The Official PROC Restaurant review thread.

[MerchantOfEnnis]

I don't think they want your sort in there.
Stick to pizza in Benny's m8.

Or Quinlans. Not sure I'd get Turbot in there though

 

[Two Pour Bore]

Or Quinlans. Not sure I'd get Turbot in there though

I know many a well-to-do, erudite and cultured person who has enjoyed Quinlans.

 

[MerchantOfEnnis]

I know many a well-to-do, erudite and cultured person who has enjoyed Quinlans.

Owned by a man called Liam Quinlan, from Kerry

 

[Drucker]

Or Quinlans. Not sure I'd get Turbot in there though

You would. And apparently, it’s top turbot

 

[MerchantOfEnnis]

You would. And apparently, it’s top turbot

View attachment 16190

I was referring to Quinlans bar in Blackpool.

You are fake news.

Sad.

 

[Drucker]

I was referring to Quinlans bar in Blackpool.

You are fake news.

Sad.

You weren’t.
You were referring to Quinlans Seafood Bar in Princes Street.
This is the Restaurant Review thread.
Mortified for you.

You are fake news.


Sad.

 

[MerchantOfEnnis]

You weren’t.
You were referring to Quinlans Seafood Bar in Princes Street.
This is the Restaurant Review thread.
Mortified for you.

You are fake news.


Sad.

I'll show myself out

Although to be fair I think that Quinlans in Blackpool do actually serve food

 

[The High King]

I'll show myself out

Although to be fair I think that Quinlans in Blackpool do actually serve food

It's got a good rating on trip advisor because most of the people leaving reviews are mixing it up with Quinlans fish restaurant.

 

[Drucker]

I'll show myself out

Although to be fair I think that Quinlans in Blackpool do actually serve food

As far as I know they sell scampi fries as well, which is technically sea food.

 

[MerchantOfEnnis]

Interesting read for the foodies among us.

I've never had drisheen but it's nice to see a bit of Cork culture being revived by our local restaurants

Recipes for drisheen, from Cork’s top chefs

Drisheen is synonymous with Cork cuisine - but it is a dying art. In this three-part series, KATE RYAN looks at the classic Rebel delicacy, and in ...

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