“Running a restaurant is not just about cooking and the menu!” We talk to Michael Sabik, owner and Head Chef at Girl and The Goose.
What are the origins of Girl and the Goose?
I know the name is a little unusual, but there is a story behind it. I wanted to dedicate this restaurant to my little daughter Lea, and we couldn’t find the right name until my friend Ruth came up with a logo, based on my daughter’s toy; a wooden goose. The logo combined Lea and her Goose, under the name ‘Lea’s Little Goose’. Coincidently, on the same night I was speaking Peter, a great customer of our restaurant in Terenure. When I mentioned this to him, he pointed me towards the Brother’s Grimm fairy tale The Goose Girl – and that was it – Girl and the Goose was born!
What did you learn leading up to opening Girl and the Goose from your experiences in other restaurants?
I learned most of my cooking skills from chef Olivier Quenett of La Maison, then fine-tuned my skills while practising in other places. During my time working in the kitchen in Vaughan’s Eatery I had a great opportunity to test many new techniques and ingredients. Running a restaurant is not just about cooking and the menu! In order to run a successful restaurant, you need to know the business side of it, so I also had to do a lot of management courses to get the experience and knowledge I needed to open Girl and the Goose.
Can you talk a little about your most popular dish and seasonality on the menu?
Where possible, we try to use seasonal, local produce, but this is not always possible as in Ireland we have only one season ☺)) LOL. Our most popular dishes from the current menu are Lamb Shank as it is very unique dish, and then Hake with homemade pumpkin gnocchi, lemon and basil – an interesting combination.Read More