On W. Main St, near the Capitol, you’ll find The Shamrock. The curds here were recommended to me by a highly knowledgeable food expert.
Presentation: 2 – This was the only downside to the experience. The white wax paper, off-white plate and tin cup for ranch dipping kept the dish simple and practical yet not very pleasing in a visual context.
Breading and Batter: 3 – The breading had an incredible taste. Salty yet not overwhelming. I should also add that the bartender mentioned the curds were ‘soaked in beer’ before frying…can’t go wrong with that. When Kate and I were done we both felt like eating another round.
Flavor: 3 – Breading and curd both created an excellent flavor profile. Even the blanks were tasty (a ‘blank’ is the word we use to describe a fried shell with no curd inside).
Curd: 3.5 – These curds had excellent variance in shape and size. They, most definitely, did not come from a frozen bag. Really, really good.
Cost: 4 – At $6.75 you can’t go wrong. Especially given the quality of the curd.
Sauce: 3 – Nothing fancy. Just a steady ranch. It had good viscosity; not too runny and not too thick.
Overall: 3.1
At the end of the day (or the beginning in our case), this is a great curd and it set the tone for a fun afternoon of beers and cribbage at the Union Terrace.
Whey In On The Curds 