The New York Times – 36 Hours In Galway

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Galway’s been building a reputation for imaginative cuisine that’s hyper-focused on local ingredients, thanks in no small part to Loam. It had been open only 10 months when it picked up a Michelin star in 2015, a testament to the detail-driven creativity of its chef, Enda McEvoy. The six-course tasting menu (€60) of deceptively simple dishes changes daily (they characterize their food as “obsessively seasonal”) but is always an amalgamation of west-of-Ireland products, from Connemara air-dried lamb to West Cork cheese. A recent meal included a savory broth of squid, shiitake and beach herbs, and hay-flavored ice cream.

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