Explainer: Where is the Piglet in that Katherine Zappone text?
2nd September 2021
Social media went into meltdown on Wednesday night after Tánaiste Leo Varadkar released his texts pertaining to the Merrion Hotel and UN Special Envoy scandal.© Provided by Extra.ie
In one of the texts, the former Minister Katherine Zappone greets Mr Varadkar with the message: ‘Hi Leo, from the Piglet!’.
While bewildering images of Zappone possessing a Cabinet nickname after the Winnie The Pooh character began festering in our minds, there was a breath of relief when it was quickly clarified that the politician was referring to the wine bar.© Provided by Extra.ie In a text released by the Tánaiste, the former Minister Katherine Zappone greets Leo Varadkar with the message: ‘Hi Leo, from the Piglet!’. Pic: Leo Varadkar
In some wonderful free promo, the restaurant tucked in the Christchurch side of Temple Bar has been getting a lot of attention since the text’s release.
Leading food writer Tom Doorly was full of praise for its selections of wines and proclaimed in a recent review that the bar was ‘right up there with the best of them’.
‘I’ll name just a few of my favourites: Le Baron Rouge in Paris, Les Bouteilles – La Cantine in Nantes, Gran Bodega Maestrazaga in Barcelona, The Universal in Adelaide and Noble Rot in London. Noble Rot is the one Piglet most resembles, right down to the terrific range of wines, many of them rare, and the eclectic and deft cooking.’© Provided by Extra.ie The Piglet Zappone
The food also packs a decent punch at a reasonable price — €25 for three courses, €19.50 for two.
Mr Doorly recommended the summer Caprese straciatella with al dente green asparagus which promises ‘proper cherry tomatoes and citrus dressing’.
‘From the à la carte menu, we had beef tartare… and a tender, just-cooked nutty baby squid stuffed with a superb combination of broccoli, lemon, Alsace smoked bacon… a knockout dish.’© Provided by Extra.ie Leading food writer Tom Doorly was full of praise for its selections of wines and proclaimed that the bar was ‘right up there with the best of them’. Pic: Fran Veale
They also went for the plump scallops and the fresh pasta dish, ‘cacio e pepe’.
‘It was outstanding. So, there you have it, a short, Mediterranean menu, cooked with a distinctly Gallic flair, keeping the number of elements on the plate nice and tight. And it followed the great chef Escoffier’s dictum of “faites simple”: keep it simple.’