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Madame Pho Website madamepho.ie Address Madame Pho, Exchequer Street, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

The third opening in the Oxmantown empire, Elliot's landed quietly in Phibsborough in summer 2022 with maritozzi, damson doughnuts and Basque burnt cheesecake, and all was remarkably better in Dublin 7. It's a bakery first and foremost but there's a couple of benches outside if you want somewhere to perch while you tuck into your purchases. Expect a queue, and an early sell out, particularly at the weekend. Elliot's Website @elliots_dublin Address 330 North Circular Road, Phibsborough, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The third opening in the Oxmantown empire, Elliot's landed quietly in Phibsborough in summer 2022 with maritozzi, damson doughnuts and Basque burnt cheesecake, and all was remarkably better in Dublin 7. It's a bakery first and foremost but there's a couple of benches outside if you want somewhere to perch while you tuck into your purchases. Expect a queue, and an early sell out, particularly at the weekend. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Tiller + Grain's owner/chef Clair Dowling worked for Ottolenghi and Skye Gyngell in London, before bringing her flavour-popping salads and sandwiches to Dublin city centre. Meat and fish is cooked on an indoor barbecue, bread is from Bread 41, fruits and vegetables are predominantly Irish and seasonal, and it's hard to surpass the flavours in their salads. Tiller And Grain Website tillerandgrain.ie Address 2 Frederick Street South, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Tiller + Grain's owner/chef Clair Dowling worked for Ottolenghi and Skye Gyngell in London, before bringing her flavour-popping salads and sandwiches to Dublin city centre. Meat and fish is cooked on an indoor barbecue, bread is from Bread 41, fruits and vegetables are predominantly Irish and seasonal, and it's hard to surpass the flavours in their salads. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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 Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Big flavours in a small space, Italian inspired Etto, owned and run by partners Liz Matthews and Simon Barrett, is a must-try on the Dublin food scene. Compact menu with rarely (or maybe never) a disappointment, and one of the most interesting wine lists in the city. Sister restaurant to Spanish/Irish Uno Mas on Aungier Street. Etto Website etto.ie Address 18 Merrion Row, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Big flavours in a small space, Italian inspired Etto, owned and run by partners Liz Matthews and Simon Barrett, is a must-try on the Dublin food scene. Compact menu with rarely (or maybe never) a disappointment, and one of the most interesting wine lists in the city. Sister restaurant to Spanish/Irish Uno Mas on Aungier Street. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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 Ristorante Romano

Wide-ranging Japanese menu, from Teppanaki to tempura, ramen to rice dishes. The sushi menu has the standard sashimi, maki, futomaki and the rest, but is reliably good. Eatokyo Temple Bar Website eatokyo.ie Address 51 Wellington Quay, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Wide-ranging Japanese menu, from Teppanaki to tempura, ramen to rice dishes. The sushi menu has the standard sashimi, maki, futomaki and the rest, but is reliably good. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

One of the original Thai restaurants in Dublin, Baan Thai is still going as strong as when it opened back in 1998. It seems to sit just below the foodie radar, going out their business in an unassumingly, consistently excellent way, kept busy by locals and those who've been coming here for decades. Mix and match meat, seafood and vegetables in a wide range of curries and stir fries, with crispy half duck, jumbo prawns and whole seabass some of their specialities. Baan Thai Website baanthai.ie Address Baan Thai Ballsbridge, Merrion Road, Ballsbridge, Dublin 4, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story One of the original Thai restaurants in Dublin, Baan Thai is still going as strong as when it opened back in 1998. It seems to sit just below the foodie radar, going out their business in an unassumingly, consistently excellent way, kept busy by locals and those who've been coming here for decades. Mix and match meat, seafood and vegetables in a wide range of curries and stir fries, with crispy half duck, jumbo prawns and whole seabass some of their specialities. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

There were cries of devastation across the city when Coppinger Row closed its doors at the end of 2021, but the Bereen Brothers are back next door with a far more of the moment offering. "Wine, Music, Food" is the tagline at Row Wines, and they deliver on all fronts, with a potent small plates menu, engrossing wine list, and "vinyl listening experience". The crab rosti was an early stamp of intention, but everything is good here. Row Wines Website bereenbrothers.com/row Address Coppinger Row Unit , City Assembly House, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story There were cries of devastation across the city when Coppinger Row closed its doors at the end of 2021, but the Bereen Brothers are back next door with a far more of the moment offering. "Wine, Music, Food" is the tagline at Row Wines, and they deliver on all fronts, with a potent small plates menu, engrossing wine list, and "vinyl listening experience". The crab rosti was an early stamp of intention, but everything is good here. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

A Dublin pizza institution long before leoparding, white pies and chipotle mayo became part of the local lexicon. The menu runs the Italian gamut from Antipasti to Risotto, and the cocktails are a cut above your average pizza place. Paulie's Website paulies.ie Address 58 Grand Canal Street Upper, Dublin 4 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A Dublin pizza institution long before leoparding, white pies and chipotle mayo became part of the local lexicon. The menu runs the Italian gamut from Antipasti to Risotto, and the cocktails are a cut above your average pizza place. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Amuri Why aren't more people shouting about Amuri? We'll start... Posted: 3 May 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story? Brothers Andrea and Luca Licciardello are from Sicily but have lived and worked in Dublin for over a decade, in various bars and restaurants around town. Opening their own Sicilian restaurant together was always a dream, and it was Covid that handed them the opportunity. They had started a side hustle, importing Sicilian wines into Ireland made by Luca and a friend in Sicily (called GioVinotto ) , and through this got to know the owners of wine shops including The Corkscrew on Chatham Street. Their upstairs tasting room had lain idle during the pandemic, and they were wondering what to do with it, until a conversation with the brothers sparked the idea that maybe they could take it over. The sleekly designed room with its juniper green walls, wood panelling and hanging lights just needed some brightly coloured art-work, cheerful Sicilian cloths, and kitsch Italian ornamets added to the glass cases, and it felt like it was Amuri ' s all along (which was a good thing because the brothers say they had to spend all of their savings along with loans from family and friends just to get the doors open). When it came to the menu, neither of the brothers is a trained chef but say they "know their food" and knew what they wanted to serve, so they employed a chef consultant from Sicily to help with the opening menu, then hired a head chef (originally from Brazil) and sent him to Sicily for two months. One final call to Granny to get her approval on the dishes and recipes and they opened in May 2022. Amuri have had some good reviews (including in the Irish Times and the Sunday Times ) but has never really exploded as one of the city's most wanted bookings. Despite this their online reviews from customers are off the charts, so we thought it was time we paid them a visit. Where should we sit? If you've never seen The Corkscrew's tasting room you'd probably think "wow, these guys must have some serious backers behind them to knock out a room like this", but most of it was here already. Despite this it just fits, feeling fresh and modern, but still homely and warm. The main dining room is where the buzz is, with two window tables offering views out onto Chatham Street (although currently you're looking at a building site that will be the European Commission's headquarters at some point). As well as regular tables there are two high tables for two, and additional tables in another smaller section that you'll walk through on entering, and is marginally quieter if you'd like less animated chatter all around. What did you eat? This is a perfectly sized menu in our book, with five starters, four pastas and a risotto, and three meat and fish options. There are daily specials too so make sure you ask. Currently the lunch menu is the same as the dinner one, but they are introducing an express, less expensive option soon, which we think will make a huge difference to their lunch trade. We ended up here twice in the space of three days, as we couldn't stop thinking about our first visit, so managed to get through quite a bit of the menu. They start (as all good restaurants do) by bring you bread and their own imported olive oil - it's the good stuff. We got foccacia at lunch and sourdough at dinner, and it wasn't obvious if either were homemade, but they filled the hunger gap nicely until the starters. Then, the caponata. Oh the caponata. Close your eyes and you're sitting on the edge of Scopello's natural park, the sun beating down on your face, each forkful more sweet, sour and sunkissed than the last. Aubergine, shallots, peppers, pine nuts, Modica chocolate and some grated ricotta salata (a hard, pressed ricotta) - this dish is pretty much single-handedly responsible for us going back twice in three days, so desperate we were to taste it again. Arancino (an oval version of arancini) is the street food that no self-respecting Sicilian restaurant would leave off their menu, and the one here comes with saffron-scented rice, stuffed with ham and mozzarella, with a ring of burrata fondue for mopping. Crisp, creamy and well-seasoned, you couldn't ask for more from the tear-drop shaped, deep-fried snack. The last starter we tried was the (clearly handmade) tortellini with lamb, broccoli, spinach and shimeji mushrooms. If it sounded insipid by description, it was anything but on the plate. The chewy pasta was toppling over with lamb flavour (we wondered if it was cooked in the stock), with the vegetables and sauce the right combination of salt and acid, with some kind of vinegar, to cut through the pasta and meat, and more of that stellar olive oil. Critics complain a lot about food being under or over seasoned - in here they seem to have it down to a fine art. Of the four pastas, the 'Pasta alle sarde' with sardines, anchovies, fennel, saffron, onions, pickled raisins and breadcrumbs send us flying back to a little Sicilian guesthouse we once stayed in, where the owners' husband fished each morning, and she cooked what he caught. We thought that was the best iteration of this dish we would ever taste, but this one's even better. If you don't order it you'll smell it being carried to other tables and just have regret. Don't have regret. The risotto when we visited was with sun-dried tomatoes, topped with burrata cream and what we think was basil oil, and it's in these simple dishes that the quality of their sunshine-filled, mainly imported ingredients really shouts out. The other pasta we had to order for sheer uniqueness was the 'Caserecce crema di pistachio', with pistachio sauce and guanciale. We half thought this might be some kind of gimick for the 'gram, but oh were we wrong. Despite the cream in the name, there's no cream in here. Instead it's made with cheese (usually Robiola and Parmesan), water, olive oil and nuts, with some expertly rendered, crispy, chewy pieces of guanciale scattered throughout, that every so often pop in your mouth. Joy. Fish options when we visited were halibut (the catch of the day) and sea bream (which was actually sea bass that day), and despite the latter not offering much in the interest stakes, we were drawn in by the fennel, courgette and 'Amuri dressing' (capers, olives and shallots) accompaniments. We had blinked at the prices of €33 and €34 for fish but this was actually a whole fish, stuffed with fish mousse, and would probably be too much for some people. It also came with those €6 roast potatoes with rosemary (more below), which you'll need to order anyway, so take that off. The flavours were deftly Meditteranean with the fish perfectly cooked and still juicy, but we lost interest half way through and it needed more of that salty Amuri dressing. Saying that we all know people who love nothing more than a big hunk of fish for dinner - this is for them. And now the other reason we went running back two days after first visiting. The potatoes. We probably don't even need to talk about these, the pictures surely tell the story, but in case you're in any doubt - fluffy insides, outsides so crispy you'll study them asking "how?", rosemary scented and a generous hand with the salt. This is potato perfection. On our second visit they weren't quite as burnished, so there's a little bit of inconsistency here, but they were still in the top tier of potato sides, Ask for the really, really well done ones if you can. The other side we tried was the tomato, red onion and ricotta salata salad, and these tomatoes clearly didn't grow up on our shores. We asked where they were buying them from, expecting them to name some Italian food importer. Turns out they're walking down to Fallon & Byrne every day because they need such small quantities and "they have the best". That's committment to the cause. The red onion is more sweet than astringent, that olive oil is in good use again, and the ricotta salata is the creamy, salty, icing on the cake. There are three desserts on the menu, the moka pot tiramisu you've probably seen online, cannoli, and the third one might be a chocolate or lemon mousse. Yes the moka pot is a bit of a gimmick, but it's actually the perfect serving size for one, and this is an excellent, nicely boozy tiramisu. A cold lemon mousse came wrapped in white chocolate with confit lemon and meringue, and was a fresher ending if your palate needs wakening up again - although the complimentary limoncello with the bill will do that too. What about the drinks? The drinks list only has wine and after-dinner drinks on there, but they do cocktail specials so be sure to ask if you're told not about them. We loved their take on a Sicilian negroni with Zibbibo white wine instead of Vermouth, and a non-alcoholic option was concocted on request with lemon juice, strawberry purée, egg white and more. As NA options go this was a good one. The wine list is really lacking in by the glass options, with only three whites and three reds by the glass (and two of each are their own imports). We tried their Giovinotto Zibibbo and Frappato and didn't find either overly interesting. There are some Sicilian crackers by the bottle though, like Tenuta delle Terre Nere's Etna Bianco, and COS's Vittoria Rosso, so that's the way to go for us. How was the service? Everyone working here was Italian, which really adds to the "I'm on holiday" feeling. The two brothers work the room, welcoming regulars and chatting with new faces, and there's a jovial atmosphere that just seems to spread from table to table. It's all so very Sicilian, and hard not to get swept up in. What was the damage? A three-course meal for two with four drinks came to €155, which felt like really good value, both for what we ate, and among the current state of pricing in the city. What's the verdict? Why aren't more people shouting about Amuri? Maybe it's because they've managed to continuously improve since opening, and it's more of a slow burn than an initial flash in the PR pan. Either way we felt like we'd been let in on a city centre secret last week, that regulars would be very happy to keep to themselves. So to them, we say sorry. And some more good news. Later this year The Corkscrew will move to a new location beside The Westbury, and Amuri will take over downstairs too, turning it into a more casual place for Sicilian street food. We'll be first in the queue. Amuri 4 Chatham Street, Dublin 2 www.amuri.ie New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

Daddy's Brunch in a pub has never been this good Posted: 10 Mar 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Last December, the team behind Lucky's on Meath Street opened a new multi-purpose venue in a neighbourhood that really needed it - Rialto. The Circular is the pub part, serving craft beer and pizza from Coke Lane with a "beer yard" out the back (yet to be seen), and at the front is Daddy's - the bright, vintage style pink-toned café. Daddy's serves breakfast, lunch and 'early dinner' during the week, with brunch on weekends, and very quickly locals (and those from farther afield) were singing the praises of their Turkish Eggs, savoury tarts and the nostalgia inducing 'mashed eggs in a cup'. The suppliers list is impressive, with O'Neill's bacon, Annascaul black and white pudding, organic free-range eggs and Tartine bread and pastries, and there's a cabinet in front where you can buy many of the same ingredients to take home. If you're planning on rocking up to do a bit of work, be aware that they only allow laptops in the café part at the front, and on a separate visit, another member of the ATF team felt staff were a bit snippy when she asked if she could move into the main room with hers. Sounds like it's a bit of a sore spot. What else is around? If you're in this neck of the woods you've got to pay a visit to The Bakery by The Cupcake Bloke , to stock up on almond and honey, lemon and raspberry and oreo cupcakes, their award-winning Earl Grey, cranberry and orange tea brack, and if you're lucky a giant mikado or a jambon. You're also a 10 minute walk from Kilmainham Gaol if it's somewhere you've been meaning to tick off your bucket list (guilty), and a 20 minute walk to Teelings Distillery if you're in the mood for some whiskey tasting. Where should we sit? Although Daddy's is technically only the front part with high stools, high tables and counters, there are three seating areas in the venue, so plenty of room whatever the size or needs of your group. The front has the best light but you need to be okay with a bit of leg dangling. Then in the main pub there's "the good room", an annexed section with red booths and blue wall panelling, then into the main pub with round booths, counter seating and regular tables for two or four. If you don't want to be in the café at the front, the "good room" is definitely where it's at, feeling cosy yet bright at the same time thanks to the high windows. Because the main pub is so big, and they only fill a few tables for brunch, it's somewhat lacking in atmosphere in comparison to the other areas, but if you want peace, space, or just to have a private conversation it'll do the job. What's good to eat? This is one of those brunch menus that you immediately know is a cut above most, due to twists on some classics and the produce being used. The counter is filled with Tartine pastries, scones, bakes and tarts, and if you can avoid ordering one while waiting for your food you have more self-control than us. We opted for a pain au chocolat which was exactly how it should be, with the coveted two rows of chocolate and crispy strips on the outside for extra crunch. Clearly we couldn't come here without trying the Turkish eggs (why don't we see more Turkish eggs on menus here!?) and they were very good with a generous amount of sourdough, but we'd argue that the bowl they were served in wasn't ideal. The spiced oil had risen to the top with the garlic and herb yoghurt sitting at the bottom, and it took a lot of digging to get down and get a decent amount of it on the bread. We prefer Turkish eggs in a wider, more shallow bowl where both oil and yoghurt are easy to scoop up. Saying that the flavours were excellent and the eggs perfectly poached. Next time we'd probably just gently empty the bowl out onto the plate. Next up the impossibly perfect 'organic mashed eggs in a cup" with Annascaul black and white pudding, kale and toast. It's hard to imagine mashed eggs tasting this delicious (we're guessing lots of butter), but our parents certainly never made 'em like this. Both the black and white pudding have to be some of the best in the country, soft and spreadable, and the kale was beautifully seasoned with crispy edges. A really perfect breakfast plate, barring the single wrapped butter pats which in this day and age are pretty unforgiveable. We also couldn't resist the double baked croissant pudding with vanilla custard, O'Neill's smoked, streaky bacon and honey, and if sweet breakfasts are your thing, this is a triumph. Like the best bread and butter pudding, which could only be made better by chucking a load of salty, streaky bacon on top, from one of our favourite bacon producers. We wanted to try pretty much everything on the menu (a rare occurrence), but sadly stomach space is limited. On the list for next time are the boxty with kale, poached eggs and garlic herb yoghurt, and the fried egg sandwich with bacon and brown sauce, with a slice of seasonal fruit tart for afters. What about the drinks? Coffee is by Two-Fifty Square and is excellent - special shout out for the decaf which is among the best we've tasted. Tea is from Clement & Pekoe and they also do freshly squeezed orange juice and Bloody Marys if you're feeling delicate (or just like booze with brunch). And the service? Everyone was bright, warm and welcoming, and the food arrived in good time. The verdict? We loved Daddy's and think Rialto is very lucky to have it. There's no doubt it's going to be packed with weekend brunch crowds, and the word's probably not fully out yet so now is as good a time as any to get in there and try it for yourself. You can't go wrong with the menu, the vibe is ideal for some weekend chill time, and despite Dublin's brilliant brunch scene, Daddy's feels unique and different to the rest. Now if only they'd take over a big pub on the Northside and do the same. Daddy's 538 South Circular Road, Rialto, Dublin 8 www.instagram.com/daddysdub New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

John Farrell’s modern Mexican 777 opened in 2012 and is still as heaving as ever, thanks to innovative, ever-changing small plates and excellent margaritas. Sunday is the best day to visit when selected dishes are €7.77, and the covid born 'Afuera' area out the back is now a permanent fixture. They only take bookings for more than six people. 777 Website 777.ie Address Unit 7, Castle House, South Great George’s Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story John Farrell’s modern Mexican 777 opened in 2012 and is still as heaving as ever, thanks to innovative, ever-changing small plates and excellent margaritas. Sunday is the best day to visit when selected dishes are €7.77, and the covid born 'Afuera' area out the back is now a permanent fixture. They only take bookings for more than six people. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

A neighbourhood café from the former owner of V-Face which sat in the same spot previously. Vada's main focuses are on sustainable food and drink and creating zero waste, so water kefir is made in house from kitchen byproducts, meat and veg are locally sourced, and as little as possible goes in the bin. The menu changes week to week but you might find a porchetta sandwich, a coconut laksa, or a miso pumpkin salad, with something sweet for afters. Vada Website hellovada.com Address 30 Brunswick Street North, Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A neighbourhood café from the former owner of V-Face which sat in the same spot previously. Vada's main focuses are on sustainable food and drink and creating zero waste, so water kefir is made in house from kitchen byproducts, meat and veg are locally sourced, and as little as possible goes in the bin. The menu changes week to week but you might find a porchetta sandwich, a coconut laksa, or a miso pumpkin salad, with something sweet for afters. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Char siu buns, pork puffs and Cantonese style egg tarts are some of the very inexpensive, very delicious reasons to visit Hong Kong taste bakery on Eden Quay. Owner/chef King Liu and his team start baking at 5am each morning and replenish supplies of sausage buns, milk bread and pandan swiss rolls throughout the day. Hong Kong Taste Bakery Website @hongkongtastebakery Address 21 Eden Quay, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Char siu buns, pork puffs and Cantonese style egg tarts are some of the very inexpensive, very delicious reasons to visit Hong Kong taste bakery on Eden Quay. Owner/chef King Liu and his team start baking at 5am each morning and replenish supplies of sausage buns, milk bread and pandan swiss rolls throughout the day. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Dublin Restaurant News Dublin Restaurant News Featured Stories The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30 Recent News The news you might have missed this week Irish Times News & Openings All The Food 4 days ago 3 min read 449 views 5 things we want to eat in Dublin this week Summer's so close we can smell it, and with that comes caviar cones, wild garlic pasta, and rhubarb and custard ice-cream. Just watch out... News & Openings Lisa Cope Apr 1 2 min read 1,076 views Where to eat in April The clocks have finally gone back after the longest winter in history, which means brighter nights on the town, more excuses for getting... News & Openings Lisa Cope Apr 1 3 min read 1,261 views The News You Might Have Missed This Week - Not content with launching a new bakery, Two Pups have just opened a wine bar out of their D8 café. 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Chapter One The ideal underground escape from 2020 Posted: 1 Sept 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Chapter One is one of the real success stories of Dublin's dining scene. Open since 1992, they were awarded a Michelin star in 2007, and have hung onto it easily (from the outside looking in anyway) ever since. They've been in and out of vogue over the years, but for the past few it's fair to say they've been riding high, thanks to an impressive kitchen team, some revamped branding and a stunning dining room. Chef/proprietor Ross Lewis runs the kitchen along with head chef Eric Matthews (he of Instagram's ' Cabin Fever Classics '), and with dessert dynamo Darren Hogarty turning out jaw-dropping cakes, tarts and petit fours day after day (and causing much sugar envy via his Instagram account ), the kitchen seems like it's never been in a better place. Chapter One is so many people's 'special restaurant', used for birthdays, anniversaries, and all manor of celebrations, so if ever there was a time to see how it's faring up, a global pandemic, general air of crippling anxiety, and impending second lockdown felt as good a time as any for a treat. Where should we sit? This is one of the most beautiful restaurants in the city - you may find yourself gasping if it's your first visit. There's a main dining room, a cave like space just off it with another five tables, and multiple private dining areas if you're out with a group (and you should really find a group just so you have an excuse to book one). There's also a lovely bar area for a pre-dinner drink - if you're going to do it, do it right. We were sat in the smaller cave-like space and loved the intimacy of it, but if you're a four or a six the main dining area is probably a better shout. (c) Chapter One What's the food like? Packed full of the best Irish growers, producers and suppliers, and entirely reflective of the seasons. For dinner you have the choice of the four-course menu for €85 or the premium for €120. When we were there the premium menu only had one extra course and no choice (but the same dishes on both menus - it seemed odd that it was termed 'premium'), so we stuck to the four-course, which had two-three choices per course. (FYI - The three-course lunch menu is only €50 and features a lot of the same dishes.) Like all good meals it started with bread, in this case a country style sourdough with creamy, salty butter, followed by snacks of a mushroom-filled cone (got to love a cone), and two savoury biscuits, one topped with ricotta and caramelised onion, the other with a Hegarty's cheddar mousse. All were utterly perfect palate teasers, and if you needed any reassurance about what was to come, snacks like these will do it. For the first course there was a choice of baby gem lettuce with Irish peas, white onion and Cáis na Tíre, or Irish sunstream tomato and cherry salad with basil, aerated yoghurt and pistachio. We had both and it would be difficult to pick a winner. This is definitely in the running for the tastiest lettuce dish in the country (although Cáis na Tíre would make an old tyre taste good), and tomatoes and cherries are the red-carpet couple we never knew existed. The basil, yoghurt and pistachios were a stunning supporting cast, and it was a clever Irish take on a Mediterranean-feeling dish. For the second course we struggled not to just order two of the crab pancake with smoked eel, yuzu, pickled seaweed dressing and cod roe cream, but it turned out that the mille feuille of Sean Ring chicken with black truffle and spruce vinegar was even better. Making what's usually a dessert pastry into something so powerfully savoury was another very clever take. The crab pancake was light, fresh, fluffy and fishy (in the best way), but we would have liked a bit more crab in the centre. Next up were the more classic main courses. Pink, tender saddle of lamb came with pickled garlic scape, smoked buttermilk potato (which could have been more smoky) and a full carrot with sweetbread stuffing, which alone would have been a knockout dish in itself. Stuffed rabbit was delivered with broad beans, Hen of the wood mushrooms, a smoked Shepherd's Store cheese sauce and parsley dumplings - a savoury, meaty, creamy, cheesey plate of perfectness. For dessert we couldn't sidestep the elderflower and gooseberry vacherin with lemon shortbread that we'd seen on Darren Hogarty's Instagram , but were slightly disappointed at how teeny it was in real life. Luckily it was a case of good things coming in small packages, but we would have liked one twice the size. The other dessert of Irish strawberries, baked honey custard, meringue, organic milk ice cream and sheep's yoghurt felt like a riff on their famous "textures of milk and honey" dessert, and had us clashing spoons to get the end of it. We ended with exceptionally good petit fours of cherry and white chocolate macarons, hazelnut and milk chocolate ganache truffles (serious swoon), ale choux buns with malt crunch and confit lemon cream, and one of the best decafs coffees we've had in a very long time. What about the drinks? The bottle list is extensive and impressive, so it was surprising to see a by the glass list playing it so safe. There was nothing we wanted to drink on it so asked if anything else was open, to which we were given the Coravin list, which was considerably better (and pricier, just FYI). Le Grappin's 2014 Saint-Aubin (€20) was drinking very well, and a delicate, floral 2017 Givry 1er Cru from Domaine Parize (€16.75) was a perfect pairing for the saddle of lamb and the rabbit. If you have money to spend and want to dive into their mainly European selection you'll have fun browsing the many bottles available. And the service? Delightful and completely charming from the minute we walked through the door, with smiles from everyone we passed - not the easiest of tasks when masked and keeping your distance. There's also a fancy iPad style temperature checker on arrival - green means go. Staff here cannot do enough to ensure your evening is everything you wanted it to be, and it's Irish hospitality at its finest. Our only gripe was the speed that the first few courses came at - we'd had bread, snacks and the first two courses within 30 minutes of sitting down - but once we asked them to slow down things came at a much nicer pace. The verdict? We can think of few better places to escape 2020 right now than Chapter One's cavernous, underground dining room. Yes the food is more classic than cutting edge, but as Michelin-starred meals go this is an experience that will leave you feeling warm and satisfied. Let someone else bear the brunt of life for a few hours and forget everything that's happening outside those doors - your only task is to sit back, relax and let yourself be wrapped up and taken care of. It might not be one for every week, but we couldn't recommend it more for your next treat, and it's very obvious why it's the special occasion go-to for so many. Chapter One 18-19 Parnell Square North, Dublin 1 www.chapteronerestaurant.com New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

Ku Raudo Website @kuraudosushidublin Address 185 Townsend Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Oliveto at Haddington House, with its "Italian heart, Irish soul", has an extensive menu of small plates, pasta, pizza and mains of meat and fish. Enjoy handmade pasta, chargrilled octopus or Ossobuco Milanese, in their sleek atmospheric dining room with sea views. A cocktail before or after dinner in the adjoining Parlour bar is a must. Oliveto Website haddingtonhouse.ie/oliveto-22 Address Haddington House, 9-12 Haddington Terrace, Dún Laoghaire, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Oliveto at Haddington House, with its "Italian heart, Irish soul", has an extensive menu of small plates, pasta, pizza and mains of meat and fish. Enjoy handmade pasta, chargrilled octopus or Ossobuco Milanese, in their sleek atmospheric dining room with sea views. A cocktail before or after dinner in the adjoining Parlour bar is a must. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Neighbourhood Italian from the team behind Uno Mas, which looks set to hit the same heights. A pick and mix menu of snacks, small and large plates features high end Italian meats and cheeses, handmade pasta and mains that highlight wild fish and lesser seen cuts of meat. There is of course steak too - either a fillet for one or a bistecca alla fiorentina to share. Lena Website lena.ie Address 1 Windsor Terrace, Portobello, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neighbourhood Italian from the team behind Uno Mas, which looks set to hit the same heights. A pick and mix menu of snacks, small and large plates features high end Italian meats and cheeses, handmade pasta and mains that highlight wild fish and lesser seen cuts of meat. There is of course steak too - either a fillet for one or a bistecca alla fiorentina to share. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Formerly Three Twenty Ice-Cream Lab, the guys behind açai bowl purveyors Roots took over and renamed it Spilt Milk. Ice Cream is made fresh on site daily in their small batch production kitchen, from organic milk sourced from one of 12 jersey herds in the country. You'll always find Dublin-centric flavours, like Harry's nutbutter, and a Jameson whiskey/stout combo. Spilt Milk Website threetwenty.ie Address 30 Drury Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Formerly Three Twenty Ice-Cream Lab, the guys behind açai bowl purveyors Roots took over and renamed it Spilt Milk. Ice Cream is made fresh on site daily in their small batch production kitchen, from organic milk sourced from one of 12 jersey herds in the country. You'll always find Dublin-centric flavours, like Harry's nutbutter, and a Jameson whiskey/stout combo. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

City centre café and pancake house Póg opened their third location in the seaside village of Howth, and took their natural, pampas grass-filled aesthetic with them. Brunch, lunch, coffee and homemade juices draw plenty of passers by, as does their vegan afternoon tea. Póg Howth Website ifancyapog.ie Address Island View House, 1 Harbour Road, Howth, Dublin 13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story City centre café and pancake house Póg opened their third location in the seaside village of Howth, and took their natural, pampas grass-filled aesthetic with them. Brunch, lunch, coffee and homemade juices draw plenty of passers by, as does their vegan afternoon tea. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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 Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Chapter One By Mickael Viljanen - The Tasting Menu Chapter One's tasting menu - Is it worth €170? Posted: 4 May 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope Why are you reviewing Chapter One by Mickael Viljanen again? Deftly spotted. We came here back in September shortly after they opened to try the €65 lunch menu (which we said you DESERVE to treat yourself to), but this time we went full steam ahead with the dinner tasting menu. This review wasn't planned, but as the plates started coming out, we realised you also deserved to hear about this one. We're not going to run through the background on everything again as you can read that here - this is purely about the tasting menu and whether it's worth the serious splurge. €170 a head on food is mad money to most people, and there are probably members of your family who would think you'd lost the plot handing that over for dinner, but if you're reading this you're probably of a different disposition, and while it's still a considerable chunk of change, most of us would probably spend it if it was going to be worth it. So is it? What's the story with the tasting menu? You can do it at lunch or at dinner. Lunch is a "surprise" tasting menu for €135. At dinner you actually see what you're getting for €170, and we always like to know what's coming - half the fun is in the anticipation. There's a wine pairing for €105 a head, or a "sommelier's selection" for €280 a head. More on those later. We recommend a cocktail or a glass of Champagne in the lovely bar area while you pour over what's going to come over the next 3-4 hours. Can we get down to the good stuff already? Sure. You'll start with canapés, four or five depending on the day and what the chef has dreamt up the night before when he should have been sleeping. The iconic (zero exaggeration) first bite of borscht has morphed into a pea soup in that cocoa butter shell, with jamon iberico on top. You know that really annoying critic phrase when they say something tasted "intensely of itself"? That. These were peas on overload. Then a Flaggy Shore oyster tart, in the crispest shell, with all of the oyster flavour, none of the slime. Next the chef brought out a bowl with a blow-torched piece of red mullet sitting in it, and a teapot of 'Aigo Sau', which is like a clarified bouillabaisse. In it went on top, with instructions to leave it for approximately eight seconds and it would be perfectly cooked - cue the longest eight seconds of your life, with an outrageously good payoff. There was also a crunchy, punchy celeriac and preserved lemon 'taco', a variation of which has been on from the start. "Siri, show me hedonism in food form." "How about this fried brioche stuffed with crème fraîche and pike roe, with caviar and edible gold leaf on top?" You could get up and leave after this indecent doughnut and not regret a cent spent. The first 'proper' course of six was a new spin on the chef's famous Foie Gras Royale. A base of custardy foie came with a fragrant, soft camomile jelly, a sharp verjus sorbet, cubes of eel, raisins, edible flowers and other lovely things with clearly alchemical properties. Spoons were dipped, and the conversation went something like: "Oh my God. OH my God. Oh my GOD." "I'm sorry, I can't even hear what you're saying." It's quite possible there was divine intervention on this one. This came with the first bread course (of three) - laminated treacle and Guinness brioche, which is also on the lunch menu and which we've rhapsodized about before . You think you've peaked with the foie, then the hand-dived scallop ceviche comes out, with crème fraîche, horseradish, elderflower vinegar and jalapeño. It's difficult to comprehend how someone can use so many assertive flavours so beautifully balanced, and keep the flavour of every element so vivid, so prepare to spend much of this dish just staring down at your plate and back at your dining partner, with your nose and mouth on sensory overload, and your head hurting from trying to take it all in. Another bread course? If you insist. This time a Japanese milk bread so fluffy you can just pull it apart with your fingers. It doesn't need the perfect butter, but when on Parnell Square... At this stage you'll probably be somewhere between total euphoria and adrenaline surging anticipation for what's to come next. For us it was BBQ Donegal lobster with kari gosse (a curry spice mix), carrot, finger lime, lobster rice and lobster sauce. There are more elements than even this, and when the chef brought the plates he muttered something about cocoa beans/shells, and the caviar and red currants weren't mentioned in the description either. We're guessing that if you put every single part of each dish on the menu it would run to several pages. There's something so joyful about a locally caught lobster and chips, but this is the diametric - lobster the way Kings and Queens might eat it, if they had a mastermind like this in the kitchen (they don't). It's peak lobster, with flavours and textures coming at you from every angle, and you might never have better. And we haven't even mentioned the lobster rice - rich, creamy, fragrant with saffron, and stuffed full of lobster pieces, each dip of your spoon uncovering more treasure. After that it was the other 'main', milk-fed Lozère lamb 'Provençal', with anchovy, ewe's milk and jus gras (like a light gravy). To 'whet your appetite' a tiny lamb-filled doughnut is brought over with a splodge of foie gras to scoop up onto it. After doing what you're told and feeling the flavour of lamb from your head right down to your toes, the main attraction arrives, all sitting under a sweet, dehydrated red pepper cape. Under this lies the pale, milky lamb, asparagus and artichoke, and where previously we would have been up on rooftops shouting that Irish lamb is the best, now we're not so sure. The flavour is delicate and grassy, the meat butter-soft, and as ever in this kitchen, every element around it has a perfect part to play. Oh there's also another bread course here, the house sourdough. You won't need it, but you'll greedily eat it. You'll likely be pretty full by now, so it's definitely time for a pre-dessert. Ours was a mousse laitière (dairy mousse), filled with kombu and citrus and made to look like a clementine or mandarin. The balance between sharpness and creaminess was just right, and it was as beautiful to look at as it was to eat, as well as being an excellent palate-reviver. Then the dessert, 'Tiramisu, Cumin', but there are no trays of mascarpone topped lady fingers around here. It starts with another cocoa butter shell filled with unsweetened coffee, which bursts open in your mouth getting it ready for what's to come, then something resembling a mini-Saturn is put in front of you, and it's hard to ruin the effect, but you must or it will melt. Chocolate, coffee and cream abound, but we didn't get any cumin. It wasn't missed. Lucky for us, we had a coffee hater in the ranks, so the lovely staff offered to substitute the dessert from the four-course menu instead - wild and cultivated strawberries, violet and chartreuse. A picture perfect, bright red ring cracked open to reveal a kind of vivid-tasting strawberry mousse on top of a biscuit base, with a side of violet ice-cream on top of chartreuse jelly. The strawberries don't stop there though. Who doesn't love a dessert in two parts, and we may have gasped when a trolley holding strawberry croissant tarts with edible gold trundled towards us. Staff described it as "breakfast in bed", and it was such a fun (and utterly delicious) addition to the menu, the plump, ripe strawberries cutting through the vanilla crème fraîche and buttery pastry. Shamefully we never took a picture of the petit fours but you'll get three little bites to finish, usually a fruit and two chocolate-based ones. They go perfect with an Irish coffee from another of their famous trolleys. Should I do the wine pairing? If €170 for dinner is a scrimp and save affair, the wine pairing at €105 might push Chapter One into "no can do" territory, so here's our advice. Look at what they're pairing, get one glass for each course and share them. Six - eight glasses of wine and most people would be on their ear anyway, and you need to keep units for an Irish coffee at the end. That will half your wine spend (in or around) and make the bill marginally less painful. If you've got the dough to throw around by all means go for it, but the wine service will be just as attentive whether you're doing the pairing or going à la carte. And the damage? *Deep breaths* - Just under €500 for two, for drinks on arrival, the tasting menu and à la carte wines pairings, and a tip is not included in that. If you do the full wine pairing each it'll be closer to €600. This is a mammoth spend for dinner for most people, and undoubtedly there will be members of your family you will never admit it to, but compared to the tasting menus at Ireland's other two-star restaurants (Aimsir - €210, Restaurant Patrick Guilbaud - €225), dare we say it feels like decent value? *waits for rocks to be thrown* The verdict? Is coming here for the two-starred tasting menu a lot of money? Yes. Is it more than most people would ever comprehend spending on a meal out? Also yes. Are we and the average ATF reader most people? No. This experience is not likely to be a regular one in your life (and if it is give us a call, we'd like to be friends). This is an anniversary indulgence, a birthday blowout, a yearly Odyssey through Mickael Viljanen's head, and while we've had many, many disappointing meals in Michelin-starred restaurants for way too much money, feeling sore and stung for weeks afterwards, this is not the story here. This is a tasting menu we want to throw all of our money at, that we feel hashtag blessed to have experienced, and getting a first row seat to the genius taking place within these basement walls might be the best dining experience in the country right now. Is it worth the money? Yes, a hundred times yes, and if you can't face spending it right now, try to get a table at some point this year for that €65 lunch - we guarantee you'll be back. Chapter One by Mickael Viljanen 18-19 Parnell Square, Dublin 1 chapteronerestaurant.com New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

That’s Amore looks quaint, but Monkstown locals know it as a place where you book a table of four and end up with a table of eight by the end of the night when the staff join your group - that's when you really feel the amore. Know that whatever you choose from the menu here is going to be the real deal, and trust whatever is on the specials board. If you spot the tonnarelli fresh pasta with lobster on the board, order it. That's Amore Website @Thats-Amore Address 107 Monkstown Road, Monkstown, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story That’s Amore looks quaint, but Monkstown locals know it as a place where you book a table of four and end up with a table of eight by the end of the night when the staff join your group - that's when you really feel the amore. Know that whatever you choose from the menu here is going to be the real deal, and trust whatever is on the specials board. If you spot the tonnarelli fresh pasta with lobster on the board, order it. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Assassination Custard Small, seasonal and perfectly formed Posted: 2 Aug 2018 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Ken Doherty and Gwen McGrath's tiny restaurant on Kevin Street in Dublin 8 is probably on the radar of most self-respecting Dublin foodies, but because they only open for lunch Tuesday - Friday we know just a handful of people who've managed to get there. The limited opening hours are to allow them to have a manageable family life and see their two children, but they do occasionally do pop-up dinners, like the one at Green Man Wines a few months ago which sold out almost as quickly as it was announced, and we hear you can book the space (and the chefs) for private parties in the evening. Both Ken and Gwen had worked in places before where produce is king (Good Things Café, Café Paradiso, Dax), and it's the same in Assassination Custard. Vegetables come from McNally Family Farm, with Ken himself often cycling to collect them, and meat is locally sourced. Offal appears regularly. A fter very complimentary reviews this year in the Irish Times and the Irish Examiner (and from everyone we know who's been there) we thought it was time for a midweek pilgrimage. What’s the room like? Teeny, with a max of 12 covers we're told (if even). There's one long rectangular table that fits three, and another round table where you can expect to sit with strangers, which is all part of the fun. We would definitely advise getting here as close to opening as possible, unless you're not in a rush. By 12:30 they were full with four people outside baying for seats. Despite this there's no feeling that they're trying to turn tables at lightning speed and the whole things is very relaxed, like having been invited into someone's kitchen who's going to make you the lunch of your life. What's good to eat? The hand-written menu changes daily depending on what produce they can get their hands on, but we'd be surprised to find a dud dish, and it always reflects what's in season. The panelle (pronounced pah-nell-eh) seem to be constant - savoury, salty slices of addictiveness made from chickpea flour before being deep-fried. It would be very easy to do a portion per person. From the other dishes on the menu that day we loved the fish pickle with homemade piccalilli, the oily tuna and anchovies lifted and balanced out by the vinegary pickle, which made for a perfect palate kickstarter, the juices mopped up with their chargrilled, homemade bread. We also loved the jalapeños with labneh, the thick, creamy yoghurt a perfect accompaniment to the charred, occasional fiery hot peppers (there's a bit of Russian roulette involved with the McNally jalapeños). A steaming bowl of chickpeas with sobrasada was so simple and so comforting, particularly on a cold, wet day in July (the return of the Irish summer), and is the kind of basic but brilliant dish that makes you pledge to start making it at home. Pointed cabbage with tahini sauce, Sichuan peppercorns and a dusting of curry powder was a deliciously brilliant example of what can be done when vegetables are put centre stage. The dessert option when we were there was flan covered in a thick caramel sauce, which tasted like the filling from the richest, densest cheesecake. They're famous for their "ugly but good" meringues with coriander and hazlenuts but they weren't on that day. If you see one, grab one. We ate most of the menu and the bill came to just over €40, which was really good value for food of this quality. What about the drinks? They only serve chilled tap water and coffee, but you can BYO for free. And the service? Wonderfully warm, almost like being entertained in someone's home. It's just Gwen and Ken, and they talk diners through the menu, making suggestions when asked and delivering the dishes to the table. There's a really intimate atmosphere because of the size and you get the feeling that nothing would be too much trouble. The verdict? A really special place for lunch that's well worth a midweek detour to Dublin 8. If you like eating with the seasons and food that comes from as close to the source as possible, you'll fall in love with Assassination Custard as soon as you walk through the door. If you can round up a gang of family and friends and take over the space for an evening, even better. That's something that's just gone to the top of our food-related wish list - although unsurprisingly we hear they're quite booked up for the next few months. Assassination Custard 19A Kevin Street Lower, Wood Quay, Dublin assassinationcustard New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

Contemporary Mexican from chef Jules Mak, whose first restaurant Mak D6 is around the corner. A menu of bites, tacos and meaty mains focused on the "parrilla" or grill, in a buzzy room full of people out for a good night. There's a huge cocktail list with eight different types of margaritas, and the George Clooney-founded Casamigos tequila is heavily tied into the menu. Parrilla Website parrillaranelagh.com Address Parrilla Ranelagh, Sandford Road, Ranelagh, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Contemporary Mexican from chef Jules Mak, whose first restaurant Mak D6 is around the corner. A menu of bites, tacos and meaty mains focused on the "parrilla" or grill, in a buzzy room full of people out for a good night. There's a huge cocktail list with eight different types of margaritas, and the George Clooney-founded Casamigos tequila is heavily tied into the menu. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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 >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

Cooking with fire from chef Keelan Higgs, with an emphasis on family-style dining, homemade pasta and big flavours. A wine list full of unusual options and a minimalistic room, which was immediately touted as one of the most exciting new restaurants of the year when they opened in 2018. Michelin agreed and awarded them a star just nine months later. Variety Jones Website varietyjones.ie Address Variety Jones, Thomas Street, The Liberties, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Cooking with fire from chef Keelan Higgs, with an emphasis on family-style dining, homemade pasta and big flavours. A wine list full of unusual options and a minimalistic room, which was immediately touted as one of the most exciting new restaurants of the year when they opened in 2018. Michelin agreed and awarded them a star just nine months later. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Agave Website agavedublin.com Address 19-22 Lord Edward Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera