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Neighbourhood pizza as it should be: equal parts authentic and eccentric. Named after the nondescript little Smithfield alley out behind Frank Ryan’s pub where it originally set up stall in 2017, Coke Lane has steadily progressed to bigger and better things since opening in 2017, now serving up its wood-fired Neapolitan pizzas in two D8 sites: The Circular in Rialto and Lucky’s in the Liberties. Founder Dave Holmes brings vocational zeal to his work with irresistibly airy sourdough crusts, delicious home-made chilli honey and sophisticatedly simple flavour pairings designed to appeal to all palates. It's a particular hit with vegetarians, with half the menu meat-free. Coke Lane at Lucky's Website cokelanepizza.ie Address Lucky's, 78 Meath Street, The Liberties, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neighbourhood pizza as it should be: equal parts authentic and eccentric. Named after the nondescript little Smithfield alley out behind Frank Ryan’s pub where it originally set up stall in 2017, Coke Lane has steadily progressed to bigger and better things since opening in 2017, now serving up its wood-fired Neapolitan pizzas in two D8 sites: The Circular in Rialto and Lucky’s in the Liberties. Founder Dave Holmes brings vocational zeal to his work with irresistibly airy sourdough crusts, delicious home-made chilli honey and sophisticatedly simple flavour pairings designed to appeal to all palates. It's a particular hit with vegetarians, with half the menu meat-free. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Pala Pizza and Trattoria A Foxrock trattoria better than plenty in Rome Posted: 4 Oct 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story? Back in early 2020, just a couple of weeks before Covid entered our lives, we told you about chef Rory Shannon, who had returned home from cooking in London and taken over the stoves at his family restaurant Bistro One in Foxrock, shaking things up in the process. We knew he was plotting his own restaurant, but a pandemic has a way of ruining best laid plans. The family has a long connection with Italy and a house out there (they even make their own olive oil), and during one of the many lockdowns, Shannon Jnr started Pala Pizza, as a way to make clever use of a few parking spaces outside the upstairs restaurant. He is shamelessly obsessed with Roman-style, crispy, topped pizza slices, and wanted to bring something new and different to the pizza scene here. The result was one that we and plenty of others became shamelessly obsessed with. Despite Pala's success, we still thought Shannon would hold out for a city centre site of his own, but in June the family announced that after 30 years Bistro One would close, and the next in line to the throne would open Pala Pizza & Trattoria in its place. A trattoria? In South County Dublin? It's the kind of word mediocre suburban restaurants insultingly throw around, like 'tapas', and 'fresh fish', but this wasn't any two-bit chef with a dream and an ill-advised investor. We were quietly confident that this was going to be one of the most needed, wanted and affirmative openings of 2022. Not to mention something genuinely fresh for the city. Where should we sit? The dining room has been transformed from its Bistro One days (see here for a throwback), and is all muted greens, soft lighting and dark wood. It's bright and inviting without being cold, and there's plenty of space - something parents of children who can't sit still will be appreciative of. There are two main rooms, the main one and a small one at the back, which would be ideal to take over as a group or for a family gathering and have what feels like your own private space. What's the menu like? Trattoria by name, trattoria by nature, Shannon Jnr's ticking all the right boxes with this one. Antipasti, pasta, pizza, secondi, deep-fried parcels of deliciousness (otherwise known as suppli and macaroni rimasto) - it all feels so simple, yet bizarrely rarely seen here at this inviting a level. What did you eat? Shannon's been curing his own meat for months and it's clearly a huge passion project, so that's a no brainer/while you wait must-order. They range from €4 - €6 a plate and both the Finocchiona and Mortadella tasted straight outta Bologna. Do not pass on the pickled vegetables and olives - they're electric with tang and heat. Of the deep-fried options we went with the lesser spotted Macaroni Rimasto (which means 'remaining') - deep fried macaroni in a cheesy bechamel with odds and ends of salumi, fried in panko and sitting on top of a vivid, herby, lemony salsa verde,. As deep-fried pasta goes, it's unexpectedly balanced, and expectedly delicious. Filled focaccia is another menu anchor, and we'd seen (and wanted) the Dexter beef ragu one when it was paraded on the gram . At first we thought they must have had trouble with the dough rising as it was missing the bready bubbles we associate with focaccia, but thinner and crispier seems to be the style here, and it works. The sound of the bread snapping against the rich ragu now sits among our favourite dinner soundtracks of 2022. Pastas are priced between €12 and €15 and they are not big portions., so you will likely need to order a few different ones to share, or just a load of antipasti/pizza to go alongside it. We tried the Tordelli Lucchesi (meat filled ravioli) which has the unmistakeable taste and texture of freshly made, but needed a touch more salt in the sauce. We also had the Carbonara which was silky and rich and heavy on the black pepper, with perfectly crisp guanciale dotted throughout. The pizza slices Pala initially became known for are of course on the menu here, ranging from €2.50 for a basic slice up to €6 for more expensive toppings, like burrata, smoked bacon and Cais na Tire Sheeps' cheese. Our 'Finocchiona' with fennel and black pepper salami and marinated artichokes, and our Anchovy & Whipped Ricotta with Kalamata olives were such perfect pieces of crisp, flavour-laden food that we've spent a disproportionate amount of time thinking about them since. How far in advance is the dough cooked? Is it reheated before toppings are put on? In the oven? For how long? How, how, how? There are four 'Secondi' type dishes too - bone-in prime rib, organic chicken with potatoes, whole sea bream on the bone and osso bucco, and we would have loved to try every one of them, but every stomach has its limits. Pala keeps it simple when it comes to dessert with tiramisu, and a deep-fried apple and cinnamon calzone. The Tiramisu is thinner than most we've encountered, but in no way suffers on flavour, and it's easily one of the best we've had. The deep-fried apple calzone with caramel sauce is the show-stopper (like a McDonalds apple pie if it was worth eating), and while you may think "€14 for flour and apples?", this is a dessert to share with a minimum of two, if not more. If you can tackle the whole thing yourself you're made of stronger stuff than we are. It's so rich and so OTT and yes, so very good. What about the drinks? A clear level up from your average trattoria, with plenty of bottles on the walls we would be very happy drinking. There's a nice selection of natural if you're a fan (we are) and everything's Italian, as it should be. There's also an aperitivo/digestif menu that's practically winking at you, and we can vouch for the Negroni Sbagliato. And the service? Servers were all young, friendly and perfectly proficient, and despite it being opening weekend and packed from one side to the other, things seemed (from outside anyway) to be running very smoothly. It's a casual place so they won't be hanging around your table and you may have to wave to get someone's attention, but when they come over smiling and upbeat you really don't mind. Anything else we should know? At 18:00 on Sunday it was packed with families, everything from newborns on the floor in car seats to teenagers fresh from the sportsfield. There was breast-feeding, there were toddlers shouting for food, there was laughter and animated chat and parents so happy to be dining out as a family eating food this good - it was all so Italian. Apparently they had a complaint over the weekend about the amount of children eating there. If you don't want children to be part of your dining experience you can eat out after 8pm when they're all in bed. Pala has Italian sensibilities running through every ounce of it, and that clearly includes catering for all ages. What was the damage? We spent around €40 a head before tip (including a drink and a half), and for the food and drinks we had there were zero complaints. What's the Pala Pizza & Trattoria verdict? If you haven't already gathered, we loved it. We wish every Dublin post code came with a Roman Trattoria so good you'll eat better here than in many places in Rome, but that's unlikely to happen outside of our food fantasy land, so this is somewhere we see ourselves travelling to regularly. And we're bringing the whole family with us. Pala Pizza & Trattoria 3 Brighton Road, Foxrock, Co. Dublin palapizza18.com New Openings & Discoveries More >>

After doing the market scene for a couple of years, Korean Table owner Vivian Cho went permanent in a long, narrow room in Stoneybatter, previously home to Beo Wine Bar and Cow Lane tapas. The short menu ticks a lot of boxes, with Korean fried chicken, beef bibimbap and kimchi-fried rice, and there’s a basic drinks list. They don’t take reservations unless there’s 10 or more, so chance your arm with a walk up. Korean Table Website koreantablestoneybatter.com Address 50a Manor Street, Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story After doing the market scene for a couple of years, Korean Table owner Vivian Cho went permanent in a long, narrow room in Stoneybatter, previously home to Beo Wine Bar and Cow Lane tapas. The short menu ticks a lot of boxes, with Korean fried chicken, beef bibimbap and kimchi-fried rice, and there’s a basic drinks list. They don’t take reservations unless there’s 10 or more, so chance your arm with a walk up. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Inexpensive, excellent Neapolitan style pizza in Temple Bar, with their margherita coming in at under €10. The MacHugh brothers were inspired to open Sano after a trip to Naples, seeing how delicious, affordable and popular pizza is there, and it's loved by locals, tourists and students in equal measures. Bookings are only taken from 12:00 - 17:00 but you can put your name down and they'll text you when your table's ready. They have a second site in Ranelagh. Sano Temple Bar Website sano.pizza Address 2 Exchange Street Upper, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Inexpensive, excellent Neapolitan style pizza in Temple Bar, with their margherita coming in at under €10. The MacHugh brothers were inspired to open Sano after a trip to Naples, seeing how delicious, affordable and popular pizza is there, and it's loved by locals, tourists and students in equal measures. Bookings are only taken from 12:00 - 17:00 but you can put your name down and they'll text you when your table's ready. They have a second site in Ranelagh. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Seafood tapas overlooking Howth Harbour, with fish coming from the boats that dock right outside - doesn’t get much fresher. On a sunny day, bagging an outside table is like winning the lotto. Octopussy's Website octopussy.ie Address West Pier, Howth, Dublin 13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Seafood tapas overlooking Howth Harbour, with fish coming from the boats that dock right outside - doesn’t get much fresher. On a sunny day, bagging an outside table is like winning the lotto. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

All The Food x Devour walking food tour of Dublin Explore ATF X Devour Food Tour All The Food and Devour have created a food tour to show the best of Dublin eating right now We've been devout fans of Devour 's European and US food tours for years, pointing our readers towards them on their travels, and being constantly impressed at how they won't settle for second best. When they asked us to help create their first Dublin food tour, we couldn't turn down the chance to show visitors (and locals) the best cooking, baking and ice-cream making in the city right now. We've come up with a morning of sausage rolls, seasonal pastries, Irish cheese, icon-status toasties and the freshest seafood at some of our favourite city centre spots . You'll get an injection of history and culture too as you walk through St Stephen's Green, Trinity College, Central Plaza, past Molly Malone and through Dublin's Victorian Architecture. Find out more and book the Ultimate Dublin Food Tour here . What's New News and recommendations. More >>

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Díon The rooftop restaurant with the 360º views that opened too early Posted: 9 Dec 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the scoop on Díon? It's the new rooftop bar and restaurant in the old Central Bank building (now Central Plaza) that's been years in the making, and finally opened last weekend after multiple delays. The site was originally due to be leased by the Irish operator of PF Changs , but when a global pandemic caused that to fall through, an Irish company known as Dreamview set their sites on it. It appears to be mainly funded by Irish corporate lawyer Barry McGrath , with Alan Clancy (a long time hospitality pro behind House, 37 Dawson Street and The Wright Venue) initially a fellow director. Díon is the Irish for roof, pronounced "dee-in". There's been rumblings of issues with the site for months, with Clancy stepping down as director in October (he's still described as a hospitality consultant to the business), and this week the news broke that Clancy's House venues in Dublin and Limerick have gone into receivership with an estimated €10 million owed. An 'annus horribilis' perhaps. While press releases started coming in September about its November opening, the date was put back again and again, with several people complaining on Díon's Instagram page a couple of weeks ago that they'd woken that morning to an automated email saying their booking for the same day had been cancelled. Not even a phone call? Help to find a table elsewhere? Not their problem apparently. It finally opened late last week, offering discounts on the menu for one night (as far as we can ascertain). You start below ground level, entering the doors to find hosts who will escort you via lift up to the tenth floor restaurant. We're told the plan is is start guests on the ninth floor and offer them a drink first, before ascending the stairs for dinner, but it's all a bit of a mess right now. So what's the problem? This venue is not finished and shouldn't have opened - clearly an ill-advised decision was made to cash in on the Christmas rush. Floors remain unfinished at the joins; nails sit on the ground ready to pierce the soles of diners walking by; there's a hole in the bathroom wall where a mirror should be; loose wires stick out along the staircases; kick boards under banquette seating were falling down hitting diners' ankles. Whoever was responsible for painting and finishing the ground floor looks to have gone on holidays midway through and forgotten to come back. Other online reviews from the early days of opening noted power tools on the ground; dust everywhere; a fire audit taking place during their meal with alarms going off for 30 minutes. There's something embarrassingly Irish about it all - "sure isn't it grand? What do they want?" What about the room and views? They're the reason it'll take you a while to spot the nails on the floor. Whatever we were expecting from Ireland's first 36 0 ° rooftop restaurant and bar, the reality of this glass box in the sky and its palatial design work exceeded it. It's incredible to be able to look down on every part of Dublin city centre and beyond, like a bird soaring over Dame Street, Trinity, the Convention Centre, the Ha'Penny Bridge - be sure to walk the full periphery of the room for the whole spell-binding effect. If there's a particular city marker that has a special place in your heart, ask for a view of it while you eat. The best tables are along the windows (and there are loads of them), with larger tables for groups (rectangular and round) set back from the front row, but there are no bad vantage points - you just can't escape these views. It does have a bit of a luxury liner feel to it, particularly when descending the stairs to the ninth floor below the restaurant, but we've never been adverse to a bit of luxury travel, and it all feels a bit surreal that we have something at this level (both physically and figuratively) in little 'ol Dublin. A sidenote though for parents - despite the restaurant being full of kids in with their families for an early dinner, they didn't think ahead enough to order high chairs, so they will be left to sit on laps or crawl over banquettes until they sort it out - which is really relaxing for their parents. What's the menu like? At first glance, snoozeville. It's a rare day that we struggle to decide what to order because so LITTLE appeals, but this is your typical please the masses combo. There's cream of chicken soup (is this a funeral?), duck a l'orange (is it 1970?), bacon and cabbage croquettes (sure we've got to have some Oirish stuff on there, we're basically in Temple Bar), and very little to get your heart rate up. Those croquettes (an appetiser at €9.50) are actually pretty decent, tasting distinctly of your Mammy's bacon and cabbage, with a very soft white sauce barely holding it all together. If you didn't like her version though you probably won't like these either. Another appetiser of shiitake mushrooms in salt and vinegar tempura (€10) was lacking both advertised flavours, but the batter was crisp and grease free. Bizarrely there were unadvertised spears of broccoli in there too - shiitakes too expensive? Chilli mayo on the side delivered a good punch of flavour, but it wasn't what was billed. For starters your eye can't help but be drawn to the 'Díon vol-au-vent', clearly their signature dish, given centre stage in its own box in the middle of the menu. Luxury ingredients like truffled chicken, foie gras and ceps justify the €25 price point, but of course it wasn't available. We slummed it with Lambay crab soldiers (an Instagrammer's dream at €16.50). The soliders arrived over-fried and lukewarm with the texture of cardboard, and if they'd ever come in contact with a Lambay crab we couldn't taste it - what a waste of a prime Irish crustacean. The béarnaise though was so perfect we would have eaten our napkins dipped in it, so we soldiered on. The surprise starter smash was the deep-fried globe artichoke with sage, tomato and romesco sauce (which also happens to be vegan). Beautifully tender inside, gorgeously crisp outside, the sage and tomatoes, brought freshness, the romesco depth, smoke and cream. It's a killer dish, veggie or otherwise. Díon are taking their life in their hands putting a double smash burger (€23.50) on the menu with all the competition around here, but those other guys can relax. These are not smashed patties (they were still pink inside, which in a non smash burger we would appreciate), and we're not sure how we felt about the large slice of tomato on top and the mound of iceberg underneath. Throw back to a sadder time in Dublin's burger history? It wasn't on a "cristal bun" either, looking like your average brioche. The main issue was the grease dripping from every side of it - so messy, with fat the dominant flavour and texture. Chips arrived at room temperature and criminally under-salted. There was no salt or pepper on the table, so after we'd gotten out of our seat (for the 65th time) to flag down an overwhelmed server, then have her take most of five minutes to go and source salt, they were fully cold. Duck a l'orange (€27.50) came plump and pink, with perfectly rendered fat, and crisp skin, but where's the orange? We were almost finished it before we remembered that part. A meaty jus would be more accurate. An endive tart came with half a caramelised bulb sitting on top of a rectangle of pastry, as if the two had been cooked separately and then assembled. Pleasant, but disjointed. Sides of colcannon mash (so dry we almost choked on it and with such a skant amount of kale we thought we'd gotten the wrong dish) and tenderstem broccoli with crispy chilli (very, very spicy with no crisp to be seen) were €4.50 each and you'll need them as a lot of dishes come with zero sides, like the dry-aged fillet steak (€47.50), or the Iberico pork chop on the bone (€45). We'd seen the tart tatin for two (€18) being carted around the restaurant, all eyes drawn to the large mound of apples heading for other tables. It's good, but not Mae good, with nicely burnished, tender apples crying out for more caramel. Again it seemed that the apples were cooked separately to the pastry with no fusion between the two - attempts to eat it just resulted in the apple chunks falling off. We've never seen Gypsy tart on a menu here, and while the description of "salted caramel tart" isn't technically correct, the addition of salt to an overly sweet tart is always welcome. This is dessert perfection, the type you'd expect to end on in a London bistro where every plate has delivered on your largest food dreams - the pastry, the custard, the glossy top, the Chantilly on the side - may they never take it off the menu. What about drinks? The website's cocktail menu talks a big talk abou t " A modern Irish cocktail story, told from above" , but when we asked for the menu we were told none of these special cocktails were available. " We just have classic cocktails ". Like what? " All the classic cocktails ." Panic, what's a classic cocktail. Can you give us some examples of what the bar can make? " All the classic cocktails. " We gingerly asked for a spicy margarita, expecting a "request denied", but it was brought and it was very good. The wine list looks like it's been designed by several different people. There's everything from supermarket brands, to natural wines, to bottles you'd only buy if you were showing off (€2000+), and there's no cohesion in any of it. You'll struggle to find anything of interest by the glass under €16/17, with the rare (and welcome) exception of Cantina Tollo's Montepulciano, a brilliant house red at €9 a glass. Anyone serving Moët as their house Champagne in 2025 needs to take a long hard look at themselves. How was the service? What service? After our appetisers and starters were delivered (together) we were left completely alone, to the point that we started to wonder if this magical room had imbued us with the super power to become invisible. No one came to check how the food was, to take away our empty glasses, to ask if we wanted more drinks, to clear our plates, to bring fresh cutlery. After a good 30 minutes of sitting like icebergs, we started to think that surely the mains were going to arrive any second, so got up and found a server from another section, apologetically explaining that our server had disappeared. "Oh I think everyone's gone on their break"... Our disappearing server hadn't know what the fish of the day was, how it was cooked, what price it was, what sizes the sole (priced per 100g) was available in. After a five minute delay each time when he went off to check, we gave up asking questions. Our flustered rescue server admitted that they weren't ready to open, and that the night before had been "carnage", with many, many unhappy customers. Our experience was mild in comparison apparently. Lucky us. There's also an agonising wait when the back waiter brings up your food on a large tray and places it on a service table in view, and you have to watch your food lose heat while they wait for a front waiter to bring it to you. More than a few times we were close to jumping up and grabbing the plates ourselves. Why anyone would put people on the floor with such inadequate training, who don't even know what's on the menu, and who are willing to walk off on a break leaving diners deserted is a head-scratcher. Was it days away from going under if they didn't get the doors open? Didn't they realise the damage that initial carnage could do? Why not do a week long soft launch seeking diners' forgiveness while they fixed the floors, finished the paint job and trained their staff to an acceptable level? How much was the bill? €194.50 for enough food for three (but just two mains), three alcoholic drinks and two softs. You'll easily spend €100 a head here if going all in, and you could spend a lot more if you're looking at that grill section and the higher priced wine. What's the verdict on Díon? It's generally accepted that glamorous international imports like Gloria , The Hoxton and Hawksmoor are good for Dublin, but you still hear rumblings of "but why can't we do these things ourselves?", with a lack of investment generally blamed. Díon has had plenty of investment (estimates sit around €10 million), but lacks the expertise to get a new opening off the ground in a professional, (seemingly) faultless way like their international competitors. It's embarrassing that we can't do it as well as them, especially in a space that has the potential to be as iconic as this one. Imagine Gloria opening the restaurant while there was still building work going on; Hawksmoor letting staff loose on the floor who hadn't been properly trained; The Hoxton opening Cantina Valentina with their Peruvian cocktails and star dishes missing from the menu. None of these guys would have risked it, no matter what time of year it was or how the bank balance looked, because they know you've only got one chance to make a first impression, and those first reviews (diner and critic) will sit on the first page of Google until the end of time. If you've got all the money sloshing around your pockets and are happy to drop some on a sub-par experience then go forth and enjoy those views, or just drop in for a drink, but otherwise we'd put this one on the long finger until the new year, when hopefully the online reviews will reflect that they've finally figured out what they're doing up there. New Openings & Discoveries More >>

The second outpost of Sprezzatura to join their first site in Dublin 8. Fast, casual, inexpensive pasta and small plates, with almost every ingredient sourced in Ireland. Irish twists on Italian classics with a big focus on sustainability - all drinks are on tap, all packaging is compostible and they’re fully paperless. Sprezzatura Website sprezzatura.ie Address 221–223 Rathmines Road Lower, Rathmines, Dublin 6 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The second outpost of Sprezzatura to join their first site in Dublin 8. Fast, casual, inexpensive pasta and small plates, with almost every ingredient sourced in Ireland. Irish twists on Italian classics with a big focus on sustainability - all drinks are on tap, all packaging is compostible and they’re fully paperless. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Parrilla The Mexican wave reaches Ranelagh, with buzzy crowds sipping top-quality cocktails Posted: 1 Oct 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Parrilla? When does a trickle become a trend? It seems long past time to declare Mexican cuisine the new flavour of the month in Dublin, as Parrilla sees the wave wash up in Ranelagh. Jules Mak – of the much-loved Chinese up the road – had the idea in mind long before Tacos Lupillo , Pickosito and Chilangos arrived on the scene, and the Friday night crowds we waded through en route to our table would suggest this market is nowhere near saturated. The name comes from the charcoal grill cooking style popular across Latin America. Mak has staffed his with a primarily Mexican crew, including several new arrivals to Ireland, and brought many of his namesake restaurant’s management staff across to avoid the opening hurdles – speedy service and prompt but unpushy turnover times make that seem like a smart move. Where should we sit? The bright, spacious and well-appointed room is built around a long central bar, with booths for groups of four to six adjoining it, and two and four-top tables along the walls ready to be pushed and pulled to accommodate whoever walks in the door – they’ll take online reservations for up to six only. None of the seats have much of a good look into the kitchen pass at the back, nor is there much in the way of intimate nooks and crannies - it’s less date night vibes than gabbling groups you’re in for here. What’s on the menu? Ten “bites” of various sizes, five tacos, four grilled mains and four sides – plenty, in a word. 777 is a closer comparison than any of those other recent arrivals, with a similar grill focus and fewer fast-casual favourites like quesadillas in sight. Chips and guac is an obvious bar-setting entry point and a generally solid start - Parrilla aren’t making their own masa on-site but they’re getting the good stuff, and these are a strong showcase of where that makes all the difference. We won’t be petitioning for a retail range of the house salsas anytime soon though, we've had more standout versions. They keep the hanger at bay, but the portion sizing also needs a rethink – that’s either too much dip or not enough chip, we know which side we land on. It's in a dish like crab tostada that the rubber really meets the road, and we sensed no skidding on this plate with perfect balance. Shallots support the delicate sweetness of the meat, while the well-calibrated tang of chipotle mayo and salsa verde cut through rich avocado chunks. The crisp fried corn tortilla is just-right in how it breaks into bites rather than a shattered sprawl – far harder than it looks. We loved them all the more in retrospect as we masticated our way through the squid - a rubbery dud of a dish. There was no trace of the menu-touted coal-cooking in sight or taste, the neat kick of nduja and a tajin-spiked batter wasted on overcooked rings that never should have made it onto the floor. With well-cooked calamari we can imagine this singing the crab’s same hymn of poise and balance, instead of a one-note wail that couldn’t have ended soon enough. Who could have guessed something as simple as pineapple would save the day – not all heroes wear capes, some just bring a salty-sour-sweet symphony to cleanse your memory as well as your palate. We’d expect a lot of diners’ eyes to gloss over "Pina Caramelizada" (it reads more as a taco topping than a plate) but don't be among the deniers. Eyes will flare wide open at the intensity of flavour here, mouth-puckeringly pickled onions and tongue-twitching tajin playing off the sharp sweet flood of pineapple juice gushing forth from caramelised edges. There are Dublin prices, and then there are Ranelagh prices, and then there are Ranelagh prices in 2024. It is not Parrilla’s fault that the world is where it is and that the balancing act of marking margins stack up in that context is a near-impossible feat, but we winced at the thought of two tacos for €10-€14, a notable step-up in price-per-piece terms than anywhere else outside the canals and plenty within them – 777 is all we can think of that can beat it, and Taco Tuesday is the night to go there when it's two tacos for €8. In the case of the fish (€13 for two) we can almost allow it, chubby fingers of battered cod so generously shrouded in salsa and guac they’re almost a challenge to pick up. For the steak (€14) it’s a far harder sell, with the grill again failing to stand out in these chunks of under-rendered beef, barely basted by a dollop of avocado-courgette cream. Parrilla potatoes play like a Mexican twist on bravas, with tajin-sprinkled halves of baby spuds ready to receive the garlic aioli and chipotle salsa alongside. They were a touch less crispy than we would have liked, but the floury insides lend themselves well to the duo of sauces, which were good alone but better together. Dessert seems to change daily if early accounts are anything to go by, and our chocolate orange tart was a bit of a box-ticker, with fine flavours but texture wide of the mark. The sand-dry crust worked as nothing but vessel, while the chocolate filling needed far more cream - its thick-set consistency took such pressure to cut through it went flying off the plate. We wished we'd stuck with a digestif. What about the drinks? They're a big part of the appeal here. Parrilla has shacked up with Casamigos, the award-winning tequila brand that Diageo bought off George Clooney and friends back in 2017, for a margarita menu that should make this a popular spot for more well-heeled pre-drinks – the Friday night crowd all looked intent on heading out after. We were most excited for the verdita margarita but they’d run out of the namesake mixer – a spiced and herbed pineapple juice. We settled on a server-recommended Spicy Fox instead, with Tequila, spicy Aperol, passion fruit, pineapple, orgeat, cherry and lemon. This is one aspect that Parrilla gets pitch-perfect. With the michelada we’d had at our recent Chilangos visit still living rent free in our heads, we couldn’t resist another one here – you know, for research purposes. We’re sorry to say it was a wet whimper to the other’s big bang, and a price point (€10, where the Sol alone is €5.70) that added insult to injury. How was the service? This is a slick operation, with the Mak team’s involvement clear to see in the way the bustling room is tightly managed – keeping that many plates spinning is no mean feat for a new arrival. We’d worried showing up to the very last seating on a Friday night (good time slots at less than two weeks’ notice are few and far between right now) might have the staff hating us, but they couldn’t have been nicer. The kitchen crew is just as well-oiled, with food before us in remarkably quick order. If you want food fast, but not fast food, you’ll find it here. And the damage? Everything here plus two cokes took us to €120. We reckon you’d want to budget a minimum €40 a head just for food if this is dinner for the night, more if you feel like venturing into the mains. Our top tip for thrift is a cocktail, the pineapple plate, and tostadas to share – that’s the makings of a very good catchup for €30 each. What’s the verdict on Parrilla? It’s clear from the thought-through cocktail menu and the more inspired dishes that Parrilla is closer to the labour of love it’s proclaimed itself than the high-turnover business opportunity it might have been in more cynical hands, but there’s a few kinks that could do with ironing out for it to reach its full potential, especially in the crowded and quality Mexican wave we’ve happily found ourselves riding of late. Against some of their competition out in the suburbs, Parrilla has a central location, well-crafted drinks and an undeniably buzzy atmosphere to boast about, but it's less destination dining for now, more a good compromise candidate for groups looking to start a night off on the right foot. Hopefully with time and menu tweaks the only way is up. New Openings & Discoveries More >>

Canal-side, Italian (in parts) dining from the team behind The Dean, The Liquor Rooms and Roberta’s. Leather-filled, luxe dining room and outdoor terrace looking onto the Grand Canal, perfect for those rare, wonderful occasions when the sun comes out. Angelina's Website angelinas.ie Address 55 Percy Place, Dublin 4 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Canal-side, Italian (in parts) dining from the team behind The Dean, The Liquor Rooms and Roberta’s. Leather-filled, luxe dining room and outdoor terrace looking onto the Grand Canal, perfect for those rare, wonderful occasions when the sun comes out. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

‘Wine bar in a car park’ Amy Austin, from the same team as 777 and Dillinger’s, has the biggest selection of wine on tap in the city and a frequently changing small plates menu designed for sharing. It’s as easy to stop by for a Vermouth and olives as it is for a full feed, and they don’t take bookings unless you’re six or more (there’s a set menu for groups), so it’s a good one to know when you need a last minute table. Amy Austin Website amyaustin.ie Address Unit 1 Drury Street, Carpark, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story ‘Wine bar in a car park’ Amy Austin, from the same team as 777 and Dillinger’s, has the biggest selection of wine on tap in the city and a frequently changing small plates menu designed for sharing. It’s as easy to stop by for a Vermouth and olives as it is for a full feed, and they don’t take bookings unless you’re six or more (there’s a set menu for groups), so it’s a good one to know when you need a last minute table. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

The sibling to Smithfield’s Fish Shop, Bar Pez describe themselves as “very much a bar” with seafood focused food. The depth and breath of the wine list is extraordinary (and you’ll need an extraordinary salary to delve into much of it), and the seafood is fresh and simply prepared. Sit at the counter for a view of the chef at work, or take a wooden table and settle in for a few hours. It’s walk in only so if visiting at peak times you might want a back up plan. Bar Pez Website barpez.ie Address Unit 3, College Court, Kevin Street, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The sibling to Smithfield’s Fish Shop, Bar Pez describe themselves as “very much a bar” with seafood focused food. The depth and breath of the wine list is extraordinary (and you’ll need an extraordinary salary to delve into much of it), and the seafood is fresh and simply prepared. Sit at the counter for a view of the chef at work, or take a wooden table and settle in for a few hours. It’s walk in only so if visiting at peak times you might want a back up plan. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Row Wines This new wine & music bar is serving heady food in a striking space Posted: 22 Aug 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Row Wines? When Coppinger Row closed at the end of 2021, after their landlord decided to develop the building and put the lease on the open market, the Mediterranean-style bistro's regulars were devo.com . Owners Marc and Conor Bereen were already deep in plans for their next restaurant Orwell Road in Rathgar, which opened the following March, but they had unfinished business with this pedestrianised alleyway off South William Street. It took another year, but in April 2023 they revealed that they had secured the lease for the site next door, and were opening a "natural wine and music bar", with snacks and small plates from 23-year old Head Chef Paddy Maher, who had been sous chef at Orwell Road under Daniel Hannigan (he's also across things here as Executive Chef). If you know us you'll know we think Dublin needs more wine bars - places you can show up to without a reservation, that don't make you order three courses including a main, where the focal point is as much on the by the glass list as the food, so this was very good news. Where should we sit? The space looks incredible from every angle. This was not a cheap fit out, designed to feel like a wine bar in Barcelona or San Francisco, and from the green leather to the gold accents, the built-in decks in front of the kitchen to the striking art work covering the walls, there's nowhere else in the city we can compare it to. If you want to sit indoors we'd settle in at a banquette against the wall, giving you full view of the striking space. Over at the bar you'll find counter seating (one to add to our where to eat solo guide ) and some high tables, and there's a good amount of seating outside if it's a rare sunny day in Dublin. The outside seating is not as comfortable though if you're settling in for a few hours, with chair backs slouchy and tables slanted on the uneven ground below. They're also all tables for two meaning you'll have to pull a couple together if there's more of you - all or any of this may or may not bother you. What should we drink? The wine list is more accessible (read: affordable) than places like Fish Shop, Bar Pez or Note, with glasses starting at €8. While they may not have every wine producer with a cult-like following on there, it's fun, full of interest, and both a Portugese pet nat from Vigno and a Chenin Blanc from Domaines de Baumard in the Loire were exactly the light-touch, lively wines we wanted to drink on a sunny Saturday in the city. The more we looked at the list the more we wanted to drink from it, and we didn't even get a chance to try their cocktails, which favour Irish drinks producers and low ABVs. There's a few softs too, including that refreshing kefir from The King. What about food? Their menu of 8-10 small plates changes regularly, and it would have been easy to stick to the same old wine bar classics, but there's nothing dull or carbon-copied about the food in her e. A group of three or four could easily get through the whole menu - which is our pretty much our goal for every meal. Is there anything worse than food envy while looking at another table, or food regret for the one you didn't order... As we established a couple of weeks ago , Row's gilda (€5 for 2) is on the cheaper end of the Dublin scale for the Spanish bar snack, but it's also smaller than the ones at Fish Shop , Uno Mas and La Gordita , with an unexpected hit of chilli. Depending on your spice appreciation levels you may or may not enjoy this - we prefer to get the heat from the pickled green chilli and didn't think it was needed, but we'd still start our next meal with one of these salty, spicy mouthfuls. Marinated olives (green with stone in, black with stone out) were very good quality, juicy, mild and sweet, and a more generous portion than a lot of other places (they are €5 though). Something that's been on the menu from the start (and will hopefully stay on there as long as supply makes it possible) is the Kilkee crab rosti. Thinly sliced layers of waxy potato are deep-fried to a cripsy, chewy finish, served warm and topped with beautifully seasoned Kilkee crab. They're €16 for 5 so work out at just over €3 a bite, but this is a premium product showcased masterfully. There always seems to be a flatbread on, and ours was with nduja, anchovy and fresh basil (€12). The immaculate base was topped with a flavour bomb of spice and salt, but it was very oily and ended up all down our hands after a few bites. A little less nduja would have solved the problem (but it wasn't that big of a problem). Unusually large padron peppers (€8) came with zatar instead of the usual heavy hand with flaky sea salt, and needed a few more minutes in the pan to get the sweet, melting flavours and textures we love. We did see other people's which looked more like it, so we may have just gotten unlucky, and we would have preferred salt, but they were still finished off. Row has an admirable selection of vegetarian dishes (veggies and friends of veggies take note), and another menu success was the baby gem with caesar and Kilnahlan reserve - a Parmesan-style cheese from Kylemore Farmhouse (€10). The fresh, crispy lettuce halves are spread with a cheesey caesar dressing which starts to submerge down through the leaves, then are topped with breadcrumbs and more finely grated cheese. Lettuce has never had it so good. Burrata (€13) came with ripe, roasted peach, basil and mint, and more breadcrumbs, this time laced with zatar (they like zatar in these parts, and this was a very clever addition), We would eat this for breakfast, lunch and dinner, and every flavour and texture was a paragon of summer - get in and eat it while you can. Our last savoury dish of mixed Garryhinch mushrooms (from Offaly) came with shallot xo, shiso leaves and an egg yolk (€14), and while flavours were good (particularly in the sauce), this is one for fungi fanatics. Some of the larger oyster mushrooms were jaw-pain-inducingly chewy, while the smaller ones like shiitake worked much better popped into your mouth with a spoonful of sauce and a drizzle of egg yolk. There's one dessert and one cheese plate (when we visited there was a triple cream from Ballylisk, an 'Irish camembert' and a blue, but details were scant). Dessert was an olive oil cake that Maher learnt how to make while cooking in Spain, with maceated strawberries and whipped mascarpone. There are few better pairings in life than strawberries and vinegar (get involved), and the rich, finely crumbed cake and light mascarpone made for an elegant, summer fruit-laced end to an excellent lunch. How was the service? Full of warmth with lots of big smiles meeting every request. There did seem to be a slight gap in knowledge when it came to the menu, with one (delightful) server unable to answer some questions about the menu, and having to check several things with the kitchen, so a bit more training on what the kitchen is using and serving would be welcomed. What was the damage? €113.50 with two glasses of wine and a kefir, which felt like decent value for what we had. What's the verdict? Although Row Wines is where Coppinger Row was and has the same owners, it's a very distant relative. While Coppinger was a cosy jumper that you've worn a hundred times and knew exactly what to pair it with, Row is like the 'investment' jacket you've bought in All Saints across the road - thrilling, unusual, ripe for eye-widening and compliments from anyone who comes across it. The space feels like nowhere else in Dublin, the drinks are made for diving into, and for a chef in his early twenties to be turning out food this heady and distinctive, we're marking him as one to watch. Row Wines Coppinger Row, Dublin 2 bereenbrothers.com/row New Openings & Discoveries More >>

Named after the famous government-run canteen in Delhi, Andhra Bhavan has been struggling to keep up with demand since bringing their dosas, idli and uttapams to Marlborough Street. The restaurant focuses on Southern Indian cuisine with no shortcuts, but the extensive menu occasionally dipping into other areas too. The tables are crammed together, the noise levels are high, and the flavours are next level. The value for money here is among the best in the city too. Andhra Bhavan Website andhrabhavan.ie Address Andhra Bhavan, Marlborough Place, North City, Dublin 1, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Named after the famous government-run canteen in Delhi, Andhra Bhavan has been struggling to keep up with demand since bringing their dosas, idli and uttapams to Marlborough Street. The restaurant focuses on Southern Indian cuisine with no shortcuts, but the extensive menu occasionally dipping into other areas too. The tables are crammed together, the noise levels are high, and the flavours are next level. The value for money here is among the best in the city too. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Milo's Dublin 9 gets the buzzy brunch spot it's been waiting for Posted: 16 May 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Milo's? Milo's is the second café from Taurean Coughlan and Kevin Roche, who own Two Boys Brew down the road in Phibsborough. The premises on Drumcondra Road Upper (opposite the Skylon Hotel) was a dancewear shop called Dimensions for decades, and this is a much needed upgrade. Any inhabitants of the hood will tell you that the area was in desperate need of a somewhere to stop for excellent coffee, cake and brunch, so the arrival of Milo's has been a bit of a big deal. Where should we sit? Milo's is more petite than its big bro down the road with around 18 seats inside and another 8-12 outside. They also do everything for takeaway if you want to grab and go (when we visited there was a line of people waiting for their orders to be bagged up and brought out). The lovely Griffith Park is a 12 minute walk towards town, and the Botanic Gardens a 20 minute walk or a five minute drive if you feel like a picnic. What should we have? Milo's has all the beautiful brunch sensibility of Two Boys Brew , with so much made in house that it's hard not to raise an impressed eyebrow. Pastries, breads, jams, nut butter, compotes, granola, chutneys - seeing this amount of effort put into a menu definitely helps to alleviate any price pain you might be feeling when eating out. Breakfast and brunch range from more simple options like granola, overnight oats and banana bread, to French toast, avo toast, and breakfast baps, with toasties served after 11am. There's also a cabinet full of cakes and pastries by the till that you'll need much willpower to swerve (we don't possess said willpower). We went twice so managed to try most of it (and more cakes than we'd care to admit). First things first, we need to talk about the banana bread. Thought you OD-ed during lockdown? This will rekindle your love. They make it in house, toast a fluffy inside/chewy outside banana-filled slice, then serve it with homemade hazelnut butter (the absolute best) and honey. For €6 we think this is one of the best (and best value) breakfasts you could eat in Dublin right now. Overnight oats (€8) came with plum compote, hazelnut butter and dark chocolate almond crumb (we'd expect the combinations to change regularly). and if you're someone who likes to dress dessert up as breakfast, this is for you. It was slightly heavy on mint throughout the oats (not listed on the menu), so if you happen to have an aversion you might want to avoid, or ask if it's in that day's batch. The fan-club worthy TBB granola is also on the menu, with raspberry compote so bright and sharp you'd almost think they grew them here, thick Greek yoghurt, and cinnamon oatmeal crumble for extra oomph. The Milo's brekkie bap comes with free-range scrambled egg, cheddar cheese, caramelised onion, streaky bacon, Milo's spicy tomato jam and rocket on brioche. Sandwiches like this can sometimes be sickly and OTT but we though this was pretty much perfect, the soft bun melding beautifully with the soft, folded eggs and cheese. some bite from the bacon, sweetness at the top and bottom from the jam and caramelised onion, and freshness from the rocket. We also tried the avo toast with confit cherry tomato, free-range fried egg, feta, sesame seed and hazelnut crumb, Two Boys Brew hot sauce (one of the best), and lime on toasted Firehouse sourdough (€13.50). This is not a dish lacking in flavour and every bite brings a taste of something new, although we found the thick bread slightly hard to cut and eat and would have liked a second egg on the other half of the toast (you can add one for €1.50). If you're more sweet than savoury, you'll probably find it difficult not to order the French toast, currently with rhubarb jam, vanilla mousse, roasted almond ginger crumb and maple syrup (€13.50 or add bacon for €17.00). With homemade brioche, and homemade everything else, this is an ordering choice we endorse, and the puffed up fluffy toast, tart jam and crunchy nuts somehow managed to once again make it feel balanced and not too much. There's plenty of homemade cakes and pastries, and while choosing was torturous, we went for a cinnamon knot and a chocolate and hazelnut babka. They were both great, but we'd caution that the babka is very dense so fitting this in on your own after another dish may be tough going. On another visit we took home a chocolate covered marble cake and a chocolate chip cookie, and both were top rate. What about drinks? Coffee is always on the money in Two Boys Brew and it was the same at Milo's. They use Root & Branch which is roasted in Belfast, and if you're a decaf drinker (by choice or force) theirs is one of the best around. Teas, ice coffee and hot chocolate are also available, as well as soft drinks including San Pellegrino and ginger beer. How was the service? Lovely, welcoming, lots of smiles, and the food and coffee came out fast on both occasions. We also love that they've put a no smoking sign up for the outdoor tables (why don't more places do this!?), because who wants second hand smoke blown in their face while trying to enjoy brunch in the sun. What's the verdict? Dublin 9 has been a café desert for as long as we've been around, so the arrival of Milo's is big news for the parish. Everyone wants to live within walking distance of somewhere like this, with consistently great coffee, thoughtful food, and a kitchen putting in more effort than most of us could contemplate on a daily basis. Locals around here are very lucky, and from the constant stream of customers coming to eat in and takeaway, they know it. Milo's 124 Drumcondra Road Upper, Drumcondra, Dublin 9 twoboysbrew.ie New Openings & Discoveries More >>

Upmarket food somewhere between French and Irish in Monkstown, from chef Temple Garner (formerly Town Bar and Grill and the currently closed San Lorenzo's). A beautifully designed dining room and terrace, with a new private dining space for 2022. Expect classic dishes like rabbit leg, gratinated scallops and Irish lamb. Bresson Website bresson.ie Address 4 The Crescent, Monkstown, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Upmarket food somewhere between French and Irish in Monkstown, from chef Temple Garner (formerly Town Bar and Grill and the currently closed San Lorenzo's). A beautifully designed dining room and terrace, with a new private dining space for 2022. Expect classic dishes like rabbit leg, gratinated scallops and Irish lamb. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Handmade egg pasta, thin and crispy pizzas, generous portions and bags of flavour at this family-run Italian on Capel Street. Despite a few allowances being made for the Irish appetite (carbonara with cream, garlic bread etc.) Romano’s is bursting with charm and seriously tasty food, and the value for money is hard to beat. Ristorante Romano Website ristoranteromano.business.site Address 12 Capel Street, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Handmade egg pasta, thin and crispy pizzas, generous portions and bags of flavour at this family-run Italian on Capel Street. Despite a few allowances being made for the Irish appetite (carbonara with cream, garlic bread etc.) Romano’s is bursting with charm and seriously tasty food, and the value for money is hard to beat. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Mr Dinh Website @mrdinhrestaurant Address 101-102 Capel Street, Rotunda, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Big Fan Big flavours, sake cocktails and hiphop tunes on Aungier Street Posted: 7 Jul 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Big Fan was another one of 2020's mid-pandemic openings - not the way they envisioned their first year in business but plans were already in motion when the world as we knew it ended last March, so they made the best out of a bad situation. They started with take-away, then a brief spell of indoor dining in December, then some seriously delicious at home meal kits (one of the overall standout ones for us) and now they're back with outdoor dining. The owners have a background in burger restaurants and art galleries, but their head chef Tom is from Hong Kong and has been cooking Chinese food for over 30 years, and Big Fan was a chance for him to really unleash what he could do. They say they want to bring something different and genuine to the Dublin restaurant scene, the best Chinese food in town (set to a back drop of Hiphop tunes), and after what we sampled at home we were keen to try the full Big Fan experience. Where should we sit? They've done a really good job of maximising their space for outdoor dining, including taking out the window at the front and seating people technically inside the restaurant - some of you who are still unvaccinated and/or anxious about being around strangers might not be comfortable with this. If that's the case they have tables outside on the path too, which are well sheltered from the elements - on the night we were there it lashed but we didn't feel a drop. Just make sure you specify any preferences on booking. What's the food like? There's quite a large menu, with bao, jiaozi (dumplings), small plates, big plates, sides and sauces. Our eyes were popping at all the inventive dishes, each sounding more appealing than the last, and we were pretty pleased that so many were in the €6.50 - €10 bracket so we could justify ordering too much food. First up were crispy wontons filled with Toonsbridge scarmorza and squash, and a plum sauce for dipping. Often this kind of 'Asian fusion' is a complete car crash, but not at Big Fan. This kitchen has a a bit of magic when it comes to flavour and texture, and if they're not careful they might give Asian fusion a good name again. Next up were duck wings (which must have been legs unless there are mutant ducks walking around St. Stephen's Green that we don't know about), deep-fried and tossed in Big Fan seasoning. We'd initially asked for a sauce to come with them thinking they might be dry, but we were very wrong. These bad boys are so good you won't want to dilute the flavour with anything. The juiciness, the spice mix, the crispy bits - we haven't seen or eaten anything like this in the city before, and that goes for a lot of the menu here. We'd surprised ourselves by falling hard for the cheeseburger spring rolls at Hawker, so when we saw that Big Fan had put cheeseburger jiaozi on the menu it was only going to end one way - in our mouths. Once again a restaurant has managed to take a processed, corporate (albeit delicious) piece of fast food and morph it into something we feel much better about eating, complete with burger sauce and gherkins. It might sound easy but it's so hard to get right, and again here they've nailed it. A few more of these inventions and we'll be able to write a piece on "where to eat a cheeseburger when you don't want to eat a cheeseburger". Cheeseburger salad? Cheeseburger sushi? The options are endless. Last for the ones we loved was the 'Legend of the Ox' - a juicy beef shin ball wrapped in kataifi pastry on a bed of sweet soy mushrooms. The meat was juicy, the pastry crispy, and the soy mushrooms were the umami bed it was all wrapped up in. Another really excellent, different plate of food. We'd ordered the 'Black Dragon' bao - who could resist the promise of Irish lobster tail and Wagyu beef on a squid ink bun - but it wasn't what we were expecting, and we initially thought they'd brought the wrong dish. The bao came as a flat rectangle which had been deep-fried (leaving it greasy), as was the lobster tail, and everything combined just felt too rich and unbalanced. Big talk, unfortunately didn't deliver for us. Prawn toast was perfectly good but no better than most other good Chinese restaurants, and after the plates that had come before we were expecting something more exciting. The pineapple salsa was a bit underwhelming, and serving it on the plate with the toast caused them to get soggy bottoms - not a good look, or texture. The most disappointing was the Taiwanese fried chicken with Big Fan chilli sauce. The outside wasn't crunchy, the chicken tasted wooly (no mention of provenance or free-range, which was strange considering the other Irish producers name-checked), and the sauce was all heat and not much else. Our mouths were burning uncomfortably for about 5 minutes afterwards, at which point we realised we'd never been brought any water - that was a speedy run to the desk. There were so many more dishes we wanted to try (the pork kou rou, cucumber jelly fish salad, what will their chicken balls and rice be like!?), but we were defeated, except for the obligatory part of the stomach that saves itself for dessert. There are two non vegan options - deep-fried mantou (dough) with coconut condensed milk, and a coconut and mango parfait. We went for the latter, thinking that anything else deep-fried might push us over the edge, and the parfait was perfect. Light, cooling, creamy and fruity, it was like a delicious digestif in dessert form. What about the drinks? It's a simple list but well thought out. There's a small selection of wine on tap (we liked the Lo Pateret orange, also in Sprezzatura up the road), a sake, a few cocktails (some with sake, Sichuan pepper and pandan leaf) and a nice selection of beers. This isn't somewhere you're going to be drinking vintage champagne or top shelf cognac and it's all the better for it. There's also kefir and kombucha for the non-drinkers/drivers. What about the service? Staff were lovely and very welcoming, but service was quite loose. We had to get out of our seats several times to ask for water, napkins, drinks, and they're weren't at full capacity. They've clearly hired (successfully) for personality, but the ship could be run a bit tighter (which to be fair is a far easier fix than if you had unlovely, unwelcoming staff). And the damage? €104.08 for eight plates of food and four drinks, which felt like very good value. We would have been full with less. The verdict? When Big Fan hits its mark it's startlingly good. For a good portion of the meal we sat there shaking our heads at the creativity, flavour and sheer originality of what we were eating. There are bags of potential here, despite every dish not being a home run (yet). We'd like to go back and put another eight dishes through their paces, and the taste memories of the knockout ones ensures it's on the return list. There's nowhere in the city quite like Big Fan, it really does feel different and innovative, and you get the sense they're not going to be sitting back and phoning it in any time soon. We'd hedge our bets that there's a lot more to come from these guys. Big Fan 16 Aungier Street, Dublin 2 bigfan.ie New Openings & Discoveries More >>

Bright and beautiful brunch dishes (order anything with their homemade nutbutter), and an emphasis on Middle Eastern flavours at lunch, with wraps and salad plates. A café passionate about climate change, political activism, and doing the right thing, and it's contagious. Tang Abbey Street Website tang.ie Address 9A Abbey Street Lower, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Bright and beautiful brunch dishes (order anything with their homemade nutbutter), and an emphasis on Middle Eastern flavours at lunch, with wraps and salad plates. A café passionate about climate change, political activism, and doing the right thing, and it's contagious. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

All day brunch and all the feel good dishes at this bright, airy café just past Portobello. Most dishes are vegetarian by nature with options to add on meat, and very good use is made of some of the city's best food suppliers, like Bretzel Bakery and Lilliput, and drinks suppliers like Wall & Keogh Tea nearby. Southbank Website southbankcafe.ie Address Southbank cafe, Grove Road, Harold's Cross, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story All day brunch and all the feel good dishes at this bright, airy café just past Portobello. Most dishes are vegetarian by nature with options to add on meat, and very good use is made of some of the city's best food suppliers, like Bretzel Bakery and Lilliput, and drinks suppliers like Wall & Keogh Tea nearby. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Winedown at Home Long live the restaurant meal kit Posted: 25 Jan 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? With the surreal news of a near abolition of COVID restrictions last week, you may be wondering why we're using this time to highlight a dine-at-home meal box, but we've become fond of these boxes over the last couple of years, getting us through some tough lockdowns and giving us a break from the endless discussion on what to cook for dinner and/or opting for another average takeaway. This is our homage to those boxes that got us through, and maybe a plea to our favourite restaurants to keep some going. It’s clear from talking to our readers that there’s a market for them, be it people who aren’t fully comfortable returning to normal life so suddenly, parents who want the date night without the extra 50 quid for a babysitter, or anyone who wants a restaurant experience without having to move very far. Winedown opened in December 2020 (the sophisticated older sister of Meltdown ), and between lockdowns we never managed to get in there to try their menu of small plates and sharing platters. They're trying to create a relaxed atmosphere focused on seasonal Irish food and delicious wine, and we can see how this is reflected in their supplier list which proudly supports mainly local Irish producers. It’s clear that they're not skimping on quality with Sheridan’s Cheesemongers for their cheese selection, Carraignamuc Cottage for their fruit and veg, and Little Italy for pastas and other provisions. Their wine list is also extensive, however there are only around five options by the glass so be prepared to fork out for a bottle with prices starting at €29.50. Like many restaurants, Winedown had to pivot a number of times since opening, and their most recent launch was an at-home box showcasing some of their signature dishes. We gave it a spin a couple of weeks ago when we couldn’t bear another 6pm dinner reservation. How do I get it? Place your order on their website , choosing between a regular box with meat or the vegetarian box, and you can add a wine pairing to your order (more on that later). The box is available on Friday and Saturday this weekend, but from February they're reducing this to just Fridays. As it’s all made fresh on the day it will keep in the fridge for up to three days, so you could always stow it away until you’re ready for it. You can opt to pick-up between 12:00 - 19:00, or they’ll deliver it within 6km of the restaurant for an extra €5. What's in the box? Everything you need! We ordered the regular box which was 6-courses and the box contained all components, helpfully numbered by course to make the whole process very simple. The instruction sheet tells you everything you need to do to pull the meal off seamlessly, and they time things perfectly to mimic the rhythm of a normal restaurant meal, leaving a bit of time between courses to digest. Another nice touch was the very funky Spotify playlist, curated by DJ Tara Stewart, to set the scene for the evening. The tunes were so good that we downloaded the playlist to recycle for future dinner parties. The meal started off with a focaccia with cep butter and Guinness Bread with black olive tapenade. The only part of this course that we didn’t love was the focaccia which quite dense and not oily enough, but everything else was delish, and we could have done with an extra helping of the cep butter to keep in the fridge. Next up was the smoked fungi croquettes on a spicy tomato sauce. We adore a good croquette, and we could have eaten these ones all day. Generally we think a decent croquette needs to be freshly fried and served immediately, but even though these were just reheated in the oven they didn’t feel as though they had been pre-prepared. They were crispy on the outside with the most luscious, creamy filling once you bit into them. We would go to Winedown just to try these again (and a glance on their website shows us that they have two other flavours to try!) From there we moved onto the grilled halloumi and grilled courgette in a sherry vinegar reduction, served with romesco. The star for us was the romesco sauce which was deliciously creamy and went really well with the other components. The nutty topping gave a lovely crunch which brought the dish together, and overall we thought it was excellent. We moved on to the first meat dish of the evening – after a quick heat up in the oven and some light assembly it was time for slow-braised pork belly with celeriac puree, parsnip crisp and pickled apples. Full disclosure, pork belly is not our favourite cut, and this did the genre no favours with far too much unrendered fat and not enough meat, but everything else in the dish delivered. The puree was silky smooth and went wonderfully with the tartness of the pickled apples, and the textures were all there, it's just a shame about the meat. The next dish was bavette steak skewers with pickled ginger and their homemade rayu. We were worried that after some time in the oven the steak would come out totally overdone but they got it spot on with the timing and the result was a perfect blush centre. The Asian style soy marinade tied in nicely with the rayu and ginger, and we really enjoyed tearing the meat off this one. Finally we moved onto dessert. The chocolate Marquis had a rich, smooth mousse with a biscuit base which was a bit thicker than we expected, but it did lighten up the dessert and the biscuit itself was gorgeous. They touted chocolate budino on the side which we thought was going to be more like a traditional custardy budino, but in reality it was more of a thick caramel sauce. It may sound like we had a few gripes with this course but we're nitpicking, and will shamelessly admit that we scraped up every last morsel. The box feeds two, with enough food to feel comfortably full, but they’ve gone with quality over quantity so you’re not going to be ending up with any leftovers for the next day. The spaced-out timing of each course also lended to us not having to roll ourselves away onto the couch once we’d eaten. What should we drink with it? When we placed our order there was only one wine pairing option and it wasn't very exciting, so we drank our own, but they've expanded their offering since with some more interesting options. If you're looking for white you can't beat Ciello Bianco, a natural wine verging on orange which we think would go really well with all the flavours here. If you're after red, Gran Cerdo is a natural, juicy Rioja, without too much tannin, so again a good all round pairing. And the damage? €55 for the kit, plus €5 if you choose to get it delivered. Given the quality and variety of the food we thought it was excellent value for money. The verdict? Winedown clearly put a lot of thought into which dishes would translate well at home and made sure that each dish was nicely flavoured and texturally balanced to keep the experience interesting. We think they’ve done a great job and are glad to see that they’re taking orders for this weekend, but it does looks like they’ll reduce this to Friday pickups only in February. At €55 you really can’t go wrong with this for a relaxed night in, and if they do decide to discontinue it down the line, we’re excited to get into their Montague Street restaurant to try a few more things and get the full experience. Winedown 15 Montague Street, Dublin 2 www.meltdown.ie/winedown New Openings & Discoveries More >>

Brazilian Carlos Sakai started making sushi for friends after moving to Ireland to study English. They told other friends, and soon he was throwing sushi parties, where Carlos and a growing team travelled to people's homes to prepare tuna temaki, deep-fried salmon and prawn rolls, and nutella and kiwi sushi for dessert. Mid-pandemic in 2020 he opened their first permanent site in Phibsboro, and Sushi Sakai feeds a steady flow of customers from open to close. Sushi Sakai Website sushisakaidublin.ie Address 342 North Circular Road, Phibsborough, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Brazilian Carlos Sakai started making sushi for friends after moving to Ireland to study English. They told other friends, and soon he was throwing sushi parties, where Carlos and a growing team travelled to people's homes to prepare tuna temaki, deep-fried salmon and prawn rolls, and nutella and kiwi sushi for dessert. Mid-pandemic in 2020 he opened their first permanent site in Phibsboro, and Sushi Sakai feeds a steady flow of customers from open to close. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

When Coppinger Row was forced to shut at the end of 2021 after their landlord decided to put their lease on the open market, the sobs were heard across the country. After a two and a half year battle (during which they opened Orwell Road and Row Wines), the Bereen Brothers finally got the premises back, and relaunched the newly renamed 'Coppinger' ready to take on 2024. The 2.0 version is a big improvement on the original, with a far sexier menu and room, and while much has changed, the gambas on sourdough, great cocktails and accessible prices have remained. Coppinger Website bereenbrothers.com/coppinger Address Coppinger, Coppinger Row, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story When Coppinger Row was forced to shut at the end of 2021 after their landlord decided to put their lease on the open market, the sobs were heard across the country. After a two and a half year battle (during which they opened Orwell Road and Row Wines), the Bereen Brothers finally got the premises back, and relaunched the newly renamed 'Coppinger' ready to take on 2024. The 2.0 version is a big improvement on the original, with a far sexier menu and room, and while much has changed, the gambas on sourdough, great cocktails and accessible prices have remained. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

The northside's closest suburbs to the inner city are home to Middle Eastern food you'll want to shout about, breakfast sandwiches people travel a long way to eat, and a food market with constantly rotating vendors, and always something new to eat. Drumcondra - Phibsboro - Glasnevin Our Take The northside's closest suburbs to the inner city are home to Middle Eastern food you'll want to shout about, breakfast sandwiches people travel a long way to eat, and a food market with constantly rotating vendors, and always something new to eat. Where to Eat Bang Bang Blossom Artisan Bakery Borgo Eatyard at The Bernard Shaw Elliot's Hera Little Washer Mosaic Wines Shouk Sushi Sakai The Washerwoman Two Boys Brew Yeeros

Chinese roast meats café filling the gap of now closed Duck on Fade Street and CN Duck in Ranelagh. The narrow room in one of the iLac Shopping Centre's units on Moore Street seats 16, and it's walk-ins only. The meats are the star here, with roast duck, char siu, crispy roast pork and soy chicken available for collection and delivery also. Don't skip the homemade pork dumplings either. Taste of Hong Kong Website tasteofhk.ie Address Taste of Hong Kong, Moore Street, North City, Dublin 1, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Chinese roast meats café filling the gap of now closed Duck on Fade Street and CN Duck in Ranelagh. The narrow room in one of the iLac Shopping Centre's units on Moore Street seats 16, and it's walk-ins only. The meats are the star here, with roast duck, char siu, crispy roast pork and soy chicken available for collection and delivery also. Don't skip the homemade pork dumplings either. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Osteria Lucio Solid Italian cooking centred around quality ingredients Posted: 3 Oct 2018 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Most people in the city know Ross Lewis as the chef-patron of Michelin-starred Chapter One , but not many seem to know that he has another restaurant - a modern Italian in Grand Canal Dock that he opened in 2015 with friend Luciano Tona, also a Michelin-starred chef, from Italy. The restaurant's blurb says that Osteria Lucio is in the style of cooking that Ross would do for family and friends (and we certainly wouldn't say no to dinner round his), and they had some very positive reviews under their belt early doors, but since then seem to just be quietly getting on with what they're doing. For those of us not working or living in Grand Canal Dock, it can seem like a different world. It looks different, people dress different, it's very windy. There aren't a whole load of reasons to head that way (tickets for a show at the Bord Gáis Energy Theatre or getting a job in Facebook seem to be the most common ones), but people kept telling us how good the food in Ross' 'other' restaurant was, so we braved the elements to check it out for ourselves. Where should we go for a drink first? There's not a whole pile on the doorstep, and the bar here is really lovely, with interesting wines and a nice aperitivi list, so we'd probably come straight here for a negroni or an aperol spritz. Otherwise you could have a plum and gingerbread daiquiri overlooking the water at Charlotte Quay , or take a short walk down to Beggar's Bush and have a pint in The Old Spot or The Bath Pub . Where should we sit? There are three distinct seating areas - the bar, high tables in the front opposite the bar, and the main room which is cosy and cavelike, and definitely the place to sit if you're looking to engage in intimate conversation. The front area with the bar is a bit buzzier, and great for small groups or lively catch ups, and the bar counter would be great for solo-dining or twosomes who like to chat to the bar staff. What's good to eat? We tried dishes from the pre-theatre (two courses for €25, three for €30) and á la carte menus and everything was very good. Nothing was over complicated, and it's clear they're using quality ingredients and not messing with them too much. Bruschetta on menus here usually has us yawning, but this one, with courgette pesto, tomatoes and olives on perfectly charred bread, was as good an example as we've had in ages. The same focus on quality produce was obvious in another starter of breasola with rocket, datterini tomatoes, pesto and parmesan, which was the perfect precursor to the carby mains. Gnocchi for mains (from the pre-theatre) was of the boiled, not fried variety, and practically melted in our mouths. It sat in a rich ragu of Irish lamb, with dollops of soft goat's cheese and fried parsley on top. The portion was huge, so much so that we took some home. Pizzas (also on the pre-theatre) are thin and crispy, and our Quattro Formaggi with smoked scarmorza, mozzarella, tallegio and gorgonzola was a cheese fiend's dream, our only complaint being that the blue tended to overpower everything else (as it does). Again this was a very generous portion, so come here hungry or prepare to take some home. From the á la carte menu, we loved the Irish beef striploin with shaved cabbage, tomatoes, parmesan and herbs, and if you don't want to roll out in a carb coma this is an excellent choice. The meat was cooked and seasoned perfectly, a combination which is surprisingly hard to find, and this is the dish we've re-imagining eating most since our meal there. The only thing we didn't try was the handmade pasta, but we plan to rectify that very soon, and would be very confident the quality of ingredients would shine through like it did with everything else. For dessert we had to go tiramisu (when in Rome), and it arrived with properly soaked sponge, creamy mascarpone with an espresso crumb and three chunky shards of milk, white and dark chocolate sticking out of it. Hard to think of a better ending to a really enjoyable meal. What about the drinks? As we mentioned earlier, they have a traditionally Italian aperitivi list, with the old reliables like aperol spritz, negronis and bellinis, and some other really interesting sounding cocktails, like 'The Grounds Garden', with vermouth bianco, dingle gin, saint germain, teapot bitters and prosecco. We'd quite like to slowly make our way through the whole list. The wine list is all Italian and has clearly been put together with thought and care. There are no nasty brands, and enough recognisable small producers to provide immediate assurance about the general calibre on offer. We tried a Sicilian blend of Cataratto and Grillo which tasted like honeyed melon and was a really good match for both starters, as well as a Montepulciano D'Abruzzo, which was all red fruits and spice, and perfect with both the lamb gnocchi and the steak. Another red, a blend of Montepulciano and Sangiovese, from renowned organic/biodynamic wine producer Fattoria San Lorenzo, was one of those natural wines that makes you feel like you're doing your body a favour (trust us on this), and was full of cherries and funk. Everything was so reliably good that we'd be happy to close our eyes and see where our finger lands next time And the service? Totally charming. Our Italian waiter was full of smiles and advice, letting us try wines before committing to a bottle and just providing one of those perfect service experiences where they're there when you want them and not when you don't. Everyone else who came near our table was equally lovely, and they came across as an experienced, confident operation. The verdict? This is a really solid, modern Italian where the fuss is left at the door, and the focus is on the ingredients. They're not shouting about what they're doing, and obviously don't need to. The place was packed on a Monday night, and a waitress told us it was actually quite chilled in comparison to other weeks. Dublin needs more restaurants like this with less jazz hands, and more quiet confidence that what they're offering is worth the trip to get there. Osteria Lucio The Malting Tower, Clanwilliam Terrace, Grand Canal Quay, Dublin 2 osterialucio.com New Openings & Discoveries More >>

Space Jaru Casual Korean food that's spicing up The Liberties Posted: 7 Mar 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Space Jaru? Korean street food vendors Jaru have spent a long seven years building their brand on the food market and festival scenes, together with a growing retail presence. As well as stockists like Supervalu and Fresh carrying their kimchi and rayu, they operate their Jaru Mart direct delivery service online, sending Korean storecupboard essentials, meal kits and ready to hit dinners across the capital. Founder Gunmoo Kim was just about to sign the lease on the business’s first sit-in space elsewhere in March 2020 when, well, we all know what happened next. Three years, a few pandemic pivots and plenty of recipe experimentation later, Space Jaru has finally settled down in Dublin 8, in the Meath Street site that was formerly home to Tasty8 café. Where should we sit? Both wide, floor-to-ceiling shopfront windows have benches running the full length of them, so they're ideal for solo diners or those who want to watch the world go by - and few Dublin streets are as good for entertaining outside watching as Meath Street. Otherwise, the left side of the space has a smattering of two and four-top setups spaced throughout, while the right plays host to a bigger ten-seater table, calling out for a group outing. It’s also got by far the best view of the open kitchen. What's on the menu? They’ve kept things clear and concise with four sections representing a good spread of Korean cuisine: small plates, banchan and sides, BBQ bowls and KFC (Korean fried chicken) burgers. The chicken is free-range too which we love to see. If you’re just in for a bowl it’s worth getting the full spread of banchan for maximum mix-and-matching pleasure - they're perfect for adding into rice. For our part we got stuck straight in to the small plates. First out was the Yangnyum chicken, an impressive mini-mound of twice-fried thighs drizzled in a spicy gochujang-based sauce. That intense, fermented chili paste is a staple of Korean cooking - the country’s mountainous terrain made preserved foods a requirement for more inland regions - and here it brings real flavour complexity to the tender chicken strips, nicely offset by cubes of pickled daikon. Crispy, flaky batter is delicately seasoned and a light scattering of seeds brings added crunch to the plate. This is a good one for sharing among those with different palates - spice lovers will lap up the Yangnyum sauce, while the more mild-mouthed can grab an uncoated strip if their chopsticks are quick enough. A plate of mandu came next - Korean dumplings not too far removed from the more familiar gyoza. These beef galbi (rib) ones arrived deep-fried with a cracklingly crisp finish, scattered with pickled onions. The duelling textures of skins and filling is really effective, a satisfying crunch yielding to the soft meat, but the flavour can feel a little one-note beyond the first bite and there’s only so much the little side bowl of soy sauce can do. Worth trying shared with a larger crowd, but this isn’t a plate we’d want all to ourselves. Our server cheerily called out the tteokbokki as her favourite plate as she set it down, and it’s one we'd been keen to try. In Korea you’ll find endless variations on this popular street food dish, centred on log-shaped rice cakes usually tossed in a spicy sauce and topped with sliced spring onions, sesame seeds and a soft-boiled egg. Space Jaru ’s interpretation centres on gochujang pork and it’s a resounding success in our book, rendered fat and fiery sauce happily lapped up by the squidgy cylinders and lightly tempered by the unset egg. There’s hearty, heavy eating in this, but we couldn’t keep our chopsticks from flying back for more. Edamame felt like coming up for air after all that, and we salute the unfussy treatment here that gets out of the way and lets the light, fresh, firm soybeans speak for themselves. A tell-tale blistered skin on the pods speaks to a short pan-fry finish before the sprinkling of cashews, sesame seeds and coarse salt that adds a very pleasant crunch. BBQ bowls are one of the centrepieces of the Space Jaru menu, and a mainstay of their market trade. After much wrangling we went for pork jeyuk - thin cuts of fatty meat marinated in apple and gochujang and stir-fried into submission. The bowls come with a choice of purple or kimchi rice and one of six sauces served on the side for drizzling or dipping - choose your own adventure. We usually like our kimchi with a little more tang than this but it plays well against the sweeter notes of the meat. Tired-looking limp leaves of rocket took away from an otherwise bright bowl, well-balanced with textures and flavours, though after trying the bulk of the small plates before it there wasn’t much new to note here. If you’re going in for a bowl alone, you’ll likely come out satisfied. The only reason we didn’t go for the beef bulgogi bowl was wanting to try the appa burger instead, which comes with two generous layers of the soy-marinated meat, slopped over two slices of cheese, sandwiching a fried free-range chicken breast. 'Appa' is an affectionate term for 'Father' in Korean, and this does feel like something yer Da might mangle together over a summer barbecue - and we mean that in the best way possible. The bulgogi is beautiful - the cheaper cuts of meat usually used mostly reflect a history of commoner cooking, but it also yields muscly mounds of meat with maximum surface area to soak up the intensely-flavoured sauce. The chicken is just as good as in the yangnyum to start, and doesn't skimp on size. If there’s a drawback it’s the cheddar which dissolves into a largely flavour-free ooze. The bun itself doesn’t stand out much either, but there’s no pretence here to being anything other than a vessel for everything in between. What are the drinks like? The wine list stands out as seriously considered - a lot more thought has gone into these picks than most comparable casual eateries around town. We went with the Judith Beck Ink - always a nice natural one to see by the glass— and the fresh red fruits and minimal tannins make for a perfect pairing with the lightly-spiced pork and bulgogi. For spicier dishes you might want to stick with white - we can vouch for the Von Winning Deidesheimmer Riesling as a good way to balance out the bolder dishes. For a traditional Korean flavour there’s sool and soju going - fermented rice beer and spirits, respectively - while non-alcoholic options include Irish-produced kefir and kombucha. How was the service? Fast and friendly - we had our first plates inside 15 minutes of arrival and the whole lot came in quick succession from there. It’s worth asking for dishes to be divided out into starters and mains if you don’t want to be overwhelmed. Staff were very happy to help with recommendations and couldn’t have been more apologetic when one side we were really keen to try (padron peppers with baby anchovy) wasn’t available that day. The place got busy quickly when we visited on a Sunday evening, and while servers largely left us alone once everything was on the table, it was easy to catch an attentive eye if there was anything else we needed. And the damage? €80 before tip for two, with wine and kombucha and frankly far too much food. You could easily fill up for under €25 a head before factoring in drinks. At lunch, it’s a very reasonable €13 across the board for a slimmed-down menu of BBQ bowls and KFC burgers with chips. What's the verdict on Space Jaru? A welcome new space for casual catchups, Korean style, in the heart of the Liberties. With its well-honed menu, excellent drink options and fair pricing, we can see Space Jaru becoming a popular spot for quick bites on the go, kicking off a night out (it's right around the corner from Vicar Street), or just somewhere to spend a few hours in good company over unfussy food. Grab a group, order a bit of everything, and share a bottle of soju - you’re in safe hands here. Space Jaru 67-68 Meath Street, The Liberties, Dublin 8 jaru.ie/spacejaru New Openings & Discoveries More >>

Un'Altra Pasta Bar Website unaltrapastabarblackrock.ie Address Un Altra Pasta Bar Blackrock, Main Street, Blackrock, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery