"We were slightly disturbed to see workmen taking apart Tim Mason's pierside restaurant during the spring of 2004, as we worked on this book. Please God, don't let them be tarting up or making posh this minimalist, pauvre eaterie, one of the best places in Ireland to eat fresh fish and shellfish in bohemian simplicity. No worries: they were just doing some work on the kitchen. Out Of The Blue will continue to be as simple and stark as it gets, and the cooking will continue to be simple and delicious and just what Dingle needs: fresh fish off the boats, no messing about, major good times for all concerned."
John & Sally McKenna for
The Bridgestone Irish Food Guide 2005
"Tim Mason's harbour fish bar is some sort of simple bliss. Nothing but the freshest fish and shellfish, cooked with panache. Here's a place where all the crucial elements come together to form a delightful whole. Facing Dingle Harbour, Out Of The Blue conjures up all the breezy charm of a French of Italian seaside restaurant. Don't like seafood? Too bad. Out Of The Blue serves only fish and seafood (no chips, no steaks, no farmed fish), delivered daily from incoming fishermen."
John & Sally McKenna for
The Bridgestone 100 Best Restaurants in Ireland 2004