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The Bridgestone Guides 2011
Pat O’Sullivan has fashioned a great success in Cafe Noir, a good looking room with well-chosen food, from neat breads – white; baguette; cheese and onion, and lots of pretty pastries – to daily staples like James McGeough’s magnificent lamb and pork sausage rolls, steak and Guinness pie; good eggy quiches and nice bespoke salads.
The formula is simple, the discipline considerable, and it doesn’t miss a beat from pastry-topped onion soup to lemon meringue pie.