TPS REPORT
Mini-Vacation - February 2008
Florida
We love food (maybe a bit too much.) Here's the foodie part of our TPS Report. If you don't care about food, you can skip to page 3, otherwise, let's start with the appetizers.
Jeff and Brian got the Scallop Forest.
Yep, you're seeing that right. The forks are "pre-loaded" with
scallops. It came with a lime dipping sauce.
The verdict? Tasty!
We got the Dalkey Duo. Its cocktail size sausages in a "Dalkey" batter. The batter is named after a village near Dublin. The batter was crispy and mild, almost like a tempura batter, just not as sweet. It came with a mustard dipping sauce that set off the mild flavor of the sausage very nicely. The Guinness, by the way, also went along nicely.
On to the main courses:
Jeff got Paddy's Pork. Leeks and mashed potatoes serve as this tower's foundation. That's a ring of honey soy sauce you see.
The photo of Brian's food didn't come out. He got a portabella mushroom burger that looked divine. It was a thick as a beef patty and had melted Dubliner cheese on it. (Dubliner cheese is a yummy white cheese. Think the firmness of mozzarella, but twangy. Not as twangy as Romano or Parmesan, but not as smooth as Munster. Well, the kind of Munster cheese you can get here in the US. REAL Munster cheese is made from unpasteurized milk. Since this doesn't jive with the government's regulations, it can't be imported. Heck, it can't even be made and sold here in the states. The faux-Munster they sell here, while nice, has nothing on it. I've only had real Munster cheese once in France and it was amazing. If you see him, let him know Karen misses him.)
Steve got the It's Not Bleeding Chowder! for his entree. In addition to big shrimp and mussels, there are other seafood bits and potatoes in it. The sauce is a white wine, buttery delish-type thing. It was also enjoyed.
It was the Traditional Guinness and Onion Banger for Karen.
Note: Regardless of how much you like sausage, it's not a good idea to order a
sausage appetizer and a sausage entree.
In this case, it might have been better
if the sausages had been a little more distinct, both were pretty mild. The
vegetables (in addition to the onions, there were carrots, celery and more
potatoes) were stewed with hunks of beef making it - essentially - pot roast.
They need to put that on the menu, because that was flippin' awesome.
Time for dessert!
Ger's Bread and Butter pudding lived up to the hype. It comes with scratch-made butterscotch and vanilla cream sauces. Yes - you can taste the difference. This was amazing.
Steve struck out on his own and got the Dunbrody Kiss. The raspberries on the outside tip you off to the raspberry infused mousse you'll find inside the chocolate shell. We tasted coconut in the wafer that served as the bottom of the shell, which was little surprising.
As good as it was, let's talk about what we felt it was missing. On my list: bread. This is an Irish restaurant, so where's the brown bread?
Click here for Page Three
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