Harte's Bar & Grill
Barry Liscombe’s menus in Harte’s, on the square in Kildare town, reveal impeccable sourcing - Blackwater gin-cured salmon; Ballyhoura mushrooms; Goatsbridge trout; Pigs on the Green pork; Crozier Blue bearnaise – and the finished dishes show painstaking precision in their cooking, composition and presentation. Syrupy pecans counterpoint the oozy contents of spring rolls filled with Ballyhoura mushrooms and Cooleeny Darú cheese; 8-hour braised blade of beef is fall-apart perfect; trout and hake with crab meat and pea risotto is a masterly ensemble of flavours. This is serious, sensual cooking, from a kitchen that is on a mighty, mighty roll, and Harte’s is yet another brick in the wall of outstanding bistro-style eateries which distinguish County Kildare. Value for money is especially good, and the gin and beer selection is ace.
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