Even though chef-patron Wade Murphy has all the culinary tricks of the modern, hyper-skilled cook in his repertoire – the carpaccios, the confit, the curing, the pickling – what is most memorable about his food in 1826 is just how home-style it is. You could eat a dinner of ham croquette with crispy sage, followed by beef short rib with gnocchi, and then a pudding of salted caramel and white chocolate creme brulée, and what you will remember is how slap-up delicious the grub was, not how technically finessed it was. The soulful comfort of the room and its relaxed ambience, and the happy-to-be-here diners who pack it out, plays a big part in this away-from-it-all feeling, and it comes together to make 1826 a great experience.
More along the Limerick coast
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