Cask

"The glittering steampunk outfit — all brass, glass, and twinkling lights — is appropriate for this opulent 19th-century space in the city’s Victorian Quarter. Equal attention is paid to a seasonal cocktail menu that’s focused on foraged wild ingredients and spirits from local producers, yielding drinks such as the Rosehip (Connemara Irish whiskey, fig leaf, rosehip), the Pear (Bán Poitín, pear, white port, champagne), and the Wood Sorrel (Glendalough Autumn Gin, Banyuls, wood sorrel). The food menu stretches from bites to full dinners, including soft-shell tacos with herring, anchovies, avocado, black beans, and sweetcorn salsa; and Ballyhoura wild mushrooms, smoked sausage, and scamorza cheese. [$$]" - Joe McNamee