My fabulously awesome experience today at D’Arcy McGee’s was topped off by a coffee-liqueur masterpiece (pictured above) called the Chocolate Truffle. Ingredients: Bailey’s Irish Cream, Godiva chocolate liqueur, hot coffee and whipped cream. One word: Wow.
D’Arcy McGee’s Chocolate Truffle rolls over the taste buds like a gently breaking wave of sweetness and cream. It’s a carefully woven, self-warming blanket of coffee and chocolate.
All of this to top off an already tasteful, relaxing, rejuvinating meal.
I also tried the the Guinness 250 Anniversary Stout, which was a lot lighter than I would have expected. I suspect that it would not be able to stand up by itself (without a glass) like it’s daddy, original Guinness Stout, but it was still good. Goes down smooth with just a hint of extra spice.
Below: D’Arcy McGee’s Guinnes Steak and Mushroom Crock. Just meaty enough so it wasn’t too heavy, but still filling. Hit the spot.
I gave up Guinness years ago – drank a lifetime supply at university, but that Chocolate Truffle looks to die for. I dread to think how much it would cost to buy in a bar in Norway though. Maybe an attempt at a homemade version is in order….
Hmm, that’s Irish food I could dig.
Oslo: I went to Bergen on a business trip in the early 90s; the food was uniformly expensive and uniformly bland. And why was Sweden so much better when it came to food, when you had basically the same people speaking the same language and doing the same good work for the rest of the world? Has anything changed?
Mmm, that hotpot type thing looks good…
Looks like a wonderful place to eat and drink!
Wandered in blissful innocence to your page and was confronted by temptation in a glass. The Chocolate Truffle is indeed a thing of beauty. It is truly a supermodel of the coffee liquor world. I’d like two or three RIGHT now…