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).
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 including Bacon Bull, Chilli Bull and Raging Bull.
Blue Bull has Cashel Blue cheese in the mix - the other ingredients are bone marrow and crisp onion - and Smoking Bull includes smoked Gubbeen cheese and tobacco onions.
Signature dishes include the Rotisserie Chick: a full roast chicken is marinated for 24 hours beforehand and served on a spit. Cooking is spot-on and it has great texture and flavour.
There are quite a few salads, including Winter, with feta, beetroot, baby spinach, chickpeas, lentils, roast pumpkin and Parmesan. 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.
