Woodruff Ambitious appetites In Stepaside Posted: 22 Feb 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Woodruff opened in Stepaside, at the foot of the Dublin mountains, in late 2019. It's the first restaurant from Colm Maguire (owner/manager) and Simon Williams (owner/chef), and it was clear that ambitions were high from day one. In his previous position as head chef in The Gables, Foxrock, write ups of Williams' cooking praised his attention to detail when it came to the ingredients he was buying and foraging, and it felt like this was going to be the theme of Woodruff too, but turn that dial up to the max and you'll get the idea. A mission statement on their website sums up what they do: "cook with the seasons | sustainably source direct from farms | ferment | forage | cure | minimise waste". It's very easy to throw these words around, it's much more difficult to live them, but they are. You think of a food product - the chef's made an inhouse version. You think you know what can be foraged in Ireland? Labelled jars around the restaurant contain edible plants, fungi and herbs you've never heard of. You think you know Irish food? Sit back and get a lesson on the best meat, seafood, cheeses and vegetables that we as a country produce. The over and above efforts here are bound to have played a factor in their very quick addition to the Michelin Guide for 2021, who praised their menus "packed with local produce – including plenty of foraged ingredients", and their "delicious food" and "super-friendly service". Its location and Dublin's abysmal public transport options mean that it's probably difficult for a lot of you to get to, but we wanted to see if it was worth the special effort. Where should we sit? We love this room. It feels modern and slightly industrial, but at the same time warm and comforting with all the wood and velvet. It's sleek and somewhere we'd be very happy to sit back and relax for a few hours. During covid they got permission for outside seating too, so hopefully that makes a comeback when the weather gets warmer. We do love a window seat so that's always first choice, but sit close to the back and you'll be able to look into the open kitchen watching the chefs at work. What's the food like? There's just one á la carte menu for lunch and dinner, so be aware, lunch will set you back dinner prices. This is not a casual, quick stop kind of place, it's an occasion. While we think they're missing a trick not doing a set lunch menu at a more wallet friendly price, we were selfishly happy to experience the evening menu without attempting a trek home from Stepaside late at night. When a menu says homemade breads (plural) with cultured house butter, you must order it. Woodruff's sourdough will make home bakers want to weep into their starter - what child must we sell to get a crust as chewy as this!? - while the brown is on the sweet side so best just eaten with mounds of butter, and what butter. So much of the homemade stuff is weak - under-salted and lacking in flavour - this one is worth every churn. They also kindly brought us a sample of their in-house charcuterie as we'd gone back and forth about ordering it. We'd had it takeaway during lockdown and thought was some of the best in the country, and fully stand by those comments. We love a good snack, and Woodruff's plate of house-cured (obvs) Goatsbridge trout with horseradish creme fraiche, chicory and Guinness crumb was a very good snack. A beautiful slice of fish, bags of flavour all tangled up together, and a clever crumb crunch to top it off. We've never met a 63 degree egg yolk we didn't like, so the mushroom tart fine was happening. The thin, crisp dish of pastry came topped with black truffle, hazelnut and tarragon mayo, and was an elegant, beautiful to look at dish, but slightly dry. It just needed an extra slick of mayo or oil, but the flavours were all there. Our other starter was also picked because of a single listed ingredient - scarlet elf cups, a bright red mushoom that grows on decaying wood, with a firm, chewy texture, again foraged by the kitchen. They came on the side of just-seared tuna , young wild garlic (which grows next to the mushrooms), house soy (that's right, soy sauce made in the restaurant), chilli and sesame. This was more fiery than we expected with a good kick from the chilli, but the flavours were toppling over each other, in a good way. As we were sitting next to a large jar of preserved Alexander Stem, we couldn't resist the John Dory with ink fregola, Alexander stem, romanesco and a Vietnamese coriander and lime sauce, and what a plate of food (it's also enormous, and could easily be shared with some smaller plates). The fish came on the bone meaning you've got to be careful about picking out the bones, but it was perfectly cooked, and once again, so many flavours spinning around one plate. Ink fregola is officially our new favourite grain, it's chewy texture perfect for helping to scoop up that zippy, fragrant sauce, while the romanesco and Alexender stem added two more interesting elements, mainly in texture for the former, and flavour for the later.. We always think the vegetarian option is a good test of a kitchen's skills, and Woodruff's gets an A from us. You might think gnocchi is overdone, but when it's St. Tola goat's cheese gnocchi, with crown prince pumpkin, red kale, organic pear, preserved walnuts and wild capers - it's so very not. It was half carby comfort food, half peppy salad, all wiped clean from the plate. At the start we thought it was going to be a case of Chanel - take one thing off - but everything had a reason for being on there. We also tried the house fries with roast garlic and saffron aioli, which were good and clearly homemade, but could have been a little crispier. For dessert there was a white chocolate mousse with blood orange, meadowsweet meringue, pistachio and chocolate crumb, of which the star was the perfectly ripe blood oranges, sweet red juice spilling out over the plate each time they were cut into. The mousse was definitely the canvas for everything else going on, but it was a pleasant dessert that felt like a light way to end a big meal. We also had the Basque cheesecake with gooseberry sauce and Jerusalem artichoke ice-cream, which was definitely not a light way to end a heavy meal, but in for a penny. We find slabs of Basque cheesecake on their own a bit boring, but the tart gooseberry cut through the creaminess like a knife, and the Jerusalem artichoke ice-cream was a genius addition - who knew the sweet, flatulence-inducing vegetable could be used in so many ways. What about the drinks? There's as much care and attention in the wine list as there is in the food menu, and the only problem here is picking what to drink - we wanted everything. We would have liked to see a few more wines by the glass because we knew just it was ripe for discoveries, with manager Colm eager to recommend bottles and talk you through winemakers, vineyards and grapes. These are not wines picked for maximum margin or crowd-pleasing, they're picked because it's what they want to drink, and when we're in someone's restaurant, eating the food they want us to eat, that's what we love to see. And the service? Faultless, but on the midweek lunchtime we visited it was very quiet so we can only judge on that. It's hard to imagine standards slipping though. And the damage? €70 a head for bread, a snack, three courses and a glass and a half of wine each - hefty by lunch standards. We'd love to see them introduce a dynamic, good value offering during the week, a simplified set menu with little or no choice that we think would pack them in. The verdict? Woodruff is the type of restaurant Dublin (and Ireland) needs more of. In a world of "crowd-pleasing" menus aimed at maximum return and little purpose, Woodruff sits in the top tier of restaurants, doing what they love, and hoping the rest of us will do. The ambition and effort happening here is rare and remarkable, and we have no doubt that if they were in the city centre there would be a lot more talk about them because a lot more people would be paying them a visit. In the meantime we just hope Stepaside knows how lucky it is. Woodruff The Village, Unit 7, Enniskerry Road, Dublin 18 woodruff.ie New Openings & Discoveries More >>

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 Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Widely said to be one of the most authentic Italian restaurants in Dublin, the focus at Terra Madre is on sourcing the best ingredients and not over complicating them. Italophiles rave about the bruschetta with lardo, regularly changing pastas, rich desserts and great coffee. Terra Madre Website terramadre.ie Address 13A Bachelors Walk, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Widely said to be one of the most authentic Italian restaurants in Dublin, the focus at Terra Madre is on sourcing the best ingredients and not over complicating them. Italophiles rave about the bruschetta with lardo, regularly changing pastas, rich desserts and great coffee. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

3 Leaves Redefining Indian food in Ireland Posted: 2 Apr 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Three years ago, a little Indian food stall quietly popped up in Blackrock Market selling 'Indian Street Food'. Chef Santosh Thomas and wife Milie Mathew were the couple behind 3 Leaves , and very quickly gained a dedicated following for their pani puri, palak pakora chat and daily changing curries. Soon demand had overtaken supply, so they decided to take on the unit next door and put in enough tables to seat 12 people. These soon became some of the most difficult to get seats in town (not least because they only opened for dinner two nights a week), and in January of this year they knocked into the next one, giving them another 12 seats. When talking to Dublin food obsessives, 3 Leaves comes up again and again as somewhere that's totally reinvented their idea of what Indian food is, and the fact that's it's BYO with a corkage charge of just €5 makes it ever more appealing. On a weekly basis we seemed to be met with abject horror when we admitted to not having tried it yet (we have actually tried numerous times to get a booking to no avail), so we thought we'd better make a serious effort to rectify that and hold onto our street cred for a bit longer. Where should we go for a drink first? Two reviews in a row in Blackrock and the pre-drink options aren't any more inspiring. For pints or a G+T head to Jack O'Rourke's on the main street, or for wine you could pay a visit to El Celler wine bar in the market itself. And if you need to pick up a bottle of wine for dinner head to Blackrock Celler where they'll give you 10% off if you tell them you're going to dinner in 3 Leaves. Where should we sit? Seating is limited and much of a muchness inside - you could ask for a view of the kitchen but most of it is obstructed by the pass. As summer approaches the outside tables are going to be the ones everyone will want, but we'd say getting your hands on one will be a mean feat. Definitely request one on booking if the weather's looking good, or get there very early and cross your fingers. What's good to eat? All the food. From start to finish we lost count of the amount of times we heard 'wow', from every table in listening distance (and ours), and there wasn't a low point from beginning to end. We were eating from a two-course menu with optional dessert (mandatory), but before any of the dishes came they brought out a dahi puri for everyone - thin, crispy, hollow balls made from semolina flour filled with chickpeas, potatoes and sauces including tamarind chutney and yoghurt. We were told under no circumstances to bite into it as everything would fall out, and although it's a sizeable chunk to put in your mouth in one go, as soon as it's in there it pops, and 'flavour explosion' is the only appropriate descriptor. Of everything we had this is very much on the "best things we've eaten this year" list. We tried all four starters and loved all of them, particlarly the lamb and the seabass. The chawpati chaat was a soft, mildly spiced potato fritter on a bed of chickpeas, with 'chef's signature sauces' (of which there are five, made fresh every day - taramind, mango, mint, yoghurt and Thomas' special signature sauce). A galawat lamb kebab was meltingly soft with a really vibrant tasting salad of chickpeas, pomegranate, pea shoots and more of those sauces, all sprinkled with sev, that crunchy noodle type snack made from chick pea flour which adds a whole new level of texture to the dish and really takes things up a gear. A sukha adraki chicken kebab consisted of boneless chicken thighs marinated with ginger and cardamom and served with those signature sauces, more pomegranate seeds and more sev. As far as we were concerned every dish could have been drowning in those same few elements and we would have left very happy. Finally for the starters, a really delicately marinated fillet of seabass came wrapped in a banana leaf, with more of that crunchy salad, edible flowers and tiny dots of very mild wasabi yoghurt for the tiniest hit of spice. Perfectly cooked and perfectly balanced, both in flavour and texture. For mains there were options of chicken or lamb curry, dahl, or a taster menu with a bit of everything, so there was only one choice. It also came with mixed vegetables (mainly potato, onion and green beans), and palak pakora chat - deep-fried spinach with sauces, pomegranate seeds and more of that sev, which was the highlight of the taster plate for us. That and the dahi puri have pretty much monopolised our thoughts ever since. The other components were murg mumtaz (a creamy chicken curry), gosht falaknuma (slow-cooked lamb curry with more spice), muradabadi dhal (a creamy, deeply-flavoured yellow dahl), chickpea bread and rainbow rice - coloured with dehydrated spinach, beetroot, carrot and saffron. This was so much food for the price with so much going on in terms of tastes, textures and smells, and even though we ate ourselves stupid we didn't feel the usual fullness verging on sickness that we associate with eating mass amounts of Indian food. It really does feel like being cooked for in someone's house, the type of food they eat themselves on a daily basis - this is not the stuff of high street curry houses or uber eats deliveries. Indian restaurants in Ireland aren't generally known for their desserts, so the temptation is to skip it, but we'd been told from past diners not to make that mistake, so we ordered one of each. A carrot halwa trifle somehow managed to get carrots to taste like spiced caramel, on an almost cheesecake like base, the sweetness diluted with just whipped cream. Pretty perfect. The other of mango dulaat ki chat Milie described as "a cloud" - it's made from sweetened milk and mango and does quite literally feel like taking a bite of a cloud, the spoonful evaporating in your mouth as soon as it touches the sides, leaving behind tiny shards of candyfloss, which somehow manage to avoid being over sweet or in any way sickly in the grand scheme of the dish. A really unexpected, pitch perfect way to end an Indian meal. And the drinks? 3 Leaves is BYO with a bargain corkage charge of €5 so it's a great place to bring a nice bottle that you don't fancy paying Dublin restaurant mark-ups on, and as we said earlier, Blackrock Celler will give you 10% off anything to take over there and will happily recommend wines to go with the food. We took an Austrian Riesling from Holzer (available in Clontarf Wines and Jus de Vine ) which worked really well with the abundance of flavours and hits of spice throughout. They have applied for a wine list so are hoping to have their own short list of wines available too in the coming months. What about the service? Everyone who's been here leaves talking about how warm and welcoming Milie is, and she really is the perfect host, taking time to explain the meaning and make up of each dish, and constantly (but gently) checking if everyone is okay and enjoying themselves. Santosh also does a lap of the room after the main courses have been served, to say hi to everyone and answer any questions - and presumably get deluged with compliments on daily basis about how his cooking is so far from what they thought Indian food was. It's such an intimate space and experience and we think it would be hard to leave here without feeling rejuvenated on a few levels. The verdict? If you're someone who thinks Indian food means greasy baltis, chicken tikka masala (invented in Glasgow) and indigestion, you need to get yourself here as soon as possible. This will be an eye-widening experience for a lot of people, and after eating here it's very easy to see why they've gained such a following, and why people travel from across the city to sit in this basic room with market stalls outside the window. This is undoubtedly some of the best Indian food being cooked on the island right now and eating here should be on your restaurant bucket list. 3 Leaves Unit 30, 19A Main Street, Blackrock Market, Co. Dublin www.3leaves.ie New Openings & Discoveries More >>

Allta Bar Casual dining at Allta is an exciting development for the Docklands, with a masterpiece of a burger Posted: 15 Oct 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Allta Bar? The ever-evolving Allta only made it about four months in the OG Setanta Place space that’s now home to Library Street , before the pandemic forced a closure never to be undone. Well received Summer and Winter House popups throughout those strange years added a cocktail bar, Glovebox , to the stable, and while its artsy vibes and great drinks made it a hit, we sensed the dropping of the name for the stripped-back ' Allta Bar ' suggested a change in direction. Since Allta’s new permanent docklands home opened in January of this year, the smaller space to the left of the building has done solid business for a pre and post-dinner drinks – that’s as much thanks to the lack of any decent options nearby as the custom sound system and decks they installed. Something bigger though was always the plan, and the start of the month saw the launch of a new bar menu to turn this section from high-end waiting room to a destination of its own. Where should we sit? With exposed concrete and air vents aplenty softened with fur furnishings and a plethora of plant life, the more casual bar space manages to hit a balance between openness and intimacy. Mismatched swivel and bucket seats as well as benches are set at low tables, for a sit-back-and-sip comfort more fitting for a drinks-only affair. Those out to eat greedily (guilty your honour) might be best off asking for one of the three high-stool two-tops, or taking a space at the twelve-seater circular bar – the lower tables might make you feel you’ve been seated at a kids’ Christmas table, awkwardly leaning forward to cut through a knee-height steak from your lower perch. What’s on the menu? The staff will point your attention toward the oilskin dungaree-clad man in the mural – as if you could miss him – and tell you the tale of Paddy O’Sullivan, the Kerry oyster fisherman whose catch has been on Allta’s plates just as his furrowed brow has been on its walls, since those first days back in 2019. A lesser venue might make this backstory sound like a sales spiel, but true enthusiasm isn’t easily faked, and a passion for provenance is a theme of the meal. Close your eyes as these sizeable specimens slip-side from the shell and you could be head-deep in the waters of Cromane Bay, such is the fresh shock of salt water. As the meat’s sweetness takes over, house fermented hot sauce and mignonette bring a tart and tangy balance, and the wall décor makes more sense as the quality sinks in. Not much can match the gasp-courting quality of a top-tier oyster’s briny blast, but the bluefin tuna makes a good go of it. We’ve seen a few versions of these tartare rosti bites at the new Allta, with mussel and dexter beef last spring a standout, but this latest levelling-up leaves them in the dust. The chilli-citrus kick of yuzu koshō plays off the intense sea-saltiness of the fish and the rosti’s crisp richness, for a snack we slivered off in wafer-thin bites to make it last longer. Pity the poor arancini having to stack up after those two. There’s nothing wrong with Allta’s take on the Sicilian street food, almost obligatory on bar menus these days, but the scale of invention that went before isn’t anywhere in sight here. Tender, fatty flakes of beef shin generously stirred through the bright yellow risotto make for a tasty mouthful and a pretty sight, but sensitive souls that we are we found the saffron notes too domineering. You won’t find Allta’s beef supplier plastered on the wall but Woodtown, proud owners of Ireland’s oldest purebred Jersey herd, have just as prominent a place. Chef and owner Niall Davidson spent time as a butcher and has put a lot of thought into how we can be more sustainable and less wasteful with beef – fatted ex-dairy cattle are the result. At the restaurant side of the house, you’ll find a choice of steak cuts charged by the 100g; here, it’s an even €18 for the cut of the day – if there’s any you’re unkeen on, be sure to ask. Ours was short rib, superbly charred from the alternating grill-and-rest technique Davidson has settled on for his custom beef, with the medium rare interior’s locked-in juices teeming forth from tenderised meat. The thick puddle of horseradish bearnaise is a smart accompaniment, if on occasion a little too sweet for our palates. We know you're dying to know about the Allta Bar cheeseburger that's been touted so much in their promo photos. It's a masterpiece, as good a use as any for this prime meat. House pickles, Mount Leinster cheddar, a fermented potato bun from No Messin’ , and the infamous shiitake miso butter we all licked the jar clean of in those lockdown box days - every element of this is one we would eat in isolation, but brought together it’s the stuff of burger loving dreams, a concert of quality ingredients that bolster rather than bury the beef. The scant serving of chips are hand-cut and triple-fried to moreishness, ill-served by having so few more on either plate - another spud is hardly likely to torpedo the price point. That this is going for €18 is a shock - given the endless gastropubs around the area shilling a basic-as burger for that or more, this feels like the deal of the year. We couldn’t quite say the same for the €28 dessert (not a typo). Six grams of caviar and a strip of gold leaf are primarily to blame for that price point, a luxury temptation that feels out of sorts with the rest of the meal. The minimal waste philosophy is in play again, with potato peels saved from compost and oven-caramelised for an intensely earthy, subtly sweet ice cream. We’ll confess a cynicism that spud scraps and sturgeon egg would make for a sensible pairing, but the silky-soft scoop played so well off the salt-spiked richness of the roe that we ate our words along with our caviar. Tiramichoux is as nice to eat as it is to say, and a good deal less guilt-inducing on your wallet than the ice cream. Have cameras at the ready for the stream of caramel that cascades down the filling of mascarpone cream as you cut through the crisp pastry. The contrastingly light and heavy textures are a wonder to munch through, with the smooth coffee oil ice cream and crunchy cacao nibs adding extra flavour bursts. We might have expected petit fours over at the restaurant, but not so much the bar. A blackcurrant pastille was a densely delicious shock of intense fruit flavour, while a pretty orange caramel bonbon brought a just-right richness to round things off. A pitch-perfect contrast of crisp caramelised exterior and chewy custard centre are the hallmarks of any great canelé; here, as elsewhere, Allta shows its no amateur. What are the drinks like? This new lease of life for the bar brings with it a new cocktail menu, most at a €16 price point that puts it solidly toward the top of the market – we noted that’s a €2.50 hike on the previous list we sipped our way through when the space bore the Glovebox name. The quality has risen along with the price though, and if you’re willing to part with that amount it won't be spent in vain. The Scottish-Irish hybrid 'Rathlin' pairs poitín and Islay single malt with sherry and kelp for a smoke and salt-saturated answer to an old fashioned – what a way to whet the appetite. 'Skellig Michael' sits among the lighter choices, gin spiked with the complexity of Stillgarden’s Glas 55 herbal liqueur and the crisp bite of apple juice. As a fresh foil to cut through richer dishes it works very well. We cannot urge you enough to have an 'Aran' with dessert. Allta’s miso butter shot to fame long ago, but here it’s found an altogether higher purpose washed with Teelings for a butterscotch-scented beauty we want to drink again and again. For those not partaking, the 'Conor’s' gets a kick from Fire & 5th's N/A spirit, played off the zip of a grapefruit and a tarragon sherbet-spiked tonic for a grownup teetotal choice. The solid BTG wine list counts producers we've enjoyed elsewhere in the city like La Sapata, Bulli, Meinklang and Hacienda la Parrilla among the 12-strong choice. There's plenty to enjoy there, and all the more by the bottle, with prices broadly on-par with competitors like Note How was the service? As in the restaurant, the Allta staff are trained to a tee on every inch of the menu, and bristling to be asked for more detail. They will go long and deep on any dish if you care to hear more, without the stuffiness that sometimes brings. Service here is a testament to the reality that you can keep it informal without ever being anything less than deadly serious about great food. The plates here could be wheeled out by mute robots and would still sing, but the staff’s copious pride and passion speaks volumes about the kind of food culture that's been sought out and cultivated, and it’s infectious. And the damage? We had a much fuller feast than we’d expect most to enjoy at Allta Bar – caviar and all – so don’t take our €115 food bill (cocktails came to another €60) as any kind of indication. It is fair to say we went all-in; more normal sorts could exit well fed for €30 a head before drinks. There’s not many places around town you can eat so well for so little. One sore note that we didn’t notice until afterwards was a €6 charge for those petit fours we never asked for. We’d pay it again, but it doesn’t feel right not to know it in advance. What’s the verdict on Allta Bar? For all we’ve loved Allta in its many guises, it’s fair to say it’s never quite been a casual night out – to all but the most devout food fans, this has always been special occasion stuff. This new Allta Bar feels like a conscious effort to elbow into another end of the market, with some dishes – mains especially – clocking in at prices of sensational value for the quality you get. To have ethical, sustainable, seasonal and minimal-waste food this accessible is an exciting development for the city, and we hope it gets as busy as it deserves to be. New Openings & Discoveries More >>

Full Moon Thai Same same? Nope. Different? Definitely. Posted: 4 Aug 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Full Moon Thai appeared with very little trumpet blowing at the end of July 2020, promising "authentic Thai street food and classic Thai favourites". We tend to take promises like this with a pinch of salt, especially when they come from the vicinity of Temple Bar, but over the next few months we started to get messages talking about how "legit" it was, and how it was "the best Thai food in Dublin". Big claims. Like a lot of places in the city they've had a rocky year, and during lockdowns predominantly stuck to takeaway, but now that they're back open fully with indoor and limited outdoor dining, we thought now was a good time to see what it's all about - this picture on Instagram may also have increased the urgency of our visit. Full Moon Thai is owned by chef Ju McCarthy (from Isaan in North Eastern Thailand) and her husband Derek. She's been in Ireland for almost 20 years and previously cooked in Camile and Pink Elephant in Swords, before the couple decided it was time to walk their own path. Ju's other chefs are also from Isaan, famous for hot and soup sour, som tum thai (green papaya salad) and laab (minced pork salad) amongst others, and there's an effortless assurance about the place that seems to say "we're not diluting anything for you Westerners - buckle up". At the same time their tagline of "same, same but different" suggests they're not taking themselves too seriously either - it's just food. Where should we sit? They only have two tables outside and don't take booings for them in advance because they're not fully sheltered, but you can call on the day to reserve one if it's looking dry. Otherwise if you're fully vaccinated you can head inside for either a window seat, a high table near the bar or some of the booth seating in the back. They have wood and perspex dividers separating each table, the ceilings are high, and when we were there the front door was open so it felt decently ventilated. They also do takeaway. What's the food like? The menu is fairly extensive and choosing is going to be your biggest problem - we recommend trying to round up the maximum six bodies so you can try more. Centre stage are the papaya salads (seven different types), wok dishes, and whole sea bass dishes, but you'll also find the curries you know and love, pad thai, spring rolls, and of course tom yum soup. After reading previous diners' reviews we were enticed by the crispy curried rice balls (a Laos street food snack) with a lip-smacking tamarind dipping sauce. It's the first time we've come across them here and hopefully not the last. As a measure up against the dishes we have had, we ordered a portion of Thai fish cakes which were beautifully fragrant with lemongrass, chillies and herbs, and came with an above average sweet chilli dipping sauce topped with peanuts and cucumber. We struggled to choose one of the seven papaya salads (Sophie's Choice), but with our server's help eventually decided on the 'Tam Thai' with tamarind juice, tomato and crushed peanuts. It was sweet, sour, spicy and difficult to stop eating. If you want to up the stakes you could go for the 'Tam Plu Pla Raa' with fermented fish and softshell crab. We didn't order the 'Laab Moo', a spicy minced pork salad, and have regretted it every minute since, so maybe don't make the same mistake. Next was a plate of prawn Pad Thai, another dish we felt we could use as a yardstick to measure Full Moon against. It was smoky and nicely sour with a generous amount of prawns and a good kick of chilli, along with additional chilli flakes on the side - they like 'em hot in here. It wasn't a dish we'd necessarily be running back for, there are more interesting, unusual things to try, but judging by their online reviews we might be alone on that one. Next was the dish that unashamedly lured us to the door of 8 Parliament Street that day - deep fried sea bass with a spicy herb salad, or 'Pla Kapong Luy Suan' (fish in the garden). It came out looking like the centrepiece of a Thai banquet, and we almost didn't want to touch it and ruin the effect. This one needs a warning, as its spice levels are at 'tears running down face/stick my mouth under a cold tap' levels, but if you can take it and have plenty of water on hand, you'll be transported to a remote Thai island, sand under your feet, watching someone from a neighbouring restaurant cut a coconut from a tree for someone's curry - no? Just us? This is a dish that takes everything fizzingly delicious about Thai flavours and herbs and smacks you around the head with them - just go slowly, lots of rice, and don't forget to peel all the crispy bits of fish off the spine and head. From the wok dishes we went for the beef 'Pad Kra Pao' - a spicy Thai basil stir-fry. The spicy, liquoricey herb isn't easy for the average home cook to find in Dublin so we love seeing it when we're out, and this dish was a case of few ingredients fused to perfection. The meat was tender, the vegetables crunchy, and the flavour - there was a lot of flavour. Rice comes in a big jasmine bowl and there was plenty of it. You might be tempted to side-step dessert seeing items like 'chocolate fudge cake' and 'berry cheesecake', but there's only one you should have eyes for - the mango and sticky rice. We've had this dish before, we've never had a version this good. Sweet, warm, sticky rice; cool, achingly ripe mango slices; a creamy coconut sauce. You know when you're totally stuffed but you can't stop lifting the spoon to your mouth? That. What about the drinks? The wine list is predictably banal, but we did spot Kung Fu Girl Riesling, which is as good as it gets with this type of food. There's a couple of commercial Thai beers and a couple of Irish ones, and Thai iced teas as well as soft drinks. It would be nice to see a similar amount of effort put into the drinks as is obviously going into the food. How was the service? Lovely - very accommodating to our needs and happy to make recommendations, but obviously thought we wouldn't be able for the spice and/or fermented fish levels of some of the dishes and tried to veer us towards others. It might be worth saying up front if you want the real Thai deal - unless you're spice averse, and they'll be happy to point you away from the dishes potentially requiring a fire extinguisher for your mouth. And the damage? We had enough food for three with copious amounts of leftovers for lunch the next day, as well as one beer, and the bill came to €99. We could have ordered less - but where's the fun in that. The verdict? We always think the mark of a really good restaurant is when we want to go back immediately, and we already have meal number two mapped out here. We'll be righting the wrong of not ordering that laab moo, trying the mixed seafood salad with glass noodles (a recommendation from our server that we just couldn't squeeze in), and ordering a different whole deep-fried sea bass for comparison (probably in hot and sour soup). Full Moon Thai is one of the most interesting, credible Asian restaurants that's opened here in a long time. "Different"? - yes. "Same same"? Not in our book. Full Moon Thai 8 Parliament Street, Temple Bar, Dublin 2 fullmoon.ie New Openings & Discoveries More >>

Alma Argentinean brunch and all the dulce de leche In Portobello Posted: 6 Aug 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? We first started hearing whispers about ALMA before Christmas of last year, but it was when their Instagram feed started posting pre-opening teasers that we really sat up and took notice. It was, (and still is) a thing of beauty, and inspiration for anyone wanting to attract the visually dependent Insta crowd, and the Argentinean-inspired menu looked like nothing else currently available in the city. ALMA is the definition of a family operation, with four sisters and their parents involved - the latter and one of the daughters moving here from Argentina to start the café. ALMA means soul in Spanish, but is also the initials of the four daughters' first names, and each takes a different role in the business, from manager, to server, to photography and social media management. They opened the doors in January of this year and seemed to instantly enchant both the Portobello locals and those travelling from further afield for their weekend brunches of steak, eggs and chimichurri, dulce de leche pancakes and homemade humita. Within weeks queuing became the norm, but unusually for Dublin no one seemed to mind, and all we heard about was how lovely the staff were, and how much time they had for everyone. Sounded like our kind of place. Where should we sit? If the sun's shining one of the three tables outside is where you'll want to be, so get there early, or be prepared to hang around. Otherwise the counter looking out the window is ideal for solo dining, or there are high and low tables to sit at. It's a cosy space so those with buggies will struggle, particularly if it's busy. What's good to eat? We visited for breakfast and lunch, and there wasn't a dud plate between the two, with everything having just that bit more thought than your average café. Dulce de leche pancakes were just as good as you're imagining (check those out here , our picture went walkies), and a homemade chocolate granola bowl comes with Greek yoghurt, coconut shavings, lemon curd, dark chocolate, seasonal fruit (blood orange when we were there) and mint. We're always reticent to go for things like granola or porridge that are easily made at home, but we're very unlikely to concoct something this good. At lunchtime we were brought a snack of crackers with savoury fennel yoghurt while we waited for food - an unexpected touch and a clever way to over-deliver. We had to try the steak, eggs and chimchurri (from Dad Alejandro's own recipe), and it came with perfectly medium-rare, ultra juicy steak, roasted potatoes, just cooked kale and a free-range Wicklow egg. For €14.50 this is an excellent plate of food, and the best chimichurri we've found in Dublin. We'd been Insta-eye-balling their loaded batata (whole grilled sweet potato) with Argentinean sausage ragu, lime sour cream, green peas, spiced nuts, herbs, pickled onions and organic leaves with Tartine sourdough, and we're now consumed with recreating it at home, whole also realising we have no chance. Just go here and eat this. You'll feel instantly better about life. One of the nice things about Alma is that you'll probably want everything on the menu - boring café fare this is not - and our neighbour's Argentinean sausage sandwich has been earmarked for our next visit. You'll also want to save room for homemade cake. A lemon and poppyseed version was so pretty we felt bad eating it and ruining their work - still warm from the oven, it clearly had a lot of drizzle going through it as it wasn't in the slightest bit dry. Banana bread came packed with macadamia nuts and drizzled in chocolate dulce de leche, and felt as good for you as delicious cake can get. What about the drinks? Coffee is from Two Fifty Square and they take it very seriously - the iced dulce de leche latté is something that's got to be tried at least once. Teas are from Wall & Keogh, and there's matcha, turmeric and chai lattés if that's your bag. They also put thought into their soft drinks, like homemade rosemary lemonade and passion fruit water, both of which were very refreshing on a hot day and not overly sweet. And the service? What we hear more than anything about Alma is how good people feel when they leave. It's hard to hire for the type of hospitality that can radiate from family businesses, whose livelihood is on the line, and the four sisters and their parents clearly prioritise making their customers feel taken care of from the minute they walk in. We heard several customers comment on it as they were leaving, and there really is a sense that they can't do enough for you. The verdict? Amongst all the debate about there being too many places to eat in the city, Alma has added something different and thoughtful to the dining scene, and is reaping the rewards with weekend queues and a very loyal clientele. The food is vibrant, the space is lovely and the staff are charming. This is one to put on the breakfast/brunch/lunch bucket list wherever you live. Alma 12 South Circular Road, Portobello, Dublin 8 www.alma.ie New Openings & Discoveries More >>

After doing the market scene for a couple of years, Korean Table owner Vivian Cho went permanent in a long, narrow room in Stoneybatter, previously home to Beo Wine Bar and Cow Lane tapas. The short menu ticks a lot of boxes, with Korean fried chicken, beef bibimbap and kimchi-fried rice, and there’s a basic drinks list. They don’t take reservations unless there’s 10 or more, so chance your arm with a walk up. Korean Table Website koreantablestoneybatter.com Address 50a Manor Street, Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story After doing the market scene for a couple of years, Korean Table owner Vivian Cho went permanent in a long, narrow room in Stoneybatter, previously home to Beo Wine Bar and Cow Lane tapas. The short menu ticks a lot of boxes, with Korean fried chicken, beef bibimbap and kimchi-fried rice, and there’s a basic drinks list. They don’t take reservations unless there’s 10 or more, so chance your arm with a walk up. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Dublin's best-known park is surrounded by food options on all sides. Find a table close-by or grab a takeaway and enjoy it in 22-acres of Victorian-built parkland. St Stephen's Green Our Take Dublin's best-known park is surrounded by food options on all sides. Find a table close-by or grab a takeaway and enjoy it in 22-acres of Victorian-built parkland. Where to Eat Amuri Bang Cellar 22 Cirillo's Dax Etto Floritz Glas Kaldero Little Geno's Margadh RHA Mark Moriarty Studio Tang Dawson Street The Commons At MoLI Yibu by Janet

Bang Bang in Phibsborough is the space that every community should have. Sister and brother Grace and Daniel have created a place that's as much a social movement as a local café, and are constantly raising money for charity and campaigning for causes they believe in. Coffee is from Silverskin, sandwiches are made using Arun Bakery sourdough, and the brunch burger is now famous citywide. Bang Bang Website bangbang.ie Address 59A Leinster Street North, Phibsborough, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Bang Bang in Phibsborough is the space that every community should have. Sister and brother Grace and Daniel have created a place that's as much a social movement as a local café, and are constantly raising money for charity and campaigning for causes they believe in. Coffee is from Silverskin, sandwiches are made using Arun Bakery sourdough, and the brunch burger is now famous citywide. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Orale Street Food @ Pawn Shop Steak tartare tostadas, tacos and chicken fat rice make for supremely better bar food Posted: 21 Mar 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story with Órale? Órale Street Food (pronounced Orralaay, meaning 'all good' in Mexican slang) was started by Ian Cairns in 2019, originally operating out of The Belfry in Stoneybatter as a taco-based pop up. They were trucking along nicely until Covid butted its head into things, shutting them down and causing them to narrowly miss out on an Irish Times write up from Catherine Clear y, who visited and called the tacos "brilliant" and delicious". Once restrictions were lifted they pulled their trailer to Bonobo in Smithfield, Walsh's in Stoneybatter and Eatyard in Drumcondra, before taking up a more semi-permanent spot in Dun Laoghaire on the Pavillion, but a permanent location was the goal. After Berlin Bar on Dame Street was shut down mid-Covid for flaunting regulations, new operators moved in to open Pawn Shop , and knowing Cairns they asked if he'd come on board to do the food. He jumped at the chance, but it's taken over a year to get their bar licence back, and they've only officially reopened this month. To add insult to (literally) injury, Cairns managed to damage his arm so badly a few months ago that he needed surgery at the start of the year, and needed a new head chef to come on board stat or they wouldn't be able to open. Brian Spain (previously at 777 and Charlotte Quay) came in to save the day, and looks to have been a brilliant hire . The bar and restaurant opened fully for business a few weeks ago, and the new menu looked so good we had to get straight in there. Where should I sit? The 'restaurant' area is just in front of the kitchen, under a glass atrium bringing all the light. Sit anywhere here for the full menu, or you can order from a more condensed version at the bar or around the back (but if it's quiet we imagine they'd be flexible) What's on the menu? It screams sharing, so please go with people who want to try all the food. Tacos are a non-negotiable, but there are loads of smaller places like tortilla chips and tostadas, as well as bigger mains and burritos. It's a really nice sized menu, with plenty of choice, but not so big you'll worry about whether they can get it all right. The corn tortillas come from Mexican food producer Balam (also used by El Milagro and made from scratch, nixtamilization and everything), and it's these tortillas that are cut up into triangles, deep-fried and topped with cheese, jalapeños, sour cream, salsa roja, salsa verde and pico de gallo. Once you've had freshly fried tortillas it's hard to go back to the stuff in foil-lined bags which seem stale in comparison, and we loved every element here, we just would have liked a little more cheese and jalapeños (but we're greedy). They did give us extra sauces on the side. It's a hefty portion so best for sharing, or you'll fill up before you've even gotten started. We'd place a bet that the agave habanero chicken wings with achiote and orange are going to be a popular order in here, and the fact that they're using free-range chicken from Rings Farm makes them all the more appealing. The smoky, spicy sauce will have you throwing the wet wipes to the side and licking the remnants off your fingers, but they were quite fatty and we would have prefered a longer, slower cook to render them down and make them crispier. One dish that we couldn't take our eyes off after seeing it on the menu was the steak tartare tostada with bone marrow, habanero salsa, sunflower seeds and pickled onions, and it's a stunner. Every ingredient has a place on the plate, every flavour shines through, the textures are nailed. We'd suggest popping in for a beer and one of these, but we wouldn't be able to stop at just one. Órale made their name on tacos, and there are five on the menu here, with pork, chicken, fish, flank steak, and sweet potato. Everything except steak can be mixed and matched at €13 for two or €18 for three (the flank steak are €15 for three), and we tried the chicken, pork and fish (in that order in the pic below) All three are worth ordering and were loaded with flavour, but the masa-fried chicken with lemon aioli, sesame onion salad and coriander was the unanimous favourite. Pork carnitas comes with mango and habanero salsa, lime and jalapeño slaw, onion and coriander, and the Baja fish comes with pickled cabbage, pineapple pico, ssamjang and orange salsa and coriander, and this kitchen bring a very good (and different) salsa game. We wanted all the mains, which include bavette steak, whole seabass, and squash al pastor with blue corn tortillas, but the Rings organic half roast chicken with ancho mole, chicken fat rice and crispy garlic won out (mainly becase of the chicken fat rice). The meat had been flattened and cooked over a grill, leaving the meat nicely juicy and the skin nicely charred. The mole was a savoury pile of deliciousness (albeit a bit heavy on the coriander seeds), and the chicken fat rice, oh the chicken fat rice... We were so taken by this one that we had to grill the chef afterwards to find out what he'd done. It's bascially day-old rice cooked in the fat that drips down when the chicken's cooking, with some other spices and flavourings in there, and crispy garlic on top. We will be trying to make this at home, and it will not taste as good as this. For now the solo dessert is a chocolate brownie with salsa cachete and vanilla ice-cream, but we were royally stuffed at this point and a brownie wasn't enough to make ourselves even more uncomfortable. What about drinks? Pawn Shop are behind the drinks, and there's a nice looking beer and cocktail list, with Irish brewers including Whiplash , Dublin City Brewing Company and Trouble Brewing . We tried a 'Friskey Sour' with Teelings small batch, Ancharo Green (we have searched and searched and have zero idea what this is, except maybe a typo), gooseberry, sugar and egg whites, but it was unbalanced in the direction of sour, leaving puckered lips behind after every sip. We really liked the Liberator lager which was a nice easy sipper, and the bar also came up with a non-alcoholic cocktail for the driver, in the region of passionfruit and lemon, which was pleasant if basic. How was the service? Owner Ian was doing all of the food service when we were there with another lovely server bringing drinks, and the food came out at a really nice pace, with optimum opportunities to ask questions and have the chats. It was very quiet at lunchtime though so we can't speak for how you'll find it on a rocking Saturday night, but we think these guys get it. What was the damage? €97 for enough food to feed three comfortably with a drink each, so you're looking at just over €30 a head for a very good feed. And the verdict? Órale are serving properly tasty, different food from their Dame Street bar base, and our only concern is whether drunken bar goers will appreciate it. Bars need better food, but after the quick demise of Taco Libre we just hope this better bar food experiment is more successful. It's a perfect place to meet with a group of friends or family, right in the city centre, relaxed and well-priced, and lunchtime is pretty perfect for younger diners in too, as there's loads of space for buggies and colouring equipment on tables (there's no nappy change though). The next time you want to just pull up a chair, order a beer and eat something really tasty with none of the fuss, you've got a new option on Dame Street. Órale Street Food @ Pawn Shop 15 Dame Street, Dublin 2 instagram.com/pawnshopdublin New Openings & Discoveries More >>

Dakoi Hand-pulled noodles above the Italian Quarter Posted: 24 May 2018 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Dakoi Oriental Café quietly popped up on Millennium walkway two months ago, in Dublin’s somewhat under-utilised Italian Quarter. They specialise in Chinese hand-pulled noodles (which are exactly what they sound like), which the chef makes behind a glass window looking onto the street. They also serve Filipino and Korean dishes and sushi, and while the amalgamation of so many cuisines would usually be a turn off, the lure of hand-pulled as opposed to machine made noodles was too hard to resist. Where’s good for a drink beforehand? For wine, Enoteca della Langhe and Wallace’s Taverna (both owned by TD Mick Wallace but thankfully not run by him) are just up the walkway towards the liffey. Their wine lists are solely Italian and great value thanks to the fact that they import all of their wines directly without going through a wholesaler. This is the place to go when you want to splash out on a bottle of Barolo. Asian restaurant Koh , next door to Dakoi, has an award-winning cocktail bar, and for a pint we’d recommend TP Smiths around the corner. We'd probably eat first as you'll be done quite quickly, then get on the booze after. What’s the room like? You order and pay downstairs, then go up a floor to the seating area where they bring your food once it’s ready. The floor to ceiling glass walls provide great views of the streets below, and it feels like being in a very mini skyscraper in some cool Asian city. Until you see the sign for the Jervis Centre. What's good to eat? The hand-pulled noodles obviously, which come in a broth infused with 15 Chinese herbs, beef, spring onions, coriander and what looked like radish. The noodles are the wonderfully chewy kind that no machine can master, the thinly sliced beef was meltingly soft and the broth had layers of flavour. We also tried the Filipino Bulabo beef stew on the recommendation of the owner, which again came in a really flavoursome broth, with bone marrow (and chunks of bone), sweetcorn, pak choi, raw onion and spring onion, with a side of rice and fresh chillis. Both dishes came in small and large but we thought the small was more than sufficient. Sides of fried pork gyoza and edamame were also good, and the gyoza comes with a side of pickled carrot and cabbage - like a Chinese version of coleslaw. Go easy with the chilli oil on the table, unless you enjoy losing your taste buds every now and then. What about the drinks? Better than the average casual Asian eatery. Three white wines, three red and two proseccos, all commercial but drinkable, and five different Chinese beers – Asahi, Chang, Tsingtao, Tiger and Cobra. They also do tea and coffee. And the service? Owner Fang was manning the till when we were there, helping people navigate the menu and making recommendations. Our food and drinks came quickly and all were delivered by smiley staff. The verdict? Undiluted Asian food (like the type they eat in Asia) is notoriously hard to find in Dublin, and while we’d prefer a place to focus on one thing and do it brilliantly, having somewhere that does genuine hand-pulled noodles really well is a great addition to the city. We’ve got our eye on the oil spilled noodles for next time, and they told us they’re hoping to start trialling an Asian breakfast soon, with dishes like Thai omelette, wonton soup and steamed buns. We'd take that over a full Irish any day. Dakoi Oriental Café 10 Millennium Walkway, Dublin 1 facebook.com/Dakoi2018/ New Openings & Discoveries More >>

When Grano announced they were opening an Italian-only wine bar next door to their adored Stoneybatter restaurant we were practically twirling with joy. A Fianco (meaning 'next to') opened in summer 2022 looking far more polished than anyone expected, and walking through the door on Manor Street is a transportive experience. The all-Italian wine list is a joy to explore, and the small plate menus range from caponata and Calabrian-style anchovies to Capocollo ham and 40-month aged red cow Parmigiano. People-watch at the window, jostle for a leather seat at the bar, or pitch up at one of the standing areas, but with just 16 seats prepare to wait for somewhere to balance your glass on. A Fianco Website afianco.ie Address Unit 6, Norseman Court, Manor Street, Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story When Grano announced they were opening an Italian-only wine bar next door to their adored Stoneybatter restaurant we were practically twirling with joy. A Fianco (meaning 'next to') opened in summer 2022 looking far more polished than anyone expected, and walking through the door on Manor Street is a transportive experience. The all-Italian wine list is a joy to explore, and the small plate menus range from caponata and Calabrian-style anchovies to Capocollo ham and 40-month aged red cow Parmigiano. People-watch at the window, jostle for a leather seat at the bar, or pitch up at one of the standing areas, but with just 16 seats prepare to wait for somewhere to balance your glass on. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Taco Libre Bar food, but make it delicious Posted: 8 Feb 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Taco Libre, a new Mexican at the bottom of Capel Street, seemed to have lots going against it. It's the latest opening from Galway Bay Brewery (their 15th in total), who also own The Black Sheep across the road, Against The Grain on Wexford Street, and recently opened The Beer Temple on Parliament Street. Why would a brewery care about food? Surely these places are just a way to sell more beer? However, in getting the story for this new openings piece , we discovered several things that made us sit up and take a closer look. 1) Their head chef Bruna is Mexican (always a good start), but also has Brazilian and Japanese heritage which she described entwining into the menu. 2) They're sourcing much of their ingredients from Picado on Richmond Street, so were clearly looking for the best. 3) They told us that everything, from the tortilla chips to the tortillas for tacos, were homemade. After the feature we threw a few options out to our ATF Insiders on where they wanted us to go for our next once over, and Taco Libre won by a considerable margin, so on a wet and murky February evening we tentatively set off for Dublin 1. Where should we sit? They've done a great job on the design in here - it's colourful, welcoming, and there are lots of seating options, from bar stools to booths, high tables to cosy little spots for two. There's a front and a back room, separated by a narrow corridor. The back is closer to the kitchen but further from the bar, so a bit better for privacy, while it fees like there's more action happening/more to look at out front. What's the food like? It's all small plates/sharing style, which suits us just fine, and if you're a table of 3 or 4 of you could easily get through the whole menu. It's split into bar bites, tacos, nachos, sides and sweet (currently just alcoholic milkshakes), and tacos are priced individually which is great because you can try more of them. There's no provenance information on the menu, but they told us that everything not sourced from Picado is sourced in Ireland, using local where possible, and beef, pork and chicken are Irish. It would be against the law not to start with their homemade tortilla chips, which come with guacamole and two salsas of your choice. There's salsa roja, hot sauce, crema, pico de gallo, and smoked roasted morija, and they all get a big fat tick from us, as do the tortillas. Homemade are just better - so fresh, so crunchy, so salty, so hard to stop jamming them into your mouth. Seen as 'moqueca' is emblazoned on the wall as you walk in, that was our next order. Bruna had said the prawn and cod cakes with dende oil (a fragrant, red Brazilian oil extracted from palm nuts) was inspired by her Brazilian heritage, and while we weren't expecting much from a regional spin on a fishcake, we were happy to be wrong. The delicately-flavoured breadcrumbed balls pack in a lot of flavour, with discernible pieces of fish and a crispy (but not oily shell), the chilli sauce on the side kicking it into an optional spicy space. We loved. Next up, their cousins in the same panko shell - elote croquettes. Again, expected little. Again, over-delivered. The menu said "toasted sweetcorn, cheese, jalapeño and coriander", and we could taste every ingredient. These have a bit of heat in them from the jalapeño, and the accompanying crema was the perfect dipping companion. 'Papas fritas' come with homemade chilli jam, crema and queso fresco (made in house and the real deal), and was a very tasty plate of potatoes, with sweetness and spice from the jam, saltiness from the cheese, creaminess from the crema, and the addition of micro coriander bringing another clever and complimentary layer of flavour. Then onto what we were really here for - the tacos. The tortillas are homemade (we presume from masa harina and that they're not nixtamalizing the corn themselves), and there's a choice of five. We tried four (side-stepping the chicken as it didn't say whether it was free range). Tortillas were nicely imperfect looking and the right thickness, and each of them had plenty of flavours going on. The tempura prawn comes with crema, white radish pickle and nori seaweed vinaigrette (another nod to the chef's Japanese hertiage). Is it Mexican, it is Japanese - when it tastes this good we really don't care. The beef taco comes with toasted sweet corn, sweet pickled red cabbage, avocado puree, diced onion, salsa roja and coriander, and was also enjoyable, if over-filled and a bit messy to eat. But our favourite was the pork, with marinated minty pineapple, crema and diced onions. Usually we'd be throwing the salsas onto tacos, but this needed nothing. It's a knockout, and the closest thing we've had to tacos al pastor for a long time. We also tried the 'tacos dourado' - a crispy pan-fried taco with mashed potato and onions, salsa roja, lettuce, tomato, queso fresco and crema. Another tasty small plate with great textures, but it needed the salsas to liven up the flavours - that is however exactly what they're there for. Currently dessert consists of two boozy milkshakes - a bourbon chocolate praline one, and a margarita one - "oh no" we hear you cry. We tried the margarita with lime whipped cream and salted lemon caramel sauce (more like lemon curd) and if we wanted 500 calories with our alcohol we'd definitely order again, but as you can imagine it's pretty heavy. A sip or two each would be plenty. What about the drinks? A brewery owned establishment could easily railroad the entire drinks menu into serving only their beers, but they're not that shortsighted here. Many other Irish breweries are named on the beer menu, with interesting choices from abroad too, making it a great spot for craft beer drinkers. It's mainly their own beers on tap, and we really liked both the Weights and Measures (a citra IPA) and the Bay Ale (a red ale). Wines are basic, and cocktails come from Irish Craft Cocktails around the corner. And the service? Very friendly and welcoming but casual. All of our food arrived at once so order in stages if that irritates you. No one checked in on whether we were enjoying it or needed anything else, but that's generally the vibe in most bars - we were probably lulled into feeling like we were in a fancier restaurant because the food was so good. You might also notice from the photos that several of the staff weren't masked, which felt sadly strange after the last two years. This will bother some of you, whereas others don't seem to care anymore now that we're edging closer to the old normal. And the damage? €70 for enough food to make three feel uncomfortably full, with two drinks. Can't argue with that kind of value for this quality of food. The verdict? We're struggling to stay focused on the fact that Taco Libre is a bar first and foremost, because so few bars have food this good, food that ends up becoming the main attraction over and above the drinks. When we were there an English couple had wandered in after watching the rugby, clearly not able to believe their luck in the level of soakage they'd stumbled upon, and ever since our visit we've been dreaming of a world where the bars you want to meet your mates in put the food on the same level as the decor/cocktails/toilets and we never have to round everyone up to go and get food somewhere decent. Taco Libre are the exception right now - a menu with a genuine Mexican feel, and a kitchen with a talent for flavour, in a bar that you could just as easily drop in for a pint. We'll be back, and next time we're bringing a gang and settling in. Book it before word gets out. Taco Libre 199 King Street North, Dublin 7 galwaybaybrewery.com/tacolibre New Openings & Discoveries More >>

Reggie White kept us a long time waiting for his eponymous restaurant Reggie's, but as predicted it's been worth waiting for. After debuting his recipes at Pi in 2019 he became the unofficial Dublin pizza King, and after manning a few other stoves and helping countless pizza restaurants with consultancy, Reggie's is the culmination of all that talent in a place that's already packed with regulars. Reggie's Pizzeria Website reggies.ie Address Reggie's Pizzeria, Rathmines Road Lower, Rathmines, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Reggie White kept us a long time waiting for his eponymous restaurant Reggie's, but as predicted it's been worth waiting for. After debuting his recipes at Pi in 2019 he became the unofficial Dublin pizza King, and after manning a few other stoves and helping countless pizza restaurants with consultancy, Reggie's is the culmination of all that talent in a place that's already packed with regulars. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

The next generation of Dunne & Crescenzi have taken the former Sandymount site and given it a serious upgrade, with dishes like crispy arancini, scampi risotto and an unmissable dark chocolate tart with mandarin olive oil. Big portions, warm hospitality, and very welcoming to families, who pack the place out after school and at the weekends. Locals know how lucky they are to have it, so bookings are recommended. Crudo Website crudosandymount.com Address 11 Seafort Avenue, Dublin 4 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The next generation of Dunne & Crescenzi have taken the former Sandymount site and given it a serious upgrade, with dishes like crispy arancini, scampi risotto and an unmissable dark chocolate tart with mandarin olive oil. Big portions, warm hospitality, and very welcoming to families, who pack the place out after school and at the weekends. Locals know how lucky they are to have it, so bookings are recommended. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

You would be forgiven in thinking the must-order at Yoi Ramen is ramen, but for us it's sushi, with the Spider Roll (with spider crab) an ATF favourite. All the Japanese restaurant boxes are ticked here with gyoza, donburi and katsu curry, and there's hot and cold sake to wash it all down. Yoi Ramen Website yoiramen.ie Address 9 Barrow Street, Dublin 4 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story You would be forgiven in thinking the must-order at Yoi Ramen is ramen, but for us it's sushi, with the Spider Roll (with spider crab) an ATF favourite. All the Japanese restaurant boxes are ticked here with gyoza, donburi and katsu curry, and there's hot and cold sake to wash it all down. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Neapolitan-style pizza, great drinks and a brilliant beer garden has made Bonobo one of the best additions to Dublin 7 in years. Anywhere that puts potato on a pizza and has a top-shelf tequila and mezcal list gets the ATF seal of approval. Bonobo Website bonobodublin.com Address 119 Church Street Upper, Inns Quay, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neapolitan-style pizza, great drinks and a brilliant beer garden has made Bonobo one of the best additions to Dublin 7 in years. Anywhere that puts potato on a pizza and has a top-shelf tequila and mezcal list gets the ATF seal of approval. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Floritz All the style, with the substance to back it up Posted: 24 Jun 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Floritz? It's the floral wallpaper-filled, velvet booth-lined, Asian influenced, all the notions new restaurant, in the building that used to be Cliff Townhouse, but is now home to newly opened boutique hotel Townhouse on the Green . The new landlords also own The Fitzwilliam Hotel across the Green, and The Bailey around the corner, and the basement level wine bar Cellar 22 opened last November, in the space where seafood wine bar Urchin used to be (read our review of that here ). The head chef at Floritz, Matt Fuller, was most recently at Suesey Street , but he's probably best known for his Spanish restaurant Boqueria , which gained a name in Stoneybatter, moved to a bigger location in Howth, then closed the year after. He also has a relationship with The Fitzwilliam Hotel owners that goes way back - in another lifetime he was head chef at Citron, the hotel's restaurant before Glover's Alley . Check out this absolute stunner of a blast from the past. Floritz's website describes it as " an invitation to travel far, far away without leaving this dramatic dining-room", and there's a whole narrative about how the man who build this house was an adventurer who travelled to India and the Far East to seek his fortune, and how you could stick him in here now with a lamb bao and he'd be right at home. They call it "a room to see, and be seen in" , so we had to go and see didn't we. Where should we sit? It's all very glam, very comfortable, and very brightly coloured. The money seats are the ones inside the windows at the front, over-looking St Stephen's Green, with all that lovely natural light streaming onto mulberry-coloured velvet banquettes. There's an argument for the more private booths in the centre across from the bar, if you're having an intimate kind of night, and want to feel like you're in your own personal space. There's a third section up some steps at the back which looks like the ideal place for bigger groups, or even a semi-private dining space. What's on the menu? They describe the food as having "global influences", but really it's Asia. The menu is very long , with sections for "crudo", "kitori grill", "sushi", "bowls", "tempura", and a full homage to Irish Wagyu steak, with sirloins and rib-eyes priced at €50 per 100g (€100-€200 per steak). While the length of the menu, with its ever more compelling-sounding dishes, might make choosing a drawn-out affair, it does mean that everyone coming in will be catered for, and there's countless reasons to come back. Enjoy your warm hand towel while you debate. There are 10 "kitori grill" skewers, priced from €6.50 for Globe Artichoke to €15.50 for compressed halibut. The Dublin Bay Prawns with a majada crumb felt like robbery when it arrived with two prawns for €13.50, but one bite into the sweet, smoky seafood with its paprika crumb, dipped in a milky, umami-filled whey dipping sauce, and we couldn't have cared less about the price tag. Another of aged beef rump with truffle tare (€9.50) comes with a "black pepper crème brûlée" that we were fully expecting to take the piss out of - instead we just keep trying to scoop up more of that creamy, peppery sauce with that sweet, tender meat. It's more of a rich aioli, and nothing like the crunchy sugar-topped dessert - but again, we don't care. On the crudo section there are six choices for raw fish dressed in various combinations of salt, fat and acid, right up to an o-toro (belly) tuna tartare with Oscietra caviar for €69. Our pockets aren't that deep so it was yellowtail with jalapeño (€18 for five pieces), and zero regrets - there was lip-smacking, spoon scooping and minute cutting to make it last a little bit longer. That balance - bang on. Then to sushi, with nigiri, hosomaki and sashimi. It's all ambitiously priced, with Nigiri €10 - €18 for two pieces, and the option of a 9-piece sashimi selection for €70. We slummed it with a couple of pieces of tuna chūtoro nigiri for €14 (a medium fatty cutty from the belly), and while we've never paid this much for nigiri in Dublin before, we've also never had tuna of this quality here before. 10/10 would hand over that cash again. We skipped the bowls and soup fearing we wouldn't be able for much else, and went to the bao for duck with leek, koji and hash brown (€18 for two). While again there's poetic licence on the loose (it's more potato straw than hash brown), this is a juicy, meat feast, enclosed in homemade bao buns - we hear the lamb is also excellent. From the chef's specials, the miso roast black cod with preserved red onion was incorrectly priced on the menu, and once we found out it was €25 and not €43, it became more appealing. Black cod (sablefish) is no relation to cod, with flesh that's fatty and velvety, as opposed to firm, lean, white and flaky. When our waiter brought the dish he advised us not to eat the skin - this is bad advice, it might be the best bit. The portion size and lack of anything resembling a side hurt for the price, but yet again, once we had that buttery flesh, miso flavoured skin, and tangy pickled onions on a one way trip into our mouths, price ceased to be an issue. From the tempura section we wanted all the food , (sweetcorn fritters, tempura oysters, turbot, courgette flowers - how much temptation can one person take!?), but settled on pickled onion rings with sumo miso mayonnaise, because - pickled onion rings. While we were expecting a chunkier version, that would probably be a bit uncouth in the setting - the slinky slivers of perfectly vinegared and impeccably drained deep-fried onions were only made better by a dunk in that miso mayo. The perfect snack with a glass of white wine. There's no ice-cream filler desserts on the menu here either. The five options have had as much time and thought put into them as everything else, and a white chocolate mille-feuille with yuzu, mandarin and ginger sorbet and calamansi vinaigrette was precise in every element - LOOK at those pastry layers. Now imagine all of those citrus flavours dancing around it. The only slight misfire of the meal was a cherry blossom baba, soaked in Haku vodka with black sesame ice-cream. There's a reason a baba is usually soaked in rum - because it has flavour - and everything here was very muted in comparison to what had come before, but we can see a certain caviar eating, vodka-drinking set enjoying it. What about drinks? Cocktails are separated by the glass they come in (short on the rocks/coupe/nick and nora/copper mug) which is a clever way of categorising, and both the Ichigo-go-go with whiskey; Campari infused with star anise; and Ume plum liqueur, and the Yuzu Do You with gin, amaro and yuzu liqueur, tasted like they'd been made by someone who was not partaking in their first rodeo. We found the wine list more lacking, with an uninspiring by the glass list and a house Champagne that should be better for €18 a glass. If you're drinking by the glass we'd recommend the Greco di Tufo for white, and the Torre Mora Etna Rosso or the Barbera from Pio Cesare for red. There's not a lot else to get excited about. How was the service? At first overwhelming, with what felt like an endless stream of visitors to our table asking questions, asking whether we had questions, if we'd looked at our menus (we hadn't), if we'd like a wet hand towel (we would). Once they chilled out a bit the service was exact, with every question we had about the many unusual ingredients on the menu answered without hesitation. Tastes of wine were brought when we couldn't decide, offers to change a clearly underwhelming glass, dishes brought at a perfect pace - there's been a weighty amount of staff training in here, and good hiring too. What was the damage? We paid €228 for two before tip. We initially thought we'd over-ordered and wouldn't be able to finish everything, but in reality some of the portions are so small that we could have ordered more. Despite the price/portion size ratio, we left bursting to return and try more. What's the verdict on Floritz? It would have been so easy to get the interior designers in, plaster flowers all over the wall, cover everything in gold and serve a menu of soulness, love-free food that the glitterati will come for anyway - it's literally happening around the corner . But that's not the story at Floritz. They've shown up with the full package, and the closest comparison we can make is to somewhere like Hakkasan in London - all the style, and all of the substance to back it up. Calling this "a room to be seen in" is doing it a disservice. This is a room to eat in. Just spend a bit of time studying that tome of a menu before you get there. New Openings & Discoveries More >>

Bustling neighbourhood wine bar and shop with a short, daily changing menu for lunch and dinner. Salads, sandwiches and sharing boards are constants, with hot dishes like fish cakes and sausage rolls making regular appearances. One of the best wine selections in Dublin with enthused staff always ready to make recommendations. 64 Wine Website 64wine.ie Address 64 Glasthule Road, Glasthule, Dún Laoghaire, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Bustling neighbourhood wine bar and shop with a short, daily changing menu for lunch and dinner. Salads, sandwiches and sharing boards are constants, with hot dishes like fish cakes and sausage rolls making regular appearances. One of the best wine selections in Dublin with enthused staff always ready to make recommendations. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Mark Moriarty Studio The ATF Insiders Preview Posted: 11 Aug 2026 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope Tell us about Mark Moriarty's new restaurant and studio? The people behind Wilton Park in Dublin 2 want to make it Dublin's newest contemporary urban neighbourhood, where the apartments are high, the people are beautiful, and Champagne flows like the canal running past it. Wilton Park, IPUT Real Estate Those clever investors knows that cool urbanites like cool places to eat and drink, and their first major coup was luring Scéal Bakery back to Dublin as one of their first commercial tenants. Their second was backing TV Chef Mark Moriarty to open his first studio, test kitchen and once a week restaurant in a two storey space which includes an art gallery, and ATF Insiders got a pre-opening preview at a special price. The studio will act as a filming space for his RTE show Cook Like a Chef , a private events space from Monday - Thursday (coming to an influencer-filled brand launch near you soon), and a public sitting each Friday night, enabling the team to take Saturday and Sunday off - the holy grail of hospitality. There are two sittings each Friday - 17:30 until 20:00 and 20:30 until late , and bookings for the month open six weeks ahead of time . Never miss an event - sign up to ATF Insiders Only 40 seats, once a week? Technically yes. Unless you want to take over the whole space for a private booking (up to 24 seated, more standing) between Monday and Thursday. It's worth getting on their mailing list though. This is a brand new business and if there's a night with no bookings, or two people want the same night but neither can fill the whole place, you might get lucky. What are the seating options? Walk down the steps and linger in the gallery en route to dinner (some of the artists have their studios in the same building). Walk to the end and down a dark corridor, and to the left you'll enter the setting for what they're calling an " upmarket, relaxed dinner party ". The counter seats 12, and is the best vantage point to watch the magic unfold in the small kitchen. The seats are comfy too with good back support, if someone in your party has this particular bugbear. There's also a single table seating four, and a "snug" seating three or four in a cosier setting. There are also a couple of tables in a bar area facing the counter, where you can sit back with a pre or post dinner drink if you want to max out your stay. What is there to drink? Charles Heidsieck is the house Champagne (€28), and there's a Crémant de Limoux too (€15) for the bubble lovers. The by the glass list is relatively small, with five choices each for white and red, plus a rosé, but when there are no dull duds present, it turns out thirteen choices is plenty. The glass pour size on the menu said 175ml so we initially thought the prices weren't bad, but it turned out to be a misprint and should have said 125ml - suddenly €19 for that glass of Au Bon Climat didn't seem as reasonable. It's much better value drinking by the bottle, but with mainly private events and only 40 public seats a week, they probably don't have to worry as much about the perception of value as a neighbourhood independent. Tell us about the food The 10-part tasting menu is €150 , which is substantially more than every one Michelin-starred restaurant in Dublin - D'Olier Street (€139), Bastible (€110), Variety Jones (€110) and Forest Avenue (€98). Could a gong from the tyre man be part of the grand plan? A big part of the experience here is watching the chefs at work, having them explain what they're doing, seeing just how much work went into that delicious snack you swallowed in one bite. The menu will change regularly, but expect some things to stay in place. Here's what we had at the preview... A very strong opening: Tartlet of wild sea trout in the thinnest of crispy shells, and Big Mac 'a la Rossini' - a juicy slider with added foie gras. We'd put a bet on this becoming a signature. https://video.wixstatic.com/video/79af6f_ece41cc9693141a780be897cbbfabb7e/720p/mp4/file.mp4 Citrus cured hamachi with an intense barbecued tomato consommé (barbecued on the street outside!), pear and frozen oyster pearls, served with a mini buckwheat crumpet topped with caviar. There was more than a hint of Chapter One off this one. https://video.wixstatic.com/video/79af6f_f34f9a52eab8458e91a0c9629bee0490/720p/mp4/file.mp4 Expect Mark's baked potato sourdough to become legendary. Look at that crust! Bagsy the end bit. Part bread, part cake. Full happiness. Celeriac baked in bread with Fino sherry, yeast, apple and preserved truffle. We were shown the celeriac after it came out of the oven before plating, and in all honesty we didn't know celery's cousin could taste this good. The acid levels in that sauce and the shavings of truffle were standout. Roasted Castletownbere cod with pork cheek "paella" and XO: Can't imagine anything more opposite to a boring, filler fish dish. The burnished flesh, the rich pork and rice gems hidden underneath, that sauce! Wowza. Pastry-encased, soft as butter Donegal milk fed lamb, with green olive, courgette and "Caesar" - little gem stuffed with all the flavours of Caesar salad, as well as avocado which we thought was a too heavy, unnecessary addition. The jus was an added bonus. A pre-dessert of apricot and jasmine tea, with sheep's yoghurt sorbet, salted coconut and honey vinegar. Read that again... Can you taste it? You really should. Pair with a glass of Sauternes for maximum enjoyment. Vietnamese Mekonga 70% chocolate with vanilla and tamarind ice-cream. Chocolate might feel like a safe choice to end on, but it's an appropriately lavish ending to an impressive parade of dishes. Warm madeleines fresh from the oven are the bonus that you won't need but can't say no to. Why and when should we go? This will be special occasion territory for most, and will likely entail severe pre-planning to get the Friday you want. Bookings for each month open six weeks in advance (so bookings for all five Fridays in October will be released at 10am on Friday 21st August ), but join their mailing list for updates. OR if you're the private event/entertaining a rake of clients on someone else's money type, get in touch with them about Monday - Thursday. As far as the food and drinks go, there appears to be Michelin-starred ambition here (with the talent to match), and at €150 for food they will need to consistently deliver on a par with Dublin's other stars, for food, wine and service. Based on our preview they're off to a rip-roaring start. New Openings & Discoveries More >>

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

The Dunmore Rathmines' newest bar and restaurant brings seaside chill to the suburbs Posted: 12 Dec 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about The Dunmore? In welcome contrast to certain other, flashier recent arrivals, Rathmines' newest bar and restaurant The Dunmore opened its doors at the start of the month with lit tle fanfare . There was no glitzy queue of influencers sharing suspiciously generous servings, just the quiet word of some locals pleased to see a new neighbour open for business. (c) The Dunmore It’s the Dublin debut of brother-sister duo Clifden and Louise Foyle, who’ve built themselves a reputation for premium Irish hospitality at Waterford’s Strand Inn Hotel . From the top-tier fitout they’ve given this cavernous space, to the team they’ve assembled to serve it, we get the sense they’re looking to bring that same sense of coastal chill to the city suburbs. Where should we sit? Even if you’d spent some time in the Bowery pub that previously occupied this building, you might not be able to hold back from mouthing a wow at the way The Dunmore opens up before you on entry. A low-lit lounge area flanks the front doors and extends to the small loft above, all cosy wing chairs and mahogany panelling: an intimate space that screams out for a pre-or post-dinner drink. Things get more expansive as you move through the narrow but suddenly very open room – the building is much longer than wide, but the high arched ceiling that towers above gives the dining area to the rear an airy openness that never leaves the space feeling crowded. There’s an abundance of artwork on the walls of this back area, every nook and cranny given its own distinctive colour pop. Big wraparound booths for groups of up to six flank the right wall, with two and four-tops arranged along the left - both are a good mix of comfort and vantage point. Down the centre, there’s a scattering of two-seaters we’d steer clear of if you can to avoid the two-lane traffic passing on either side. (c) The Dunmore What’s on the menu? Quite a bit of seafood – their years at the southeast seaside have certainly given The Dunmore’s team their pick of the waves, and they’ve carried plenty of that experience into this suburban menu with a few Strand Inn favourites cropping up. They’ve also brought onboard ex- Asador chef Josef Cervenka, whose influence seems clear in the charcoal oven options dotted through the menu’s sections. We put that to the test with the starter of crispy chicken, marinated in buttermilk and chili, and served over charred baby gem with a dollop of romesco (€12). As appetisers go this is utterly on-point - tender thigh meat perfectly rendered beneath the chargrilled skin, a rich and fatty flavour that leaves you longing for more. Where the lettuce lightens things a touch, we did find the romesco a little redundant, its muted spicing lost amidst the chili already there in the chicken – an added vinegar kick could have made all the difference. No surprise for a seaside restaurant, Kilmore Quay crab claws (€18) are a Strand Inn staple, and one they’ve wisely carried over. These are great, the meat’s sweetness finding a suitable foil in the pond of garlic butter it’s served swimming in, with a just-right squeeze of lemon acidity cutting through. Your sourdough on the side will not go to waste. Seafood chowder (€12) came off a little less exciting in comparison – where the prior plates made for unfussy entrées done well, this bowl felt a little bit like filler. Great chowder comes off as an old favourite delivered with fresh flair; this serving has the air of a practical pub standard. The house wheaten pulls its weight with a lovely treacle intensity, though we’d have to hope the lack of butter was by mistake and not design. We will never not leap to attention for turbot (€33), and The Dunmore treat it with appropriate pomp, laid out on a bed of girolles and spinach and propped up against two wedges of dauphinoise, with potato sliced so thin it practically dissolves on contact. The mushrooms’ umami earthiness is all that stops this descending into full-fledged decadence – we mean that in the best possible way – with seared flesh flaking into buttery, fish-infused sauce and creamy, cheesy potato. It's a high price point for a main, but we didn't feel mugged off. Venison (€34) gets similar value-for-money kudos, with medium-rare saddle slices layered over a base of colcannon mash – it’s every bit as good as it sounds. With components like that, we would not have bet on the honey-roast parsnip stealing the day, but their root veg treatment is a revelation. Sticky, chewy, caramelised chunks play off the gaminess of the meat for a main that's both familiar and fresh – a nail-on-head example of where this restaurant really excels. The potato and spinach “pie” (€21) was not what we expected – it’s a tart, to start - but that’s just semantics, and what matters is it’s very tasty, featuring more of those miraculously-thin potato slices spread over a spinach and onion base, and dotted with chermoula herb paste and a crumbled feta. In a fish and meat-heavy venue it’s not uncommon to see a token veggie main rolled out, but there’s more thought than that here: sharp flavours are in concert with contrasting textures of crisp spud and flaky pastry. There’s a growing movement we’re none too happy about of sides moving toward a pre-requisite rather than an indulgent extra – gladly The Dunmore has said no thanks to that trend with mains that hold up as more than enough in their own right. That said, it’s not Some of the Food you’re reading so we didn’t hold back. York cabbage (€6) is less a generous wedge than a whole half-head plonked down before you. The charred edges are lovely with lashings of chili butter, but by any standards this is a lot for any but the biggest of tables. The portobello plate (€6) is a bit of a dud - if the menu-listed pesto was ever included here, it must have melted away on the grill. For all the good of the Knockanore cheese, the soggy slabs of mushroom could really have used something sharper. After all that the dessert menu comes off as just sadly uninspired, with predictable choices like crumble, cheesecake and chocolate fondant giving the sense of being there for the sake of it more than any real effort to impress. We reckon you’re better off retiring back to the bar area with one of their dessert cocktail choices instead. What are the drinks like? We were sorry to see The Dunmore’s online cocktail menu somewhat whittled down from what’s up online to what we were presented with at-table - the front half of the space definitely lends itself to lingering about and working through the list between a few friends. Still, there’s enough choice here to suit most palates among the 'classical twist' recipes they’ve gone for. The 'Angels Abyss' won the day for our money with nutty notes of amaretto and walnut bitters elevating the rum and maraschino cherry flavours. 'Bulleit in the Blue Sky' is an amenable aperitif with bourbon sweetness and the citrus lift of San Pellegrino lemon, but the herbal notes of Benedictine struggled to break through and the limp sprig of rosemary didn't help. The 'Tokyo Iced Tea' takes colour from Midori, and wields the sweetness well to ward off the heaviness of several spirits. The wine list has some great deals by-the-bottle – you can’t go wrong with the natural Ciello Blanco at €30 – but there’s less to shout about in the largely commercial by-the-glass list. Some selections are clearly geared to pairing with mains, and we found the richness of Seguinet Bordet Chablis a good fit for the turbot. Horgelus Rosé had a smattering of berry acidity to offer up against the venison, but the heavy Alibes Verdejo floundered against the lightness of the tart. If you can agree on a bottle you’ll be on firmer footing. How was the service? Relaxed and friendly to the last – the Foyles’ intention to build a great hospitality experience has wisely started with the team, and everyone here seems full-on committed to the aim. Even as the place filled up as the night waned on, there was no sense whatsoever of anyone struggling to keep up - good training goes a long way. And the damage? Dinner for three came in at €215, a pretty reasonable price for this part of the city in 2023, especially with a glass of wine and a cocktail apiece. If you can agree on a bottle between you and steer clear of the menu’s higher end, you could have a good night here for under €50 a head. What’s the verdict on The Dunmore? Not everything at Rathmines' new bar and restaurant is a success, but what The Dunmore gets very right is exporting the laidback coastal vibe of its sister restaurant to the Dublin suburbs. From the space to the staff to the plates of homely, wholesome food at prices that won’t leave you with a bad taste in your mouth, this is a new neighbourhood arrival that locals and blow-ins will be welcoming to Dublin 6. New Openings & Discoveries More >>

Contemporary Irish dining from chef/owner Barry Fitzgerald and wife Claire-Marie Thomas. Bastible focused on the best seasonal produce from day one, and has been one of Dublin's most in demand restaurants since opening in 2015. Diners have been screaming that they've deserved a star for years, so there was much jubilation when Michelin finally awarded them one in the 2022 guide. Bastible Website bastible.com Address 111 South Circular Road, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Contemporary Irish dining from chef/owner Barry Fitzgerald and wife Claire-Marie Thomas. Bastible focused on the best seasonal produce from day one, and has been one of Dublin's most in demand restaurants since opening in 2015. Diners have been screaming that they've deserved a star for years, so there was much jubilation when Michelin finally awarded them one in the 2022 guide. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

A Brazilian-style sushi menu that's more interesting than the average around town. Fresh fish, generous fillings and plenty of cream cheese (a la Brazil). The accompanying grill menu of burgers, risotto and steak feels random, but don't let it put you off the main attraction. Wasabi Portmarnock Website wasabi.ie Address 5 Strand Centre, Strand Road, Portmarnock, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A Brazilian-style sushi menu that's more interesting than the average around town. Fresh fish, generous fillings and plenty of cream cheese (a la Brazil). The accompanying grill menu of burgers, risotto and steak feels random, but don't let it put you off the main attraction. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

A visit to this Argentinean bakery in The Liberties is not complete without trying their alfajores and empanadas (both benchmark level for the city), but then how to fit in the medialunas, canoncitos, and coconut and dulce de leche pie. A few visits will be necessary to eat your way through Bakeology’s range of ‘alfies’ alone - the dulce de leche stuffed cookie sandwiches that they seem to make in unending varieties - but that’s unlikely to be an issue as once you’ve discovered it you’ll want to come back again and again. Bakeology Website @bakeology.treats Address 43 Meath Street, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A visit to this Argentinean bakery in The Liberties is not complete without trying their alfajores and empanadas (both benchmark level for the city), but then how to fit in the medialunas, canoncitos, and coconut and dulce de leche pie. A few visits will be necessary to eat your way through Bakeology’s range of ‘alfies’ alone - the dulce de leche stuffed cookie sandwiches that they seem to make in unending varieties - but that’s unlikely to be an issue as once you’ve discovered it you’ll want to come back again and again. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Mad Yolks The expert egg slingers come to Smithfield Posted: 20 Apr 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? We have a serious soft spot for those people doing one thing and doing it really well - what food writers Sally & John McKenna recently called " micro-specific cooking ". Who wants to be faced with a menu spanning five countries, numerous "global influences", and 30 different dishes? Never, ever us. So Mad Yolks , whole sole reason for opening their doors each day is egg sandwiches, appeals to the tortured part of our brain that struggles with menu decisions - food envy and ordering regret are all too real. Dublin brothers Hugh and Eoin O'Reilly started " slinging out some of the finest eggs known to man " in 2018, operating out of a food truck at festivals and markets . Since then they've had various pop-up homes including The Fourth Corner in Dublin 8, and Eagle House in Glasthule , but they were always on the lookout for a place to call home, and in January they announced they'd found it, in Smithfield Square. At the start of March the doors officially opened, and Dublin had itself a new brunch spot (and don't we need more of those). Where should we sit? It's a bit of a canteen vibe, clearly meant for quick eating, and you can pick between counter seats, low tables, or a couple of outdoor tables, which will be prime brunch real estate over summer. They could really do with getting a few more of them, because an egg sandwich has never tasted as good as when the sun's shining down on it. What's the food like? First and most importantly, the eggs are free-range - currently from Ballon in Carlow - otherwise the appeal factor would have dropped to a solid zero. The menu features five egg sandwiches, a burger and a veggie burger (both with eggs too), as well as sides including nachos, halloumi fries and hash browns. We'd seen their nachos con carnage on the 'gram and thought about little else for the week, so were very pleased to be acquainted in person. Crunchy nachos, nicely flavoured chile con carne, melted cheese, the most perfectly fried egg, sriracha mayo, chillies and spring onions would do much to help a Sunday morning hangover. It's also a nicely petite portion in comparison to the mounds of muck seen in bars / themed eateries / Italian restaurants across the city, so you can easily justify it as a side for one. Halloumi fries were lightly breaded, fried until just golden, and had the texture of cheesy marshmallows - not a squeak in sight. The harissa mayo was lovely and lemony, with the tiniest kick of spice, and was a nicely lively accompaniment for dipping We looooove a hash brown so were gutted that they didn't have either the regular or smokin' versions when we visited, and we can't even find a picture of them online, so if you go and have them please send us a pic so we can see what we missed. Then onto the reason why we were here, the egg sandwiches. We tried the classic 'Mad Yolk', the 'Fresh Yolk' and the 'Bad Yolk'. They all come on toasted brioche, and the Mad Yolk is the only one with scrambled eggs, the rest have fried. That scrambled egg is cooked with fresh chilli & chives, and topped with caramelised onion, applewood cheddar, rocket & sriracha mayo, and it held together remarkably well, despite the eggs not being remotely overcooked. They clearly have this down to a fine art, and an Egg McMuffin ain't got nothing on it. Next the 'Fresh Yolk', and possibly our favourite, with two fried eggs (yolks still beautifully oozy), avocado, feta cheese, chilli flakes, rocket & dijionnaise. Mustard/mayo combinations always conjure up great burger memories, and with the buttery avocado, tangy feta and peppery rocket, it was about as fresh tasting as fried eggs on brioche could get. Lastly the 'Bad Yolk'. This is one for the person who always orders the 'Full Irish' when they're out for breakfast (this is not us). As well as those two perfect fried eggs, there's smashed black pudding, streaky bacon, beef tomato, applewood cheddar, rocket & homemade tomato relish. Non crispy bacon is a pox upon the earth, and unfortunately this one was more chewy and fatty than crunchy - grilling bacon is the only way to cook it and we shall hear no arguments on this matt. We didn't think the black pudding added much, and overall it felt a lot heavier than the two that came before - we'd only recommend this to big fans of breakfast meat, for whom breakfast is not breakfast without pork. There's no dessert here, and we think they're missing a trick - one simple offering done really well would be hard to resist. However, home of some of the best pastry in Ireland is a two minute walk away, so if in need of something sweet head for Proper Order to get your hands on No Messin 's finest. The cult Smithfield café opens seven days a week, selling cakes and pastries from their offshoot little sister, run by baker Hilary Quinn. This stuff is so good we've been known to gasp, and we've never had anything that's been less than pastry perfection - and we've tried a lot. The Cardi-Bs (cardamom buns) are the stuff of sticky, spiced dreams, the Double Chocolate Frankies have more chocolate than we thought was possible to get into a pastry, and the choux buns are a lesson in how to do it - but just go with your gut, and pick up a blood orange curd for home. What about the drinks? Alcohol wise it's strangely limited to prosecco, either straight, in a Mimosa with freshly squeezed orange juice, or in an Aperol Spritz. We tried a Mimosa but it was flat as a dosa (see last week's review ), and after some questioning found out that the bottle had been opened the day before and they had no more prosecco. Disaster. We thought they'd said they'd take it off the bill, but when it arrived it was still on there - a coffee had been taken off though. The freshly squeezed orange juice was excellent, as was the coffee from Full Circle, and there are soft drinks in the fridge inside. And the service? Really, really lovely. Loads of smiles, couldn't do enough for us, laid back but clearly taking things seriously. Fast casual, but with proper Irish hospitality. You don't often get it. And the damage? €57.50, which felt like very good value for money, particularly with prices rising all over the place. Anything else we should know? It's right next to The Generator Tower, which has some of the most spectacular views across the city in every direction. Entry is only €5, and it's 259 steps to the top - if it's a clear day don't miss it. The verdict? It's easy to see why Mad Yolks have built a dedicated following. What they're doing looks disarmingly simple, but it's depressingly easy to over or undercook eggs, or place them in flavour combinations that you could beat in your own kitchen. These guys take the egg game very seriously, slinging them out with style, and we'd be surprised if there aren't more Mad Yolks on the way. In the meantime get in here and enjoy Dublin's newest brunch spot - hangovers optional. Mad Yolks Unit 4, Block C, Smithfield, Dublin 7 www.madyolks.ie New Openings & Discoveries More >>

Wine shop and bar from the brother/sister team behind Honest 2 Goodness wine importers. A sweet place to sit for a glass of something from their short, interesting wine list, alongside simple plates of cheese, charcuterie, hummus and pâté. An outside seat on a warm evening is something special, and there's plenty inside you'll want to buy for home. Mosaic Wines Website mosaicbotanic.ie Address 49 Botanic Avenue, Botanic, Dublin 9, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Wine shop and bar from the brother/sister team behind Honest 2 Goodness wine importers. A sweet place to sit for a glass of something from their short, interesting wine list, alongside simple plates of cheese, charcuterie, hummus and pâté. An outside seat on a warm evening is something special, and there's plenty inside you'll want to buy for home. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

Hidden away inside Buddy's Farmers Market in Ballymun Industrial estate, Blossom Artisan Bakery sell a range of breads as well as sweet and savoury pastries that go toe to toe with the city's best. Bakers Peter and Xenia have been perfecting their sourdough loaves and pastries for years, and do weekly changing specials to keep things fresh. Definitely worth a detour on your next IKEA or Decathalon visit, or if you're heading anywhere via the M50, with the added convenience of being able to pick up local fruit and veg in Buddy's while you're there. Blossom Artisan Bakery Website instagram.com/blossom_artisan_bakery Address Unit D2, Ballymun Industrial Park, 16 Carton Road, Ballymun, Dublin 11 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Hidden away inside Buddy's Farmers Market in Ballymun Industrial estate, Blossom Artisan Bakery sell a range of breads as well as sweet and savoury pastries that go toe to toe with the city's best. Bakers Peter and Xenia have been perfecting their sourdough loaves and pastries for years, and do weekly changing specials to keep things fresh. Definitely worth a detour on your next IKEA or Decathalon visit, or if you're heading anywhere via the M50, with the added convenience of being able to pick up local fruit and veg in Buddy's while you're there. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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

High end Italian seafood and pasta with an extensive Champagne and wine list that's become a focal point for some of the city's big spenders. Gregarious owner Luca likes opening the top end bottles and teaching customers how to sabre Champagne. Rosa Madre Website rosamadre.ie Address 7 Crow St, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story High end Italian seafood and pasta with an extensive Champagne and wine list that's become a focal point for some of the city's big spenders. Gregarious owner Luca likes opening the top end bottles and teaching customers how to sabre Champagne. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam 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