Kitty O'Shea's Story
Ireland is an agrarian island with a proud sea faring tradition. In our restaurant I strive to present an equal view of the bounty of both our green fields and icy seas.
I hail from a small village, Falcarragh, on the coast in the far north of Ireland in County Donegal. As a young lad I used to sit on the strand and watch the fishermen from Tory Island bring their catch to the mainland for sale down the coast in Killybegs, the biggest fishing center in Ireland. They would catch sea trout, salmon, plaice, sole, monk fish and cod. Cockles, oysters, mussels, clams, lobsters, Dublin bay prawns and crabs were also harvested. From Killybegs this bounty would rapidly land on some of the finest restaurant tables in Dublin, Paris and London.
Ireland traditionally was an agrarian nation which today produces the finest wheat, oats, creamery products, beef, lamb, and pork in the European Union. Potatoes still figure prominently as the starch in the Irish cuisine. However produce of a quality to rival California is grown in hot houses across Donegal.
I am neither the first nor the last Irishman to have landed in New York. Many have come before me to this country during the Diasporo and established vibrant communities in Boston, New York, Philadelphia, Charleston, Savannah and New Orleans and from there westward. I hope this proud heritage is also apparent on our tables.
Today Ireland has become known as the Celtic tiger; land prices are celestially high; the work force is the most highly educated in the EU; and U2 is the greatest band in the world. Our menu humbly strives to represent the eclectic modern Ireland.
Sit back and enjoy our spirits and stout. Discover the value in our wine list that we pass onto you, our patrons. Most of all enjoy the craic.
Failte a chur roimh dhuine,
-Danny
