Open around four months at this stage under the watchful eye of proprietor Padraig Enright, The Salt Yard is the only restaunt of its kind in Kilkenny specialising in Spanish-driven cuisine presenting a fine fusion of Spanish and Irish ingredients across a huge tapas, pintxos and platos menu. We were in house on the opening night for what turned out to be a fantastic meal (one that kept us stuffed for about two days given the amount we had consumed) but last night I was back in the restaurant myself for The Salt Yard’s VIP Pintxos night.
Update 21 September 2014: While I appreciate the
dozens hundreds of calls and texts that I’ve received to book tables at the Salt Yard, alas, I’m not the restaurant. Read to the end of this post to get the restaurant’s contact details, then tell them I sent you.
The Salt Yard is Kilkenny’s newest restaurant venture, located at the old ESB offices / Halifax bank building (depending on your memory of Kilkenny) on Friary Street, just opposite Rafter Dempsey’s.
The proprietor is Padraig Enright who opened the doors just last Friday so myself and Mrs. Any Given Food did a drive-by early on Saturday morning to get a number for a booking, grabbed a window table for 7pm and hit The Salt Yard to find out what it’s all about.
Cleaver East, the latest venture from chef Bon Appétit’s Oliver Dunne along with Rory Carville (formely of Locks Brasserie in Portobello), is set to open on Dublin’s East Essex Street in Temple Bar from Monday 29 July. Food trials will be running next week, with reservations.
To paraphrase Oliver Dunne from the Cleaver East blog, it’s not going to be a fine dining restaurant and they’re not after another Michelin Star. Cleaver East will be a tasting plate restaurant, not serving tapas, but serving complete fully garnished dishes in smaller tasting sizes with prices ranging from €5 to €15.
Check out CleaverEast.ie for online bookings.
WHETHER we see him or not in a green jersey again remains to be seen (in my books anyway) but with one eye on the Lions tour this year, Brian O’Driscoll traded rugby greens for chef whites recently in a video produced by HSBC at Saba in Dublin. Take a look as BOD tries his hand at spring rolls with sous-chef Yo before doling out tips on how to get a pass off. While he might yet become a dab hand at Thai and Vietnamese cooking, it turns out the number 13 prefers the plainer spaghetti and chicken before a big game. Take a look at the video above or check out the Saba blog for more behind the scenes clips.
Want to get in touch? Drop an email to firstname.lastname@example.org or find me on Twitter via @anygivenfood.
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Kilkenny Commercial Centre