Restaurant Forty One
Graham Neville’s cooking in Restaurant 41 is great craic. Mr Neville has an impish sense of humour, and he loves culinary japes, like putting a cold quenelle of ice cream into a hot passionfruit soufflé, or whipping Bluebell Falls goat’s cheese until it is nothing more than a pillow of soft ethereality. He will put a little piece of foie gras beside some partridge to play a game of textures, the foie gras so tender that it’s like liver ice cream. Many people tend to believe that because Restaurant 41 is in a posh St Stephen’s Green Georgian townhouse, that it’s a serious and stuffy place. In fact, the kitchen just wants to share their love of food, so it’s a really happy place to eat in, and to enjoy the most superlative Irish ingredients cooked by a chef who is right on top of his game.
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