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

Honey Honey has been thronged from the day they opened in 2018 with locals, visitors and passing cyclists queuing up for specialty coffee, granola bowls and warm sausage rolls. It filled a much needed gap in the area for a quality café, and expect to wait for one of their in demand tables. Honey Honey Website honeyhoneycafe.com Address Strand Road, Burrow, Portmarnock, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Honey Honey has been thronged from the day they opened in 2018 with locals, visitors and passing cyclists queuing up for specialty coffee, granola bowls and warm sausage rolls. It filled a much needed gap in the area for a quality café, and expect to wait for one of their in demand tables. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Frank's Small plates and all the wine on Camden Street Posted: 23 Jul 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Unless you've had your head under a rock for the past two months you've probably heard of Frank's , the new wine bar serving small plates around a communal table, from the guys behind Delahunt a few doors up. Industry chatter for months before they opened was about how they were going to bring a better value wine offering to Dublin, and that the inspiration came from London wine shop and bar P Franco in East London, which has a similar set up. Where they differ, is that Frank's don't really want you sitting at the communal table unless you're eating, so in effect it's only a wine bar if you're happy to perch on the ledges either side of the window (or maybe if it's not busy - we certainly wouldn't attempt it at peak times on Friday or Saturday night). And if you were planning on pitching up and snacking on olives and almonds your plans might be scuppered too - you can only order their smoked almonds with a glass of amontillado sherry, as apparently people were coming and just ordering those. Smoked almonds and sherry are a great match, but it seems like an oddly constraining rule to come up against on a night out. The other thing it's really important to know before going is that you can't book, it's walk-in only, and they won't take your name and let you go off for a drink (there's no phone), so you just have to hang around. This wasn't filling us with joy when we arrived just after 19:30 on a Friday evening to be told there was a two hour wait for seats. There's also no wait list, so you're just counting on the staff to remember who got there first, which seems unnecessarily anxiety-provoking (and will surely end in a scrap one night). We decided to have a drink (sherry, because we were starving and needed those almonds), and thanks to at least one waiting couple giving up and leaving we were sitting down after an hour, which goes by fast if you've brought someone with good chat. Where should we go for a drink first? The queue here is where you will be having your drink, because no one wants to risk an hour long wait for food while already tipsy, and they have good wine. Where should we sit? You'll likely have no choice unless you're first in, but if you do it's the dilemma of whether to go close to the action where the chef is cooking and risk leaving smelling like your dinner, or back away and sit closer to the window, standing a better chance of keeping your perfume/cologne on. Either way communal dining won't be for everyone, but if it's your thing you'll love it. What's good to eat? We can vouch for the wait snacks of almonds and gordal olives, and after that we just told them to bring everything - blame the queuing time. The menu has been changing a lot, and every review we've read has featured different food, so it could be totally different by the time you get there, but we imagine they'll settle into some favourites after a while. Head (and only) chef Chris Maguire had previously been the head chef at Locks , and before that worked at two-Michelin starred The Ledbury in London, so you know you're in good hands, and the same over-riding focus on quality produce is the main driver for the menu. From the six main small plates (not including cheese or dessert) the standouts were the chargrilled squid with a padrón pepper sauce and violet artichokes (a pretty perfect plate of food, in flavour and texture), and the hen of the woods mushrooms with charred corn and smokey chicken wing meat, which we would have ordered another of if we'd had enough time. What a dish. Burrata with heirloom tomatoes and pickled onion was simple but obviously made with quality ingredients, including tomatoes that tasted like they were grown on sunnier shores, and mackerel with gooseberry and horseradish would give that unfairly judged fish a less stinky reputation, just barely fried and still pink in the middle, lifted by the tart gooseberries, although we couldn't taste the horseradish. We'd been eyeing up the whipped chicken liver with pickled strawberries and brioche on Insagram all week, and while it was pleasant we felt like the chicken liver needed the flavour turned up, or maybe a bit more seasoning. It was hard to imagine the pickled green strawberries or the brioche getting any better. The only plate we didn't love was the morcilla with salt-baked beetroot and cherry, whose flavours seem to fight against rather than compliment each other. Dessert and cheese ended things on a high, as all meals should. We'd been daydreaming about the peaches, ricotta and brown butter crumb, and we're still daydreaming about it. The peaches were like none we've tried here before (maybe we're going to the wrong fruit shop) with an almost cartoonish, over-exaggerated flavour, smooth, creamy ricotta mellowing out the sweetness, with the brown butter crumb adding a rich savouriness and texture. It's already on the "best things we've eaten this year" list. Cheese was a perfect rectangle of Shepherd's Store from Tipperary, with a vivid looking and tasting purée of dried raspberries, which beats any chutney we've tried recently by a long stretch. What about the drinks? If you like wine you will not go thirsty in here. There's an extensive selection of sherry, sparkling wine, white, red and dessert wines at very reasonable prices, which is one of their hooks. We spotted wines that are €9/€10 on other city centre wine lists on here at €6.50-€7. You will probably end up drinking more rather than spending less, but the wines are great with that minimal intervention slant that tends to result in less of a hangover, so that's okay. The serious value seems to be in the glass selection, but they do have an additional few pages of bottles (including magnums that we could see ourselves having some group fun with) and we'd advise just telling the staff what you like and letting them make suggestions. You're unlikely to go too far wrong - we tried a lot of different glasses and there wasn't one disappointment. One thing you should be aware of is that you'll be holding onto the same glass for the night, so if you're switching from sherry or red to white or fizz you might want to ask for a rinse. And the service? Pretty to the point at queuing stage but warmed up considerably once we managed to sit down. Staff were happy to chat and recommend wines, despite being run off their feet, and dishes were delivered by the chef, although we would have liked a bit more chat in terms of what we were about to eat - to be fair he's pretty busy in that solo kitchen so we get it. This is a very lean operation and they have to be given credit for keeping things running as smoothly and calmly as it was when we were there, and keeping smiles on their faces throughout. The verdict? Frank's has brought a lot of things to Dublin that it was in desperate need of - somewhere that you can always (attempt to) walk in without a booking, non-gouging wine prices allowing us to drink better while spending the same money, and the kind of counter, communal dining that's so popular in other cities but which we're lagging behind with. We would love to see things loosen up a bit to the point where you can just go in for a bottle of wine, but at the same time understand that priority needs to be given to people who want to eat, so for now there's the ledges on either side of the window. If they can improve their wait list system it will do much to alleviate any queuing-related anxiety you may experience while trying to eat and drink there, but once you sit down all is likely to be forgiven. Frank's 22 Camden Street Lower, Dublin 2 www.instagram.com/franksdublin New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

The all-in menu at Lucky Tortoise in Temple Bar (and in their original Aungier Street site) is some of the best value in Dublin, with plate after plate of banchan, okonomiyaki and dumplings meaning you can try it all and still have change from €30. There's a vegan version too. Lucky Tortoise Temple Bar Website luckytortoise.ie Address 17B Asdill's Row, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The all-in menu at Lucky Tortoise in Temple Bar (and in their original Aungier Street site) is some of the best value in Dublin, with plate after plate of banchan, okonomiyaki and dumplings meaning you can try it all and still have change from €30. There's a vegan version too. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Old school, opulent dining with French flair in a refurbished 18th century coach house. Great produce cooked skillfully for over 20 years, with new head chef Zhan Sergejev taking the reins in 2022. They've made no attempt to hide that they're in pursuit of a Michelin star, and many think they should have been given one years ago. Could this be the team that does it for them? One Pico Website onepico.com Address 5/6 Molesworth Place, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Old school, opulent dining with French flair in a refurbished 18th century coach house. Great produce cooked skillfully for over 20 years, with new head chef Zhan Sergejev taking the reins in 2022. They've made no attempt to hide that they're in pursuit of a Michelin star, and many think they should have been given one years ago. Could this be the team that does it for them? Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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 Sultan's Grill Tang Abbey Street Taste of Hong Kong Terra Madre The Winding Stair The Woollen Mills

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

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

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

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

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

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

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

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

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

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

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

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

Italian/Irish neighbourhood restaurant in Stillorgan, with an impressive focus on provenance and a local, friendly vibe. Riba Website ribarestaurant.ie Address 4 Lower Kilmacud Road, Stillorgan, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Italian/Irish neighbourhood restaurant in Stillorgan, with an impressive focus on provenance and a local, friendly vibe. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Host The neighbourhood restaurant every neighbourhood wants Posted: 5 Mar 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Host was opened in September 2017 by partners Chloe Kearney (front of house) and Niall McDermott (head chef) after 10 years working in London, and the residents of Ranelagh rejoiced to have another quality looking restaurant on their door step, with a definite London feel. Initial reviews were mostly very positive, with Catherine Cleary calling it "a shiny new star", and Katy McGuinness calling the pumpkin capellacci "a magnificent dish", and pretty soon it was difficult to get a table. Fast forward 18 months and Host is as popular as ever. You'd still want to give plenty of notice to get a weekend table, and every time we ask our followers what their favourite restaurants are, Host is mentioned again and again. It's not often we see somewhere with such a loud, loyal following, so that alone rocketed it to the top of our 'must-eat-in' list (it's a long one). Where should we go for a drink first? Ranelagh has loads of good drinking options. The Exchequer Wine Bar is a few doors down for wine or good cocktails, The Taphouse is a two minute walk away and has an enormous selection of beers on draught and in bottle, and there's always McSorley 's for a bit of nostalgia if you had a tendency to hang out in Ranelagh in your twenties because it was so much posher than town (just us?). Where should we sit? Once again you have quite the array of options. For twos we'd advise sitting at the counter, having the chats with the lovely staff and getting a proper look at the open kitchen. If you're after a bit more intimacy and/or hand-holding, the standard tables will do the job. Otherwise there are high tables, or seats in the window if you'd rather look outside than into your dinner companion's eyes. What's good to eat? Short menus where everything appeals are fast becoming our firm favourites. Host has that, but goes one better by offering a chef's menu for two with what seems like most of the main menu (except the mains where you just choose one) on there. They also tell you exactly what you'll be getting so you can make an informed decision. No messing around. It's also better value than if you ordered everything separately. Job done. Homemade focaccia to start comes with bright green, grassy olive oil, and oozing, creamy burrata on a bed of smokey aubergine with fresh mint leaves on top and more excellent olive oil at the bottom. Save some bread for moppage. The other starter of tuna, black radish and sesame came with pickled onions, barely seared tuna and thinly sliced radish in a really delicious dressing. Also, black radish - new favourite radish. The portion also felt generous for what's normally a pricey fish. Both homemade pastas we tried were standout, and if we lived around here, dropping in regularly for a plate of pasta and a glass of wine after work would be way too tempting. Duck papardelle came with the richest ragu, the type that tasted like it had started cooking 36 hours earlier. Pumpkin Cappellacci with sage and walnuts was so naturally sweet it was almost caramel like, the bite from the walnuts and the scent of the sage taking things to another level. It hasn't become their signature dish for nothing. For the main event there was a choice between Piri Piri chicken, Hake or Rib Eye, and after hearing so many people talk about the steak it had to be that, even with the €21 supplement, and it was an excellent piece of meat from Peter Hannan , perfectly seasoned. Bonus points for not asking us how we wanted it cooked - there's only one way with a steak like this. Our only complaint is that we would have liked some kind of sauce with it - maybe we're too married to the bearnaise at Etto. A side of charred broccoli with pistachio yoghurt and hazelnuts was good enough to order as a veggie main, and another of roasted peppers, onions and chorizo was also good with a nice tang, but we could have done without more meat on the side of meat. Could definitely see the appeal with the hake. Dessert was burnt ricotta cheesecake and it was a simple, seasonal, not too sweet end to a meal full of colour and interest. The only major thing we felt was lacking is more provenance information on the menus, as apart from the steak we didn't know where any of the meat, fish or vegetables were coming from, and as nice as the staff were, it's always uncomfortable giving someone the third degree about their food sourcing. What about the drinks? The wine list is exactly the type of esoteric, natural focused list we love. There's a really nice selection of bottles, but we would have liked to see more than four whites and four reds by the glass (although we enjoyed everything we had), and anything other than prosecco for sparkling - it just feels jarring in a place where everything else is so slick and sophisticated. To be fair they said they've tried them and they haven't sold, so please people, whenever you see crémant, cava or Champagne by the glass, order it. You're doing the wine lovers of the city a public service. And the service? Everyone was super charming and helpful and the food came at a really nice pace. They also asked us a couple of times if we were ready for the next dishes, which is a really nice touch that we don't see enough of, ensuring guests are having the experience they want. They also seemed really laid back yet in control - the best combination. The verdict? It's really clear to see why Host has so many devoted fans - it's the neighbourhood restaurant every neighbourhood wants. They have all of the boxes ticked when it comes to food, wine, service and general vibe, and it really does feel like it's been lifted out of London and placed on the main street in Ranelagh. Now if only we could convince them to bring Host number two to the Northside. Host 13 Ranelagh, Dublin 6 www.hostrestaurant.ie New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

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

The sibling to Smithfield’s Fish Shop, Bar Pez describe themselves as “very much a bar” with seafood focused food. The depth and breath of the wine list is extraordinary (and you’ll need an extraordinary salary to delve into much of it), and the seafood is fresh and simply prepared. Sit at the counter for a view of the chef at work, or take a wooden table and settle in for a few hours. It’s walk in only so if visiting at peak times you might want a back up plan. Bar Pez Website barpez.ie Address Unit 3, College Court, Kevin Street, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The sibling to Smithfield’s Fish Shop, Bar Pez describe themselves as “very much a bar” with seafood focused food. The depth and breath of the wine list is extraordinary (and you’ll need an extraordinary salary to delve into much of it), and the seafood is fresh and simply prepared. Sit at the counter for a view of the chef at work, or take a wooden table and settle in for a few hours. It’s walk in only so if visiting at peak times you might want a back up plan. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Some of Dublin's best burgers can be found in one of Ireland's most sustainable restaurants. Bujo take their planet commitments very seriously, only using renewable energy, ethically sourced meat and dairy from Irish farms, and eco-conscious packaging. It's the only burger restaurant in Ireland and the UK to have achieved a three-star rating from the Sustainable Restaurants Association, and with Gráinne O'Keefe (Mae) as culinary director, they're one of the city's top choices for feel-good fast food. Bujo Terenure Website bujo.ie Address BuJo Terenure, Terenure Road East, Terenure, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Some of Dublin's best burgers can be found in one of Ireland's most sustainable restaurants. Bujo take their planet commitments very seriously, only using renewable energy, ethically sourced meat and dairy from Irish farms, and eco-conscious packaging. It's the only burger restaurant in Ireland and the UK to have achieved a three-star rating from the Sustainable Restaurants Association, and with Gráinne O'Keefe (Mae) as culinary director, they're one of the city's top choices for feel-good fast food. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Rathmines keeps moving on up with the opening of Lottie’s, in the space that was previously Lenehan’s, from Domini Kemp (ex-Itsa Cafés, The Commons at MoLI) and Brian Montague (The Winding Stair group). Bagging Mister S’s former head chef was a move showing clear intention to be part of the A grade of Dublin restaurants, yet the original menu manages to appeal to a wide range of diners, without compromising on quality or interest. Prices are very fair and the large space has plenty of areas for groups and gatherings. Lottie's Website lotties.ie Address 7-9, Rathgar Road, Rathmines, Dublin 6 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Rathmines keeps moving on up with the opening of Lottie’s, in the space that was previously Lenehan’s, from Domini Kemp (ex-Itsa Cafés, The Commons at MoLI) and Brian Montague (The Winding Stair group). Bagging Mister S’s former head chef was a move showing clear intention to be part of the A grade of Dublin restaurants, yet the original menu manages to appeal to a wide range of diners, without compromising on quality or interest. Prices are very fair and the large space has plenty of areas for groups and gatherings. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Suertudo Jalisco and Oaxaca small plates set Dublin's newest Mexican apart Posted: 7 Jan 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Suertudo? While Ranelagh stalwart Dillinger’s surprise closure back in November was leapt on by some with a point to belabour as yet more evidence of the sky falling in on the hospitality market, it’s actually more indicative of the industry’s invention than of a VAT-based doomsday staring it in the face. John Farrell’s flagship brand kicked off his now-sprawling empire ( 777 , Amy Austin and The Butcher Grill among others) back in 2009, so its shuttering might have seemed like the writing on the wall for one of Dublin’s most serially successful restaurateurs, but a quick pivot showed yet another trick tucked up his sleeve. A more cynical critique might see Suertudo as cashing in on a Mexican wave that’s swept across the city in the last 12-ish months, culminating in Parrilla popping up just around the corner. Given that Farrell got in on the ground floor with 777 back in 2012, and that wine bar Amy Austin 's small plates have been given the Mexico city treatment by Executive Chef Victor Lara, that's not the case here. Lara is also over the food at Suertudo, joined by Mexico City-trained Celina Altamirano, to make up a menu inspired by their respective homesteads of Jalisco and Oaxaca. Where should we sit? The left wall as you enter is flanked by four high and then six low two-tops, set to be cobbled together for any config of parties that may wander their way in - groups will be most at home here. A little nook inside the right window hosts a cosy high-top for five and a three-seater window ledge - if your idea of a dry January is hiding from the rain with a drink, this is the place to be. The wraparound bar’s dozen-ish places would make a fine pick for an evening perch, with spillover kitchen space meaning you’ll have plenty of action to watch as the place fills up. The only spot we’d avoid is a tiny table tucked right in the back corner, far too compact for comfort. What’s on the menu? We slipped in for Suertudo’s new(er) brunch-lunch offering available Thursdays to Sundays, which mixes and matches several of its evening plates with a few lighter bites catering to earlier-in-the-day appetites. Guacamole is a typical first port of call for any new Mexican arrival, and an early indication of how it stacks up to the ever-growing competition, but if you're only having one dip with chips, make it the camotito. This gorgeous plate of sweet potato purée has a smoothness and sweetness we couldn't get enough of, complicated in taste and texture by the smoky-spicy salsa macha, a flavour feast that plays like a Mexican chilli crisp. It comes in at top-tier value of €6 for the plate, better for your pocket as well as your palate than the €10 guac - avocados are pricier than sweet potatoes in fairness. That’s a match for the price point at Parrilla , and while the serving there seemed slightly more generous to us (and they add two house salsas to the mix), the quality here swings it even before the tortilla chips are taken into account. Unlike the local competition, Suertudo’s are made in-house from Altamirano’s own masa, a difference you can taste every step of the way. A delicate dusting of punchy spiced salt seals the deal. It's just as well the chips are top class, because we faced more in the form of chilaquiles - it really is a wise move to only get one of the sharing starters. The Mexican breakfast dish is a classic for good cause, intense savoury flavour coursing through every drop of the simmered salsa roja and chicken broth - expect to beg for a spoon to scoop up the last of it. The variously crispy and soggy textures of the chips play well off the piled-high shredded chicken, but this dish is all about that sauce. Its stark saltiness is tempered by crumbled queso fresco and drizzled sour cream, cut through by raw rings of onion. The citrus-spice smack of adobo rojo is the star of the pescado zarandeado, a thick fillet of seabream smothered in sauce and cooked to a just-blackening coat over the charcoal grill. Fresh fish and full flavours are always a winning combination and this is a textbook example, as well as a welcome lighter bite after all the heaving heaviness that came before. Plantain cream on the side does a solid tempering job, while the pickled pink onions have much more than just colour to bring to the feast. We're not known for our ability to pass up lamb birria tacos, with shoulder slow-cooked to a fall-apart texture, served alongside a consommé made of its juices. This Jalisco specialty is wanton to its core, the kind of plate best left ‘til last - you'll be in need of washing your hands, never mind in no state to manage any more food for a while. Beware the great gush of meat juice that’s liable to come spilling from these, lest the meaty goodness go wasted - at €19 per plate, you will not be wanting to miss a drop. Lamb lovers will, and should, devour these, but the consommé can’t compare to the one we tried at Tacos Lupillo (a dish in its own right rather than dip as here, to be fair). Once you’ve had some time to recover, the arroz con leche is a welcome ending to say adios on, though skipping it is a safer bet than anything else we tried. This Mexican take on rice pudding has the concentrated caramel tang of a dulce de leche foam that froths up over the dish if you don’t dig in quick enough. Regular ol’ popcorn propped on top struck us as a shame - a caramelised kind might have better fitted the vibe. What are the drinks like? Cocktails aside, the drinks listings are strangely nondescript with nothing more than the likes of “Rioja Crianza” or “Mexican beer” to clue you in to what’s in store. The tequila and mezcal options claim “brands you can’t find anywhere in Ireland and most of Europe”, though people who know more than us have cast a sceptical eye on that claim. Margaritas are another must-compare item, and Suertudo’s ticked the box just-so with nothing much to lift it above average - we expected more oomph. The smoke-scented Swashbuckler found better favour, with top marks for a mix where Frangelico really works - Tia Maria and mezcal were not what we’d have banked on as the best bedfellows. Te Quila Mockingbird makes hay with the syrup sweetness of grilled pineapple to balance out a bitter mix of Campari and lime - this is exactly the kind of sip-it-and-sigh-with-satisfaction sensation we felt missing in the marg. Lollapalooza comes out in a glass so tall and thin we were terrified of toppling it, but the spicy-sharp mix of tequila, grapefruit and jalapeño goes a long way to steeling those nerves. How was the service? The first week of the year is not a good time to gauge how any new venue is likely to act under pressure, but we were struck by the skill with which our server sailed through the menu, describing every dish with ease - there’s been proper investment in training here. We were impressed too by the speedy delivery of everything, though between a blustery January day and being the last lunch cover the kitchen had to worry about, they weren't under pressure. If there's been any teething issues in opening at the busiest time of the year, word has yet to reach our ears. And the damage? €139 for two rounds of cocktails and enough of a late lunch to see dinner skipped altogether. That’s a big step up in price from the more casual new entrants in Dublin’s Mexican market, but close to bang-on the mark for what we spent at Parrilla . We’d have to hand it to Suertudo for bringing better value. What’s the verdict on Suertudo? Suertudo is Spanish for “the lucky one”, and while Farrell might have chosen that name to pay tribute to the firstborn that started it all, everyone knows it takes a lot more than luck to keep pace with the changing trends and challenges in the restaurant scene. This remaking has what’s needed in spades - a new arrival that shows even crowded markets have space for invention. Ceding prime real estate and a well-established brand to a concept that’s not short on competition is less cashing-in on a trend, than the kind of bold move we badly need more of around town. Who knows what might happen if more places trust talented chefs to go where their skills are. New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

The Blackrock Italian from Forest Avenue owners Sandy and John Wyer exploded during lockdown thanks to chef Reggie White (ex-Pi)'s unparalleled pizza skills, and once indoor dining resumed, they added bread, snacks and antipasti to the menu. White has now departed, but his DNA remains, and the nduja, ricotta and honey 'white pie' is one of his best creations yet. Little Forest Website littleforest.ie Address 57 Main Street Blackrock, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The Blackrock Italian from Forest Avenue owners Sandy and John Wyer exploded during lockdown thanks to chef Reggie White (ex-Pi)'s unparalleled pizza skills, and once indoor dining resumed, they added bread, snacks and antipasti to the menu. White has now departed, but his DNA remains, and the nduja, ricotta and honey 'white pie' is one of his best creations yet. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Lena The hype is justified at the buzziest opening of 2025 Posted: 4 Mar 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Lena? It's the new neighbourhood Italian that's taken the place of Locks in Portobello, from the trio who brought us Uno Mas , Enough said? That trio are Paul McNamara (chef and former owner of Locks), along with couple Liz Matthews and Simon Barrett, who own one of Dublin's most consistently brilliant restaurants, Etto , and who later opened Uno Mas with McNamara - also in the very top tier of Dublin dining. It's safe to say that all three are among the best restaurant operators in the city, so the buzz around Lena has been LARGE. What's changed since it was Lock's? The room has had a clean sweep, with the studded velvet chairs removed in place of simple wooden furniture and leather banquette seating. It's all very soft and muted, and it's the same upstairs in the two private dining rooms. It seems that the soft velvet may have helped with the acoustics, as this many hard surfaces in a larger space than their other two restaurants is causing some sound issues - at times we were shouting across the table trying to be heard over the noise of happy diners all around. We're sure they're on the case, but for now we'd leave your granny at home. Where are the best seats? It was by the window in Locks and its by the window in Lena - especially if you're in for lunch. Those canal views are everything after a crazy week on the wheel of life, and if you like to eat on a soft rather than hard seat, go forth and request a table with a banquette. One of the biggest changes has been the new bar installed on the left of the restaurant - prime counter dining real estate with views into the kitchen. Solo diners will love these seats, and they're perfect for a quick pit stop if you don't have time to settle in for a few hours. What should we eat? Like in the other two restaurants, you'll be overwhelmed from all the snacks (antipasti) you'll want to order before even getting to the "primi" and "secondi". From olives and focaccia to prime imported charcuterie and deep-fried deliciousness, you'll need a cocktail while you pick it all apart - the peach spritz and orange garibaldi are ideal low abv openers. The sage leaf and anchovy fritti (€8 for two) are Lena's answer to Uno Mas' gilda - if you come here and don't eat one, have you really been... The mink anchovies are meltingly soft, sidled up next to the perfumed sage in their crispy shells - it's a perfect bite while picking more - order it as soon as you sit. The supplì al telefono (€9 for two), named for the thin cord of mozzarella between two halves when pulled apart resembling a telephone line, are very similar to the tomato and scamorza version that's one of sister restaurant Etto 's signature dishes. If you haven't had supplì they're risotto filled croquettes, similar to arancini, deep-fried, with a cheesy centre. Peak bar snack stuff. We were advised by a neighbouring table that the Lardo di Colonnata toast (€9) was a must order, and when it arrived we initially thought the strips of cured pig fat were cut too thickly, but we were wrong. They gradually melted from the warmth of the toast, and the bits hanging over the site practically dissolved on impact with our mouths - this is superior pig fat. We hadn't planned on ordering the wild sea bass crudo (€15), but when owner Barrett said it was his favourite thing on the menu, what were we to do? There could not be a more perfect palate cleanser after the fried snacks to start, each mouthful of meaty fish, blood orange segments and juice, rosemary olive oil and pops of raw pink radish punching your palate back to life - simple flavours endlessly amplified. Plus, is there a more beautiful looking dish in Dublin right now? Palate cleansed it was onto pasta, and having a soft spot for the worm-shaped pici, the cacio e pepe (€16) was always coming to our table. The pasta is perfect, the trademark pici chew perfected, but the sauce was assertively peppery, more than any other version we've had. If you love pepper, you'll love this, but we would have liked the scales to tip slightly more towards Pecorino. The peppery plate was practically licked clean regardless. Osso bucco with saffron risotto (€32) is one of those "angels singing on high" dishes when in Northern Italy, a good one having the potential to stay with you until you're in the ground. This is a very, very good one, it's hard to imagine better actually, and if you've never had one of Italy's star dishes (which is very possible as we never see it on Dublin menus) go here and have one that's better than many in Milan. Beef shin is cooked for hours in a tomato, red wine and vegetable sauce, served on top of floral, sweet saffron risotto, and topped with lemony gremolata as the final flavour punch. (Sidenote: if you can get your hands on beef shin and want to try cooking this at home, Angela Hartnett's recipe tastes very similar) Other mains include wild halibut (praise be for the lack of farmed fish), beef fillet with pickled onion rings (a nod to Locks), and a whopper bistecca alla Fiorentina to feed 2-3 (€115). There's also a barbecued pork chop with parsnip, coco de paimpol and salsa verde (€32). The smoky meat was pink and buttery, in stark contrast to most things that identify as a pork chop, with parsnip purée, creamy beans, crispy artichoke, bitter endive and tangy salsa verde providing lots of mix and match flavour combos. We enjoyed it a lot, but wouldn't consider it the same level of must order as the osso bucco. Those Etto and Uno Mas crispy potatoes are here too, and rest assured it will be business as usual, so we ordered a side of hispi cabbage with tonnato sauce and capers (€6). The sweet, blackened hispi is as good as cabbage gets, while the rich tuna/anchovy/mayo sauce topped with salty fried capers made for luxury moppage. Yet again we hadn't planned on ordering the chocolate, espresso and olive oil tart, but the manager twisted our arm by telling us we absolutely had to. It's more mousse than tart (getting the soft slices out in such perfect triangles is an applause-worthy achievement), sitting in a puddle of salt caramel and the best olive oil, with espresso ice cream and thin chocolate biscuit sitting on top. It's a dessert you'll moan over, then daydream about. A final foray into a cloudlike, mildly boozy tiramisu with bountiful chocolate shavings on top sent us floating happily off into the night. What about drinks? Like at Etto and Uno Mas, the wine list is one to loiter over - maybe start your studying at home if this is your specialist subject. Bottles start at €33 for basic house white and red, and there's a good selection of glasses (all available in 500ml carafes too) starting at €7.50 and going up to €18 for sparkling Chardonnay. There are wines from every region of Italy, each with a reason for being there, and it's obvious the list was put together with painstaking care and real love for the topic. There are five cocktails too, with a couple of low abvs at the top just the thing to settle you into those seats, as well as Italian and Irish beer, French cider, amari and grappa. How was the service? Just as lovely, charming and skilled as in their sister restaurants - these guys hire well and hold onto good people. Food was fast to start then nicely paced, which is no harm when you've sat down and are desperate for a snack to take the edge off. And the damage? €105 a head before tip for that feast of food, with a cocktail and four glasses of wine between two. Anything else we should know? The private dining rooms upstairs have had a subtle redesign and are crying out for your next group gathering. What's the verdict on Lena? The hype on this one has been big, and did anyone really doubt that Lena would deliver with these three at the helm? McNamara is a spectacular chef, someone who can scoop up ideas from around the globe and execute to perfection, giving the people what they want before they knew they wanted it. He's not trying to crowd please or play anybody's greatest hits, he's cooking dishes they way they're supposed to be cooked - big, bold, and with a face full of flavour. Team those talents with operators like Matthews and Barrett ensuring wine, service, and dining rooms are effortlessly, expertly delivered, and it's a rare and captivating combination. Our first meal in Uno Mas was a lot like this one, and each meal afterwards just got better and better. We're predicting a similar upward trajectory for Lena. New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

Neopolitan woodfired pizza (many of our readers name it as the best in Dublin) and handmade pasta a couple of minutes walk from Stephen’s Green. Bread and ice cream are also made freshly in house. Cirillo's Website cirillos.ie Address 140 Baggot Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neopolitan woodfired pizza (many of our readers name it as the best in Dublin) and handmade pasta a couple of minutes walk from Stephen’s Green. Bread and ice cream are also made freshly in house. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Pakistani/Eastern food that's adored by locals and should be booked well in advance. Small plates include the 'Molly Malone Masala' with cockles and mussels, and mains lean heavily into their Tandoor grill. Meat is Irish with free-range chicken and locally-caught fish, and they like to include modern twists on dishes that diners might be familiar with. Taza Website taza.ie Address 2 Ardcollum Avenue, Beaumont, Dublin 5 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Pakistani/Eastern food that's adored by locals and should be booked well in advance. Small plates include the 'Molly Malone Masala' with cockles and mussels, and mains lean heavily into their Tandoor grill. Meat is Irish with free-range chicken and locally-caught fish, and they like to include modern twists on dishes that diners might be familiar with. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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