The first thing one notices about Spitjack is that you could – in theory – enter this new Cork city restaurant by stepping up and through the large bay window that fronts onto Washington Street. On the day I visit, the window is opened out, letting the atmosphere of Washington Street come in to brighten up the calm, charming dining room. But, being well brought up and all, and not being Spiderman, I walk into Spitjack through the door. The modern, smart looking room is complemented by friendly staff members, frequently checking that all is to your taste, as well as the sight of large tanks where the homemade probiotic drinks are maturing, right by the mouth-watering rotisserie. The first rotisserie brasserie I ate at was Rowley Leigh's Le Café Anglais, in London and, even after all these years I keenly recall that fantastic dining experience. This made me all the more excited to see this kind of rotisserie restaurant opening on the exciting culinary destination of Washington Street. The use of rotisserie cooked beef made an interesting take on a classic brioche burger, served with homemade relish and crispy bacon, also accompanied by a perfectly measured portion of nicely cooked chips. The owners, Richard and Laura, embarked on a mission to open a rotisserie restaurant in Cork with a focus on high quality Irish meat, and have done just that in Spitjack. The simple, yet creative and tasty dish was a perfectly fitting lunch to enjoy while the warm, Cork summer day shimmered outside the room. I look forward to returning, and to sampling the probiotic iced tea, which will have matured nicely when I make a return visit, which I will.
Washington Street in Cork is where it’s all happening. PJ McKenna admires the rotisserie style of Spitjack.
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