Terrific Takeout: Killarney Rose Our Coverage Sponsored by Fresh Origins
The standout Asian Tuna of Killarney Rose
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If every Irish venue served cuisine like Killarney Rose, we might be only writing on Irish restaurants. In our inaugural visit, owner John Moran greeted us cordially and told us about his family establishment that began in 1968 by his father, Frank Moran, from County Leitrim/Roscommon. Frank came to New York in 1946 and began Downtown's Local, Killarney Rose, in 1968. We began with a house salad which was fresh and had a lovely arrangement. They listened and put the dressing on the side, and we were off to a good start.
Under the starters, we selected for our appetizer the Potato Skins. They were hearty and delicious enhanced with cheese, bacon and scallions and joined by sour cream of course. This is of course a classic that is done well by Killarney Rose and it totally hit the spot. Of course you ought to be eating potatoes at an Irish place. Though Killarney is technically in County Kerry, we did not hear any Kerrymen jokes when we were there; we heard a lot of them when Peachy lived in Cork.
The entree is what makes Killarney Rose stand out to us, in addition to John's Irish hospitality. We've never seen such a sophisticated poisson in an Irish casual spot until now. (Although Neven Maguire we think you should open a Manhattan location!) Clearly from this picture you can see it is not pub food at Killarney Rose-this is a creation by Executive Chef Andrew (Irish American). The sesame crusted rare tuna steak was incredibly flavorful with just the right amount of wasabi dressing. The texture and thickness of the entree was incredible and definitely we would order this again.
The broccoli and rice on the side were ideal companions!
Killarney Rose is Terrific Takeout!
