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Boco Clontarf Is this the Northside's answer to Reggie's? Posted: 7 Apr 2026 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope Tell us about Boco in Clontarf? The original Boco opened on the corner of Bolton Street and Capel Street in 2017, and has always flown somewhat under the radar when it comes to the continuous conversation about Dublin's best places to eat. Despite a loyal band of customers shouting about them every chance they get (we see your DMS), and consistently sky high scores on review sites, they've never quite managed the same column inches as places like Bambino/Reggie's/Pi. In the mid-Covid world of 2020 they opened a pizza fire truck at the back of the beautiful Harry Byrne's pub in Clontarf, serving pizza to grateful locals who soon became Boco loyalists. When word got out that they were looking for a second location with a roof and walls to call home, those people were VERY excited. They secured the former Pigeon House site at the start of 2025, but it's been the longest, slowest wait for them to open the doors and fire the ovens, so when they finally announced that the day had come a few weeks ago, celebrations were heard up and down the Clontarf Road. Where's the best place to sit? There's a few distinct seating areas in here. Towards the back you've got high tables seating up to four, with prime views of the pizza ovens working overtime. The front section has nicely spaced out tables and was full of families, high chairs and buggies when we visited early evening. If you want more privacy/peace try to get a table around the corner in the alcove-type area - this section would be great for a group/party too. Then at the front you've got an expansive indoor/outdoor space with heaters and a retractable roof. Let us lay it down in print - these will be the most in demand, spritz-filled tables in Clontarf this summer. Boco, Clontarf What's on the menu? Small plates, salads, pizzas and dips are the gist, with a nice mix of deep-fried bits and healthier veggie add-ons like padron peppers and rocket salad. You can take the small plates as starters or sides, and staff happily fired ours first with the pizzas to follow after. We've been finding a LOT of A-grade focaccia in Dublin over the past year, and Boco's crunchy on the bottom, fluffy on the inside, lardo and leek draped masterpiece (€7) is up there with the best. To get that brittle bottom you need to use more oil than we'd dare to home, and the equally melted and crisped up lardo is the focaccia hack we'll be putting to use at home. Deep-fried onion strings with buffalo garlic mayo (€7) are worth an order too - tempura-crisp without being greasy, with the buffalo garlic sauce having the perfect amount of spice and tang. Multiple diving hands meant these mysteriously disappeared within seconds of landing on the table. There are three substantial salads, all with an amount of thought well beyond 'menu filler', with ingredients like a Wildwood elderberry and star anise vinaigrette a good illustration. The most appealing to us was the prosciutto and black grape, with mixed leaves, artichoke, walnuts, Pecorino and that vinaigrette (€14), and if you ended up here with a coeliac/non pizza lover they won't feel like they've had a second rate experience. Chips were surprisingly great too (how often do you say that in a pizzeria?), fried in oil hot enough to give those burnished edges that shatter on biting. We went for Parmesan (€6.50) which came with roasted garlic mayo, and finished off the silver cup wondering if there was anything that these guys would fall down on. It didn't happen with the pizzas anyway. As Neapolitan bases go, Boco's would make you emotional. The puffed up cornicione, the blistered charring, the crusts so tender there was little work in the chewing - there's a fine art to pizza, and if they can consistently deliver this kind of base, we have no concerns about them keeping their seats full. Get the # 7 for no other reason than to taste this vodka sauce, which is like getting a mouthful of ripe tomatoes in Puglia mid-summer. Typically vodka sauce has cream in it - this is pure tomato and all the better for it. The Fior di Latte, salami soppressata, j alapeños and Parmesan are loaded on in perfect proportions, and this just needs a glass of Lambrusco on the side for optimum enjoyment. Any pizza with miso in the name is going to grab our attention, which is how the # 9 with miso butter, wild Irish mushrooms, Stracciatella and porcini crumb ended up on the table. You know when you build something up in your head and then it's just not as good IRL? This was the opposite, umami flying all over the place, the texture contrasts a home run. One of the main reasons we raced to Clontarf was the promise of an Osso Bucco pizza with gremolata, but it was short-lived (apparently it was too time-consuming and customers didn't get it - who are these people and where can we lock them up?) Begrudgingly we changed our pre-planned order to the # 10 with mascarpone, Tallegio, Italian sausage, kale, confit garlic, Parmesan, and pickled shallots. This one had a lot going for it, but was missing the oomph moment. Shallots tasted raw rather than pickled, and the sausage was under seasoned. Was it a bad pizza? Definitely not, we're very much into nit-picking territory, but we'll try others next time. Desserts follow the pizzeria standard of creamy things in cup-like vessels, and if it ain't broke don't fix it. Both the Key Lime Mess and Stout Tiramisu were valiant endings, both with enough interesting elements so as not to feel like something thrown together post the main event. If you like a boozy dessert both the affogato with Frangelico and the biscotti with PX sherry will tick the box nicely. Like your dessert in liquid form? There's three dessert cocktails too, including a frozen Irish coffee, and a salted caramel espresso martini. Is there anything these guys can't/won't do? It's a pizzeria. Are the drinks any good? The first line on the wine list says " all of our wines are organic " - another stake in the ground that shows you how much thought has gone into every part of this operation. The majority of bottles are under €50, with a nice variety of grapes, countries and styles - you'll find something you like here. There are also four house cocktails, six classics, and seven spritzes, including Aperol, Limoncello and Basil. Tick, tick tick. The beers, soft drinks and no alcohol options have plenty of interesting options too - everything is covered. If you come to a pizzeria and don't drink Lambrusco you should be shown the door (just our humble opinion), and the Quercioli here does the job nicely, at a saintly 11.5% alcohol. We also tried a pleasantly fizzy, well-balanced Sbagliato - like a Negroni with Campari, Vermouth, and prosecco instead of gin to lighten the alcohol. How was the service? Young, eager and very pleasant - they've hired for personality and it comes across. If anything was slightly delayed there were apologies, and information (plus wine tastes) were offered up graciously. We never felt stranded or in need of anything for too long, and the food was nicely paced as per our request, despite the place being packed to the rafters. What did the bill come to? €133 before tip for three small plates, a salad, three pizzas, two dips, two desserts and two drinks - easily enough for three hungry people, or four normal ones. This felt like the best value meal we'd had in ages. What's the verdict on Boco in Clontarf? Boco is somewhere that many Dubliners have taken for granted for too long. Maybe because of its unglamourous Bolton Street location, or its student associations being a one minute walk from TU Dublin, but with this second location we're wagering that's about to change. If you need a reference point, this is the Reggie's of the Northside, and we're predicting a similar demand. During our meal many, many people were turned away at the door after some sad sniffs of what was coming out of the kitchen, and longing gazes at clinking glasses filled with Aperol Spritz. Don't be like them - get planning your visit now. New Openings & Discoveries More >>

Deep dish Detroit-style pizza served out of a hatch on Dame Lane, at the back of cocktail bar Pawn Shop. A quick, inexpensive option for something tasty on the go, with the carnitas of doom, and the pancetta and pineapple taking all the headlines. You can sit at a few unstable tables outside, or take your slices into the bar. Doom Slice Website doomslice.pizza Address Doom Slice, Dame Lane, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Deep dish Detroit-style pizza served out of a hatch on Dame Lane, at the back of cocktail bar Pawn Shop. A quick, inexpensive option for something tasty on the go, with the carnitas of doom, and the pancetta and pineapple taking all the headlines. You can sit at a few unstable tables outside, or take your slices into the bar. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

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 Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Glovers Alley Website gloversalley.ie Address 127/128 St. Stephen's Green, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Initially opening above Conway's pub in Blackrock, Ruchii now have their own impressive site on George's Avenue. The six spokes in their logo symbolise the six primary tastes of Ayurveda – sweet, sour, salt, bitter, pungent and astringent - and the six-tastes Thali (meat or veg) is the best introduction. The far-reaching menu spans the subcontinent, and Southern Indian food fans will be excited to see dosa, idli and gobi manchurian there amongst loads more. Ruchii Website ruchii.ie Address Ruchii, George's Avenue, Newtown Blackrock, Co, County Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Initially opening above Conway's pub in Blackrock, Ruchii now have their own impressive site on George's Avenue. The six spokes in their logo symbolise the six primary tastes of Ayurveda – sweet, sour, salt, bitter, pungent and astringent - and the six-tastes Thali (meat or veg) is the best introduction. The far-reaching menu spans the subcontinent, and Southern Indian food fans will be excited to see dosa, idli and gobi manchurian there amongst loads more. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Jaru started off at markets around Dublin, serving bulgogi, tteokbokki and Korean-fried chicken to an ever-growing fanbase. Their 'Jaru Mart' in Nutgrove developed from there, a Korean grocery and meal delivery service, but in 2023 they finally achieved their original aim of opening a permanent Jaru restaurant, in the Liberties in Dublin 8. All the fan favourites are there, and it's a great place to rock up with a group and order it all. Space Jaru Website jaru.ie/spacejaru Address 67-68 Meath Street, Saint Catherine's, Dublin 8, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Jaru started off at markets around Dublin, serving bulgogi, tteokbokki and Korean-fried chicken to an ever-growing fanbase. Their 'Jaru Mart' in Nutgrove developed from there, a Korean grocery and meal delivery service, but in 2023 they finally achieved their original aim of opening a permanent Jaru restaurant, in the Liberties in Dublin 8. All the fan favourites are there, and it's a great place to rock up with a group and order it all. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

From the team behind Hakkahan in Stoneybatter, Nan Chinese is a more high end opening specialising in Huaiyang cuisine, which is subtler and softer than many other types, and usually reserved for banquets or special occasions in China. Don't miss the xiao long bao (soup dumplings), the crispy bottomed Shengjian bao, and the whole deep-fried seabass with sweet and sour sauce. There's also a private dining room downstairs that can seat up to 12. Nan Chinese Website nanchinese.ie Address Unit 1, Drury Hall, Stephen Street Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story From the team behind Hakkahan in Stoneybatter, Nan Chinese is a more high end opening specialising in Huaiyang cuisine, which is subtler and softer than many other types, and usually reserved for banquets or special occasions in China. Don't miss the xiao long bao (soup dumplings), the crispy bottomed Shengjian bao, and the whole deep-fried seabass with sweet and sour sauce. There's also a private dining room downstairs that can seat up to 12. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

The Grayson Go for the chips, the margaritas and the marble bathrooms Posted: 18 Sept 2018 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Up until January of this year, the four-storey building at 41 St. Stephen's Green was home to former private member's club Residence and the upmarket (and suitably priced) Restaurant Forty One . When it was announced late one Friday evening that Press Up Entertainment had bought the building and it would close it immediately for refurbishment, there was a collective groan amongst much of the food and drink industry. Press Up (owned by Paddy McKillen Jnr, son of multi-million/billionaire developer Paddy McKillen) are commonly accused of being "all fur coat and no knickers" (based on their beautiful fit outs but generally average food), and independent restaurants say they can't compete with their deep pockets when vacant sites come available. Press Up disputes this, saying they rarely bid on properties, and on it rumbles. You can read more about that situation in this very good Irish Times article by Catherine Cleary and Una Mullally. Whether you like them or not, it's hard to argue with the fact that when it comes to fit outs and design few people do it better, and they have undoubtedly brought something new to the Dublin dining and drinking scene - rooftop bars with panoramic views of the city, the ability to use a swing on a night out, and the plushest cinema in the country to name a few. We were very interested to see what they would do with 41 Stephen's Green, and the initial publicity photos were as impressive as always, but where Press Up sites tend to fall down is the food. With Roberta's in particular receiving less than glowing reviews from the critics last year after it opened, we were hoping this one might be the exception to the rule, but we are also acutely aware that we are in the middle of a major chef shortage , and we can't figure out how they're managing to staff so many sites. Where should we go for a drink first? If you're going here you should have the full experience, which means a pre-dinner drink in the atrium cocktail bar. It's a stunning space with seating at the bar and at high tables, and up the stairs at the end leads to a very plush smoking area with a retractable roof. The cocktails are well priced by city centre standards at €10 - €12.50, and of the ones we tried, our favourites were the excellent Second Floor Margarita with tequila, blood orange liquor, blood orange syrup and lemon, and the Prickly Honey, with pisco, pineapple liqueur, honey, lemon, egg white and soda water. We were less keen on the Angi, with lemon infused gin, white chocolate, lemon and egg whites, which was a bit too sweet for an aperitif. Staff couldn't have been nicer, and offered to make us any cocktail we could think of. Where should we sit? As well as main dining rooms on the ground, first and second floors, there are a few little private rooms off the stairways, which would be great for a small private event or if you're really trying to impress a date. Try to nab a table near the window on either floor for the great views out onto St Stephen's Green. We also thought the light on the first floor was slightly better if being able to read the menu/post pictures of your dinner on Instagram is something that's important to you. What's good to eat? Frustratingly we didn't find any knockout dishes, but we did hear people talking about how much they enjoyed their meal, so if you're easier to please than us you might love it. Of the starters, the best were the roast pork belly with pulled pork croquette, puy lentils, orange and watercress salad (although it was very filling), and the whole king prawn with tempura prawn and baby prawn salad, bloody mary jelly and baby gem leaves. The most disappointing dish was the sesame seared tuna with avocado and wasabi purée, watermelon and pink ginger, which couldn't have looked more different to the publicity shot, and which was really just a hot mess (without the hot part). The four tiny pieces of tuna tasted of nothing, and the wasabi purée improved things but there wasn't enough of it. When it came to the mains, at first taste, both fish dishes we tried were good. Pan fried halibut was well cooked and came with crispy okra (which tasted of nothing but oiliness), nduja ratte potatoes, toasted sweetcorn and samphire sea herb (which we're pretty sure is just samphire), and at the start it felt like a flavour-packed combination, but once the initial punch wore off, we found the salt and fat overpowering. By the time we were halfway through our palates were jaded, and a good chunk of it went uneaten. It was a similar situation with the seabream with roasted artichokes (which tasted like the jarred variety), crab salad and vierge sauce. Too much salt. Not enough flavour. Not all eaten. We found the oversized, branded salt containers on each table (which seem to be in all of their venues) quite ironic. Duck breast with confit leg meat, crushed sweet potato, charred broccoli and duck jus was another of the better choices and had good flavour (despite being slightly overcooked), but once again, after a few bites the salt became overpowering. Maybe the kitchen's on commission for how much of those branded salt containers they can get through. Of the sides, a salad of bumble bee leaves, mixed beetroot, heirloom tomatoes, feta whip and smoked almonds tasted once again overpoweringly of salt - this time from the first bite. We have no idea how it's possible to over-salt salad leaves to this extent, unless you did it for a dare. Tempura courgettes were okay if needing work when it comes to the batter, but the crispy hand-cut skinny fries topped with nduja, chilli mayonnaise and parmesan were very good. Definitely one of the highlights of the meal. Another highlight was dessert. Vanilla ice-cream with chocolate soil (groan), chocolate shards, chocolate and caramel sauce and house made honeycomb, came in the form of an ice-cream sundae and was a deliciously nostalgic way to end a meal, although it was extremely rich. The same goes for the chocolate delice, with hazelnut crunch, salted caramel sauce, milk chocolate chantilly and salted caramel ice cream. A skillfully made, beautifully presented dessert, but half would have been enough. Blueberry cheesecake was also very good, but apple tart tatin had unpleasant pastry and was completely solidified to the plate - not what we generally look for in food. What about the drinks? The cocktail list is great and most of what we tried was a cut above the average you'll find around town. Wines by the glass are limited and not particularly interesting, and Paddy McKillen's Château La Coste (from his vineyard in Provence) takes centre stage as the house wine, as it does in all of Press Up's sites. There are some nice options on the bottle list, but mark ups are high and you're looking at €40-45 a bottle for anything decent. If you have cash to splash there are some serious bottles on there but we're talking €60/70 plus. The staff who served us were not well-versed in the wine list so if you want to spend that much and you don't know what to go for ask for a sommelier. And the service? The initial welcome and the atrium bar staff couldn't be faulted. The restaurant staff were very pleasant but felt inexperienced. We were asked if we were ready to order three times before we actually were, staff reprimanded each other in front of us, and acknowledged that they didn't know anything about the wines. They were all very nice, but it wasn't quite a tightly-run ship. Teething problems we would hope. The verdict? If food is your first priority in life this probably isn't going to knock your socks off, but if you want an injection of gold-plated glam, good cocktails and marbled-decked bathrooms you will probably love it. We heard the table next to us, and another in the adjoining room saying how much they'd enjoyed their food, so maybe we need to go and join Marina O'Loughlin in Snobland , or maybe those other people are just more easily pleased. The Grayson 41 St. Stephen's Green, Dublin 2 thegrayson.ie New Openings & Discoveries More >>

From Trinity College to the start of the south city's shopping streets you'll find Mexican bar food, Turkish kebabs worth travelling for, and delicious dim sum. Dame Street / Wicklow Street Our Take From Trinity College to the start of the south city's shopping streets you'll find Mexican bar food, Turkish kebabs worth travelling for, and delicious dim sum. Where to Eat Chiya Cornucopia Doom Slice Hawksmoor Ka Shing Pichet Reyna Umi Falafel

Dax A temple of tradition Posted: 30 Apr 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Dax was opened by Frenchman Olivier Meisonnave in 2004, who wanted to bring a piece of his hometown Dax in Southwest France to a Georgian basement in Dublin. They've had various head chefs over the years, many of whom have gone off to open their own successful restaurants, but Dax got a new lease of life in 2017 when Graham Neville took up the mantle (formerly of Restaurant 41 in the ill-fated Residence private members club on St. Stephen's Green), and after a quick refurb the latest incarnation of Dax had flung open its doors. Since then we've heard it described as the best non-starred restaurant in Dublin (or the country) countless times, by critics and diners alike, and it's a clear favourite amongst industry folk who seem to choose it for their own special occasions, so all of that was enough to convince us to earmark it for a visit. Where should we go for a drink first? If it's a nice evening you could head to the terrace in House on Leeson Street, otherwise the conservatory area in The Grayson (below) is ideal if you want that outside feel without freezing your extremities off. Baggot Street has plenty of good pubs like Toner's and Doheny & Nesbitt's , and if you're after a good glass of wine Ely Wine Bar on Ely Place has just reopened after a makeover. Where should we sit? We liked the luxe feel of the main room where most of the tables are, but there's a narrow corridor-type area behind it if you're looking for more privacy or to engage in more intimate conversation, pulling out an engagement ring, that kind of thing. We really liked the enveloping, cave-like feel of the room, and can imagine it as a fine dining haven on a wet, winter's evening. What's good to eat? There's a choice of à la carte or a five course, no choice menu for €80, which is probably the best way to experience Dax, and what we went for. You can tell them however if there's anything you really don't want from the à la carte, and they'll make sure not to bring it out. It started with really excellent bread and butter, not a scrap of which was left behind, and two amuse-bouches of a parmesan gougère and a St Tola goat's cheese tart - both great but we could have eaten 10 of those tiny, perfectly crisp, ultra-cheesy tarts. Our first course was a Graham Neville (and now Dax) classic, and we can see why. Annagassan salmon from Louth came with Clogherhead crab, apple, capers, Goatsbridge trout caviar, and teenily diced egg white, egg yolk and red onion. As perfect balanced and flavoured a dish as we've had this year, and almost a shame to eat and ruin such a beautiful plate of food. Next came scallops, so precisely cooked, with peas and a lemongrass and ginger emulsion. The Asian flavours, which came as a very happy surprise, were subtle enough to not take over the dish, and the sauce was 'subtly' finished off by spooning it straight into our mouths. The next course was one of the high points of the night - hake in a muscat grape sauce with prawns, cockles and mussels. The fruity, tanginess of the sauce was the perfect counterpoint to the meaty fish cooked in butter, and it was a really stand out, somewhat unusual dish. The penultimate course was Wicklow beef with various vegetables including turnip, beetroot and asparagus. There was no questioning the quality of the beef, which was perfectly cooked and seasoned, but it felt slightly dull based on what had come before, particularly as the final savoury dish. But this is horses for courses, if you're someone who appreciates some quality time with a hunk of meat you'll love it. We don't often say this but the highlight of the meal was probably the last course, which felt like something out of a Parisian salon dedicated to dessert. A base of biscuit was topped with strawberries and vanilla parfait, and encased in a silky white chocolate that the server told us they make with olive oil. It was topped with cream, strawberry, blood orange and meringue, and gratings of an incredibly fragrant citrus fruit, that filled the whole area around the table as soon as the plates were put down. Our server wasn't sure what it was, but some investigation the next day threw up that it was kaffir lime, which doesn't have much juice but a very flavoursome rind. It took a few minutes before we could even bring ourselves to cut into it and ruin such a pretty picture. Death row dessert stuff. We finished with super light strawberries and cream petit fours, and an espresso that we thought was decent until the bill came and saw it was €4.90 for a single shot. In for a penny in for a pound... And the drinks? The wine list is thoughtful and classic with nothing to scare the Bordeaux brigade - this probably isn't somewhere you'll find the stuff of Parisian natural wine bars, but as classic lists go it's excellent. They do a wine pairing for the 5 course menu for €40, which one of us did, and added another couple of glasses. All were very good matches for the dishes, with the sweet Jurançon particularly spell-binding with the dessert (a bit obsessed okay), doing that thing that all great wine pairings do - make the food taste better with it than without it. As extra glasses go their vintage Franciacorta at €13.50 a glass was a brilliant alternative to a) uninteresting prosecco and b) eye-wateringly priced Champagne, and another extra glass of red Burgundy was faultless too. And the service? Celebrity maître d Fred Siriex says you should have had five smiles by the time you sit down in a restaurant, and as soon as we walked in the door we were met with at least three beaming, welcoming faces. Great start. They've managed to strike an impeccable balance of fine dining service without the stuffiness, and staff were as deft at placing plates on the table from the right direction, as they were chatting about their favourite restaurants in the city. But the lingering memory is all of the smiles, and how welcome we were made feel from the moment we walked through the door until we were waved off again, leaving another round of smiling faces behind us. Such a simple thing, but so effective. The verdict? Dax is not somewhere you're going to find small plates, foraging or fermenting. This is classical, French fine dining with little touches of luxury throughout, and that's something they're doing very well. It's also relatively difficult to find this kind of high-end dining experience that also feels so warm and relaxed. This is a pricey night out for most people, comparable to other Michelin-starred prices in the city, so the next time you have an occasion you can justify splurging for, put this near the top of your radar. Alternatively, the next time your parents offer to treat to you dinner, or you have an expense account to lean on, you know where to call. Dax 23 Pembroke Street Upper, Dublin 2 www.dax.ie 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 Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

As One and Potager Two perfect rooms for the pandemically-anxious diner Posted: 7 Jul 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? An awful lot has changed since our last (carefree) once over of the brunch menu at Daddy's back in March. Just three days later schools were shut, and what's likely to be the defining event of our lifetime was underway. Four months later and we're still feeling hollow and unsure of what's coming next, but we'd be lying if we said that the reopening of restaurants (and creches) last week wasn't a huge relief. What's still causing a lot of unease is how many places are projecting radio silence across their websites and social media channels, and it's anyone's guess how many casualties are going to scattered across the city when this is all over, but for the ones that have reopened (with the necessary precautions), there's never been a more important time to get out and support them (presuming you feel comfortable doing so). As everyone who has reopened is still a bit shell shocked, toying with limited menus and deciding how to navigate the many, many reopening guidelines (some of which make absolutely zero sense), it didn't feel right to do a typical once over, so instead we're telling you about two dining options that are perfect if you're feeling a bit anxious about stepping out into the big, bad world again. What do I need to know about As One? As One opened on City Quay, just down from Tara Street station, a little over a year ago. Owner Mark Cashen had suffered with gut problems in the past which made him realise the importance of diet for wellbeing, so decided to leave his job in banking and open a café with gut health, mindfulness and the best of Irish produce at its core. The spacious, high-ceilinged space is minimal and supposed to be an antidote to the over stimulation that consumes most of us from one end of the day to the other, and the menu is a who's who of Irish farmers, vegetable growers and dairy producers. What's the food and drink like? Provenance of everything is front and centre, so if seeing things like Magner's Farm organic eggs, Irish shiitake mushrooms and The Village Dairy's organic milk put a smile on your face you're going to love it here. The post-Covid menu is slightly more condensed, with breakfast, brunch and lunch menus, as well as the salad and protein bar, and a couple of sharing plates. We're still thinking about the savoury, earthy mushrooms on toast with Irish shiitake, oyster and chestnut mushrooms, Jane Russell's black pudding, edamame and spinach pesto, chervil and an organic poached egg on Le Levain sourdough toast, but also loved the soft, smokey Turkish Eggs Menemen with a tomato and roasted red pepper sauce, feta yoghurt & black olives. We also tried the porridge made with oats from Merry Mill in Laois, which came topped with teff (an Ethiopian grain), caramelised banana, almond butter and strawberries. There was no denying the quality of the oats, but the dish felt slightly dry and in need of some yoghurt or compote. We'd had the pancakes on a previous occasion and wished they were back on the midweek breakfast menu, because blueberry pancakes with Velvet Cloud sheep's milk yoghurt are an excellent start to the day. Coffee is from Cloud Picker with both regular and decaf versions faultless, and the 'healthy' treats of oat bars and coconut raspberry slices tasted in no way healthy - which is a large compliment. Why is it an ideal post-lockdown eating out choice? The room is huge, high ceilinged and very spacious. They've taken out a few tables but there was already lots of space between them - all part of the mindful, minimalistic vibe. There's also outdoor seating if it's dry. Menus are gone, instead you scan a QR code on your phone and it pops up, or you can see it on a screen on the wall. There's a clearly marked queuing system both inside and outside, and lots of signage about keeping your distance. Staff weren't masked when we were there, but the room is so cavernous and airy (particularly with the wide open doors at the front) that it really didn't feel like a problem. Staff did appear scrupulous about hygiene though, gingerly handing over cutlery and carefully placing food down from as much of a distance as it's possible to maintain. The verdict? As One is the ideal place to ease yourself back into café culture or brunch with mates, and we can't imagine many places feeling safer or more well ventilated. It's the antitheses to cramped cafés where your elbows knock against your neighbour's, and you have to shout over the noise to get a server's attention. Cool, calm and comforting is where it's at after the past few months, and there's the added bonus of all of that impeccably sourced food, that your gut will hopefully thank you for. What about Potager? We reviewed Potager last year and fell hard for ex-Chapter One head chef Cathal Leonard's dynamic, singular cooking. After having four months to think about where we were most longing to eat once restrictions were lifted, it kept coming back to Potager, so yelps of delight were heard by the neighbours after bagging a Saturday night booking their first weekend back. What's the food and drink like? This is fine dining but there's nothing uptight or serious about it. The set dinner menu has increased in price from €55 to €60, but €60 feels like immense value for food this compelling. The only other changes are that there used to be a choice of mains and now that's just another course in the tasting. For us this is an improvement, as one of our only critiques last time was that the mains weren't as interesting as the smaller courses and felt like they were there to fill people up. That's not the case any more. There's also an extended menu for €80 with an extra course, both cheese and dessert (rather than choosing between them), and petit fours. A large proportion of ingredients come from the surrounding area in North County Dublin and Louth, and suppliers are proudly listed opposite that night's menu. Out of 10 courses there wasn't one dud, starting with fermented brown bread and Cuinneog butter, and onion bread with ricotta and kale pesto, and seeming to get better with every course that followed. A beer, cheese and savoury soup had us fervently scraping the tiny bowl for one more drop, the violet artichoke with crab, elderflower and sorrel had so many flavours with not one redundant, and the kai broccoli with confit garlic, deep-fried breaded anchovies, mustard and crispy violetta potato skins from Ballymakenny farm was a plate of total joy, that almost made up for the hell of the past few months. The staff had all told us that the beetroot pasta with smoked duck, truffle and ricotta was their favourite dish, and with an ingredient line up like that it wasn't hard to see why. We love a pasta course on a tasting menu, and we loved this one more. Usually the mere sight of chicken on a menu emits a bored groan, but not when it's Sean Ring's organic chickens from Kilkenny, and not when it's served in three different ways with two different types of swede, a garlic scape and a chicken jus that tasted as like at least 100 chickens had gone into it. The cheese course was a Knocklara cheese mousse sitting over a cranberry jelly with three different types of port in there, pistachios on top and seeded crackers. Think about how good that sounds, then multiply it by 10. This man is a maestro when it comes to whipped cheese, and we had the same sentiments last time about a similar dish with Cashel Blue, apple and celery jelly and walnuts. The ending was sweet, with chocolate, Velvet Cloud sheep's milk yoghurt and cherries, followed by petit fours of rose geranium filled choux buns (we scraped the plate for the last of the cream), and chocolate, white chocolate and beetroot macarons. Both the wines and the service have taken a leap forward since the last time we were there, and every recommendation by the glass did what all great wine pairings should do - enhanced the food even more. Service was so smooth with dishes perfectly paced, while the staff remained relaxed and chatty - there can't be that many places in the country to eat food of this level in such a laid back, informal atmosphere. Why is it perfect for post-lockdown dining? The room has always felt spacious, and now with a couple more tables removed you're metres from anyone else, and in no danger of eavesdropping on their conversations. There's hand sanitizer at the door, you hold onto your menu for the night to minimise contact with staff, and they've even removed one of the lobby doors into the bathrooms to eliminate one possible area of cross-contamination between guests. The verdict? A second visit to Potager has confirmed for us that it's one of the best restaurants in Dublin, with its own unique take on fine dining, and us post/mid-pandemic diners are very lucky to have it. No one knows what's going to happen with Michelin this year under the current circumstances, but if they are doling out stars for 2021 we hope they get a chance to come to Skerries before decisions are made. As One Unit 3, 13-18 City Quay, Dublin 2 asone.ie Potager 7 Church Street, Skerries, Co. Dublin potager.ie New Openings & Discoveries More >>

Fellini's All about the pizza in Deansgrange Posted: 12 Nov 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Let's get one thing off our chests. The only reason we made a pilgrimage to Fellini's in Deansgrange near Blackrock is because the anonymous ' Pizzas Of Dublin ' Instagram account said it was the best pizza they'd had in the city so far. If that's not enough to have us whipping out the phone to make a booking what is. Fellini's is very much under the radar when it comes to Dublin's restaurants. It seems like your typical neighbourhood Italian, and apart from one (albeit glowing) review from Lucinda O'Sullivan in the Sunday Independent in 2015, they haven't exactly managed to clock up the column inches since being opened by Emilia Macari and Paolo Di Adamo in 2014. We set off like voyagers to new lands, hoping for the discovery of a lifetime. Where should we go for a drink first? There's one pub nearby called The Grange which we did not frequent but looks like old-man central. Apart from that you're in between a pet shop and a car garage so it's not exactly rife for cocktails. Have a drink at home or wherever you're coming from. What's the room like? Compact and cosy with only 28 seats. Definitely make a booking as it fills up fast. It's not the most luxurious of surroundings, which means you're unlikely to settle in for the night, and that's probably how they want it. If you have a choice opt for a window table. You won't be looking at canals but still... What's good to eat? Clearly we were here for the pizza, but wanted to take the rest of the menu for a test drive too. We started with homemade arancini, and were pleasantly surprised at how good they were - perfect rice with a bite, oozing cheese and a crispy shell. We were expecting meat inside too, but then after two out of three had been eaten they brought a small plate of bolognese that they said should have come on the plate. It was bland and muted and didn't add anything to the dish, so it wasn't much of a loss. The garlic mayonnaise that came on the plate (however unorthodox) was better dipping foil. Bruschetta had good bread and olive oil but the hunt for ripe, sun-drenched tomatoes continues (they also needed salt), and if you're wondering where all the balsamic glaze from the 1990's went, they have it in Fellini's. We tried three pizzas, and left kicking ourselves for one of them not being a margherita. The base on all of them was perfect, expertly cooked, great crumb and good chew. For a more in depth analysis on topics including hydration see what Pizzas Of Dublin had to say here . The tartufato with mushrooms, truffle, sausage meat and parmesan had tonnes of well-married flavour but was very rich. One to share or take some home, or you might end up with the late night truffle sweats. The 'vegetariana' showed the quality of the bright tomato sauce and creamy mozzarella to full effect, hence post-eating margherita-missing regret, but at least we got some of our five-a-day. Then came the curveball. We'd ordered the 'Caprese DOC' thinking it would be similar to a margherita, but it was more like a flatbread with caprese salad on top. Once you get past the "where's my delicious tomato sauce and melty cheese!" shock and reframe your thinking, it was excellent. The tomatoes tasted riper than those on the bruschetta, the mozzarella was first rate and so was the olive oil drizzled over the top. And no balsamic glaze, winning. On a summer's day at an outside table this would be hard to beat. We tried a token pasta 'Norcina', with minced Italian sausage, tomato, cream and parmesan cheese, and while it was enjoyable (if again very heavy) it wouldn't be the thing drawing us back, and we imagine it wouldn't be too difficult to make something similar at home. There were other specials on the night which also sounded appealing, so if returning we'd be tempted to give those a try. Dessert of tiramisu was of the 'child-friendly' i.e. no alcohol variety, and was as good as any in this category we've tried. Properly soaked sponge, creamy and chocolatey, but we do miss the Marsala in these teetotal versions. Another dessert of canoli, tube shaped shells of fried pastry dough filled with sweetened mascarpone cheese, was slightly less successful. The tubes had either been pre-filled (a cardinal mistake) or weren't fresh enough, and lacked the essential crispness that make canoli so addictive. The best we've had here are found in Dolce Sicily if you want to try the real deal - but always ask for one to be filled fresh when you order. What about the drinks? The wine list is mostly suburban central but there are some very respectable bottles on there so you won't be stuck for something to drink, and the prices are the type rarely found on wine lists these days. We drank a very acceptable catarratto for under €25, and also tried a glass of nero d'avola. Both tasted like really good house wine, with prices to match. A limoncello brought with the bill was a lovely touch, but it wasn't cold enough, which made drinking it more of a hardship than it should have been. And the service? Lovely. Polite, welcoming, helpful. Couldn't fault it. The verdict? Italian food is still an Irish favourite judging by our mailboxes and the amount of message that come in looking for recommendations for "a nice Italian". Fellini's is a nice, neighbourhood Italian, and while there are more exciting places to eat regional Italian food in the city (who threw the balsamic glaze in the bin long ago), they have the pizza nailed. For this and a bottle of decent Nebbiolo or Etna Rosso we'd be back. Fellini's 35 Dean's Grange Road, Kill of the Grange, Blackrock, Co. Dublin fellinisdublin.com New Openings & Discoveries More >>

Named one of the coolest streets in the world by Timeout Magazine, post-covid pedestrianised Capel Street has one of the best line ups of restaurants in the city, with plenty for those on a budget. Vietnamese, Middle Eastern, Korean, sushi, steak - is there anything Capel Street doesn't have? Capel Street Our Take Named one of the coolest streets in the world by Timeout Magazine, post-covid pedestrianised Capel Street has one of the best line ups of restaurants in the city, with plenty for those on a budget. Vietnamese, Middle Eastern, Korean, sushi, steak - is there anything Capel Street doesn't have? Where to Eat Aobaba Bovinity Brother Hubbard North Cafe Lisboa Dash Burger Capel Street Kopitiam Pera Ristorante Romano

Bistro One A chef to watch in Foxrock Posted: 11 Feb 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Unless you live locally you probably haven't heard of Bistro One in Foxrock. It's one of those under the radar suburban spots - loved by locals but unlikely to have anyone venturing from the other side of the city to eat there. Local love can get you far though (helped by meticulous food sourcing from both the local area and Tuscany, where they grow their own olives), and Bistro One has managed to survive for an incredible 27 years. The age profile is considerably greyer than your average city centre establishment, with plenty full of monied Foxrock residents remarking on how well the current release of Pomerol is drinking, and if this sounds like it's not your kind of thing, keep reading, because a few months ago everything changed. Bistro One owner Mark Shannon has a son, Rory Shannon, who's been making food waves in London for the past few years, in The Canton Arms and Tom Oldroyd's The Duke of Richmond amongst others. We'd eaten and adored his food there (including but definitely not limited to the best Sunday roast we've eaten out, in a Deptford wine bar, and a lot of housemade charcuterie), and he'd been named by London food guide Hot Dinners as part of their ' Murphia' list for 2019 , of Irish people making an impact in food and drink in London. At the start of last year he decided he'd had enough of London life and wanted to slow things down. He moved home, unsure of what his next move would be, but when Bistro One lost a chef last summer he found himself stepping into the kitchen to save the day. It must be somewhat painstaking for an ambitious young chef to step into a restaurant with such a loyal, local clientele and try to shake things up, so changes have been slow and considered, but we'd seen enough on his Instagram feed recently (like this and this ) to convince us it was time for a visit. Where should we go for a drink first? There's not a lot around, but you could grab a glass of wine in The Gables or Kerb across the road. Otherwise we hear that Byrne's pub on the Stillorgan Road is great for a pint, but you'll need to drive or hop in a cab. Where should we sit? The dining room is in need of an refresh, but it's bright and comfortable. You can either sit in the main room, or around the corner where there's a more secluded area - perfect for (semi) private conversations or those early dates when you spend the whole night holding hands and trying to eat with the other one. What's good to eat? We really struggled to choose as we wanted everything on the menu - usually a very good sign - and Sunday lunch is exceptional value (considering the quality of produce they're using) at two courses for €24 or three for €29. It starts with bread, as all good meals do - housemade sourdough and brown, both excellent. Then the kitchen brought a taster of a dish we hadn't ordered - Mooncoin beetroot, buttered hazelnuts and St Tola goat's curd, a beautiful combination of colour, flavour and crunch. Our first starter was one we had to have from the minute we saw the robata grill on social media - barbecued line caught mackerel with pickled cucumber and horseradish. Mackerel gets a bad (fishy) rep, and this is the spin doctor to change public opinion. Tender, fatty, smoky flesh was cut through with cucumber and pushed into flavour overload with freshly made horseradish. One of the most perfect plates of food this year and one we wish we could eat daily. Another of Kilkeel crab on chargrilled sourdough (€5 supplement) with endive, radish and apple was everything you could want from crab on toast, with the sensible mix of white and brown crab meat. Another starter of burrata, olives and focaccia was a plate of very clever assembly, with creamy burrata, warm focaccia, sun-soaked olives and a caponata like element with sweet and sour raisins and black olives that were more like prunes. The family's own grassy olive oil from Tuscany in a puddle on the plate made it a home run. For mains we'd been dreaming of the curried pheasant pie for weeks, so that was a non-negotiable. Lucky for us it was on for one that day (some weeks it's for two), and it was everything we wanted it to be. Crispy, buttery pastry, very generous amounts of game, and a savoury, mildly spicy curry sauce. It came with colcannon (great) and a pear chutney (inspired) and was the kind of wholesome Sunday lunch we'd like to make for guests at home. Our other main of slow cooked Fui Bui venison, turnip gratin & walnut salsa verde was akin to a shin of beef, cooked until you could eat it with a spoon. The turnip gratin was such a refreshing change from potato, with the turnip flavour very subtle (if you have memories of your mother over-boiling it as a child, this is like a different vegetable). The whole dish was very rich and filling, but the walnut salsa verde did a good job of lifting the deep flavours and providing a nice, sharp contrast. A side of chips were the only bum-note, not crispy or fluffy enough, and it struck us that having chips on the menu is likely to be more of a box-ticking exercise than a labour of love. Another of buttered hispi cabbage was enjoyable if not exciting. For dessert, again social media had dictated both in advance of us even arriving. We'd seen them perfect the salted caramel tart with creme fraiche over the course of a few days, and it lived up to the images in the wobbly flesh. Getting the salt/sweet balance right is key with salted caramel anything and they nailed it, the biscuity pastry and smooth, sharp crème fraîche the perfect accompaniments. The other of a buttermilk doughnut with rhubarb and custard was the stuff of our dessert dreams. Alone the doughnut would have stood up against the best, but with the sharp, stringy (seasonal) rhubarb above and the vanilla-scented custard below we were going out on a high with possibly the most fitting dessert for a cold Sunday in January. What about the drinks? The wine list here is compact but impressive, with a nice mix of classics like Burgundy and Bordeaux (at non city centre Dublin prices), and a lovely smattering of the new and the natural. Specials on the blackboard included Austrian Claus Preisinger's juicy Putza Libre and Meyer-Fonne's Riesling, and there were 17 wines available by the glass and the carafe. We had a rich, creamy Rully (chardonnay from Burgundy) from Phillipe Milan and a Mercurey (Pinor Noir from Burgundy) from the same producer, and both were excellent examples of the region. And the service? One of the loveliest things about family-run, neighbourhood restaurants tends to be the service, and Bistro One is a case in point. They obviously know a lot of their regulars, make it very clear that families are welcome (straight over with colouring pencils and paper for children, and kids even eat free on Saturdays), and nothing you might be after is too much trouble. Owner Mark is still on the floor and is warm and welcoming, but so was everyone who served us. The verdict? The return home of Rory Shannon has made Bistro One relevant for more than Foxrock locals. He's dragged it into 2020 and made it into a restaurant worth crossing the city for - not something we say lightly. They already had the produce, he's given them the panache. The type of kitchen talent and dynamism here is found only in Dublin's best restaurants, so the sight of so many other tables only eating Sunday roasts and fish and chips while we feasted on mackerel, game pie and rhubarb doughnuts was depressing to watch - we can't imagine how much more depressing it is from the kitchen's viewpoint. We don't know how long Rory's going to be in the kitchen here, or what's next for the Shannon family, but our advice is to get to Bistro One and try his food as soon as you can, and if he goes elsewhere, follow him. We'll be right behind you. Bistro One 3a Brighton Road, Foxrock, County Dublin bistro-one.ie New Openings & Discoveries More >>

After shifting to Japanese-leaning Lotus Eaters in 2024, 2025 saw The Pig’s Ear go back to its roots, and turn the dial up on the Irishness. A brand new menu was launched, with dishes inspired by and featured throughout Dublin’s literary history, and dishes like coddle, tongue n’cheek kidney pudding, and boxty pancakes with Cais na Tire cheese and truffle getting old and new customers excited. A great place to take visitors to. The Pig's Ear Website thepigsear.ie Address The Pig’s Ear Dublin, Nassau Street, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story After shifting to Japanese-leaning Lotus Eaters in 2024, 2025 saw The Pig’s Ear go back to its roots, and turn the dial up on the Irishness. A brand new menu was launched, with dishes inspired by and featured throughout Dublin’s literary history, and dishes like coddle, tongue n’cheek kidney pudding, and boxty pancakes with Cais na Tire cheese and truffle getting old and new customers excited. A great place to take visitors to. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Family owned and run café and restaurant, brightening up a monotone business park in Dublin 15. Despite the Asian-fusion tagline, their Filipino heritage appears across the menu, with dishes like kare-kare, tapsilog, and halo-halo for dessert. There are concessions for less adventurous local eaters too. Orani Website instagram.com/orani.food Address Orani Food Café Restaurant, Stemple Exchange, Ballycoolin Road, Blanchardstown, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Family owned and run café and restaurant, brightening up a monotone business park in Dublin 15. Despite the Asian-fusion tagline, their Filipino heritage appears across the menu, with dishes like kare-kare, tapsilog, and halo-halo for dessert. There are concessions for less adventurous local eaters too. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Jaru Website jaru.ie Address 3A Nutgrove Enterprise Park, Nutgrove Way, Rathfarnham, Dublin 14 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Good food options in South County Dublin take the scattergun approach, so it's important to know exactly where you're heading in advance. Plan ahead and you'll be rewarded with some of the city's finest Sichuan, Indian fine dining, and a foraged, fermented and cured Irish food experience to remember. Dundrum - Sandyford - Stillorgan - Foxrock - Stepaside Our Take Good food options in South County Dublin take the scattergun approach, so it's important to know exactly where you're heading in advance. Plan ahead and you'll be rewarded with some of the city's finest Sichuan, Indian fine dining, and a foraged, fermented and cured Irish food experience to remember. Where to Eat Ananda Brighton Road China Sichuan Eleven Grump's Kerb Mad Egg Dundrum Overends Kitchen Riba Street Woodruff

Southside suburbs Harold's Cross and Terenure have suddenly gotten interesting over the past few years, with several neighbourhood restaurants worth leaving your neighbourhood for. Harolds Cross - Terenure Our Take Southside suburbs Harold's Cross and Terenure have suddenly gotten interesting over the past few years, with several neighbourhood restaurants worth leaving your neighbourhood for. Where to Eat 3fe Five Points Bujo Terenure Craft Green Man Wines Orwell Road Southbank Spice Village Terenure Out of gallery

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 Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Sofra Top-tier Turkish grill has some of the best value in town Posted: 29 Apr 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Sofra? It was when casting our eyes over assorted iftar spreads around Dublin on social that we first felt the need to pay Sofra a visit - those fast-breaking platters of soup, mezzes, mixed grilled meats and baklava looked like exactly the kind of quality volume-for-value deal we’re forever in search of. The Turkish team that runs the place previously operated casual café Sweet O’Clock out of the same space, but made the switch right in time for Ramadan back in February of this year. Sofra is a Turkish term for a dining table, and the aim here is to foster a sense of community anchored in great food. The family-friendly space and sharing-style menu choices attest that every bit as much as those post-fast feast gatherings that caught our eager eyes in the first place. Equally head-turning is the mangal to the rear – this charcoal grill is the beating heart of Turkish barbecue, and the smoke-choked skewers of meat we gawped at as we arrived told us we were onto something good. Where’s good for a drink nearby? If you’re out for the night and fancy a pre or post-dinner drink (there’s no booze to be had here), you have your choice of pubs nearby. Capel Street’s Slattery’s is a perennially-popular Victorian-era relic that will keep plenty happy, but for our money you can't beat a seat by McNeill’s roaring fire a few doors down – just steer clear of the weekend tourist crowds. If you’re feeling like cocktails you could make for the newly-opened Sackville Lounge , sister to Bar 1661 (also a fine choice just 7 minutes’ walk away). The black-panelled room just off O’Connell Street is out to play its part in bringing glamour back to the city’s much-maligned main thoroughfare. Where should we sit? That all depends on the kind of meal you’re in for. Solo diners or a couple in a hurry will be glad to snag the window ledge, with a view out over the action on newly pedestrianised Liffey Street, but that's not the space for comfort to lean back and linger. Three four tops along the right wall were popular perches for younger families on both of our visits, while the pokey but perfectly-positioned table to the rear offers the only good vantage over the grill – if you’re in alone, and want to witness the magic, this the spot for you. If they’re all taken, fret not. What’s not evident from outside is the bigger room upstairs, a bright and open space whose thirty-or-so covers and the speed of service here make it likely there’ll almost always be a spot going. Up here it’s a little more cosy than the narrower space below - if you’re making a meal of it, head on up. What’s on the menu? A lot! It took us two visits to tick off enough of the menu to really give a clear sense of things, and we could have easily come back a few more times without repeating ourselves – if you’re keen to dig in we recommend rustling up a crowd. Start with çorba – if the tables of Turks who filtered in across our two times here for just a bowl of this red lentil soup are anything to go by, it’s got the taste of home nailed. Creamy-thick from slow stewing and spiked by a slick of chilli oil, it’s a nutty-noted broth with deep and dormant flavours brought out by a tableside squeeze of lemon. As appetite-whetters go, it’s essential. Though you might be in some trouble here if your appetite needs whetting to begin with. Turks are well known for their homely hospitality and huge spreads, and Sofra pairs both in the generous plates of mezzes that arrive out to accompany your order. Those of a nervous disposition should steer clear of the upstairs table just at the head of the stairs – seeing the wait staff ascend the narrow steps with piled-high trays is enough to induce vertigo. It's as tight a squeeze up the stairs as it is onto the table, with the crowded clutter of branded dishes a key part of the charm. Adana kebab is where you should start where mangal’s concerned - red pepper-spiced minced lamb kneaded with onion and garlic and gently squeezed into shape on the shish. The grill’s high heat gives a quick-seared crust that seals in the juices – the succulent spillover as you slice through coats the lavash flatbread and bulgur below with smoky-sweet flavour that needs to be tasted to be understood. We loved this one piled high with pickled peppers and acili ezme, a Turkish salsa that doesn’t skimp on spice, but more sensitive palates might be better to swap the Adana for paprika-scented Urfa instead, and pile on tzatziki or hummus. After the soup, the most common order we spied in Sofra was the Beyti kebab – small wonder once you see it. That same lamb mince reappears here but packed with cheese in lavash, and grilled wrapped before slicing to serve beneath a mild tomato sauce, and beside a mound of yogurt. You will want to be very hungry to have any hope of finishing this alone. Inspired by an upscale Istanbul restaurant dish whose namesake owner is still serving at the age of 96, Beyti has evolved its way to much more modest form than the lamb fillet original over the years (see Reyna over the river for another take). Nothing fancy here, just full flavour – and full stomach to follow. The menu mentions ciğer, or lamb liver, as a must for adventurous eaters - to us that just reads like a dare. You needn’t be an offal aficionado to indulge in this one though – the grill’s a great leveller and the crusty char these cubes bear contrasts nicely with the soft, mild meat encased inside. It’s served atop a round of bazlama, a yogurt-enriched fluffy flatbread we found a little too excessive against the tender taste of the liver – pile it up in lavash with sumac-sprinkled shepherd’s salad instead, and savour a truly delicious, nutritious kebab. The liver can be ordered in a durum wrap too from a section of the menu that looks built for the home delivery and takeaway crowds. We sampled the chicken shish to get a sense and while the marinated and grilled breast ticked all the boxes on juicy flavour, none of the rest of the fillings are reason enough to bother if you’re eating in. Stick with a grill plate (it’s the same meat in either) and mess around with the mezzes for all manner of build-your-own, mix-and-match delight. Whatever else you do, be sure to leave room for içli köfte. Variations on these meatball marvels are found all through the former Ottoman empire as kofta or kibbeh - the bulger-crusted latter, popular in Syria and Lebanon especially, is the closest thing to this. The crisped coating seals in the minced lamb, left to fry to perfection in its own juices. Skip the cutlery and bite right into these - all the better to savour every last drop that comes gushing out. No Turkish meal is over without tea, and it’d be rude not to try out dessert with it too – right? Baklava is the business here, the honey-syrup soaked layers of filo pastry and pistachio deceptively light after all those grilled meats. But it’s the künefe you’ll be thinking of long after you leave, with crisp shredded shards of filo dough layered with sweet cheese and cooked until crisp over the grill, before being soaked in syrup and served gloriously gooey. What are the drinks like? You’d be forgiven for missing şalgam and ayran alongside Coke and Sprite in the cold drinks section – don’t make that mistake. The latter, slightly thinned and salted yogurt, is sold by the carton in many places around town but not many make their own too. The branded metal cup it’s served in is a lovely little touch, all the better to appreciate the cool, refreshing quality – ideal to go up against anything spicy. The fermented purple carrots that make şalgam are an acquired taste we’re all-in on, especially in the spicy variation they also offer here - we loved it with the liver. How was the service? Friendly if frantic. At busier times they seemed a little run off their feet, and you might be in need of catching an eye to get your order if you turn the initial, early ask down – likely given the decisions to be made. The quick grill means mains come fast and furious, though the advised wait time of up to twenty minutes for kunefe when it's busy worked out at over thirty for us with a flood of orders backing things up. The wait is worth it, having to ask for updates a little less so. These kind of issues are common at the early stages - ironing them out will go a long way. When it’s quieter, the owner can be seen working the room and adding to the overall sense of heartfelt hospitality that makes Sofra special. And the damage? Our two visits averaged out just over €50 each, with all those mezzes, mains, drinks and add-ons, filling two each time to levels that would have doctors worried. For the quality of food here, and the feast you’ll make of it, that’s superb value. What’s the verdict on Sofra? Hot on the heels of the city’s best döner in Chiya across the river, and the phenomenal flatbread value of Sultan’s Grill right round the corner, Sofra slides in to secure a remarkable recent hat-trick of top Turkish food in Dublin that takes the city’s fare far beyond the after-hours offerings that mostly made it up before. There’s a constant craving about town for value like this – in this relaxed room, with these ridiculously generous portions, there’s a winning formula. New Openings & Discoveries More >>

Liberties café and roastery Groundstate was set up by two friends, a scientist and a Yogi, to build something “authentic and sustainable”. Between the emphasis on vegetarian and vegan food, impressive list of produce suppliers, and off-setting their carbon footprint by planting trees, they’ve created something special for the grateful residents of Dublin 8, and even the simplest dish in here tastes better than you’d imagine on ordering. It’s also our favourite place to pick up breakfast, lunch, coffee or snacks before a train from Heuston, because who can be dealing with train station food. Groundstate Coffee Website groundstated8.com Address 48- 50 James Street, The Liberties, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Liberties café and roastery Groundstate was set up by two friends, a scientist and a Yogi, to build something “authentic and sustainable”. Between the emphasis on vegetarian and vegan food, impressive list of produce suppliers, and off-setting their carbon footprint by planting trees, they’ve created something special for the grateful residents of Dublin 8, and even the simplest dish in here tastes better than you’d imagine on ordering. It’s also our favourite place to pick up breakfast, lunch, coffee or snacks before a train from Heuston, because who can be dealing with train station food. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Opened by couple Jay and Damien in 2015, Legit Coffee Co is heavily influenced by the owners’ Brazilian and French heritages, with Brazilian coffee and French pastries, but there’s plenty going on with their savoury options too, like pulled pork Benedict, and homemade sausage rolls with Emmental cheese. Everything is made in house, and it’s a cool, calm room to hide away in over breakfast, lunch or a mid-morning coffee. Legit Coffee Co Website legitcoffeeco.com Address Meath Mart, 1 Meath Street, The Liberties, Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Opened by couple Jay and Damien in 2015, Legit Coffee Co is heavily influenced by the owners’ Brazilian and French heritages, with Brazilian coffee and French pastries, but there’s plenty going on with their savoury options too, like pulled pork Benedict, and homemade sausage rolls with Emmental cheese. Everything is made in house, and it’s a cool, calm room to hide away in over breakfast, lunch or a mid-morning coffee. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Floritz, where the Cliff Townhouse used to be on St Stephen's Green, is Dublin's answer to Hakkasan in London. Asian influenced dishes in a glitzy floral and velvet filled room, where no expense has been spared on interiors. Head chef Matt Fuller is pushing the boat out when it comes to sourcing and flavour, and the quality of both is sky high. The larger than average menu may give you a pain in the head trying to decide what to order, but portions are small and it just means more reasons to come back. Floritz Website floritz.ie Address Floritz, Saint Stephen's Green, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Floritz, where the Cliff Townhouse used to be on St Stephen's Green, is Dublin's answer to Hakkasan in London. Asian influenced dishes in a glitzy floral and velvet filled room, where no expense has been spared on interiors. Head chef Matt Fuller is pushing the boat out when it comes to sourcing and flavour, and the quality of both is sky high. The larger than average menu may give you a pain in the head trying to decide what to order, but portions are small and it just means more reasons to come back. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

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 Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Kicky's is the solo debut of former Chapter One head chef Eric Matthews, along with friend and former Bang GM Richie Barrett. Bright colours and in your face flavours are the name of the game, and you wouldn't want to pay them a visit if you're on a diet. Prices are on the higher side of eating out in Dublin, so it's likely to be a special occasion choice rather than a regular haunt for most. Kicky's Website kickys.ie Address South Great George's Street, Dublin, D02 WK13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Kicky's is the solo debut of former Chapter One head chef Eric Matthews, along with friend and former Bang GM Richie Barrett. Bright colours and in your face flavours are the name of the game, and you wouldn't want to pay them a visit if you're on a diet. Prices are on the higher side of eating out in Dublin, so it's likely to be a special occasion choice rather than a regular haunt for most. Where It's At Nearby Locales Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang 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

Juno Forget the pints, get into Juno for brilliant bar food Posted: 13 Jun 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story with Juno? Juno is from the same people behind Happy's Bar & Street Food (formerly Happy Endings) on Aston Quay, and Brian McCarthy from Bedlam Events, who also owns The Fourth Corner in Dublin 8. While takeaway, casino and bookie-filled Dorset Street may not seem like the most obvious place to open a very of the moment bar and restaurant, the area has been the subject of urban renewal talks for years now, with a large flat complex due to be demolished to build new homes and community spaces and lots more regeneration plans - even if it's all moving a bit slowly - so getting in on the ground early could be a very smart move, and a sign of more good things to come. Juno pitch themselves as a bar, restaurant and event space, but it's not often you see a bar menu this interesting - battered sausages, pepper sauce smash burgers, and cheese and onion chips all had our interest piqued - and the word on the street (i.e. from ATF readers who are great for the intel) was that the food was exceptionally tasty. It sounded like it needed a visit. Where should we sit? It wasn't clear from their website or social feeds but they have some quality outdoor seating here, with early evening prime time for sun-downers and dinner bathed in a warm (possibly sweaty) glow - we'll take all and any rays whenever we can get them. There's plenty of seating inside too over a couple of rooms, with loads of space for whatever size group you're going with. Decor is a mix of "old man pub" with a new paint job and some eye-popping art. It's clear it was a fit out on a budget but we think they've done a decent job of updating the space. What did you eat? This is not your average pub menu, and like sister restaurant Happy's it's a mash up of "global flavours", with a nice injection of Irishness (see their crispy fried Gubbeen and bacon & cabbage arancini). The sourcing is also above and beyond for a bar, with fresh fish from Sustainable Seafood Ireland , free-range chicken from Rings Farm in Kilkenny, and breads from Oakesmoke Bakery . We've had multiple messages from readers about their black pudding and thyme battered sausage, and this is some dirty delicious bar food. Where your local chipper's is greasy this is crisp, while theirs is a sad rubbery length of meat this is soft and fragrant, pork speckled with black pudding rather than it taking over. The black garlic mayo and crispy onions take it up another couple of levels on the flavour scale, and we can see what all the fuss is about. It's obviously heavy though so one of these followed by a main and your digestive system probably won't thank you. This, some (excellent) chips and a pint? Stick a fork in us, we're done. Crispy fried Gubbeen is an upgrade on the 'fancy starter' deep-fried brie of yesteryear (it's actually still everywhere), and comes drizzled with hot honey and sesame seeds. We'd take this over the original any day, but the cheese needed a bit longer in the frier as it was still semi-solid inside. We love a good Irishing up of a non-Irish dish (as a country we don't exactly have a repertoire of recipes that went global) so loved the idea of the bacon and cabbage arancini, and loved it on the plate too. It's more ham than bacon, and spring greens than cabbage, but it all works, and the Cashel Blue fondue it's served with deserves icon status. They do a really nice job in here of lifting fatty/carby food with high acid sauces and spice, and they're big on pickled onions, designed to pull your palate back from the cliff face. It's a balancing act and they're skilled at the fatty food tightrope. The mains are more in line with standard pub grub - burgers; nachos; fish and chips; sausages and mash - except nothing is standard in here. The Hot Fish Sandwich came with a giant slab of spankingly fresh hake, jalapeño tartare, pink pickles, American cheese and iceberg lettuce on a sourdough bun. When the fish is this pristine and juicy, with a shatteringly light batter, it almost makes a burger feel like a health food - almost. There was debate in parts over whether it had enough flavour, but we think that was more to do with some slightly uneven spreading of the tartare. It's a great fish burger. We tend to stay away from chicken when eating out in casual places as the provenance is almost always pants, but the sourcing from Rings Farm (as well as the fact we don't think we've ever seen the Italian/US dish on a menu here) made us order the Vodka Chicken Parm, with smoked provolone, basil mayo, Parmesan and lettuce on a sourdough bun. It's a hell of a hybrid, with a perfectly pankoed, flattened chicken patty, the perfect amount of rich vodka sauce bursting with sun-ripened tomatoes, bit of cheese, bit of herbs, bit of greens, lot of delicious. The chips at Juno need a moment. On the menu as "twice-cooked rustic fries", they're clearly hand cut, clearly par-boiled, and are a chunky, crispy, fluffy sensation, drained properly and tossed in what looked like paprika. The "cheese and onion chips" come with pickled onions, crispy onions, and that Cashel Blue crema again, and while we can't say they tasted like Tayto, they didn't last long. The crema was pretty scarce though - we could have asked for more but dipped them in the leftovers from the arancini. We also tried the "smokey pep chip" with three peppercorn sauce, smoked provolone and those two types of onions again. We couldn't taste any provolone (and in retrospect don't think there was any on there), but the peppercorn sauce was clearly not from a packet, and had some serious heat alongside its pungency/sweetness/fruitiness. More than once we had to reach for the water to cool down, before sticking the fork back in. They also do this sauce on their beef burger - the "peppercorn smash". For added veggies we tried the fennel and mint slaw which was mistakenly brought with the small plates, and by the time we got to it was limp and watery. Dessert is a one choice affair, an "affogat-oh Jeaysus", billed as brown bread and Baileys ice-cream, brown bread crumble and an Irish coffee pourover (virgin version available). It's a very basic offering from a kitchen where dessert is clearly not high on the agenda, and came missing the brown bread crumble - the server tried to tell us it was in the ice-cream, hmmm... It was all fine, if a liquidy mess by the end. What about drinks? Cocktails and beers are where it's at here, with craft breweries like Kinnegar and White Hag alongside the more commercial operators. The cocktail list is a good one, and there were no complaints about a blood orange and rosemary margarita, or a not-too-sweet strawberry lemonade as an N/A option. Wines are basic, but will satisy your average bar crowd. How was the service? Ropey to start with, but got better with the arrival of more staff. We'd gone back to the bar after ordering to ask that the small plates come out first, with the big plates and sides afterwards, after having a panic that everyone would come at once and we'd end up eating half of it cold - is there anything more irritating? Despite this being noted and sent to the kitchen, the side of fennel slaw arrived in the middle of the small plates. We told the server about the error, she looked confused, then said okay and took it away, before returning with both portions of chips. We nearly had to lie down. After a detailed conversation about wanting the chips to arrive with the burgers, and not before them, they were taken away, but there wasn't anything resembling an apology and it was a tension point that shouldn't have happened. As two dedicated floor servers arrived in addition to the staff behind the bar things improved a lot, with suddenly people there to take plates, ask questions to and check if we needed anything else. And the damage? Around €105 for three smalls, two bigs, three sides, one dessert and three drinks - easily enough to feed three. We thought the quality to price ratio was excellent. What's the verdict? Juno might be pitching themselves as a bar but to come here for drinks and overlook the food would be a big mistake. There's very little in this neck of the woods just outside town, and very little in this fast food genre that would make us want to go back and eat it all again. If more bars did food like this we might spend less time in restaurants. Juno 58 Dorset Street Lower, Dublin 1 junobar.ie New Openings & Discoveries More >>

Neighborhood restaurant guides for Dublin, Ireland. Find the best restaurants, pubs, cafes, and fine dining in every area of Dublin. Dublin Restaurant Guides & Reviews Neighbourhoods Where to Eat Dublin doesn't have the same easy-to-navigate neighborhoods as say, New York - but we've tried to split the city up into easily manageable chunks so wherever you're headed you can find the best places around for breakfast, brunch, lunch, dinner and dessert. From Argentinean in Portobello, to Calabrian in Stoneybatter, to a raw seafood bar in Terenure, restaurants and cafés here have the ATF seal of approval, so wherever you find yourself in the city you can search for the best eating experiences around. North City Centre Parnell Street Capel Street Pearse St - Merrion Square Grand Canal Dock Temple Bar Dame Street / Wicklow Street Grafton Street - Kildare Street Creative Quarter St Stephen's Green Aungier Street - Wexford Street - Camden Street Portobello Dublin 8 Smithfield Stoneybatter Dublin 4 Rathmines Ranelagh Harolds Cross - Terenure Blackrock - Monkstown - Mount Merrion Dún Laoghaire - Sandycove - Glasthule - Dalkey Dundrum - Sandyford - Stillorgan - Foxrock - Stepaside Drumcondra - Phibsboro - Glasnevin Clontarf - Fairview - Killester - Artane Howth Join ATF Insiders Make the Most of Every Meal. Join Us

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 >>