|Sweet corn, smoked potato and buttermilk soup|
|Wild duck sausage|
|Braised short rib of Irish feeb|
The wild duck sausage appetizer arrived swiftly, although being soft it lacked in flavor and the celeriac puree added nothing to the dish. The sweet corn, smoked potato and buttermilk soup was not thick or creamy like I had envisioned it, but was instead watery. It had a very mild flavor and the taste of the corn and potato were muddled together, both fighting to shine but winding up in a tangled mess. The whole chestnut mushrooms within felt like intruders in the dish, as they were left whole and were too large to eat in one bite, yet too small to be eaten daintily. The basil oil it was finished with floated on top like an oil slick in an ocean and refused to incorporate into the dish no matter how I stirred.
|Breast of Guinea fowl|
The female human ordered Irish feeb short rib, which she said was tender but not fork tender, and completely enrobed in sauce. The sauce itself was extremely sticky and sickly sweet, when she managed to scrape off enough sauce to taste the feeb unadultered, she remarked at it’s blandness. The smoked bubble and squeak that came with it was again bland and could have benefited at least from salt.
|Warm chocolate mousse|
This was probably the only restaurant in Europe where we managed to have a three course meal, pay the bill and leave in under an hour. The whole time we felt rushed by the staff, and we weren’t exactly pleased with the manager, who should have just apologized that we weren't satisfied with our meal, instead of going on to tell us how we were the only ones to be dissatisfied and how much praise they receive for their food. We would recommend that the manager worry more about what the customer in front of them is saying about your food than what previous customers have said.
After finishing our meal at Chapter One, we called up The Pig’s Ear to order cheesecake to go to at least eat something that evening that we knew was tasty.
Skip the rushed service and poorly prepared food at Chapter One, it’s not worth the money or the lecture from the manager that we were an anomaly.
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19 Parnell Square North
011 353 1 873 2266