Issue link: https://maltatoday.uberflip.com/i/326223
32 RESTO OF THE WEEK FOOD Ryan's LOOKING for a good night out, with too many shots and bad deci- sions? Ryan's Pub in St Julian's is probably a good bet. Maltese par- tygoers are a pretty fickle bunch, invading one trendy spot with their dancing shoes and tequila cravings and giving it all up in favour of the next new spot that opens it doors. Against all odds, Ryan's has re- mained a popular spot for more years that I care to remember. So much so that their Facebook page displays a message welcoming you 'home'. When you walk through the doors into the smoky haze, where you can feel the vibrations of the sound system on your skin and someone by the bar immediately offers you a shot of something green, the last thing you could possibly imagine is that this establishment serves food. But that it does, during the quieter lunch time hours. It seems somewhat strange to walk into Ryan's and lean over the bar to get a drink without getting drenched with a strange concoc- tion of spilled drinks. But such is the way of a more civilized after- noon at the pub. When Ryan's started serving food, I was more than a little scep- tical. Food can't be their number one priority so why should it be any good? Over the last few years I've heard their praises being sung by many regular diners and the time had come to give it a try. If you're looking for a fancy shmancy spot to impress a chick, this may not be your best bet – un- less said chick is really into burgers. However if you get there expecting good, honest pub food, you certain- ly won't be disappointed. Gourmet burgers have been gain- ing popularity over the last year or so and Ryan's burgers certainly don't fall short. Boring toppings of cheese and an egg used to be the best you could find a few years back - today the combinations are end- less. And at Ryan's, the toppings are top notch. Tired of boring old cheese? Why not substitute that with a melting piece of Brie, complementing the rich beefy flavours? Brie needs to be served with something sweet, so this burger comes with a sweet onion marmalade that balances the burger perfectly. Even better than their burgers are their ribs. I must admit to a lit- tle food envy when the waiter laid a hefty rack of ribs down in front of the person sitting next to me. So much so that a few of us sitting around a table thought it might be a good idea to order an extra rack to share. And what a good idea that was! Served on a large wooden board and glistening in the sun- shine, we devoured every morsel of meat that slipped easily off the bones. An after-lunch drink on a week- end almost always ends up at Ryan's so if you're already there then there's no need to move. Des- sert was a jug of something green, which though sounding pretty aw- ful to start out with (all the whites, mixed with Blue Curacao and pine- apple juice), by the second or third shot they start to go down pretty well until we move closer to the bar and day fades to night. Coming home from lunch at Ryan's well after midnight seems to deliver the verdict of a good af- ternoon/evening. Just be sure to allocate plenty of recovery time the following day. Ryan's is open daily for lunch be- tween 11:00 and 16:00. Ryan's Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Grande Cuvee 'Sauvignon Blanc – Boschendal, South Africa A blend dominated by 95% Sauvignon Blanc with 5% Semillon. Grapes are from vineyards planted on decomposed granite, stony clay soils and rich alluvial soils, at altitudes ranging from 150-400m above sea level Vinification is reductive, which means all air is excluded from the grape processing operation. This is done to protect the delicate Sauvignon Blanc flavours. The Sauvignon Blanc was fermented at 16 degrees Celsius. A small portion of Semillon, matured in small oak for a short period of time was added to enhance complexity and texture to the mid- palate. This straw-coloured wine has an aroma of herbs and tropical fruit, with hints of lime and green fig. These complex flavours carry through to the creamy, harmonious palate adding to the mineral zesty finish. Ready to drink now and the ideal partner for smoked fish, seafood and creamy poultry or veal dishes Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 WINE OF THE WEEK Ryan's Pub Triq Wied l-Ghomor, St Julian's Tel: 27312906 Facebook: RyansPubMalta Honest pub food Ryan's ribs that fall off the bone Ryan's gourmet burger with Brie and onion marmalade