"Food with purpose" is how As One describe themselves, and it's not a meaningless mission statement. The highest levels of care and energy are given to building relationships with the farmers, food makers and producers supplying their ingredients, and in how they serve them to ensure maximum nourishment for their customers. Gut health is big in here so expect all the ferments, whole foods and minimal messing with them. As One Website asone.ie Address Unit 3, 13 - 18 City Quay, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story "Food with purpose" is how As One describe themselves, and it's not a meaningless mission statement. The highest levels of care and energy are given to building relationships with the farmers, food makers and producers supplying their ingredients, and in how they serve them to ensure maximum nourishment for their customers. Gut health is big in here so expect all the ferments, whole foods and minimal messing with them. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Konkan specialises in dishes from the south-western coast of Indian, like Konkani fish (fishcakes with green chillies, curry leaves and mustard seeds) and Raarha Gosht (lamb cooked with black eyed beans and spices), as well as the dishes Irish people know and love. Reasonable prices and everything is made in house. Konkan Website konkan.ie Address 46 Clanbrassil Street Upper, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Konkan specialises in dishes from the south-western coast of Indian, like Konkani fish (fishcakes with green chillies, curry leaves and mustard seeds) and Raarha Gosht (lamb cooked with black eyed beans and spices), as well as the dishes Irish people know and love. Reasonable prices and everything is made in house. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

From two-Michelin starred dining to Brazilian meat skewers, the northside of the city centre has something for every budget, mood and dietary requirement. North City Centre Our Take From two-Michelin starred dining to Brazilian meat skewers, the northside of the city centre has something for every budget, mood and dietary requirement. Where to Eat Andhra Bhavan Bar Italia Blas Boco Chapter One by Mickael Viljanen El Grito Ella's Heaven Hong Kong Taste Bakery Kakilang Laine My Love M and L Chinese Mr Fox Only Oriental Bakery & Tea Pickosito Russell Street Bakery Sofra Sultan's Grill Tang Abbey Street Taste of Hong Kong Terra Madre The Winding Stair The Woollen Mills

Part of chef Joginder Singh's (ex-Jaipur and Kerala Kitchen) mini Indian empire, with other sites in Rialto, Dublin 8, and Blessington, Wicklow. Everything is made fresh on site, and each location offers something slightly different - in Terenure it's the weekend Punjabi breakfast, with a range of dishes to try for €12.99. The evening à la carte has lots of lesser seen recipes, and the early bird is fantastic value. Spice Village Terenure Website spicevillageterenure.ie Address Spice Village Indian Restaurant | Terenure | Dublin, Terenure Road North, Terenure, Dublin 6W, County Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Part of chef Joginder Singh's (ex-Jaipur and Kerala Kitchen) mini Indian empire, with other sites in Rialto, Dublin 8, and Blessington, Wicklow. Everything is made fresh on site, and each location offers something slightly different - in Terenure it's the weekend Punjabi breakfast, with a range of dishes to try for €12.99. The evening à la carte has lots of lesser seen recipes, and the early bird is fantastic value. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

One of the best places to get authentic Vietnamese food in the city, Pho Ta has a huge selection of dishes at not so huge prices. If you're not sure where to start you can't go far wrong with Pho, traditional Vietnamese noodle soup, or Bun Nem - ultra crispy minced pork spring rolls with cold rice noodles and a tangy, slightly sweet sauce, which should be eaten with plenty of fresh coriander, mint and chilli. Pho Ta Website pho-ta.business.site Address 6 Cope Street, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story One of the best places to get authentic Vietnamese food in the city, Pho Ta has a huge selection of dishes at not so huge prices. If you're not sure where to start you can't go far wrong with Pho, traditional Vietnamese noodle soup, or Bun Nem - ultra crispy minced pork spring rolls with cold rice noodles and a tangy, slightly sweet sauce, which should be eaten with plenty of fresh coriander, mint and chilli. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

The Big Mamma Group brought their high energy, all Italian Gloria Osteria to Dublin at the end of 2025, and it's safe to say the city had never seen an opening like it. The room is a sight to behold, and the menu spans antipasti, pasta, fish and meat mains, and desserts you'll want to save a whole lot of room for. The vibes in here are glamour and fun, so bring plenty of both and you'll have a great time. Gloria Osteria Website gloria-osteria.com/dublin Address 41 Westmoreland St, Dublin, D02 VY45, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The Big Mamma Group brought their high energy, all Italian Gloria Osteria to Dublin at the end of 2025, and it's safe to say the city had never seen an opening like it. The room is a sight to behold, and the menu spans antipasti, pasta, fish and meat mains, and desserts you'll want to save a whole lot of room for. The vibes in here are glamour and fun, so bring plenty of both and you'll have a great time. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Forest Avenue Wine Bar Champagne, terrines & all the carbs Posted: 22 Mar 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? God loves a pivot (isn't that the saying?), and in the last two years a few people and places have done so many pivots they're practically spinning on the spot. Sandy and John Wyer started off 2020 with high end restaurant Forest Avenue (which people have been tipping for a Michelin star for years), and small plates and wine focused Forest & Marcy around the corner, which was initially supposed to be a wine bar but you couldn't just drop in for wine, so we never put it in that category. There was also the whisper of a third restaurant coming soon into the fold - an Italian in Blackrock, heavily delayed due to building issues. Enter covid, and a total restaurant shutdown. It didn't take long (about two weeks) for Forest Avenue to reopen as the city's poshest new grocer, with everything from sourdough and juniper doughnuts to freshly rolled pappardelle, and a constant queue down the street. With wine upstairs and deli items to go, they made the very best out of a bad situation, and the punters lapped it up. In November of that year, Little Forest finally burst open its doors for takeaway pizza only, with Reggie White (the former owner of Pi) making the pies, and the reaction was rapturous. Pizza hasn't gotten this many plaudits since, well, Reggie was making pizzas in Pi. The deli and pizzas kept the team busy until things very slowly started to get back to normal, and in September 2021 they made the surprising announcement that Forest Avenue (tasting menu and all) was moving to the smaller Forest & Marcy site, and a few weeks ago news followed that the Forest Avenue grocer was turning into a wine bar at night. A city can never have too many (good) wine bars, so this was very good news, and we were in there like Flynn to check it out. Where should we sit? There's bar/high table seating and low tables like the old days, but in a wine bar we love a bar counter, so that's always our first choice. The views, the chat, the general elevation - it all adds to the European capital wine bar vibes. You might also want to be over near the kitchen if you like eyeballing the chefs, and if you have a preference be sure to mention it when you book. We also spotted a long table upstairs which looked ideal for a group. What's the food like? The menu is exactly what we want to see from a wine bar - those places calling themselves wine bars and serving a three course menu, we're looking at you with irritation. Oysters, meats, terrines, rillettes, bread based snacks - it's an A-Z of first rate wine bar fodder. Depending on how many of you there are you might just want to start at the top and work down - which is what we did but got defeated half way through. Starting with John Wyer's immense sourdough and whipped salted butter is not optional, and a great sign of things to come. Oysters (they didn't specify which and we forgot to ask) came beautifully presented topped with tarragon oil and pickled shallots, and were so deliciously vivid and palate awakening that we bet even your friend who says they hate oysters would be asking for another. Is a wine bar without anchovies even a wine bar? In our book no, but Forest Avenue have taken it up a gear with two types of Cantabrian anchovies served together - some in vinegar (which you might know as boquerones) and some cured in salt, in a dressing of green olives, parsley and capers, with some pickled red onion on there too. It tastes exactly as good as it looks and sounds. Terrines can be hit or miss - we've spent many a night choking down a slab as dry as cardboard with all the flavour of a day old sock - but their duck and foie gras terrine with black fig paste and a celeriac remoulade is one huge hit. Chunks of meat melt away as you slice your fork through it, and it would be hard to think of a better accompaniment than that sweet, punchy black fig paste. The celeriac brought a lovely lightness between mouthfuls, and you definitely should not miss this one. The potato paillason are similar to hash brown fries or deep-fried confit potatoes, and they tick the chic chips box nicely, but we did find them a little oily so didn't want more than a couple, for fear of filling up too fast. The vadouvan mayonnaise (a spice blend that's been described as a French version of masala) was a very enjoyable alternative to the usual dipping suspects. If you like a swanky toastie, you'll love the pastrami and pickles on toast with truffle and aged parmesan, the perfect combination of rich meat and cheese, fluffy bread and crunchy pickles. We would definitely want to share this or you won't have room for much else, unless you're just popping in for a sambo and a glass of wine. Marinated shiitakes with radish and kelp was a pleasant bowl to pick at while snacking, but we wouldn't mark as a must-have. However the more delicate flavours may have gotten lost amongst everything else, so if you're ordering it see if you can get it at the top of the meal. We were close to being carbed out by the time our comté, ham and truffle tart arrived, and wished we'd gone for the trout rillette or grape and blue cheese salad instead (we just get very excited around delicious sounding carbs). It was nice, but felt too similar to something we might make at home with a packet of pastry and the right ingredients to hand. The salad on the side tasted very strongly of parsley - our least favourite herb. We were close to admitting defeat, but never before dessert (committed to the cause). A custard tart with rhubarb came on a dense pastry base with a crunchy brûléed top, and a side of tart rhubarb topped with the lightest, airiest ice-cream topping. The rhubarb itself was the standout. We'd also ordered the beignet with blood orange curd, but the order hadn't gone into the kitchen, so the chefs had to be called back to make it. Unfortunately when they did arrive they weren't cooked through, so weren't as pleasant as they should have been, but when cooked properly who doesn't like a mini doughnut, and the curd was delightful (and delightfully seasonal). What about the drinks? Anywhere that has a dedicated grower Champagne by the glass list gets our vote. They're not cheap, but for €22 - €28 a glass around town all you're going to get is big brand, corporate tasting Grand Marques, and these are a world apart - it's like buying a steak in Tesco verses driving out to Higgins in Sutton. We tried the Stephanie Regault Chromatique (light, fresh, elegant), and the Georges Remy Bouzy Rosé (weightier with more power and roundness), and they were both top tier fizz. If you've ever paid €25 for a glass of Moet et Chandon, treat yourself to this and consider it penance. The rest of the wine list is just as lovingly put together, and there was a lot on it we wanted to drink. Prices start at €10 a glass and go up to €26 for a white Burgundy from Rully, so it's easy for the bill to ratchet up, but when we're in a wine bar we want to drink really nice wine - that's literally the reason they exist. We really liked the Albert Mann Riesling (Alsace) and the Luis Seabra Xisto white field blend (Portugal), as well as their own Forest Avenue red Burgundy which was lush and soft with lovely red fruits. We also splurged on a €20 glass of Hirsch Vineyards Pinot Noir (California), because it's a winemaker we've never seen poured by the glass here and it's very special stuff. Sweet wines to match the desserts, a Hungarian Tokaji and an Austrian blend, were excellent too. And the service? The staff could not have been nicer, practically hugging us when we arrived, and the warmth kept going all night. Dishes came really nicely spread out, one or two at a time, never overwhelming proceedings, and the whole experience felt very relaxing. And the damage? Around €125 a head with service, which was more than we were planning to spend, but take off two glasses of grower Champagne and the €20 glass of Pinot and you'd be down at a more respectable €90 a head. The verdict? We think Forest Avenue's most recent pivot might be their most clever one yet. There were more similarities than differences between Forest Avenue and Forest & Marcy, and now there's a clear line differentiating them. We'd bet the newly situated Forest Avenue around the corner still has a star in its sights, while the laid back newbie in its place is the wine bar Dublin 4 needed. Go often, go early, go easy on the bread, and order the good champagne. Forest Avenue Wine Bar 8 Sussex Terrace, Sussex Road, Dublin 4 forestavenuewinebar.ie New Openings & Discoveries More >>

Roots Website rootsproject-ie.squarespace.com Address TBC Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Modern Chinese Hakkahan lit up Stoneybatter like the flames in their kitchen when they opened with dishes like basil Silverhill duck, black pepper shortrib of beef, and six different types of housemade dumplings. The narrow, pink-fronted restaurant is eternally busy so make sure to book ahead, and we advise not skipping the salt and pepper fresh squid and the pork yuk sung - both best in class. Hakkahan Website hakkahan.ie Address 32 Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Modern Chinese Hakkahan lit up Stoneybatter like the flames in their kitchen when they opened with dishes like basil Silverhill duck, black pepper shortrib of beef, and six different types of housemade dumplings. The narrow, pink-fronted restaurant is eternally busy so make sure to book ahead, and we advise not skipping the salt and pepper fresh squid and the pork yuk sung - both best in class. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Orani A new Filipino-fusion pin in our Dublin 15 food map Posted: 11 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 Orani? Orani opened in a grey Blanchardstown business park in summer of 2023, promising a glimmer of colour with their " modern European cuisine with an Asian touch". The woman behind it is Pauleen Orani, originally from the Phillipines but majorly influenced by her time working in Japan in 2018. She's the Executive Head Chef here, her husband Paul is the Head Chef, and the rest of the Orani family manage everything else - including presumably the restaurant's photography , which they're excelling at. While they call the food "Modern European" and "Asian Fusion", their family Filipino dishes have been gaining as much social media traction as their ramen, poke bowls and sushi bakes. One of our most asked questions from ATF Insiders is "IS THERE ANYWHERE TO EAT IN DUBLIN 15", so we regularly find ourselves scouring Google Maps for anything new or being reviewed zealously, and Orani has been getting a lot of love. Where should we sit? It's a big, bright room with plenty of seating options and tables that can easily be reconfigured for any size group. There's outside seating too, which looks onto a road in the industrial estate - you can't have it all. There's also some nice counter seating if you're on your own and don't want to take up a whole table, or would like to gaze out at many window-ed buildings while you eat. What's on the menu? Predominantly Asian dishes, like karaage, poke and ramen, with some Filipino flourishes - pork adobo and kare-kare were two of the specials when we visited (more on those shortly). The saddest thing about the menu is the (clearly obligatory) soup and toastie combo, catering for local office workers who sat across from us, unable to cope with stepping out of their lunchtime comfort zone. They'll never know what they're missing. "Signature chicken wings" come in two flavours - the salted egg and chilli we went for, or soy, garlic, ginger and chilli. The seasoned, salted egg powder is imported from the Philippines, and gives a crunchy coating to the chicken, like fine polenta. They could have done with a bit more draining before being served, but the fresh chilli and spring onions give it a zingy, spicy freshness. It's oddly only €1 extra to upgrade from a small (around eight wings) to a large (around 12 wings), so it's worth paying it, even if you bring some home. A chicken karaage bowl (€13.50) comes with seasoned, crisp, deep-fried chicken thigh pieces on perfectly cooked sushi rice, with shredded white cabbage, and a tangy lemon miso mayo, with a sprinkling of chilli powder and chives. It's a very satisfying, flavour-forward combo. The chicken here is sadly not free-range, but it is Irish, halal and sourced from local butchers (as is their beef and pork). While Asian-fusion is the schtick, we really wanted to try their family Filipino dishes (a gaping hole in the culinary market despite Bahay fighting the good fight). Pork adobo has braised pork belly cooked in soy, vinegar and garlic for a deep, umami flavour, once again served over perfectly fluffy rice, with freshness coming from chillis, spring onions and pickled onions, and a fried egg and crispy onions on top. It's a very flavoursome, very satisfying dish, and our only disclaimer is that the pork is very fatty (at times it felt like more fat than meat). If that's something that bothers you, you may want to choose an alternative. Kare-kare is a Filipino stew with a thick peanut sauce, and it's often on as a special here. It's beautifully presented, like something you might get served in a beachside restaurant in Palawan, with cherry blossoms in your hair and a mestiza in your hand. The pork is thinly sliced, surrounded by very crunchy crackling (you wouldn't want a loose tooth), with rice, just cooked vegetables and Atchara (Filipino pickles) on top bringing the vinegar. We found the sauce a little under-seasoned, but otherwise thought it a well balanced, enjoyable dish. Another Filipino special they're getting a name for is the Halo Halo (which translates as mix mix in Tagalog) - a kaleidoscope of colours, shapes and textures (€7.95). The unusual dessert is made of up various beans, vegetables, fruits, jellies and ice-cream, with shaved ice at its centre. In Orani you'll find sweet potato cubes, sweetcorn, black-eyed beans, cornflakes, cubes of fruit flavoured jelly, ube ice-cream, evaporated milk, shaved ice, and a solo meringue on top. As desserts go, there's a lot of nutrition in this madcap flavour mix, but it's way too much for one person - a taste of each individual component and you'll most likely be happy to drop your spoon. If that all sounds a bit much, the Ube cheesecake might be more to your simple tastes - soft, sweet and creamy, tasting of vanilla, and not at all like purple potatoes (even though they are in there). There's an ube brownie too. What about drinks? Smoothies, hot drinks, and softs from the fridge are your options here. A "mango momma" (€5.95) with oat milk, banana, mango, ginger and turmeric tasted a bit anaemic, and could have done with double the mango. It also disappointingly came in a plastic cup, with the server telling us that all of their sit-in glasses had been broken. Coffee is from Dublin roasters J.J. Darboven, but the cheap IKEA mugs make it a challenge to drink without burning your hand. The small cup handle is impossible to grip without hitting off the thin, heat-conducting cup, ensuring a finger scalding in the process. How was the service? Very pleasant and friendly, but they seemed a bit stretched at times, with requests not dealt with as quickly as they could have been. You order and pay at the counter, so you'll have to get up for anything you need. What was the damage? We paid just over €80 for four mains, two desserts, a coffee and a smoothie. Budget €20 a head for lunch and a drink, or €35 a head for a three course feast. And the verdict? In a desert of food options, Orani is illuminating a monotone business park in Blanchardstown from breakfast through to early evening. Lucky those who work or live nearby, and the rest of us have a new Filipino/Asian Fusion pin in our Dublin 15 food map. New Openings & Discoveries More >>

Caribou Not content with having the best drinks, interiors and staff, Caribou are now conquering food too Posted: 12 Nov 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What do we need to know about Caribou? Born in Galway in 2016 and transported to Dublin in May 2024, Caribou is the latest opening in the capital from Shane Clifford, Hugh Farrell and Declan Murphy. The trio also own Kodiak in Rathmines, Bonobo in Smithfield, Impala in Cork and Jackal in Navan, and previously ran P Macs (where Caribou is now) for its former owners, before going out on their own. Galway's loss has very much been Dublin's gain, and even though tears were shed by some over the closure of P Macs, they were short-lived when they saw what replaced it. Caribou has been an upgrade on every front, and we think few operators understand what Dublin bar-goers want as well as these guys. With their other Dublin sites sticking to Neapolitan pizza for food we thought it would be business as usual here, but we thought wrong, and swiftly after opening, word of a bar food menu that was majorly over-delivering hit our shores. Where should we sit? These guys were either interior designers in another life, or pay very good ones to design their bars. Classic wooden furniture is broken up with leather seats, 70's-style light fixtures, textured walls, enough art to open a gallery, and assorted dressers and bookshelves that look like Grade A flea market finds. Candles, plants and real flowers sit on every surface, and everything combined makes it a place you'll want to stay in for an extended period of time. Sit in the main room if you want all the space and natural light (parents will love all the room to park buggies and pull up high chairs; travellers will find plenty of places to park suitcases and backpacks), or head into the back for cosy nooks to settle into for private chats, where low tables are lit by lower lights. What's on the menu? There's only a weekday and weekend lunch menu for now, served until 16:30 on weekdays and 17:00 at the weekend (Friday - Sunday). While Kodiak and Bonobo have stuck successfully to Neapolitan pizza, Caribou is going all in on food, with Patrick Byrne installed as head chef. He formerly owned food truck " Taco de Town " which operated between Sligo and West Cork, and spent six years previous to that cooking in New Orleans. Weekday and weekend lunch menus vary slightly, with the main difference being the addition of roasts at the weekend, because why should roasts be relegated to Sundays? Eyes might widen at €7 for olives as you browse, but they're big, juicy and lovingly dressed, and it's the only thing on the menu that doesn't feel like exceptionally good value. A chopped Caesar salad (€11) is an utterly perfect example of the naughtiest thing you can do with a plate of lettuce, Romaine leaves generously coated in Caesar dressing with shavings of Grana Padano and baguette-style croutons to amplify cheesiness and crunch. You could have stuck a fork in us here and we'd have left happy. You can add add grilled or fried chicken (not free range) for €4 to up the protein. Our Reel last week on Caribou's steak frites (€15 for a 6oz midweek and €24 for a 10oz at weekends) got a lot of well-deserved love, and we're still wondering how they're getting that just-off-the-barbecue flavour, how they've made fries that stay crispy for the duration of the meal, and how many different types of peppercorns are in that glorious sauce. We weren't asked how we wanted our steak cooked and would have preferred it a little less done, so be sure to specify if you're equally picky. Either way we can't remember having a better steak-frites than this in Dublin, and we've tried plenty in hope. The fish sandwich (€13) came with a hunk of fresh not frozen, IPA beer battered cod, topped with chunky tartare and sitting on mushy peas, all in a burger bun. A beautiful thing, fish cooked to the point of being hot and juicy while not overdone by a second, it was only missing seasoning on the fish/in the batter. On a second visit the peas had been ditched for shredded lettuce and house pickles, which sound even better. We're not a town that excels in Sunday roasts the way many, many towns in the UK do, so we're always excited to see a new player enter the game. We weren't however expecting Caribou to casually sail in at the top of the pile - is there anything this kitchen doesn't excel at? Beef from McLoughlin butchers (€19.50) comes with a dazzling line up of: miso glazed carrot and parsnip; mash, (PROPERLY CRISPY) roasties, stuffing, grilled tenderstem broccoli (al dente), celeriac purée, a giant Yorkshire pudding, and a Guinness gravy we'd like to drink by the flask (unlimited if you want more). Controversially there was no horseradish brought to table, but once our brains started popping off with all these flavours we forgot we wanted it. Also in the roast line up is Caribou's version of bacon and cabbage (€19.50), with Buckfast glazed ham, sautéed cabbage, parsley sauce and the rest of the roastie sides. We will happily stake the claim that there's no better tasting plate of bacon and cabbage in the city, and it makes of a mockery of what's served to tourists in twee pubs in Temple Bar. Any childhood scars from bad versions of this dish will be salved, and lest we forget to mention, at €19.50 these are some of the least expensive (quality) roasts in Dublin right now. Despite the very generous roasts, we added on sides, because All The Food and all that, and Caribou's charred broccoli with romesco, hazelnuts and feta (€5) is the kind of thing you try to casually fling together at home but you leave the broccoli on the grill for too long or make the Romesco too bitter - they don't do that in here. The only issue is that one plate isn't enough. Those shatteringly crispy triple-cooked fries can also be ordered on their own with garlic mayo (€5), but we'd actually avoid the pungent dip because there's so much good stuff going on with the food here that you don't need it over-powered by garlic breath. There was no dessert either time when we visited, but there was on earlier menus, so hopefully there'll be a return to form once things settle down. What about drinks? These guys are known for their craft beef and support for Irish breweries, and big beer fans will love looking through the tap and bottle list to find something to pique their interest. The selection isn't at the level of Kodiak in Rathmines, but we can't think of many other bars that are. Cocktails are another high point, with a Paloma, a clarified rhubarb sour and a Hugo spritz all going toe to toe with the city's best cocktail bars. Wines are more basic bar, with the exception of a couple of rotating bottles "from our friends at Grapecircus" - whatever they're pouring we're drinking. How was the service? Of all the visits that all of the members of our team have made to all of these guys' bars, the service has always stood out - they seem to have hiring for personality and general human loveliness down to an art. We've never been scowled at, ignored or treated with apathy by exhausted staff who'd rather be anywhere else. We've always been greeted like we've just walked into a friends house, showered with smiles, and had any questions answered with enthusiasm and a willingness to go and find out the answer if they don't already have it. In an environment where finding staff for hospitality jobs has never been tougher, this kind of achievement shouldn't go unnoticed. What was the damage? We ate this over two meals, but midweek you could have a very solid lunch with a drink for around €25, and at the weekend, €30 will get you a roast, a pint and cover your tip. What's the verdict on Caribou? Shane Clifford, Hugh Farrell and Declan Murphy are the guys to beat for bars right now, and in their determination to get every little thing right, they've delivered a bar food menu and kitchen team that make so many others look like they're not fit for purpose. If they can do it in a setting like this, with prices like these, served by staff who look like they genuinely like being there, why can't everyone else? And why would you want to go anywhere else? Go for the roast, go back for the steak-frites, and harangue them to bring in food in the evenings - the city's crying out for "bar food only better" menus like this. New Openings & Discoveries More >>

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

The latest bakery feather in the cap for Tartine's Thibauld Peigne, and his second retail outlet joining Russell Street Bakery a kilometre away. French patisserie at its finest, with Paris-Brests, eclairs and opera cakes offering one temptation after another from the glass windows. Pastries, focaccia and gelato are also on the menu, along with coffee from one of our favourites, Imbibe. Parnell Street Bakery Website instagram.com/parnellst.bakery Address Parnell Street Bakery, Parnell Street, Rotunda, Dublin 1, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The latest bakery feather in the cap for Tartine's Thibauld Peigne, and his second retail outlet joining Russell Street Bakery a kilometre away. French patisserie at its finest, with Paris-Brests, eclairs and opera cakes offering one temptation after another from the glass windows. Pastries, focaccia and gelato are also on the menu, along with coffee from one of our favourites, Imbibe. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

One of a new wave of modern Irish restaurants currently reinvigorating the city, Old Street was opened in early 2017 by husband and wife Mark and Adriana, who spent eighteen months (and spared no expense) renovating two cottages on Malahide’s Old Street. Seasonal dishes and locally sourced ingredients come from a talented kitchen team, and the hospitality is taken as seriously as the food. Extensive, interesting wine list. Old Street Website oldstreet.ie Address Old Street, Malahide, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story One of a new wave of modern Irish restaurants currently reinvigorating the city, Old Street was opened in early 2017 by husband and wife Mark and Adriana, who spent eighteen months (and spared no expense) renovating two cottages on Malahide’s Old Street. Seasonal dishes and locally sourced ingredients come from a talented kitchen team, and the hospitality is taken as seriously as the food. Extensive, interesting wine list. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Romain Tessier's Arty Baker stole hearts and Instagram feeds with his stand at Sandycove Store and Yard, before going permanent with his first shop and bakery in Dalkey. Get there early for sourdough loaves, chocolate raspberry cruffins, and jalapeno popper croissants. Arty Baker Website artybaker.com Address 20A Castle Street, Dalkey, County Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Romain Tessier's Arty Baker stole hearts and Instagram feeds with his stand at Sandycove Store and Yard, before going permanent with his first shop and bakery in Dalkey. Get there early for sourdough loaves, chocolate raspberry cruffins, and jalapeno popper croissants. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Edizemi Onilenla’s Mama Shee brand has done stalwart trade on Moore Street and through its retail range of food products for the past few years, but finally they have a permanent base to serve their Nigerian specialities from. Pick from the menu or head up to the buffet with a large plate and an empty stomach. Adventurous diners will love the ability to try dishes you won't find anywhere else, like goat and turkey stew, or boiled egg and tripe. Mama Shee Website mamashee.com Address Mama Shee Flavours of Nigeria, Belgard Square West, Tallaght, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Edizemi Onilenla’s Mama Shee brand has done stalwart trade on Moore Street and through its retail range of food products for the past few years, but finally they have a permanent base to serve their Nigerian specialities from. Pick from the menu or head up to the buffet with a large plate and an empty stomach. Adventurous diners will love the ability to try dishes you won't find anywhere else, like goat and turkey stew, or boiled egg and tripe. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

The second opening from the Las Tapas de Lola team is its more grown-up, bodega-style sister. The narrow, dimly-lit room is the definition of intimate, with half the seats at the bar, and the menu of snacks, starters, mains and desserts is ultra-appealing. Despite the bodega comparisons they're keen to stress that it's not a tapas bar where you can sit nibbling small plates and sherry, but it's ideal for dates and special occasions when you want to go all out. La Gordita Website lagordita.ie Address La Gordita, Montague Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The second opening from the Las Tapas de Lola team is its more grown-up, bodega-style sister. The narrow, dimly-lit room is the definition of intimate, with half the seats at the bar, and the menu of snacks, starters, mains and desserts is ultra-appealing. Despite the bodega comparisons they're keen to stress that it's not a tapas bar where you can sit nibbling small plates and sherry, but it's ideal for dates and special occasions when you want to go all out. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

What was formerly the more casual Bar East downstairs (with the more formal King Sitric upstairs), has been turned into King Sitric 2.0, with the next generation of the family running operations. Seafood tastes like it was caught hours earlier, lobster and crab show up in abundance, and if you don't get the large portion of tempura prawns you'll regret it. The owners have a relationship with Domaine Hugel in Alsace and import their wines directly, meaning they're a bargain by Irish standards. King Sitric Website kingsitric.ie Address East Pier, Howth, Dublin 13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story What was formerly the more casual Bar East downstairs (with the more formal King Sitric upstairs), has been turned into King Sitric 2.0, with the next generation of the family running operations. Seafood tastes like it was caught hours earlier, lobster and crab show up in abundance, and if you don't get the large portion of tempura prawns you'll regret it. The owners have a relationship with Domaine Hugel in Alsace and import their wines directly, meaning they're a bargain by Irish standards. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Seafood tapas overlooking Howth Harbour, with fish coming from the boats that dock right outside - doesn’t get much fresher. On a sunny day, bagging an outside table is like winning the lotto. Octopussy's Website octopussy.ie Address West Pier, Howth, Dublin 13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Seafood tapas overlooking Howth Harbour, with fish coming from the boats that dock right outside - doesn’t get much fresher. On a sunny day, bagging an outside table is like winning the lotto. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Pancake-famous café Póg opened their fourth location on Malahide's main street, bringing avo toast, breakfast brioche buns and of course their extensive protein pancake menu to the seaside village. Póg Malahide Website ifancyapog.ie Address 1 Main Street, Malahide, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Pancake-famous café Póg opened their fourth location on Malahide's main street, bringing avo toast, breakfast brioche buns and of course their extensive protein pancake menu to the seaside village. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

You might think Good World Chinese on George’s Street is just another Cantonese catering to Irish taste buds, but those who know ask for the dim sum menu as soon as they sit down and don’t look beyond it. Char siu puffs, cheung fun (steamed rice paper rolls), stir-fried turnip cake and shrimp har gow are some of our favourites, but it would be a crime to visit and not order the xiao long bao (soup dumplings) too - they’re a Dublin dumpling benchmark. Good World Website facebook.com/GoodWorld Address 18 South Great George's Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story You might think Good World Chinese on George’s Street is just another Cantonese catering to Irish taste buds, but those who know ask for the dim sum menu as soon as they sit down and don’t look beyond it. Char siu puffs, cheung fun (steamed rice paper rolls), stir-fried turnip cake and shrimp har gow are some of our favourites, but it would be a crime to visit and not order the xiao long bao (soup dumplings) too - they’re a Dublin dumpling benchmark. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Little Dumpling Website littledumpling.ie Address Drury Hall, 4 Stephen Street Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

There's more to Dublin's tourist-thronged mecca than sad stews and over-priced pints. Look around corners and you'll find fresh seafood, bangkok-level Thai food, and one of the city's best wine bars. Temple Bar Our Take There's more to Dublin's tourist-thronged mecca than sad stews and over-priced pints. Look around corners and you'll find fresh seafood, bangkok-level Thai food, and one of the city's best wine bars. Where to Eat Achara Daruma Eatokyo Temple Bar FX Buckley Crow Street Full Moon Lucky Tortoise Temple Bar Monty's of Kathmandu Pho Ta Piglet Rosa Madre Sano Temple Bar Saucy Cow Sweet Churro The Seafood Cafe Toca Tapioca

Biang Biang Hand-pulled noodles and refreshing Liang Pi are going to have the crowds queuing before long Posted: 30 Apr 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Biang Biang? Biang Biang is the newest restaurant from the guys who brought us Hakkahan , Nan Chinese , Bullet Duck & Dumplings and Little Dumpling . The Chinese/Irish owners are good at spotting gaps in the food market, with Nan Ireland’s first (and currently only) place to eat Huaiyang cuisine, Bullet Duck one of the only places in the city serving Chinese roast meats, and the tiny Sichuan-serving Hakkahan in Stoneybatter perennially bursting out onto the street with hungry customers. Biang Biang is all about th e food of the Shaanxi Province in Northern China and its capital Xi'an, a cuisine heavy on noodles and strong, savoury flavours. Having been introduced to the complex, "one serving is never enough" flavours i n Guirong Wei's Xi'an restaurants in London ( Xi'an Impression , Master Wei and Dream Xi'an ), it's long been a source of culinary agony that we didn't have our own sanctum for Liang Pi, beef biang biang noodles, and hand-pulled fried noodles with lamb, so we were always going to be straight in here with wide eyes and empty tummies. ( In case you're wondering, we were also straight into Xian Street Food , but when the Liang Pi arrived missing the all important steamed gluten/kaofu we were out. Incidentally they took a trademark case against Biang Biang which was initially supposed to be called Meet Xian, saying it would be confusing to customers. Incredibly they won, even though it's the equivalent of two restaurants with the word 'Rome' or 'Venice' in their name ). Where should we sit? It's a petite space with just five tables of four, and you might have to share with strangers if it's busy. There's bench seating on the right, and parents take note - as you walk in, the table right in front of you on the left has a perfect space just inside the door for a buggy. What's on the menu? It's nice and compact - just the way we like it (when it delivers). There are four sections - "Roujiamo" Chinese hamburger, "Liang Pi" cold skin noodles, handmade dumplings, and Biang Biang hand-pulled noodles. You're going to want to try it all, which you can easily do between two, but a table of four will allow you to try more combinations. The Roujiamo (meaning meat in a bun) is a flatbread which has been cooked then sliced open and filled with either pulled pork or beef (€6.50). It's not a weighty portion, but it packs plenty of flavour in the chewy crust and sweet pork filling. We recommend lathering on the chilli oil for an extra flavour punch. You'll never forget your first taste of really good Liang Pi, a refreshing, cold, slippery, tangy, spicy noodle dish, and are likely to spend the rest of your days trying to get that flavour high again. The springy, elastic noodles are made by washing the starch off basic white dough, then steaming the starchy water and chopping it up to make noodles (there's a good video of the noodle part here ). The remaining stretchy gluten (basically seitan or kaofu) is then steamed and served on top along with cucumber, bamboo shoots, and a sauce made from chilli oil, black rice vinegar, soy and other kitchen specific flavourings. It's made to be slurped and if you don't wear a bib, you're likely to leave covered in it. We coincidentally ended up in Dream Xi'an in London two days after eating here, and in a tale of two Liang Pis, there's very little in it. With a dumpling specific restaurant in their stable, these guys always deliver, and the choice here is between beef, chicken or vegetable, either doused in chilli oil or in a hot and sour soup. Dumpling skins are fat, chewy and slightly uneven – the type that can only be achieved by hand-rolling and wrapping, not factory line precision. The beef filling is rich and savoury, with just the right amount of chilli oil, soy and spring onions to bathe in, and six for €9 felt generous (not a word we're using much of these days while eating out). Biang Biang noodles get their name from the sound the dough makes as it’s slapped down on the counter while being stretched into fat, flat noodles. We ordered ours with minced pork (there's also diced pork, beef short rib and veggie options), and they’re another star of the show here, as good as Guwron Wei’s in London. The only thing we didn’t get was the tiny diced potato and carrot, which had the appearance of frozen veg, and added nothing in terms of texture to the dish. There’s a tomato and egg version that we were considering, but after Katy McGuinness said most of her table found them "challenging" and that they were nowhere near as good as she was hoping, we're glad we swerved. Do they do dessert? They do not, but if you're there at lunchtime you can pop a few doors down to Café Lisboa for a Portugese custard tart as good as any in Lisbon. If you have a post-dinner sweet tooth, Ayla Turkish Foods on Capel Street is open until 20:00 and does the best baklava, as well as a large range of Turkish delight. What about drinks? Functional at best, with soft drinks, house prosecco, white and red wine (nondescript Sauvignon Blanc and Merlot), Tsing Tao and Sierra Nevada for beer, and the most interesting option an NA grapefruit IPA from Norwegian brewery Lervig. We wouldn't plan on hanging around post food, and if you're looking for something more exciting, the brilliant Bar 1661 is just around the corner to fulfill all of your cocktail dreams. For a traditional boozer, you can't beat McNeill's , especially if there's a trad session going. (Bar 1661) How was the service? Extremely nice, with the sole server keeping a watchful eye over everyone, happy to point out his favourite dishes and answer any questions with a smile. The food all came when it was ready, and everything was on the table within 10-15 minutes of ordering. What was the damage? €37 for a very filling meal for two, with tap water. Bianging value (sorry). What's the verdict? Rejoice. FINALLY Dublin has Xi'an food we would have previously gotten on a plane for. It's a great day for the parish, and all the food adventurers out there wanting something new to introduce their taste buds to. Our only caveat is that this is not the most elegant food to eat (see above), and you'll be so excited digging into it that you're likely to end up with a face that's been slapped by noodles and spattered with chilli oil. You may want to avoid for a first date or business meeting, but otherwise go quick before the buzz really builds. 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 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

D'Olier Street A New York-style addition to Dublin's elite dining crew Posted: 24 Jan 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story with D'Olier Street? It's a partnership between Mr Fox owner/chef Anthony Smith, and couple Jane Frye and James Moore, who were based in New York up until a year ago. Smith and Moore are old chef buddies, having cooked together in One Pico 16 years ago, before Moore (who's Australian) moved to NYC. Smith then followed, and the two lived together, meeting Frye (who's American) in the interim. Smith returned home to Dublin to open Mr Fox in 2016. You caught up? When Moore, who was head chef at two Michelin-starred Atera in New York at the time, told Smith he wanted to open his own restaurant, he somehow managed to convinced him to do it in Dublin, and New York's loss is most definitely our gain. Frye and Moore are married, and while Frye's background was in food media and not service, she's spent the last year learning the ropes at Mr Fox, while the couple's first restaurant together took shape. In October they announced a star signing in pastry chef Mina Pizarro , who's worked at some of the best restaurants in New York, including Le Cirque, Per Se and Veritas. If people weren't paying attention before, that made them sit up straight. D'Olier Street opened at the start of December, and we could barely restrain ourselves from running in, but thought we'd let them get over silly season before seeing what they're all about. Where should we sit? This room has been home to mediocre bistros and busily-decorated tourist traps over the years, but it's never been allowed to shine like this. The high ceilings, modern design and muted colours feel more than a little New York, and everything about it feels grand and special occasion worthy, in the most of the moment way. The seats most in demand will be the eight around the chefs counter, but it's actually at table level. This may be a negative as you don't get quite the bird's eye view into the kitchen that you can higher up, or a positive as your legs aren't dangling off a stool for two hours. If you're not bothered about seeing chefs plate dishes, the other tables dotted around the room offer a bit more privacy for romantic redezvous or clandestine chats. What's the menu like? It's billed as a ten course tasting menu for €82, but be aware that each of the snacks is considered a single course, as is the bread, a teeny bite of pre-desert and the petit fours to finish. We think the optics would have been better to describe it as a five-course menu with added extras - under-promise and over-deliver. Those first two snacks were a plump Connemara oyster with bracing yuzu and herbacous thyme, and a perfectly crisp nori tartlet with bluefin tuna, ginger, roe and sesame oil. Two for two - a great start. After that came silky foie gras custard with a thin layer of quince jelly, a quenelle of quince chutney, toasted walnuts, and the most perfect, golden, mini English muffins. Light as air inside, crispy and rubbly from the cornmeal they were fried on top of outside, this is a killer dish that's already the talk of town. Next came hamachi (also called yellowtail or amberjack) crudo, with apple aguachile, basil oil and unbilled Jalapeño and toasted almonds. We love dishes like this, the kind that act like an electric jolt to your palate, all acid and heat, curing and then cutting through the hamachi's oily texture. Next came salmon with miso buttermilk, trout roe and baby leek, and confession: we haven't eaten farmed salmon since watching Seaspiracy and getting a major ick about it. The creamy, umami-laded sauce is lick the plate clean material, little balls of roe popping as you slurp, and the baby leek was just cooked to retain the slightest bite. Salmon feels like an odd (maybe safe) choice, and while it's cooked beautifully in a sous vide before being blowtorched to finish, we'd much prefer to see a local and/or wild fish here instead. Then the bread course, which to be fair, deserves its own course. It deserves its own restaurant. The seeded pretzel restaurant. 10 courses of this pretzel in slightly varying forms. Where do we queue. This particular one with cultured buttermilk had us ooohing and aaahing, smelling and chewing, grabbing staff to tell us what magic lay within. Savour every bite. Ask for a second if you're brave. The last of the savoury courses, and the main proper, is billed as "Ribeye. Carrot. Pistachio." We don't usually grumble about a bit of steak when eating out ( except when served on a wooden chopping board that's been set alight ), but this felt flat, and like another safe choice. The meat (from superstar butcher Peter Hannan ) was very tender (we presume the sous vide had been used again) but lacked flavour, and the pistactio crumbed, meltingly tender carrots and the jus were perfectly nice, but it was missing the magic. With the steak they serve slices from the fat cap (which was predominantly fat), and perfect rectangles of confit potato, a crispy shell encasing a butter soft interior. Before dessert comes a tiny bite of coconut and passionfruit mochi as a palate cleanser - unrelated to the freezer mochi on Asian restaurant dessert menus across the city. Then the dish of the night, the one that we'll still be thinking about years from now, the one that might be our dessert of the year and we're only one month into 2023. A perfect, firm circle of riz au lait (French rice pudding), comes topped with elegantly pipped pastry cream, crystalised mango and mango sorbet, before a cardamom caramel is poured into the centre. The ooohs and aaahs returned, and we found ourselves gazing into the kitchen at Pizarro, wondering how we could make her fall in love with Dublin and never leave. Petit fours to finish of black sesame shortbread and chocolate fudge brownie were pleasant but unmemorable - that mango rice pudding is a hard act to follow though. What about drinks? You're in very safe hands when it comes to wine. Scott White (formerly in Aimsir, Mr Fox and Patrick Guilbaud) is the sommelier, and the list is full of interesting bottles you'll want to drink and pour over on the list, all with an indie producer lean. We started with a glass of grower Champagne from Antoine Bouvet (€22), and if you like high end fizz you should too - it's the best possible start to your dining experience, here or anywhere else. The wine pairing is €65 for five glasses and we thought it really delivered. It started with cava with the snacks, two whites, a red, and an incredible Jurançon from South West France with that mango rice pudding - and we thought it couldn't possibly get better. A (lovely) Albariño with the hamachi crudo was the only match that didn't gel as well as the others, but it's a hard dish to pair with its acid and heat, so we're not sure what would have worked better. We did one pairing and tried a couple of different glasses from the list, including an Austrian Pinot Blanc and a Mallorcan red blend, and wasn't one that let things down. We finished with a glass of Taylor's 10 year old tawny port, which is never a bad way to end an evening. How was the service? Frye is a warm and welcoming host, looking genuinely happy to be there greeting and looking after her guests, without anything being forced. Everyone we encountered was smiling and lovely and it felt like there was a ripple of excitement at being involved in a new opening like this. The kitchen was one of the calmest we've ever seen, with barely a conversation to be heard, everyone gently going about their work, looking completely confident in the role they were playing. They haven't changed the menu since opening and we think this is a smart move to let the staff bed in and get into a well-oiled rhythm. What was the damage? You're looking at €147 a head with the wine pairing (and our single glasses added up to around the same), so don't expect to come out with much change under €300 for two if you're doing it properly. It's a big spend and comparable to prices being charged at the best restaurants in the city (including Michelin stars). You could just get a bottle of wine to share between two, but you'll still be looking at circa €250 with a tip, so it won't be a meal to enter into lightly for a lot of people. We also flinched at their tip guide at the bottom showing what 15%, 18% and 20% tip amounts to. These are astronomical tips for most Irish people, especially at this spend, and it's likely to cause embarrassment when someone asks to put "just" 10 or 12% on the bill. The verdict? We're dizzy with delight for Dublin that D'Olier Street has joined the limited crew of restaurants operating at this level, in the most modern of dining rooms, with this kind of skill in the kitchen. An experience that might have been ten a penny in New York is standout here, and while we think some parts of the menu need adjusting and pushing outside of tried and tested formulas, we'd be surprised if they don't take the feedback they've had so far and keep driving forward. We would wager the next few months are going to bring more settling in, more ideas down, more dishes rising up, and with a Michelin visit undoubtedly in their near future, we're marking this as one to watch for a future star. D'Olier Street D'Olier Chambers, D'Olier Street, Dublin 2 dolierstreetrestaurant.com New Openings & Discoveries More >>

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 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

The owners of Reyna down the road have followed their first smash hit with another, this time focused on "Berlin-style kebabs", popularised in West Berlin in the 1970's by Turkish immigrants. There aren't many speedy food options around town that taste this good, for prices this low - once you try Chiya we guarantee you'll want to go back again and again. Chiya Website instagram.com/chiyadublin Address chiya, Dame Street, Temple Bar, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The owners of Reyna down the road have followed their first smash hit with another, this time focused on "Berlin-style kebabs", popularised in West Berlin in the 1970's by Turkish immigrants. There aren't many speedy food options around town that taste this good, for prices this low - once you try Chiya we guarantee you'll want to go back again and again. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Aussie inspired brunch and small batch coffee in a beautiful, bright space on the Northside. Dishes are beautifully presented and packed with flavour (hot cakes for the win) and just try to keep your hands off the cakes on the counter. There's often a queue but you can put your name down and come back when your table is ready. Two Boys Brew Website twoboysbrew.ie Address 375 North Circular Road, Phibsborough, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Aussie inspired brunch and small batch coffee in a beautiful, bright space on the Northside. Dishes are beautifully presented and packed with flavour (hot cakes for the win) and just try to keep your hands off the cakes on the counter. There's often a queue but you can put your name down and come back when your table is ready. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra

Chef Victor Lara, who made waves at wine bar Amy Austin winning them a Michelin Bib Gourmand, now has Suertudo (meaning "lucky") in his stable too. What was formerly Dillinger's was reopened as a modern Ranelagh Mexican at the end of 2024, and its been the new lease of life that the property needed. Constantly travelling and researching, you won't find Lara and fellow chef Celina Altamirano (both Mexican) doling out the country's greatest international hits. Instead you might find camotito (sweet potato drip) with queso fresco, pescado zarandeado (fish blackened over charcoal grill with adobo rojo), or lamb birria tacos. Don't skip the margaritas. Suertudo Website suertudo.ie Address Suertudo, Ranelagh, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Chef Victor Lara, who made waves at wine bar Amy Austin winning them a Michelin Bib Gourmand, now has Suertudo (meaning "lucky") in his stable too. What was formerly Dillinger's was reopened as a modern Ranelagh Mexican at the end of 2024, and its been the new lease of life that the property needed. Constantly travelling and researching, you won't find Lara and fellow chef Celina Altamirano (both Mexican) doling out the country's greatest international hits. Instead you might find camotito (sweet potato drip) with queso fresco, pescado zarandeado (fish blackened over charcoal grill with adobo rojo), or lamb birria tacos. Don't skip the margaritas. Where It's At Nearby Locales 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 Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra