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The resounding success of Michael O’Hare’s Blind Swine is perhaps indicative of the newfound maturity of York’s restaurant scene. Having plied his trade at world-beating Noma in Copenhagen, O’Hare
moved here to open his own gaff and hopeful diners are now forced to wait months for a spot in this minuscule six-table eatery. Those who manage to secure a booking will be treated to an ambitious
10-course set menu featuring modish specialities such as veal sweetbreads with black garlic butter and dehydrated tomatoes or hanger steak with gnocchi and a parsley and garlic jus. These tasting
dishes are matched by equally creative cocktails mixed at the bar (a G&T spiked with cardamom and ginger, perhaps), while those not lucky enough to get a table are welcome to idle here for the
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