Neighbourhood pizza as it should be: equal parts authentic and eccentric. Named after the nondescript little Smithfield alley out behind Frank Ryan’s pub where it originally set up stall in 2017, Coke Lane has steadily progressed to bigger and better things since opening in 2017, now serving up its wood-fired Neapolitan pizzas in two D8 sites: The Circular in Rialto and Lucky’s in the Liberties. Founder Dave Holmes brings vocational zeal to his work with irresistibly airy sourdough crusts, delicious home-made chilli honey and sophisticatedly simple flavour pairings designed to appeal to all palates. It's a particular hit with vegetarians, with half the menu meat-free. Coke Lane at Lucky's Website cokelanepizza.ie Address Lucky's, 78 Meath Street, The Liberties, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neighbourhood pizza as it should be: equal parts authentic and eccentric. Named after the nondescript little Smithfield alley out behind Frank Ryan’s pub where it originally set up stall in 2017, Coke Lane has steadily progressed to bigger and better things since opening in 2017, now serving up its wood-fired Neapolitan pizzas in two D8 sites: The Circular in Rialto and Lucky’s in the Liberties. Founder Dave Holmes brings vocational zeal to his work with irresistibly airy sourdough crusts, delicious home-made chilli honey and sophisticatedly simple flavour pairings designed to appeal to all palates. It's a particular hit with vegetarians, with half the menu meat-free. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Table Wine Parisian vibes on Pleasants Street Posted: 7 Dec 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? When it comes to capturing the Dublin zeitgeist, not many business owners are as adept at it as the guys who opened Meet Me In The Morning, Reference Coffee, Loose Canon, Benedict's Egg Shop, and now, Table Wine . They've evolved as needed over the years, recently closing Benedict's (which seemed less to do with its success and more to do with logistics/staff issues and/or the ability to make a decent living from egg sandwiches), and while there were tears shed across the city when they announced they were getting out of the brunch game and closing MMITM, the nooooos slowly turned to ohhhhs when it transpired they were opening a wine bar on the same site. Formerly named Reference Coffee next door is now "The Morning", and MMITM is now "Table Wine". Loose Canon is sill Loose Canon. Up to speed? In truth these guys have always wanted to bring more to the Dublin wine scene ( Loose Canon was pretty ground-breaking when it came to natural wine in the capital), and Table Wine has been in their heads for a long time. Co-owner Brian O'Keeffe used to live in Paris and came home with his head spinning about why Dublin didn't have more dimly lit, caves à vins, serving interesting small plates in casual surroundings alongside the best natural wines around - even if it meant importing them direct. The pandemic put a halt to their plans (them and everyone else), but at the end of November they quietly opened the doors on Pleasants Street with only those in the know clued in enough to visit - which obviously includes us, and you if you're reading this. Where should we sit? It's the same set up as MMITM, with wooden tables and chairs on the lower and upper floors. Tables are well spaced out, but this means they have less seats than before, so we imagine it might be challenging to get a table at peak times if not booked in advance. Downstairs there's a nice bird's eye view into the kitchen, as well as the perfect people watching perch inside the door. Upstairs would be better for more intimate dinner dates or when you've got all the goss to spill. What's the food like? Sharing plates, i.e. our favourite, each one sounding more appetising than the last. Nothing really constitutes a "main", so even the rogue friend who doesn't like to share will be forced to - *evil laugh*. We started with perfect plates to pick at over that first glass of wine - pink pickled eggs with mayo, soy pickled mushrooms, and they brought sourdough, because everything's better with sourdough. The mushrooms in particular deserve singling out for their especially complex, floral flavours with the mildest bite of acidity. We would fling these in a toastie, risotto, on a cheese board - you name it, we'll try it. There's a nice amount of vegetable/cheese based dishes for any veggies in your life, and spuds are a highlight here. The firmer, pink fir apple variety are cooked beautifully, then tossed in garlic butter topped with chives - the new chips. Another dish everyone seems to be loving (us included) is the Crown Prince pumpkin (McNally Farm's finest) with Cais na Tire cheese sauce. The Tipperary sheep's cheese can do no wrong in our eyes, and we would eat it on practically anything, so how could you not love this dish, although it would have been nice to have an element of crunch, so maybe save some sourdough crust if you have the willpower. You're probably sick of us bemoaning the lack of ceviche in the city, so we jumped to order the one here, but it didn't quite have the bracing, slap around the face we like when it comes to citrus cured fish. Ours was made with seabream (we'd also love to see a move to lesser known fish or by-catch), lime leaf oil, chilli and kombucha, and while flavours were pleasant, it was too mild for our Peruvian-loving tastes. You're going to be seeing Table Wine's crab sandwich everywhere, and while you may initially think, "€20 for a sandwich?", this is no ordinary sandwich. It's a triple decker, Lambay crab stuffed, Hegarty's cheddar covered masterstroke, with deep-fried Jerusalem artichoke crisps the icing on the cheesy-crab cake. A warning however - it's as heavy as it sounds, and even one between two will make much of the rest of the menu moot - one between 3 or four would be perfect if you've come to work your way through their offering. Saying that there would be worse ways to slip into a food coma than popping in here for one of these and a glass of wine after a hard day. We love flower sprouts, or kalettes as they've now been renamed as apparently that causes sales to go up, but didn't think they worked here in a simple tempura batter. They needed something to be dipped into, and the kitchen brought a fantastic tomatillo relish on request which rescued things. That tomatillo relish was destined for our dish of the night - the unmissable veal salami, red chilli and poblano pepper croquettes. If we'd had these first, a second (and maybe third) order would have gone into the kitchen, but sadly we were too stuffed full of crab to consider it for more than 5-6 minutes tops. Perfect bites of endless flavour, and that tangy relish underneath just gave them added pizazz. Dessert currently consists of sorbet and ice-cream, and we ordered one of each. Crown Prince pumpkin ice-cream was full of spice and all things nice, brown butter ice-cream literally takes browned butter and churns it in there (how could that not taste good), but the one that disappeared fastest was the yoghurt sorbet with elderflower, whiskey and brandy snaps. A simple but effective ending to a meal full of different flavours. What about the drinks? This is a natural wine bar first and foremost, so if you're not into it, one of the major cornerstones of this place will be lost on you. If you are, you'll be in funk-filled heaven, and there's loads of unusual bottles to work your way through. There's currently only five wines by the glass - hopefully that will expand over time - and bottles start at around €40. We drank a really beautiful gamay from Alexandre Bain in the Loire Valley, and a simpler but still very enjoyable Langhe Nebbiolo from Trediberri, which is an entry level wine on the list. Staff will be delighted to make recommendations for you. And the service? Happy, welcoming and confidently relaxed. Staff seemed like they'd been there years, and everything was very smooth. The chef brought out most of the dishes himself, which gave us a chance to quiz him on their contents and cooking methods. It wasn't full, which always makes thing easier, but the whole places gives off a very chilled out vibe, and it's hard to imagine that changing, even with more bodies in the place. And the damage? €70 a head, which felt like decent value for what we had. The verdict? A UK-based food writer visited here a few weeks ago and whilst in the food planning stage mentioned that she would like to visit several of the best restaurants in the city, "to try a few plates" in each. We didn't know whether to laugh or cry, but had to break it to her that there are very few places here that you can realistically include on a bone fide restaurant crawl, and not be expected to book weeks in advance - we're not in London any more Toto. This Pleasants Street retreat is exactly what she was looking for, and we hope they can maintain the laid back, formula-free, continental Europe feel of it all. God knows we all need a bit more spontaneity in life right now, and being able to pop in here for delicious, dynamic, ever-changing small plates and great wine at short notice would turn the worst day on its head. Here's hoping this is the start of a new wave of casual, food-focused wine bars, because post (mid?)-pandemic we need all the joy we can get our hands on. Table Wine 50 Pleasants Street, Dublin 8 www.tablewine.ie New Openings & Discoveries More >>

TV chef Mark Moriarty's part-restaurant, part-studio, park test kitchen opened in August and instantly became one of the most intimate dining experiences in Dublin. We thought the food on opening night was easily Michelin-star level, and the underground space in Wilton Park feels like stepping out of reality for a few hours. The initial plan was to only open to the public on Friday nights and take group bookings on other nights, but they've expanded it to more sporadic dates - just make sure you're on their mailing list if you want to hear about them. Mark Moriarty Studio Website markmoriarty.ie/studio Address Wilton Park Studios, Dublin 2, D02 VO76, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story TV chef Mark Moriarty's part-restaurant, part-studio, park test kitchen opened in August and instantly became one of the most intimate dining experiences in Dublin. We thought the food on opening night was easily Michelin-star level, and the underground space in Wilton Park feels like stepping out of reality for a few hours. The initial plan was to only open to the public on Friday nights and take group bookings on other nights, but they've expanded it to more sporadic dates - just make sure you're on their mailing list if you want to hear about them. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Grano describe their very own "forno" as "an artisan bakery dedicated to the craft of Italian baking and pasta, with grain at the centre of everything". Owner Roberto imports his own from his home region of Calabria, using it to make pastries, focaccia Romana, and fresh pasta, all made daily in Banco's open kitchen. Sell outs are inevitable so we strongly advise finding out what's coming out of the ovens when before making a special trip. No one wants to leave here empty handed. Banco Website banco.ie Address Dublin, Co. Dublin, D07 FP97, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Grano describe their very own "forno" as "an artisan bakery dedicated to the craft of Italian baking and pasta, with grain at the centre of everything". Owner Roberto imports his own from his home region of Calabria, using it to make pastries, focaccia Romana, and fresh pasta, all made daily in Banco's open kitchen. Sell outs are inevitable so we strongly advise finding out what's coming out of the ovens when before making a special trip. No one wants to leave here empty handed. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

You’ll probably spot Strudel Artisan Bakery by the hungry looking queue forming outside from around 8am, and one glance at their Instagram page will make you understand why. From chocolate babka to savoury brioche, this is peak pastry, worth travelling a long distance for. Strudel Bakery Website strudelbakery.com Address 105 Patrick Street, Dún Laoghaire, County Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story You’ll probably spot Strudel Artisan Bakery by the hungry looking queue forming outside from around 8am, and one glance at their Instagram page will make you understand why. From chocolate babka to savoury brioche, this is peak pastry, worth travelling a long distance for. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Busy neighbourhood restaurant in Harold’s Cross from Chef Philip Yeung, formerly Head Chef at Bang Restaurant and Town Bar and Grill. Seasonal cooking and excellent provenance in a modern, minimalistic dining room. Craft Website craftrestaurant.ie Address 208 Harold’s Cross Road, Harold’s Cross, Dublin 6W Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Busy neighbourhood restaurant in Harold’s Cross from Chef Philip Yeung, formerly Head Chef at Bang Restaurant and Town Bar and Grill. Seasonal cooking and excellent provenance in a modern, minimalistic dining room. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Matsukawa This 8-seater omakase has finally brought top tier Japanese food to Dublin Posted: 20 Sept 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What's the story with Matsukawa? Few new restaurants in recent memory have been subject to more feverish speculation and baited breath than Matsukawa , which opened late last month in the Smithfield site previously home to veggie and vegan café Woke Cup Café. We first twigged there was something interesting going on when we spotted the fitout underway, and as the pieces fell into place – and we spied a couple of late-night menu tests underway – word got out that Ireland’s first omakase restaurant had arrived. The Japanese fine dining concept is built around quality produce and expert technique, with a communal counter placing you up close and personal with every step of the preparation process. Chef Takuma Tamaoki served omakase in Tokyo before arriving in Ireland in 2016, where he settled in Galway and joined the team at Wa Sushi , rightly regarded as one of the country’s few genuinely great Japanese options. He made the move east seeking broader experience and landed in Yamamori where, in a neat twist for which we should all be grateful, fellow chef Yu Uchida noticed the sashimi had all of a sudden kicked into high gear. A few drinks and a lightbulb moment later, and the pair agreed to partner up and introduce Dublin to this Japanese style of eating. Where should we sit? There’s no choice in the eight stools arranged around Tamaoki’s workspace, and no need for any – all of these seats, already among Dublin’s most in-demand, offer an eagle-eyed view of the poise and precision that goes into each of the eighteen plates coming your way. Expect to make friends here - with the collective oohs and aahs as each new dish is assembled, any hodge-podge of couples and solo diners can’t but be brought together in this shared experience. What's on the menu? The glitter-flecked prettiness of the printed paper that greets you at your seat in Matsukawa is less a menu than an opening sneak peek. The pleasure of omakase, a term derived from the verb ‘to entrust’, is in putting yourself wholly in the hands of a talented chef, wherever they may opt to take you. As such you’re not likely to see the same rundown in here on any two nights, with dishes dependent on the latest catch, seasonal veg, and Tamaoki’s evolving instincts. A set structure prevails, moving from salad starters and sashimi through a warm dish and nigiri before alighting on miso soup and a light dessert. By the time we got in Matsukawa had hardly got through its first week’s service, and we’d already heard of significant variations - surely a great herald for repeat visits to come. On our allotted night, things kicked off with soy-marinated courgette and a salad of spring onion and squid in karashi sumiso – a tangy, tasty dressing of miso and mustard. As overtures go, it’s exact in its promise - fresh with full flavours; simple and satisfying; delicately presented. The sashimi course that follows, hamachi and salmon in our case, comes alongside a petite mound of fresh wasabi, energetically grated before your eyes. The pre-packed one-note nose-wrinkler of cheap sushi joints this is not – Matsukawa’s wasabi has a freshness and complexity that only comes from the genuine article, shipped in straight from Japan. Due to a host of logistical complexities the same’s not true of the fish, which they’ve sourced almost entirely from Spain – a slight disappointment given the quality produce available from Irish waters. In some cases, like the hamachi, the import makes sense; elsewhere like the salmon, it’s of an undeniably lesser quality. Still, the sashimi’s a great intro to Tamaoki’s command of high-end edomae sushi technique - this is fresh, firm, impeccably-cured fish. Next came the chawanmushi, a savoury steamed custard whose little accompanying wooden spoon is like a spade to dig for buried treasure. Among the just-set egg which dissolves in the mouth, we delighted in discovering a nugget of super-tender sweet prawn, firm edamame bean and a little sliver of shiitake – this is a joy of a dish. The fun of chef’s tables is often in flashes of flame or tweezer-precise plating. Not so Matsukawa – here, it’s all about the hypnotic rhythms of Tamaoki’s hands in full flight. The delicate slices of cured fish he has quietly prepared throughout the preceding courses are now spellbindingly assembled into perfect nigiri - a palmful of vinegar-seasoned rice rolled with wasabi beneath the firm fish, and finished with a careful dab or brush of assorted extras. We began with beautifully pickled mackerel and mild and meaty sea bream, both anointed with a concentrated soy reduction you will want to sup by the spoonful before the night is out. Then to lemon sole subtly flavoured in a soy-onion marinade, and sea bass with delicate sweetness bolstered by a squeeze of lemon and sprinkle of Dingle sea salt. By now any naysayers who might have scoffed at the sameness of eleven nigiri in sequence will have eaten their words along with their fish: the real pleasure of Matsukawa, in the repeated notes of each of these morsels, is in seeing Tamaoki’s treatment of each piece and how its unique character is teased out. This is a man who has thought deeply about fish – by the time you leave, you will have too. He's thought about sequencing too, and there’s a clear pace to the way the treatments get steadily more complex before paring back for the final pieces. The John Dory was the peak, topped with a dab of sweet miso and given a short, sharp blast of a blowtorch to cut through its meatiness with a subtle smoke. Yellowfin tuna, its edges bearing tell-tale signs of dry curing, gets a daub of mustard for a real richness and depth of flavour that elevates this to amongst the best of the night. Bluefin tuna to follow brings home the difference between the two, thanks not least to the nine-day aging approach Tamaoki has taken to make the flesh’s prized fattiness all the more pronounced – it’s a treat. The hamachi belly gestures back to the leaner earlier sashimi, a nice reminder that even within an individual fish the variety and possibilities can be many. Save for introducing each piece to each diner as he places it on each plate, an eight times repeated refrain that takes on the calming air of a mantra, Tamaoki works in quiet restraint, but lights up when asked for any more info. So it was when we needed to know what he’d dusted over the prawn – wide eyes followed when he revealed it’s a head and shell powder. The intensity of flavour is exceptional, added umami to the meat’s succulent sweetness. The salmon though, again, feels a little lacking in flavour – in a place where quality is key, this is a bump in the road. The final nigiri is a suitable showstopper, with the unmistakable marbling of otoro, or bluefin tuna belly, turning every head at the table. This superb cut is just about as good as fish gets and, true to form, Tamaoki has brought out its best by in this case doing very little at all. The tender, fatty flesh dissolves like butter in the mouth, an incredible outro indulgence that sees this section of the meal out on a high. The omelette that follows is not in the rolled tamagoyaki style that might be more familiar - Tamaoki has taken eggs, and eggs only, and whipped them to an intensely airy texture that feels positively cakey. It’s an impressive feat, if in practice a bit of a stop-gap palate cleanser. Connemara clams are the sole exception to the seafood’s Spanish sourcing, and an ingredient Tamaoki is particularly passionate about, telling us he ranks them among the best shellfish around. As served up here, it’s hard to disagree – swimming in a superb white miso broth alongside slivered spring onions, they’re a tantalising hint of what Matsukawa might achieve if it manages to work more native produce into its menus. A simple, prettily-plated dessert of red beans in red bean jelly offered little to shout about, though not much to moan about either – the muted flavours of the pressed jelly are a fitting follow-up to the straight-up theme of the evening, but the dish leans heavily on the sour-sweet sharpness of strawberry to bring it to life. It’s not quite a bum note, but neither is it anything we’d have much missed. What about drinks? In a generous move we’d love to see more high-priced places mirror, still and sparkling water is free and topped up as quick as you can drink it – the same goes for an intensely earthy, imported green tea served cold throughout and then hot with dessert. Minimal beer and wine options are passable but clearly not what they want you drinking – here, it’s all about the sake. We started with a glass of the sparkling and its subtle fizz and subdued flavours made for a fine match to the salads and sashimi. Fuller-bodied but with a more delicate and almost ephemeral taste is the Daiginjou - served chilled, this high-grade sake is superb slowly sipped alongside the nigiri. Rich, sweet, aromatic plum wine is served on the rocks with soda – we enjoyed this cocktail’s fruity depths alongside dessert but it would be all the better as an aperitif savoured as the first dishes are divvied up before you. How was the service? Typical of the omakase experience, there’s as much focus on service as food here and chef Tamaoki is a consummate pro – we watched with interest as he joined in on a Japanese pair’s nostalgia, left a happy couple largely to their own devices, and cheerily indulged a solo diner’s enthusiastic enquiries throughout the night. His manner with his customers is much the same as with his fish - every one calls for its own tailored treatment. A pair of kimono-clad servers are quick on the offing with any empty water glass and happy to help you pick out a sake. What was the damage? It’s €90 a head here for the full omakase menu, which puts Matsukawa more in the special occasion category than the casual midweek catchup one – particularly once you factor in a glass or two of sake. For the quality of cooking here though, not to mention its novelty among Dublin restaurants and that all-important free water, it’s a reasonable price. With the whole experience lasting two and a half hours and Tamaoki’s technique turning heads throughout, food lovers should think of this as a two-for-one ticket: dinner and a show. And the verdict? Ireland at large, and Dublin in particular, has long been bizarrely starved of genuinely top-tier Japanese food. Now, following the envy induced by Galway’s Wa Sushi and Cork’s Miyazaki and Ichigo Ichie , the capital finally has its own answer. To see such practiced perfectionism up close and personal is a rare treat; to have it at last on our doorstep is a cause for celebration. There is room for improvement here, no question – sourcing all fish from Spain seems designed to keep costs down but costs quality in some cases – but it’s clear Tamaoki is keenly aware of its limits and intent on overcoming them. Seats here will not be easy to come by, and rightly so (at time of writing, we could find just two available through to the end of the year, even with a second weekend sitting newly-added) but that may be no bad thing. By the time you make it in, we’d bet on Matsukawa being even better again. New Openings & Discoveries More >>

Venezuelan-born Nigely Maasud came to Ireland with hopes of starting a tour company, but after realising the capital was lacking a bonefide 'churreria', she started making them with her mother. Their market stall eventually morphed into a Temple Bar café where the crunchy, airy churros are the main attraction (don't miss the Spanish hot chocolate to dip the plain ones in), but ice-cream, crêpes and savoury Venezuelan tequenos stuffed with cheese are more reasons to take a Temple Bar pitstop. Sweet Churro Website sweetchurro.ie Address 3/4 Crow Street, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Venezuelan-born Nigely Maasud came to Ireland with hopes of starting a tour company, but after realising the capital was lacking a bonefide 'churreria', she started making them with her mother. Their market stall eventually morphed into a Temple Bar café where the crunchy, airy churros are the main attraction (don't miss the Spanish hot chocolate to dip the plain ones in), but ice-cream, crêpes and savoury Venezuelan tequenos stuffed with cheese are more reasons to take a Temple Bar pitstop. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

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 Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Un'Altra Pasta Bar Website unaltrapastabarblackrock.ie Address Un Altra Pasta Bar Blackrock, Main Street, Blackrock, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

South Dublin on the sea has plenty of options to keep you happy after a swim or stroll through the character-filled villages of Blackrock and Monkstown. From market stalls to Michelin stars, fresh pasta to French fine dining. Blackrock - Monkstown - Mount Merrion Our Take South Dublin on the sea has plenty of options to keep you happy after a swim or stroll through the character-filled villages of Blackrock and Monkstown. From market stalls to Michelin stars, fresh pasta to French fine dining. Where to Eat 3 Leaves Big Mike's Bresson Camerino Bakery Fable and Stey Fellini's Hatch Coffee Blackrock Liath Little Forest Lobstar Ruchii September That's Amore Volpe Nera

Liberties café and roastery Groundstate was set up by two friends, a scientist and a Yogi, to build something “authentic and sustainable”. Between the emphasis on vegetarian and vegan food, impressive list of produce suppliers, and off-setting their carbon footprint by planting trees, they’ve created something special for the grateful residents of Dublin 8, and even the simplest dish in here tastes better than you’d imagine on ordering. It’s also our favourite place to pick up breakfast, lunch, coffee or snacks before a train from Heuston, because who can be dealing with train station food. Groundstate Coffee Website groundstated8.com Address 48- 50 James Street, The Liberties, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Liberties café and roastery Groundstate was set up by two friends, a scientist and a Yogi, to build something “authentic and sustainable”. Between the emphasis on vegetarian and vegan food, impressive list of produce suppliers, and off-setting their carbon footprint by planting trees, they’ve created something special for the grateful residents of Dublin 8, and even the simplest dish in here tastes better than you’d imagine on ordering. It’s also our favourite place to pick up breakfast, lunch, coffee or snacks before a train from Heuston, because who can be dealing with train station food. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

The basement wine cellar in upmarket grocery Fallon & Byrne has long been a drinking den for those in the know, and since they extended their €1 corkage offer from Sunday - Tuesday, a trip there to start the week off right is even more tempting. The menu of charcuterie and cheese, pastas and pizzas is relaxed and uncomplicated, so you can spend your time deciding which bottle you're going to drink at a bargain price. Fallon and Byrne's Wine Cellar Website fallonandbyrne.com Address 11-17 Exchequer Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The basement wine cellar in upmarket grocery Fallon & Byrne has long been a drinking den for those in the know, and since they extended their €1 corkage offer from Sunday - Tuesday, a trip there to start the week off right is even more tempting. The menu of charcuterie and cheese, pastas and pizzas is relaxed and uncomplicated, so you can spend your time deciding which bottle you're going to drink at a bargain price. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Weel-heeled part of the southside stretching from Leeson Street just outside the city centre across to the Aviva stadium, and down through suburbs Ballsbridge, Donnybrook and Sandymount. Money doesn't always mean amazing food, but there are a few places worth your money. Dublin 4 Our Take Weel-heeled part of the southside stretching from Leeson Street just outside the city centre across to the Aviva stadium, and down through suburbs Ballsbridge, Donnybrook and Sandymount. Money doesn't always mean amazing food, but there are a few places worth your money. Where to Eat Angelina's Baan Thai Bujo Crudo Forest Avenue Forêt Junior's Mae Paulie's The Old Spot Yoi Ramen

Exciting food made for sharing in a room that feels more like New York or Copenhagen than Dublin. Chef Kevin Burke made his name as head chef of Michelin-starred The Ninth in London, before returning home mid-pandemic and opening Library Street in the former Allta site, and it immediately became one of the most sought after bookings in the city. The private dining room is one of the best in town. Library Street Website librarystreet.ie Address 101 Setanta Place, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Exciting food made for sharing in a room that feels more like New York or Copenhagen than Dublin. Chef Kevin Burke made his name as head chef of Michelin-starred The Ninth in London, before returning home mid-pandemic and opening Library Street in the former Allta site, and it immediately became one of the most sought after bookings in the city. The private dining room is one of the best in town. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Contemporary Mexican from chef Jules Mak, whose first restaurant Mak D6 is around the corner. A menu of bites, tacos and meaty mains focused on the "parrilla" or grill, in a buzzy room full of people out for a good night. There's a huge cocktail list with eight different types of margaritas, and the George Clooney-founded Casamigos tequila is heavily tied into the menu. Parrilla Website parrillaranelagh.com Address Parrilla Ranelagh, Sandford Road, Ranelagh, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Contemporary Mexican from chef Jules Mak, whose first restaurant Mak D6 is around the corner. A menu of bites, tacos and meaty mains focused on the "parrilla" or grill, in a buzzy room full of people out for a good night. There's a huge cocktail list with eight different types of margaritas, and the George Clooney-founded Casamigos tequila is heavily tied into the menu. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

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

From the team behind Hakkahan in Stoneybatter, Nan Chinese is a more high end opening specialising in Huaiyang cuisine, which is subtler and softer than many other types, and usually reserved for banquets or special occasions in China. Don't miss the xiao long bao (soup dumplings), the crispy bottomed Shengjian bao, and the whole deep-fried seabass with sweet and sour sauce. There's also a private dining room downstairs that can seat up to 12. Nan Chinese Website nanchinese.ie Address Unit 1, Drury Hall, Stephen Street Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story From the team behind Hakkahan in Stoneybatter, Nan Chinese is a more high end opening specialising in Huaiyang cuisine, which is subtler and softer than many other types, and usually reserved for banquets or special occasions in China. Don't miss the xiao long bao (soup dumplings), the crispy bottomed Shengjian bao, and the whole deep-fried seabass with sweet and sour sauce. There's also a private dining room downstairs that can seat up to 12. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Say Hello to All The Food Contact Our Office The team at All the Food is always happy to connect with our community. We welcome questions and inquiries - and of course, we're always keen to hear about new places to eat. First Name Last Name Email Phone Who Are You? Choose an option Your Interest Choose an option Write a message Submit Join ATF Insiders Make the Most of Every Meal. Join Us

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 Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

A brunch/lunch institution, seating 250 in their Capel Street café and restaurant. A Middle Eastern influenced menu with plenty of fresh, healthy choices, and there's a general food store at the front stocking Irish artisanal brands and coffee roasted in-house. Open from breakfast to dinner with everything made in house, including breads and cakes. Brother Hubbard North Website brotherhubbard.ie Address 153 Capel Street, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A brunch/lunch institution, seating 250 in their Capel Street café and restaurant. A Middle Eastern influenced menu with plenty of fresh, healthy choices, and there's a general food store at the front stocking Irish artisanal brands and coffee roasted in-house. Open from breakfast to dinner with everything made in house, including breads and cakes. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Sleek St Stephen’s Green wine bar with ex-Delahunt head chef, Chris Maguire, in charge of food. Their homemade charcuterie is one of the main draws, but there’s plenty of tartare, Southern-fried mushrooms and homepage pasta small plates too. A sizeable wine list ranging from commercial to natural, and the cosy basement room is ideal for hiding away from the world outside. Book the seats facing into the kitchen to watch the chefs prepare your dinner. Cellar 22 Website cellar22.ie Address Saint Stephen's Green, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Sleek St Stephen’s Green wine bar with ex-Delahunt head chef, Chris Maguire, in charge of food. Their homemade charcuterie is one of the main draws, but there’s plenty of tartare, Southern-fried mushrooms and homepage pasta small plates too. A sizeable wine list ranging from commercial to natural, and the cosy basement room is ideal for hiding away from the world outside. Book the seats facing into the kitchen to watch the chefs prepare your dinner. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Sister restaurant of the highly regarded Ka Shing on Wicklow Street, specialising in the same top quality dim sum. The location next to McDonalds might not be as glamourous as its city centre sibling (opposite Brown Thomas), but the cheung fun, dumplings and pork BBQ buns will make you forget you're eating on the outskirts of a shopping centre. There’s a Cantonese menu too playing all the greatest hits in an elegantly appointment room upstairs, and unusually for an Irish-Chinese restaurant, desserts are worth sticking around for. Kaizen Website kaizenrestaurant.ie Address Kaizen Chinese Restaurant 嘉盛樓, Blanchardstown Centre, Blanchardstown, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Sister restaurant of the highly regarded Ka Shing on Wicklow Street, specialising in the same top quality dim sum. The location next to McDonalds might not be as glamourous as its city centre sibling (opposite Brown Thomas), but the cheung fun, dumplings and pork BBQ buns will make you forget you're eating on the outskirts of a shopping centre. There’s a Cantonese menu too playing all the greatest hits in an elegantly appointment room upstairs, and unusually for an Irish-Chinese restaurant, desserts are worth sticking around for. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

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 Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

The northside's closest suburbs to the inner city are home to Middle Eastern food you'll want to shout about, breakfast sandwiches people travel a long way to eat, and a food market with constantly rotating vendors, and always something new to eat. Drumcondra - Phibsboro - Glasnevin Our Take The northside's closest suburbs to the inner city are home to Middle Eastern food you'll want to shout about, breakfast sandwiches people travel a long way to eat, and a food market with constantly rotating vendors, and always something new to eat. Where to Eat Bang Bang Blossom Artisan Bakery Borgo Eatyard at The Bernard Shaw Elliot's Hera Little Washer Mosaic Wines Shouk Sushi Sakai The Washerwoman Two Boys Brew Yeeros

Baker Thibault Peigne is the man behind Tartine Organic Bakery, whose breads can be found in restaurants cafés and supermarkets across the city. While that's the baking behemoth, Russell Street Bakery is his latest and littlest labour of love, producing the highest quality sourdoughs, brioche, focaccia, lavash and pastries you can imagine. Coffee is from Imbibe and lunchtime sees European-style sandwiches top the counters. Bring a very big bag and fill your freezer with anything you can't eat on the day. Russell Street Bakery Website instagram.com/russellst.bakery Address Russell Street Bakery, Russell Street, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Baker Thibault Peigne is the man behind Tartine Organic Bakery, whose breads can be found in restaurants cafés and supermarkets across the city. While that's the baking behemoth, Russell Street Bakery is his latest and littlest labour of love, producing the highest quality sourdoughs, brioche, focaccia, lavash and pastries you can imagine. Coffee is from Imbibe and lunchtime sees European-style sandwiches top the counters. Bring a very big bag and fill your freezer with anything you can't eat on the day. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Mad Egg are now up to five sites across Dublin, but have sadly dropped their commitment to free-range birds. They still tea brine them for 48 hours, dredge them in spiked buttmilk and cover them in their special seasoned coating before being fried. Good beer selection too. Their DIY desserts mean you might need a nap afterwards. Mad Egg Dundrum Website madegg.ie Address Unit G5 Pembroke District, Dundrum Town Centre, Dundrum, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Mad Egg are now up to five sites across Dublin, but have sadly dropped their commitment to free-range birds. They still tea brine them for 48 hours, dredge them in spiked buttmilk and cover them in their special seasoned coating before being fried. Good beer selection too. Their DIY desserts mean you might need a nap afterwards. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Upscale seafood restaurant from the owners of O'Connell's pub not far away. Local produce is important and the menu takes risks that plenty of others in the seaside village don't. The Pier House Website thepierhouse.ie Address West Pier, Howth, Dublin 13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Upscale seafood restaurant from the owners of O'Connell's pub not far away. Local produce is important and the menu takes risks that plenty of others in the seaside village don't. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Neighbourhood bar and restaurant from the Waterford-based siblings behind The Strand Inn Hotel. Irish seafood is a big part of the menu, but there's plenty more to please all tastes and budgets. The interior design team behind the refurbishment of what was previously The Bowery pub have earnt their money here, and the prints and paintings adorning every part of the walls makes it feel like you're dining in an art gallery. The Dunmore Website thedunmore.ie Address The Dunmore, Rathmines Road Lower, Rathmines, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neighbourhood bar and restaurant from the Waterford-based siblings behind The Strand Inn Hotel. Irish seafood is a big part of the menu, but there's plenty more to please all tastes and budgets. The interior design team behind the refurbishment of what was previously The Bowery pub have earnt their money here, and the prints and paintings adorning every part of the walls makes it feel like you're dining in an art gallery. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet

Victorian public house with bar food (and a snug) downstairs, and a full menu upstairs in the sleek, newly renovated dining room. Tufted leather booths with refined dividers line the window, with tables that can be placed next to each other for group dining along the opposite wall. Steak is the star of the à la carte menu, but fish, chicken and vegetarian options all get a look in, and the burger is one of the best in town. If you visit on Sunday don't miss the roast rib of beef with all the trimmings. Ryan's of Parkgate Street Website thebuckleycollection.ie/ryans-parkgate-street Address Ryan's of Parkgate Street, Parkgate Street, Stoneybatter, Dublin 8, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Victorian public house with bar food (and a snug) downstairs, and a full menu upstairs in the sleek, newly renovated dining room. Tufted leather booths with refined dividers line the window, with tables that can be placed next to each other for group dining along the opposite wall. Steak is the star of the à la carte menu, but fish, chicken and vegetarian options all get a look in, and the burger is one of the best in town. If you visit on Sunday don't miss the roast rib of beef with all the trimmings. Where It's At Nearby Locales Goat's Gruff Banco Bah 33 Mark Moriarty Studio Gaffe at Leonard's Corner Sano Pasta Yibu by Janet Little Canton Dak @ Bar Anam Mongoose Chongqing Hot Pot Boco Clontarf Bell Pesto Bang Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet