{"id":4147,"date":"2016-02-12T03:13:56","date_gmt":"2016-02-12T09:13:56","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=4147"},"modified":"2016-02-12T03:14:00","modified_gmt":"2016-02-12T09:14:00","slug":"dublin-dining-duck-liver-creme-pan-fried-hake-more-the-vintage-kitchen","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2016\/02\/12\/dublin-dining-duck-liver-creme-pan-fried-hake-more-the-vintage-kitchen\/","title":{"rendered":"Dublin Dining: Duck liver creme, pan-fried hake & more, The Vintage Kitchen"},"content":{"rendered":"

Dublin Dining chronicles my food & drink experiences during six months living in Dublin, Ireland.<\/em><\/p>\n

\"Wicklow<\/a>
Wicklow duck liver creme, lime jelly, pistachio, toast, and raisin, apple, and star anise jam<\/figcaption><\/figure>\n

As I write this, I’m spending my very last morning in Dublin, so it feels right to look back on what was probably my most fun dining experience. I booked a table at The Vintage Kitchen a few weeks in advance (it’s a small restaurant with only two evening seatings), and made it a girls’ night. And thanks to the BYOB policy, I was able to bring along the last bottle of wine that I had brought back from Tuscany. The silky-smooth red paired well with all three of my courses.<\/p>\n

The star of the meal for me was the starter of duck liver creme, an unctuous spread topped with a thin layer of lime jelly and lots of crushed pistachio. Spread onto crustless toast points together with an apple-raisin jam, it basically made the perfect sweet-and-savory bite. And thankfully, there was enough of the creme and jam to form a whole lot of those bites, especially after a few more slices of toast magically appeared without asking.<\/p>\n

\"Pan-fried<\/a>
Pan-fried Atlantic hake with white beans, Roaring Bay rope mussels, cajun and tomato bisque, and lump fish caviar<\/figcaption><\/figure>\n

I went for the pan-fried hake as my main. I’ve ordered hake a few times before in Dublin, but never have I seen it presented with such height and pizazz. The bed of mussels bathed in white bean-tomato sauce and the seashell full of lump caviar were excellent accompaniments. And again, the portion was incredibly generous for a modestly priced prix-fixe menu.<\/p>\n

The half-baked chocolate cake for dessert lived up to its name. The inside oozed with liquid, melting into what felt almost like cake batter ice cream. It was a rich ending to a genuinely fun meal. The vinyl records and pop-art decor keep the tiny restaurant’s setting feeling at once cozy and fashionable, so it was an ideal venue for laughing and reflecting on the past several months.<\/p>\n

\"Half-baked<\/a>
Half-baked chocolate cake with vanilla ice cream<\/figcaption><\/figure>\n

The details:<\/strong> The Vintage Kitchen<\/a>, 7 Poolbeg St., Dublin 2, Ireland.<\/em><\/p>\n

[googlemaps width=300 height=300]<\/p>\n","protected":false},"excerpt":{"rendered":"

Dublin Dining chronicles my food & drink experiences during six months living in Dublin, Ireland. As I write this, I’m spending my very last morning in Dublin, so it feels right to look back on what was probably my most fun dining experience. I booked a table at The Vintage Kitchen a few weeks in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1873],"tags":[],"class_list":["post-4147","post","type-post","status-publish","format-standard","hentry","category-dublin-dining"],"_links":{"self":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/comments?post=4147"}],"version-history":[{"count":8,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4147\/revisions"}],"predecessor-version":[{"id":4174,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4147\/revisions\/4174"}],"wp:attachment":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/media?parent=4147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/categories?post=4147"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/tags?post=4147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}