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November 04, 2007

Comments

Siobhan

I've never been, but now it's next on my list of places to try. And I just found out our departmental Christmas Lunch is on in there... happy days! :)

BrianMol

As regards the quail comment from ItalianFoodie - i take your point and can recommend Brulees quail starter. I really enjoyed the quail there. Market Sq quail was still nice tho.

Brian

lorraine@italianfoodies

I was there myself on Sat night after a lot of begging during the week, it's impossible to get a table at the weekend until Christmas!! We ended up in the wine bar but they could have put me in the toilet for all I cared as I hadn't been out in months:) The Market Square always delivers and I agree on the menu, it is a little outdated but I always have the specials too even though I have to say Brian I didn't think the quail was great, a bit bland for my liking! The fillet was excellent though and the brownies were devine even though 1 would have been enough!! We always have the Italian Barberra which is excellent and of course the "ole" G&T on the house always goes down well;)

BrianMol

Was just at Market Sq. this Friday night just gone and twas really very good and worked out at a reasonable enough price too. Quail starter which was yummy and surf and turf mains which was excellent too. Staff were excellent and knew the menu which was nice to see. The turf from the surf and turf was meant to be rare and the Market Sq. produced exactly what was requested, a rare bit of steak.

Couldn't fault the Sq. which as ever had the suitably long list of specials which is really what makes the place as the regular menu doesn't particualarly wow.

Great meal at a very reasonable price considering the quality of food and service.

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Valerie OConnor Baker 004-1
I am a certified organic horticulturalist specialising in plant based nutrition for health, and fermented foods. With over twenty years experience in food and media, and I now write every Saturday in the Irish Examiner gardening supplement about delicious and healthy foods that can bring real vibrancy to your life and energy levels. The backbone of eating well is organically produced food with minimum additives. With good ingredients comes great flavour. I teach classes in food fermentation and plant based eating for your health, as well as one to one and group consultations to get you on the path to plant based, healthy eating. My cookbooks Bread on the Table, Irish Bread and Val's Kitchen, published by O'Brien Press are available in all good bookshops nationwide.