Cooked the long way
Everything is made in-house: the bread each morning, the pasta at midday, the ice cream on Sundays. We buy from twelve suppliers, eleven of them within forty miles.
A neighbourhood kitchen on Grafton Street. Open Wednesday to Sunday, from noon until late.
Everything is made in-house: the bread each morning, the pasta at midday, the ice cream on Sundays. We buy from twelve suppliers, eleven of them within forty miles.
The best plate of food I have eaten this year, served by people who clearly love the room they work in.