Gort

<h5>By Avril Horan</h5>
There was craic to be had in the queue alone. The excitement was palpable. It was a cold, blustery and wet Sunday afternoon in <a href="https://xploreapp.io/galway" target="_blank">Galway </a>as Storm Bert toyed with the City of the Tribes. It was definitely a day for the high stool. And yet, there we were, loitering outside <a href="https://www.aniarrestaurant.ie/" target="_blank">Aniar</a> - a Michelin starred restaurant on Dominick Street in the heart of Galway's westend - waiting to enter the famous eatery.
Smacked by intermittent pelts of wind and rain, we were undeterred. After many years in the west, we are hardy creatures and there was joy to be had in the hilarity of it all. We stared in the window at diners who were lucky enough to have secured their seats at this, first come- first served, <a href="https://atasteofgalway.com/" target="_blank">Blas na Samhna </a> event.&nbsp;

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We cooed over their dishes, too polite to press noses and palms to the glass, wondering what we might sample at the Ramen and Bao Pop-Up. Chef JP McMahon is a bit of a legend here in the west and we were excited to sample what was beyond the threshold. As the queue lengthened and we all sought snippets of shelter, the temptations beyond were enough to keep us occupied.
"Wonder what that is," we decried as bowl upon bowl of delectable ingredients were served to patrons.
The menu had already been released. A mouth watering cascade of pork belly ramen with doba noodles, pickled king oyster mushroom, egg, sea lettuce, sea herbs and cold pressed rapeseed oil; Garrynahinch maitake mushroom with barley miso mayonnaise and pickled cucumber; Dooncastle oysters with oyster emulsion, pickled channel wrack and sea truffle.
This was just a sample of what was on offer with the option to accompany with furikake fries with kewpie mayo, washed down with a selection of wines, sake, beer or refreshing pink lemonade.

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Aniar is known for dishes created with wild and foraged local ingredients. Chef JP fosters old traditional cooking and preservation methods, such as curing, pickling, smoking and fermenting. His aim is to look back in order to look forward: to the future of Irish food.&nbsp;
As a party of two, we had a chance to skip ahead of the larger group in front of us to the sounds of hearty apologies.
"Sorry, sorry, sorry," we bemoaned, unable to hide our beaming faces.
They were more than gracious in their extended waiting period.
Looking somewhat dishevelled due to our weather beaten status, and with coats wringing from the rain, we entered the upmarket eatery and took our seats with Galway's finest.

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We chose a selection of celeriac ramen with soba noodles, pickled king oyster mushrooms, egg, sea lettuce, sea herbs and cold pressed rapeseed oil; spicy chicken thigh bao with siracha mayonnaise, charred corn and sesame seeds; and Korean fired cauliflower with a spice piquillo pepper sauce, sesame seeds and lime.&nbsp;
The food, the atmosphere, the feeling of being in this luxurious establishment and sampling the menu - was priceless.
We were fortunate that JP came down to say hi and regaled us with tales of art, buying a dress at the market and being side eyed for this escapade, and new adventures brewing up his tattooed sleeve.&nbsp;

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As we waved a satiated goodbye, new diners took their seats.
"It's all fabulous," we exclaimed, morphing into the ultimate food connoisseurs.
"Ah yes," came the reply, " we were watching through the window."
We left with warm hearts, full bellies and a new desire to buy a dress at the vintage flea market.&nbsp;&nbsp;
As November draws to a close, there's still lots to experience at Galway's Blas na Samhna during this month long celebration of food, people and produce in the west.
The festival brings together the best of Galway’s food scene, offering a mix of culinary events that highlight the essence of winter in the west of Ireland. From intimate dinners to exciting food trails, guests can savour innovative dishes, creative cocktail pairings, and exclusive wine selections throughout the festival.

Shelter From The Storm at Michelin Starred Aniar Pop-Up Event

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