A new venture by the Cornstore Restaurant Group and Mike Ryan, Head Chef of Cornstore Cork, this Chicken & Burger concept is expected to be the first of many, with plans for a London branch already under way.
Judging by its instant success in Cork city centre that is far from fanciful - the buzz here is amazing, and the place full to the brim, even at 6.30pm midweek.
Quirky industrial chic features embossed tin tiles on the ceiling and corrugated iron on one wall and - although there are lots of lights, some quite large and many clear glass - the whole effect is of a dimly lit speakeasy kind of spot (booths available too).
It's a fun place with an open kitchen, and starters are meant for sharing - the Combo Platter, for example, gives “a little taste of everything”; the chicken, especially the buttermilk wings, is brilliant and the marinated meat on the slow cooked spare ribs falls off the bone and almost melts in the mouth. A Fish Platter is another option to start with, and there are more.
Basically, the food concept is simple enough; it's comfort food that's well cooked and tastes good - and, true to the Cornstore philosophy, it's based on quality ingredients. Even the decor is in on the story as it's designed to encourage diners 'to engage with the journey of their food, from its source in the countryside of Cork, to the cooking process of rubbing, marinating, and charring in the Coqbull kitchen, to how its finally served on the plate'.
Burgers are made in-house from prime cuts of local Irish beef and 100% traceable; there is quite a selection from Bacon Bull, Chilli Bull and Forest Bull to an excellent Bunless Bull, which is wrapped in lettuce leaves.
Supreme Bull has Cashel Blue cheese in the mix - the other ingredients are bone marrow and crisp onion - and No Bull (grilled Portobello mushroom, parmesan, fried egg, beef tomato, truffle mayo and rocket) has already earned a reputation as one of the best vegetarian dishes in town.
Signature dishes include the Rotisserie Chick: a full roast chicken is marinated for 24 hours beforehand in a' secret liquor' (could this be Barry's tea?) and served on a spit. Cooking is spot-on and it has great texture and flavour.
There are quite a few salads,including Raw, with chickpeas and a natural yoghurt dressing, and also options like slow roasted pork ribs at lunch-time (noon to 2.30). later, when the main menu kicks in, the choices increase and you can get a fish dish such as blackened cod, or Three Little Pigs with shredded pork, Gubbeen cheese and whiskey plum chutney. True to Cornstore form, there's a good kids menu too.
Many craft beers and ciders are available by the bottle and some mainstream (Heineken and Tiger) available on draught. House wines start at a fiver a glass and they also carry a range of Fentimans soft drinks along with a couple of Moqtails.
Service here is excellent, friendly and informative, and the buzz is brilliant. Get there early or else book in advance.
