An A-plus for Aniar

BY NOW, we’re used to restaurants talking up local and seasonal ingredients.

This is a good thing. But don’t you sometimes get the feeling that local and seasonal are deployed more as marketing clichés than statements of passion and intent?

Aniar, the newest addition to Galway’s buzzy restaurant scene, is different. Chef Enda McEvoy is not just deploying local ingredients. He is elevating them almost to an art form.