Just across the road from the Dunraven Arms, this charming restaurant was established by well known chef Wade Murphy and his wife, Elaine, in 2013. Wade - former Commissioner General of Euro-Toques Ireland and well known as the head chef in several prestigious kitchens - opted to move away from fine dining when he opened his own restaurant, choosing instead the casual dining route in what he called “a broadly gastropub style, but without being a pub!”.
In fact, the experience at 1826 Adare is very special, and might be better described as “fine dining without the fuss” - what you get from a classically trained chef of this calibre when he chooses informality is the same top notch cooking, but in a more relaxed style - and at a very accessible price.
The restaurant is in three rooms and has great charm, a lovely combination of the traditional themes that go with the territory in Adare - the old spinning wheel in an alcove, the black cast iron kettle beside the fire - and the stylishly simple modern.
Beautiful cinnamon brown linen curtains frame the pretty cottage windows and, washed by lovely warm (and, surprisingly, eco-friendly) lighting, white painted walls provide the perfect backdrop for quiet furnishings - bare darkwood tables sporting country check napkins, a mixture of classic mahogany and traditional sugan chairs that are painted a very contemporary lilac grey - and strong modern artwork that brings welcome splashes of colour.
A big blackboard announces the daily specials and the semi open kitchen adds interest for some tables, too. It’s a confidently pleasing, relaxing setting for the enjoyment of good food - and very comfortable too, which is rare enough in today’s restaurants to merit comment.
As would be expected of a Euro-Toques chef, valued suppliers are detailed on menus and many are name checked on dishes too, with starters featuring Doughmore Bay crab from Doonbeg fisherman Charlie Sexton, for example – and Dooncastle oysters from Connemara.
Dry-aged rib-eye steaks, and free-range pork are staples among the main courses, which also feature exceptional poultry - pasture reared chicken from The Friendly Farmer of Athenry, for example, and Skeaghanore duck, from West Cork as well as superb fresh fish and seafood from Doonbeg
Menus change with the seasons and there’s a sense of continual introduction of new dishes, but there are house specials too and many regulars would travel specially to enjoy the black sole on the bone or the glazed beef short rib - or a beautiful dessert of citrus crème brulee with a Champagne sorbet and spiced shortbread.
A well chosen and informative drinks list includes a good sprinkling of Irish names across spirits, beers and cider, and some wines are offered in several sizes.
Service, under Elaine’s direction, is all that it should be - warm, friendly and efficient - and, as planned from the outset, prices remain extremely reasonable for the outstanding cooking and attention to detail that is the norm here.
Finish with a cup of the local rocket fuel - Ponaire coffee from Limerick - and the world will do you no wrong.
