The food was characterized by proprietor Julie Randles as "New Irish" which seemed to mean using the freshest ingredients cooked and prepared simply. There was also the sense of experimenting with traditional Irish ingredients and dishes to bring a twist to old, established favorites. Chef David Foley did amazing work while we were there and it is little wonder that the restaurant has won"Best of" awards on a number of occasions.
Our favorites?: A Salad of Smoked Bacon, Cashel Blue Cheese, Pinenuts and Green Beans served with Walnut Oil Dressing; Terrine of Foie Gras, Smoked Bacon, Pinenuts and Basil served with Champagne Apples and Balsamic Reduction; Terrine of Smoked Bacon, Cornfed Chicken and Barbarie Duck served with a Red Onion Compote: and Baked Bluebell Falls Goats Cheese in a Curry Crust served with Balsamic Pears.
The atmosphere was both elegant and rustic. Our dining experience started in a book and liquor stocked parlor which could have easily been a set from Sherlock Holmes' residence at 221B Baker Street. At this starting point, Julie or one of the other waiters would make us a drink and take our order. Afterwards, we were seated in the intimate dining room.
Julie was great to us the entire time, allowing flexibility in our ordering if we were in any particular mood or had a fluctuating sense of our own hunger. She was an unflappable good sport and dealt with whatever request we had with real panache (such as my request for a negroni-see video).
Lynn and I did not eat at every restaurant in Ireland but it is hard to imagine a better one anywhere on the Emerald Isle...
www.thewild-geese.com
The Wild Geese,
Rose Cottage,
Adare,
Co. Limerick
Tel: 00 353 61396451
email: wildgeese@indigo.ie
