JOHN and Catherine Howard's Coq Hardi restaurant is such a fixture of the Dublin restaurant world that its temporary closure, as the result of a fire, is likely to have alarmed many of its devotees.
Well, those devotees can relax now, for the Howards are back in business, with a brand new interior which is just as plush and old style as before, and with a range of new dishes on the menu: Dover sole souffle with saffron noodles and saffron cream; grilled breast of guinea fowl with a fricasse of wild mushrooms; roast breast and confit of free range duckling on a Grand marnier and orange jus.
