ALL THE FOOD

This summer has not been kind to us (weather wise or in any other way), but it’s hardly a shock given the fact that, well, it’s Dublin, and Ireland. Good weather is not something that we've come to expect, making summer swims for the less hardy amongst us all the more...

Whisper “cookie sandwich” into the ear of anyone raised in 80's/90's Ireland and they’ll immediately do one of three things - i) step away from you because you’re being creepy, ii) correct “cookie” to “biscuit” while accusing you of having notions, and iii) instantly t...

The days are getting shorter, darker and colder, and inevitably our diets are going to start shifting from brightly coloured salads, sandwiches and tarts to all things warming and rib-sticking, but lets not wish our lives away. In this transitional period pork is poppi...

*Updated 1st September 2020*

Restaurants have reopened and we're high on life, but some people are still understandably cautious about being trapped in an enclosed space with others for an extended period of time. We know that your chances of catching Covid-19 are great...

In the Irish Examiner this week Leslie Williams is having quite the non-Peruvian sounding meal at newly opened Peruvian restaurant Zampas, in the Hard Rock Hotel in Temple Bar. Duck croquettes, chicken wings and ribeye steak aren't exactly straight out of Lima, bu...

Lucky Reyna on Dame Street, who've landed two reviews this weekend, from Corinna Hardgrave in the Irish Times and Katy McGuinness in the Irish Independent. The kebab shop (formerly Iskanders, site of many a 4am doner for the millenials) seems to be a bit of an industry...

In March of this year, after being told so much about how hopping Belfast's food scene was, we jumped in the car, high-tailed it up the M1 and rubbed our bellies in anticipation of three days of very good eating. That very day the ROI went into lockdown, with the North...

Cheese, we love the stuff, but feel it just doesn’t get enough love in return. Sure, mention “Sheridan’s” in the right company and you’ll easily spend an hour waxing lyrical about the joys of a great Comté, or competing over the strongest blue you’ve ever had, but when...

You’ve given up on baking banana bread, spend half of your day touching everything in your house as you search for the washable mask you know you have somewhere, and you’ve finished Netflix. If you’re ready to start getting back out there, there’s no end of Dublin rest...

Life is a struggle right now. Our former joie de vivre to get up and run out the door at the first sign of new food on the scene is being severely dampened by virus anxiety, mask-wearing and a general lack of enthusiasm for leaving the house and venturing out into the...

For anyone wondering if the critics were ever going to step outside Dublin again, you'll be glad to see a particularly wide spread around the country this week, but as always we start with the capital...

In the Sunday Times Niall Toner was at Junior's in Beggar's Bush,...

It seems that even mid-pandemic the critics can't resist a new opening, with three out of seven reviews this weekend of places brand new to the social distancing scene. In the Irish Times Corinna Hardgrave is first in the door of Kerala Kitchen's second outpost in Ston...

2020 was the year we all became staycationer experts, and while Donegal, West Cork and Connemara are great and all, there's a LOT to be said for staycationing in your own city. There's something particularly luxe about holing up in a plush Dublin hotel and acting like...

Here at All The Food, we’re fans of cafes and restaurants that can accommodate families of all shapes and sizes, including members of the four feet and waggy tail variety. While Covid continues to dominate the ways that restaurants are operating, we’ve updated our list...

Never one to let a global pandemic get them down, this week sees new openings from established restaurateurs and newbies alike...

Hush, Rathmines

Hush is the latest opening from chef Jules Mak, who also owns Mak at D6 in Ranelagh. During lockdown they experimented with a...