Reviews
- The Michelin Guide - 2011 & 2012 Edition
- Food & Wine Awards 2010 & 2011 - Commended in The Good Value Category
- The Dubliner – 100 best Restaurants - 2011 & 2012 Edition
Katy Mc Guinness – Tribune Magazine “Kitchen Compliments – When word gets out about the great food and relaxed atmosphere at this new Dublin restaurant, it won’t be easy to bag a table. Katy McGuinness got in early (…) Super healthy and super seasonal.”
Lucinda O’Sullivan – www.lucindaosullivan.com “(…) turning a frog into a Prince, or should I say frogs legs into the delicacy ‘cuisses de grenouille’. (…)The Travel Writer, was ecstatic of her superbly flavoured free range guinea fowl (€18) sitting on rosemary scented orzo pasta (…) topped with a carpet of crisp green peas, broad beans, and spring onions.”
Damian Byrne – www.sottedbylocals.com “(…) I was impressed by the place then, and I am glad to say subsequent visits have confirmed its status as my new favourite restaurant in Dublin.(…) it is done very well, and with considerable charm.”
Georgina Campbell’s _ www.ireland-guide.com “(…) There is some superb value to be had from this Dublin restaurants short and regularly changing menu (…) Expect well-sourced ingredients (…) delivered through solid, well-executed cooking. (…) An elegant addition to an increasingly eclectic neighbourhood selection.”
Ernie Whalley – www.forkncork.com “(…) My rabbit dish was a triumph. Sensibly, Padraic had elected to use a soft textured black pudding, (…). Coco beans, sprouting broccoli and pancetta added further variety to the composition. (…) the organic cured salmon, with fresher-than-fresh crab meat, fennel and apple, a brilliant combination spanning a range of textures and flavours. (…)
Mulling it over, I reckon Camden Kitchen and its ilk are the converse of the ‘oh so safe’ eateries (…) If there’s to be a battle for the diner’s buck in these tight times I hope the good guys win out.”
Aingeala Flannery – Irish Independent “The hottest Kitchen in town – The Camden Kitchen is more my kind of place. The menu, like the decor, is simple but stylish. It changes according to season and availability.
I opted for fillet of ocean trout (€14). I do not give praise lightly — but it was a knockout.
(…) cut with slivers of chorizo and sweet, crunchy sugar snaps, crowned with a liberal squeeze of lime juice. The marriage of sweetness, citrus and smoke is heaven made, (…)Camden Kitchen has enough potential and all the ingredients to become the capital’s most popular restaurant this summer.”
Tom Doorley – Daily Mail (London, England) “Don’t go to the Camden Kitchen if you want bells and whistles, but if it’s great food you’re after… – Camden Kitchen is my kind of restaurant and I’ll tell you why in very simple terms. It has a short menu (…) When you walk through the door, the smell of good cooking is like a bracing aperitif.
(…) A classic black sole on the bone, simply grilled, was cooked a point to the millisecond and came with cleverly seasoned crushed new potatoes and a rich, buttery hollandaise sauce on the side. It was pretty much flawless.(…) A delight.
(…) As was the service, the buzzy atmosphere, the cosiness and, above all, the sense that this is a little restaurant doing its damndest to be different and to offer real value.”
Eoin Higgins – The Dubliner – 100 best Restaurants “This (…) venture is a welcome addition to the dining landscape with a menu that just reeks of his personal touch. The quality of the cookery highlights the advantages of keeping our great chefs in the kitchen (…)”
Paolo Tullio – Irish Independent “Joy of simple pleasures – (…) Trevor White, author, foodie and ex-editor/proprietor of The Dubliner (…) discovered The Camden Kitchen earlier in the week. “This is my third visit this week,” he told me. When you hear that, coming from the man who compiled The Dubliner 100 Best Restaurants for many years, it makes for a serious recommendation.
The menu looked good — bistro dishes, but with a little extra. (…) When the starters arrived I could smell the ripe tomatoes of Trevor’s gazpacho from across the table, and Trevor pronounced it excellent. (…) What made me enjoy my main course was that the chicken leg in front of me tasted the way chicken used to taste. – THE VERDICT – FOOD 9/10”
