On her last visit to One Pery Square, Caroline Hennessy was impressed by the creative dynamism of the team in Brasserie One. Go ahead, Caroline:
“Had a fantastic evening. The pig’s head terrine was the pick of the starters. My foie gras was too unctuous by itself, remedied by ordering some bread and a conversation with the waiter who also brought us some salt and pepper toasts - a perfect foil. I see they have changed the menu to reflect this. My baked seabass made an entrance, wrapped up in newspaper like a Christmas cracker, it reminded me - in a good way! - of eating whole fish in roadside cafés in Malaysia. Full marks for method of cooking.” But delicious cooking in the brasserie is just one thing they do superbly in OPS. As Aoife Cox has noted, “everything about the place speaks of wonderful attention to detail”, and that is Patricia Roberts’ great gift: she sees OPS as an organic entity, with every part of the experience complementing every other part, and that’s what makes it the star of Limerick city, the first choice. So, if you want to have that “fantastic evening”, the OPS is always the first choice in Limerick.