With its bright yellow door, large plate-glass window and a cute awning announcing the name in large letters, it would be hard to miss Room 8.
A hit with lucky Navan diners since it first opened in December 2015, this appealing café-restaurant was the culmination of a long-held dream for chef-patron Aidan Cosgrove, whose passion for food first led him to gain experience in many restaurants at home and abroad.
The two cosy rooms are separated by a bar and - while the sturdy wooden tables and chairs are perfect for its main role as a daytime café - on late week evenings, the restaurant is bathed in the light of candles set in mismatched antique holders, transforming it into an atmospheric dining venue.
The day begins at 8.30am with a hearty breakfast menu including porridge, nutty granola and of course, the Full Irish. There's something for everyone, with stand out dishes including the 'super green omelette' (3 free-range eggs, feta, spinach, pine nuts and roast red pepper on sourdough toast) and, for the very hungry, the Hen & Heifer is a 5 oz steak, with fried eggs, homemade beans, and freshly baked sourdough from the Navan bakers, Hansel & Gretel Bakery, who deliver all the breads used at Room 8 each morning.
Lunchtime brings some terrific salads – try the R8 Superfood with charred sweet potato and ancient grains, for example, or the bang bang chicken - peanut butter chilli chicken with wild rice. Three 'Mighty Mains' include steak stack, an r8 bake of chicken and chorizo, and Thai green curry, while sandwich lovers will be well pleased with the choice of seven, including the Ploughman’s Cousin (with baked ham and smoked applewood cheddar); all are available with a cup of soup for a couple of euro extra and organic and fairtrade Java Republic coffee leads off an imaginative drinks list.
Other trusted suppliers who provide the foundation for Aidan's good cooking are also mainly local - names proudly listed on the dinner menu include Nick’s Fish in Ashbourne, local butcher Sean McGrane and Meadowsweet Farm, for their organic vegetables.The famous Kelly’s of Newport black pudding may not be local, but it is very good and appears as a starter with chorizo; other choices include R8 duo fishcakes and Asian BBQ duck potato skins - and both vegetarians and vegans are well looked after on all menus.
Desserts are written on a blackboard on the wall though it may be difficult to choose – dark chocolate and hazelnut fudge, lavender, honey and blackberry panna cotta and a pecan pie with salted caramel ice cream are just some of the treats on offer. A short wine list includes both old and new world choices and a well made coffee or a herbal tea will round off a meal to remember.
Service is excellent, with friendly and knowledgeable front of house staff matching the good work in the kitchen, so it's no wonder that Room 8 has such a loyal following.
