VALUE AND VARIETY IN ISAAC'S

Wall pic in Isaac's, 20 years running

ISAAC’S

The value from November’s Dine in Cork Week is still to be found in Isaac's in McCurtain Street. From Monday to Wednesday, they offer three top notch courses for €25.00.

Isaac’s is perhaps the city restaurant nearest to me and one I regularly pass by. Not last night though. Called in on spec about 6.30 and had no bother getting a table in what I thought is a very old restaurant only to find that Isaac’s reputation as one of Cork’s best has been built up in about twenty years, not quite the long running tradition I’d believed in.

But undeniably, Isaac’s is a core part of the city’s food and drink scene and long may it continue. Speaking of drink, last night’s wine was a gem from the Marlborough area of New Zealand: Lawson’s Dry Hills Sauvignon Blanc (€27.00 per bottle, €18.00 for 50cl, and €6.00 per glass). Quite a complex SB and very
enjoyable indeed.

Very enjoyable too was the starter: Chargrilled Marinated Chicken Salad with smoked bacon. Quite a substantial bowlful and really well made with no shortage of top class ingredients. I’ve had a quite few salads in the last 12 months, including a string of them in France during the summer, but this was probably the best of the lot.

Other choices included: Tomato and Basil Soup, Seafood Chowder and a French Country Terrine.

There were three choices for main course and I went for the grilled fillet of salmon with buttered spinach and chive champ. This was served with some root vegetables and, while maybe not as inventive as the salad, was another top drawer dish, well constructed and well cooked. Other choices here were Roast Breast of Stuffed Chicken and Penne with flat and wild mushroom sauce.

There were two desserts on offer: Apple and Blackberry Crumble with Cream and Caramel Ice-cream with butterscotch sauce and bananas. Picked the crumble here and was delighted with my little dish full. Neat thin layer of crumble on top and delightful mix of fruit underneath, again cooked to perfection.

Isaac’s operates in a restored 18^th century warehouse but it is quite comfortable with decent sized tables. Service is efficient and friendly. Nobody asked me if “everything was all right” but then all the plates were returned empty!

You can see the lunch and dinner menus here http://www.isaacsrestaurant.ie/ but be aware that these are spiced up with regular specials. Last night’s included a Fresh Crab Salad with Pink Grapefruit, Pan Fired Fillets of John Dory with buttered cabbage and also a Tunisian Orange Cake with Greek Yoghurt.