Now here’s something that I couldn’t be more pleased about – the opening of WJ Kavanagh’s on Dorset St., by the people who brought you L. Mulligan Grocer. The Mulligan’s crew have done nothing short of redefine what it means to be an Irish pub with Irish grub and Dublin is a better place because of their endeavours. The new premises is bigger and brighter than L. Mulligan’s and (as co-owner Seáneen describes it) the menu will be lighter to match. There will be lunches, there will be coffee (with the assistance of coffee meisters from 3FE), and jam jar cocktails will join craft beer, whiskeys and whiskies on the drinks list. There will also be afternoons – many I hope – spent in the nook by the fireplace. I’m happy because it’s here and even happier because it’s near.
Several of my work colleagues, it seems, are off the jar for January (meaning, for those unfamiliar with that particular turn of phrase, that they are giving alcohol a miss for the month). One did confess, though, to having fallen off the wagon the other day by way of a mid-week glass of wine and, like any forbidden fruit, it was all the sweeter for that. Now, several days later, I can’t say if that conversation was what prompted me to (a) buy a bottle of white wine or (b) add a glass of same to these potatoes, but it might just have been a factor. What I can tell you is that the potatoes are, without doubt, all the better for the addition.
I won’t delay. It is unseasonably warm outside and, that being such a rarity in this parts, I really should take advantage, but not before leaving you with this month’s contribution to the five star makeover series.
This month’s theme called for a makeover of dishes where wine was a major ingredient. I chose that old-fashioned triumph of sponge, fruit, jelly, custard and cream, the sherry trifle.