I am no restaurant critic, but I had to write about the BEST dinner I had the entire time I was in Ireland. It is not often that incredible food meets incredible service. But, that is exactly what happens when a master’s chef runs his own restaurant AND finds Michelin starred chefs and waitstaff that are as passionate about it as he is. Chapter Forty is a very nice place. It’s décor is stylish and inviting, while making an obvious claim to being a “special dinner” destination.
My wife and I decided on this place for her ‘birthday dinner’ and could not have been more impressed and thrilled with the amount of attention given.
Us as our table and with our server, Diane.
Once at the bar, I was waited on by Mark, who was as unassuming, humble, and gracious as anyone can be. We discussed whiskey, rugby, and cheese for a very long time, after which, I learned that he was the owner. He then opened up about his thoughts on the United States, the food scene, and the incredible lengths he goes to in finding the best foods, producers, and chefs. He included the fact that he often welcomes interns from the United States, specifically, Johnson & Wales University in Providence, Rhode Island. Throughout the evening, I watched as he had conversation after conversation with many a guest ranging from their families, to their personal lives, and everything in between. He even made us feel that we were regulars, or more so, that we were at home.
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| Mark Murphy, Owner |
Once I sat back down and began enjoying the food, I was reminded at just how much we take simple, good food for granted. Although the meal featured some wonderful sauces and spices, many of the items were served bare, letting the absolute pure quality of each item shine.
So, what did I have you ask? Well, I started with Mark’s recommendation of an exclusive whiskey to his restaurant: Danny Boy Irish Whiskey. It was very subtle, with a soft, mild texture. Mostly it is an easy, soft spirit with a mild caramel body that leaves a taste of honey at the end.
Next, came some beautiful onion cheese bread and brown bread with and olive tampenade and irish butter. The onion cheese bread was my favorite with a nice soft, balanced, full flavored middle and nice crumbly crust. Of course, a little more cheese would have been great :).
For my entree, I had rack of lamb on fresh spinach, lamb shoulder, fried goats cheese chevre, slow cooked with pinhead crumb, and duck fat roasted potatoes with parmesan butter.
Wow!!!! Each one of them was superiorly executed. The rack of lamb was full of beautiful subtle flavorings while having a delicate texture. The potatoes were perfectly balanced and AWESOME. In addition, I tasted my wife's pork loin with a fork - it was so tender, I only needed a fork - and it was
stupendous.
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| (The bites out if it come from my wife....) |
In addition, I tried her filo pastry covered in pasta then deep fried, with smoked pork and sauerkraut. Unbelievable - I could eat these every meal. Unfortunately, even if I had the recipe, I couldn't do it.
Dessert, you say?!? Apple Beignets with a pistachio trifle. Incredible! Buttery, beautiful.......sensational. Now, through our conversations they had learned they we were 'out on the town' to celebrate her birthday. What happens.....of course, a little extra style on the presentation.
So, how do you end an article about a place that makes you want to come back again immediately. You know that feeling you get every once in awhile when you're out and everything clicks so well. It's almost like nothing can happen or go wrong and you end up being more of yourself. Well, this was our experience. Absolutely sensational.
I have a couple of extra days at the end of this trip. If I end up back in Ireland, this is where I am going to go. Thanks Mark, Diane, and everyone else at Chapter Forty!!
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