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Bridgestone Guide 2012
OOTB is a shack. Actually it's the shack of your dreams, a little temple of seafood and a Dingle archetype.
Jean-Marie Vaireaux will be once again heading up the kitchen team in Tim Mason's outstanding flsh restaurant, Out of the Blue. Valerie O'Connor ate here on her Kerry tour during the height of the season. 'It was amazing!', said Valerie, but then that is what everyone says about OOTB, an operation that is as smart as Fishy Fishy in Kinsale and as funky as Harry's in Donegal.
Virtually everything M. Vaireaux and his crew cook is now an OOTB classic - the pollock with potato crust; the langoustines with Pastis; the halibut with langoustine bisque; the Blasket Island scallops with beurre blanc; the char-grilled monkfish with saffron sauce. Fish cookery doesn't come any better, and OOTB's secret is to manage to be didactic and doctrinaire - they only serve fresh fish, and if there is no fresh fish they don't open - but to do this in the most relaxed, logical way imaginable. That is quite a trick, but Mr Mason pulls it off with ease, and he is a masterly restaurateur, a patron with that old-style class that you used to find when guys like Peter Langan were still around. OOTB is a class act, a Dingle classic, and an Irish classic.