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in so quickly and how
to articulate the waitress is" he said later. "It
annoys me when staff in Irish restaurants act in a stand-offish
way. How do they become like that? Is it part of their training?
It's not natural."
We began with smoked wild salmon for me, served with brown
bread, butter and a creamy mayonnaise dressing permeated with
dill and a suggestion of pickled dill cucumber. The salmon
was a dreamy, seeping with natural oiliness, wonderfully fishy.
Martin Dully described his broth as "undeniably vegetabley" and it too was served with generous wedges of bread.
We both ordered boxty for the main course. The boxtys in Gallagher's are much larger
than the four by four inch slabs tradition intended. They
are a pancake mixture made from raw and cooked potato folded
over different fillings.
Martin Dully chose ham and cabbage - a good pink slipper with
bright Savoy cabbage, while I opted for the special of the
day, chicken with Seville oranges. |
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