cooking inspired by fish butchers like Josh Niland, buying whole fish and using curing, aging, and offcut-led preparations to expand diners’ palates; the menu presses lesser-known species (megrim, gurnard, forkbeard) and parts (livers, throats, cheeks, roe) into dishes such as fried offcut nuggets, brill cured and served pastrami-style with Reuben dressing, and pan-fried plaice with a Café de Paris–style butter." - Taras Grescoe
