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A word to the wise: make a reservation before heading to the Peasant Cookery. It was packed at 5:30 p.m. on the Wednesday evening we stopped in; however, we happily perched ourselves on the end of the bar and chatted with the busy bartenders. The snug, bustling interior with its exposed brick wall, reminded us of time spent in New York.

Since it was “Buck-a-Shuck” night we ordered half a dozen oysters to launch our evening. The oysters were served with a red wine vinegar concoction that tasted divine. Adding a little horseradish further amplified the taste. They were so good, we had to have another half dozen.

The menu was printed on paper designed to match the changing seasons. The flank steak drew my attention when I saw fennel as an ingredient and our server helpfully steered us towards trying the chorizo meatballs. We were delighted by the robust flavours, the accompanying chili tomato, salsa verde and aioli sauces which enhanced both the patatas and the sausage meatballs.

Peasant’s mussels and frites rank up there with the city’s best. Although ours may have been a titch overcooked, both the sauce and the accompanying fries were amazing. The charcuterie board is a must try, especially on Monday evening when they are offered at half price.

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