Loam | Dining in Galway, Ireland

Loam was truly a unique dining experience. I traveled to Ireland just over a year ago and had made Galway a stop during the week I was in the country. A small town with great food and people, Galway should be on your places to go to. 

Loam was on the list of things to do. The food sounded amazingly different and all the chefs have managed to create a seasonal, fresh produce, simple but creative menu. There is also a wine bar inside the restaurant, and it's located just off the Eyre Square in the city. 

We had many amuse bouches (that which I cannot recall) however they were all very good. 

The courses we ordered were from the à la carte side, as there were four of us willing to order each item on the menu and rotate (this way you get to try EVERYTHING as oppose to everyone having the same thing on the set menu which the entire table has to participate.)

Service was friendly and wonderful. If we had questions, the staff were very willing to help. Overall we had a great time and enjoyed all the food. If you get the chance to be in Galway, please go and experience Loam. 

Duck hearts, nettle & little gem

Duck hearts, nettle & little gem

Crab, cabbage, yogurt, dill

Crab, cabbage, yogurt, dill

Beef tartare, egg, salted gooseberry

Beef tartare, egg, salted gooseberry

Monkfish, cuttlefish, squid and kale

Monkfish, cuttlefish, squid and kale

Pork belly, malt, turnip and radish

Pork belly, malt, turnip and radish

Cod, hazelnut, broccoli and dillisk

Cod, hazelnut, broccoli and dillisk

Lamb, spring cabbage and saltwort

Lamb, spring cabbage and saltwort

Baby potatoes

Baby potatoes

Brûlée egg yolk, goat's milk, burnt butter and hay.

Brûlée egg yolk, goat's milk, burnt butter and hay.

Rhubarb, buttermilk, milk crumb and sorrel

Rhubarb, buttermilk, milk crumb and sorrel

Made by: Loam
Location: Geata na Cathrach, Fairgreen, Galway

Daniel

As you enter through the revolving doors, the delicate smell of flowers swarms the dim lit lobby. Known for having its 3 Michelin stars, Daniel has made its mark in the big apple. Daniel Boulud created an astounding menu, filled with so many choices: fish, meats, and the dessert menu was the hardest of all to choose from. Once we had walked through the lobby, passing the very cool-looking bar, we entered the main dining room. High ceilings, largely arranged, bunches flowers on the back walls, the dining room seated more than 20 tables. There were columns that surrounded the outer section of the dining room. The service was fantastic, as everyone was very accommodating to our needs.IMG_0338 Daniel's cocktail list (pricy) had an array of liqueurs. The White Cosmo was absolutely the way to go - hints of elderflower, lime juice, white cranberry and vodka - not a cocktail to miss! Give the Bitter Blues a go too!

Being my 21st birthday, this experience was the best dining experience I'd had in a while. The food was presented so beautifully and tasted like each ingredient was meant to be there on your plate. It was all to die for! Going with a larger party has its perks: you get to share and try one another's dishes! I had their mosaic of squab - essentially a terrine of squab - followed by a trio of veal. The flavours were there, everything was cooked right to perfection and overall, the dishes that we had ordered were all up-to-par. Be sure to try out their fish on the menu (the turbot is apparently a great hit!)

I have to say, desserts were the wow! factor for me. Not only did I receive a little birthday surprise of chocolate and hazelnut cakes, but having ordered several desserts on top, it was an amazing experience to try all the different sorts of sorbets, meringues, fruits and more... As you'll see in the photos, Daniel really hit it out of the park for me. After having read reviews, heard people say many things about the renown restaurant, Daniel Boulud has made it into my good books - officially! I have to thank the Baptista family for such a wonderful experience and a great birthday celebration.

PS: We got to go into the kitchen to see the chefs at work! Unfortunately Daniel was away but nonetheless, it was very cool to see how things worked.

Bosk

Refreshing salad with pork crackling. Sashimi and crackling.

Suckling pig, and more crackling.

Hamachi.

Wagyu.

Lamb shoulder.

Talk about a unique dining experience at Bosk, at the Shangri La Hotel Toronto. Brand new, this restaurant offers a bar and a fine dining section. It was opened with executive chef, Jean-Paul Lourdes, who has worked at many Michelin restaurants, but left after just one month. I got the privilege of dining at Bosk during the opening week which was quite exciting.

To say the least, it's definitely a place for no mistakes. The private room we had was very nicely lit, with sliding doors made out of wood and intricately designed. The couches unfortunately were very low and you needed to use a lot of cushions to give you a good back to lean on. The plates were large and the menu too (size of a placemat to be honest). The colour scheme went well with everything (uniforms, chairs, sofas, lights, even the food!) Another downside was the lights that were hung in the room, every time you'd get up  from the table, your head would hit them... (who designed that anyway??)

The service was good and the waiters were very accommodating. Even though they had to check with the chef about certain dishes that had interesting ingredients, it was still only opening week so clearly there were a few kinks.

Presentation of each dish was beautifully done and each tasted up-to-par. Some more than others. The menu I tasted was the prix-fixe at $185 per person but it definitely beat the à la carte menu. $75 for an appetizer and main was kind of out of the question...

Bosk comes off as a very fancy and high end restaurant, but to be honest I've been lucky enough to experience many of the best (including Michelin starred restos) but Bosk didn't exactly meet my expectations, if anything just barely...

Oh and did I mention that they just love to use crackling? Practically the first three dishes we had, somethingsomething WITH CRACKLING... my god they overused the stuff.