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Named after the famous government-run canteen in Delhi, Andhra Bhavan has been struggling to keep up with demand since bringing their dosas, idli and uttapams to Marlborough Street. The restaurant focuses on Southern Indian cuisine with no shortcuts, but the extensive menu occasionally dipping into other areas too. The tables are crammed together, the noise levels are high, and the flavours are next level. The value for money here is among the best in the city too. Andhra Bhavan Website andhrabhavan.ie Address Andhra Bhavan, Marlborough Place, North City, Dublin 1, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Named after the famous government-run canteen in Delhi, Andhra Bhavan has been struggling to keep up with demand since bringing their dosas, idli and uttapams to Marlborough Street. The restaurant focuses on Southern Indian cuisine with no shortcuts, but the extensive menu occasionally dipping into other areas too. The tables are crammed together, the noise levels are high, and the flavours are next level. The value for money here is among the best in the city 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

NYC-style pizza slice shop with triangular and square slices, gigantic 20" whole pies, and a small, well-chosen drinks selection. The ricotta is housemade, the sausage comes from Andarl Farm pigs, and greens come from McNally Farm in North Dublin. Bambino Website bmbno.ie Address 37 Stephen Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story NYC-style pizza slice shop with triangular and square slices, gigantic 20" whole pies, and a small, well-chosen drinks selection. The ricotta is housemade, the sausage comes from Andarl Farm pigs, and greens come from McNally Farm in North Dublin. 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

Deep dish Detroit-style pizza served out of a hatch on Dame Lane, at the back of cocktail bar Pawn Shop. A quick, inexpensive option for something tasty on the go, with the carnitas of doom, and the pancetta and pineapple taking all the headlines. You can sit at a few unstable tables outside, or take your slices into the bar. Doom Slice Website doomslice.pizza Address Doom Slice, Dame Lane, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Deep dish Detroit-style pizza served out of a hatch on Dame Lane, at the back of cocktail bar Pawn Shop. A quick, inexpensive option for something tasty on the go, with the carnitas of doom, and the pancetta and pineapple taking all the headlines. You can sit at a few unstable tables outside, or take your slices into the bar. 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

Part of chef Joginder Singh's Irish empire, with other locations in Blessington and Terenure. A sit-in and takeaway operation above The Bird Flanagan pub, with dishes from a wide range of Indian states north and south, and a frill free room. They've clocked up all the buzz for their Keralan buffet lunch at weekends, with as much as you can handle of up to 20 dishes for a bargain price. Spice Village Website spicevillagerialto.com Address Spice Village Rialto, Above The Bird Flanagan Pub, South Circular Road, Dublin D8, County Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Part of chef Joginder Singh's Irish empire, with other locations in Blessington and Terenure. A sit-in and takeaway operation above The Bird Flanagan pub, with dishes from a wide range of Indian states north and south, and a frill free room. They've clocked up all the buzz for their Keralan buffet lunch at weekends, with as much as you can handle of up to 20 dishes for a bargain price. 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 Galway-born burger restaurant, once named the best burgers in Ireland, opened their first Dublin city location in summer 2024. There's beef, chicken and vegan beyond burgers on the menu, as well as plain or loaded fries, and a basic drinks menu. Indoor seating is limited but people tend to eat fast and move on. Handsome Burger Website handsomeburger.com Address Handsome Burger, Chatham Row, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The Galway-born burger restaurant, once named the best burgers in Ireland, opened their first Dublin city location in summer 2024. There's beef, chicken and vegan beyond burgers on the menu, as well as plain or loaded fries, and a basic drinks menu. Indoor seating is limited but people tend to eat fast and move on. 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

Hang Dai Chinese Great value group dining with no decisions needed Posted: 21 Feb 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story with Hang Dai? We probably don't need to tell you much about Hang Dai Chinese . Open since 2016, it's been one of the city's most popular restaurants ever since, famous for their apple woodfired Skeaghanore duck (which hang in glass cases downstairs), their subway carriage seating, and their late night DJs bringing the party atmosphere. Originally opened by Will Dempsey and chef Karl Whelan, the latter has now moved on (he ran Saltwater before it closed and is the Executive head chef of Hyde ), but the food here has never seemed to falter, and it's still somewhere you need to book well in advance. While looking at restaurant menus recently we noticed they're doing a €40 and €60 group dining menu, which in the current climate of rising prices felt like really good value, so we thought it was worth checking out, Where should we sit? You've probably seen the subway carriage seating on the ground floor, which makes for a very cool dining experience for groups of up to four. There's also bar seating and more table seating on the other side of the restaurant, which can be put together to cater for groups. It can get loud and party-like down here as the night goes on and the DJs take their spot - don't come here for an intimdate date or with someone who doesn't like noise and low lighting. For a more chill experience, book yourself into the gold bar upstairs, either on high seating in the bar, or out on the covered, heated terrace. It's quite cosy out there, but it's nice to be in natural light with views down onto Camden Street. (Hang Dai) Tell us about the tasting menus? You know when you're out with a group and everyone's happy to share but no one wants to take charge - you could spend 30 minutes going back and forth making sure no one feels hard done by. That's where menus like this make life very easy. There's a €40 and a €60 version, the main differences being the latter includes additional snacks and the Apple Woodfired Skeaghanore Duck that they're famous for. We stuck to the €40 thinking it could be an excellent value pick for dinner in the city right now. There is a menu online but it does change every day (this could be made clearer), so you won't necessarily get all of what's on there, but you'll definitely get some. All in all you'll get four starters, five mains and rice to share, and everything here was between three people. Anyone who tried the cheeseburger spring rolls with Sichuan ketchup at Hawker mid-lockdown will be hopping with happiness to see them on the menu here. Yes they're still that good. Yes they still taste like a McDonalds cheeseburger. Crispy, tender squid came with a burnt chilli & lime dressing and was just too easy to keep popping into our mouths, while their famous pork dumplings with sweet soy and chilli were as tasty as ever, but were lukewarm by the time they reached us. The prawn toast with yuzu mayo hit its mark too with chunky pieces of prawn and a brightly acidic mayo to cut through the fatty crispy bread. It's a good way to start and to definitively ease any panic hunger that might have set in on ordering. Starters out of the way, we waited to see what we were getting for mains (if you don't like surprise just ask them), and we lucked out with Irish wagyu steak and a ponzu cured egg yolk. Take your chopsticks and mix the egg yolk into the sauce, then pick up a piece of that savoury, salty, flame-grilled, perfectly pink steak, and dip to your heart's content. The portion felt more than generous too. We'd been hearing good things recently about Hang Dai's Sichuan Kung Po chicken with chilli, peanuts and crispy chicken skin, and now we get it. It was a definitely a highlight and one of the first plates to be scraped clean. Tread easy on the chillies, they are hot, but it has a sticky sweetness that balances it all out in the most "why can't I stop eating this" way. We were less feeling the Ma Po tofu which came with a full block of silken tofu rather than being cut into cubes (which it was on a previous visit ). The flavour was rich and it had good spice, but it just wasn't as accomplished as last time, and was missing the wow factor. We thought similar about the market fish which was sea bass, with garlic, oyster sauce and greens. It was perfectly nice, but again not wow, and something we felt we could have easily knocked up at home. A side of dry-fried green beans with minced pork, chilli and salted radish were good, but not the best in town ( M&L and Nan Chinese are killing it with this dish right now). Regardless we ate them happily, alongside with a portion of plain white rice. We think a big mistep here is a lack of dessert. Some kind of Asian inspired ice-cream or similar would round the meal off nicely, but while that's not available you could head a couple of doors down to Frank's for some cheese or a sweet small plate. What about drinks? The cocktail menu has always been above average in here, and we liked the 'Easy Rider' with Blanco Tequila, orange, mango, vanilla, and anise and cardamom syrup (although it's got a kick, prepare to be woken up). On our server's reccomendation we also tried the 'Lipstick and Dynamite' with strawberry infused Stillgarden Gin, fig liquer, Chinese black vinegar and lime, which was lighter and fruitier, a good aperitif. The wine list has markedly improved since the last time we visited a few years ago, and while compact, there's plenty of good stuff to drink on there. We went for Birgit Eichinger's Austrian Grüner Veltliner which worked nicely with the variety of food, but we think the brut Cava from Pago de Tharsys would be good too if you feel like bubbles. How was the service? Warm, smiling and laid back while being on the ball for whatever we needed. Dishes came out at a good pace, and despite being somewhat marooned on the terrace out of waving reach of staff, it was never an issue as they popped their heads in frequently. And the damage? Around €75 a head in the end with a cocktail each, a good bottle of wine between three and tip. What's the verdict? For group dining on a middle of the road budget, this is a great option in the city right now. We added up the cost of the dishes separately and you're getting really good value for money, and the chance to try more dishes than if you went à la carte. We didn't love every single dish, but there were no fails, and this is an offering that will appeal to anyone who likes Asian food. And cocktails. And terraces. And not spending €150 on dinner every week. Hang Dai Chinese 20 Camden Street Lower, Dublin 2 hangdaichinese.com New Openings & Discoveries More >> The news you might have missed this week 4 days ago 5 things we want to eat in Dublin this week Apr 1 Where to eat in April Apr 1 The News You Might Have Missed This Week Mar 30

Free-range egg sandwiches, homemade hash browns and chilled mimosas, with brilliant suppliers like Ballon Eggs and Higgins Butchers. Brothers Hugh and Eoin O’Reilly starting serving egg sandwiches in 2018 at festivals and events, and their second site in Rathmines came after the first on Smithfield Square. Try the Mad Yolk, Bad Yolk or Fresh Yolk, and gain a new appreciation for the humble egg. Mad Yolks Rathmines Website madyolks.ie Address Mad Yolks, Rathmines Road Upper, Rathmines, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Free-range egg sandwiches, homemade hash browns and chilled mimosas, with brilliant suppliers like Ballon Eggs and Higgins Butchers. Brothers Hugh and Eoin O’Reilly starting serving egg sandwiches in 2018 at festivals and events, and their second site in Rathmines came after the first on Smithfield Square. Try the Mad Yolk, Bad Yolk or Fresh Yolk, and gain a new appreciation for the humble egg. 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

Hawker Street food and Shanghai cocktails at Hang Dai's little sibling Posted: 15 Jun 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? A summer of outdoor dining you say? We may have collectively raised our eyebrows when it was announced that the despite the likelihood of this summer being like almost every other summer, we'd be spending most of it eating and drinking outdoors. We pictured rain in our risotto, wind blowing our wontons down Wicklow Street, but walking around town at the weekend, tables and chairs lining what felt like every street, pavement and car park space, we thought why didn't we do this years ago? Yes the Santorini-style weather helped things, but after the past 15 months we'd take a wonky table on the Maumturk Mountains with a monsoon fast approaching. Adding nicely to the city centre's holiday feeling and general "we can't believe we're allowed out of the house again" vibes is Hawker, the new street food and cocktail set up outside Hang Dai on Camden Street. They've taken out the window, applied to take over part of the footpath and car parking spaces (the latter still pending), and put together a menu of Asian street food, inspired by markets in China, Hong Kong and Thailand. Where should we sit? First things first, there's no reservations - see "typical Irish summer" and "uncovered footpath dining" - so you'll take what you can get. At the moment there's three tables and a few more seats at the window, but if that permission to use the car parking spaces comes through there's going to be more steel-top tables on beer crates and plastic stools for all of us, so come on Dublin City Council. If there's nothing available when you get there you can bum a drink wherever you can find space and they'll call when they have seats for you. What's the food like? There are few things we like more than menus that make you want to order one everything, but one of those things is when the prices and numbers of diners and dishes perfectly aligns so that we actually get to say "one of everything please", which is what we did here. It's such good value that you'll easily cover it between three or four, but even if you're a two we recommend it - if there's anything left you can take it home for the next day. There's an obligatory salty edamame order (got to get those greens), perfect for warding off any building hanger, and the Buddha's delight salad was the only other vegetarian/vegan option when we visited, but you can order off the main menu inside too. Said vegan salad had interest swinging at every taste bud, with vermicelli noodles, veggies, nuts, seeds, herbs, chilli and a tangy sweet soy and black vinegar dressing. They've been going back and forth between pork dumplings in sweet soy and chilli oil and pork dumpling soup depending on the weather, but they brought us both, and while soup in 20c might not sound ideal, whatever way they're on the menu when you visit order them. The ones in soy and chilli sauce were so good we summoned a second portion, but both were generously filled and flavour-packed. Cod and crab wontons could have tasted of non-descript fish, but Hang Dai don't roll like that. Both cod and crab were discernible in their shatteringly crispy coats, with a (homemade tasting) sweet chilli sauce for dipping. Stir-fried noodles with prawn and XO was another one of those dishes it was just hard to stop eating, even though egg noodles aren't our favourite of the noodles. It was smoky and savoury with crunchy vegetables and just the right amount of heat. Two dishes in particular have been playing on repeat in our brains since we visited. The BBQ beef skewers with satay were perfection on a stick. Beef so tender it was almost falling off the skewer, finished on the barbecue for that smoky char, then lovingly drowned in satay sauce and topped with peanuts, spring onions, sesame seeds and chilli. We're talking last supper territory. The other is the cheeseburger spring rolls, not a dish we ever thought would grace the pages of ATF. Being the unapologetic food snobs that we are, Maccy Ds is not somewhere we frequent these days, but some kind of kitchen witchcraft here has made these taste EXACTLY like a Big Mac (okay better), with none of the corporate fast food ick factor, or the concern about exactly what part of the cow went into your "100% Irish beef" burger. Even if you're passing Hawker on the way to somewhere else, just grab a portion on the go. You'll thank us. Dessert of deep-fried ice-cream with butterscotch sauce was the only thing we didn't love, but it was probably a victim of its impressive size. The deep-fried ball of ice-cream was still ice hard in the centre, with the inside of the batter under-cooked, so something had gone amiss with cooking times/temperatures. A smaller (albeit less-Instagrammable) ball might have solved the problem and allowed us to savour that buttery sweet sauce a bit more. What about the drinks? Cocktails are the draw here, and something Hang Dai have always done very well. While a lot of takeaway cocktails in Dublin over the last few months have been unforgiveable (lest we forget the Pornstar Martini that tasted like watered-down vodka with cheap orange juice), the ones at Hawker are worth your time and money, and you can even get a Fat Frog to go with your Big Mac for the ultimate in early noughties nostalgia. Unlike the ones of our youth, this is a step more sophisticated, with vodka, limoncello, kiwi, bergamot, spiced cloudy apple and ginger, and we also loved the Shanghai spritz with gin, rose, pomegranate and prosecco. The wine list has also had a step up in interesting options from the last time we visited - we even spotted a rosé txakoli by the glass. And the service? So warm and welcoming, with everyone seeming buzzed to be back serving actual humans instead of answering the phone and packing food into boxes. We'd asked for the food to be paced which they might not have heard as it all came out very quickly, so if you want to enjoy a few dishes before moving onto the next ones, it might be worth ordering in stages, rather than excitedly insisting you need every dish from the get go. The verdict? Hawker is exactly what we want to see more of in Dublin right now. Fun, fresh, phenomenal value and reminding us why we love going out to eat so much. We'd like to see the menu play with some more unusual Hong Kong/Singapore street food dishes (like curry fishballs), but this is a kitchen that's doing everything so well that whatever's on the menu we're quietly confident that you'll enjoy it. Our summer of outdoor dining is off to a bright start. Hawker 20 Camden Street Lower, Dublin 2 www.instagram.com/hawker_dublin 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

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

Library Street Grab your friends for a night in the PDR Posted: 8 Mar 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? We're always keeping a close eye on Irish chefs abroad, hoping that one day they'll make a triumphant return home, blessing us with skills learned from kitchens around the world, and filling our hearts and stomachs with joy and dishes never to have graced a Dublin menu before. Kevin Burke, who was head chef at Michelin-starred The Ninth in London was firmly on the watchlist, so when we saw that he was back in Dublin mid-pandemic there was a frisson of excitement at ATF HQ. Very soon he popped up at Niall Davidson's Allta, who at the time were keeping us very well fed at home with Allta Box, and he soon became known (to us anyway) as the namelaka man , for causing a major obsession with the creamy ganache-like addition to their desserts. We figured he had sights on his own place, but weren't expecting it to happen quite so fast. At the end of Summer 2021, Allta announced that they wouldn't be returning to their South Frederick Street site, and instead were opening Allta Winter House on the top of Trinity Street carpark (read our review here ). And in the old Allta site? Kevin Burke was opening Library Street . Excitement was high, and we were delighted to be able to offer ATF Insiders first access to the soft launch in November. We were taken aback at the quality of food, wine and service on night one, but we were looking forward to a return visit once they settled into it. Where should we sit? The main dining room is modern and buzzy, with a high table down the centre and regular tables at the wall and window, but we were here for the private dining room (PDR), which can be booked for six to ten people. We feel like most Irish people don't understand the joy of the PDR because there aren't that many of them, but let us tell you, they are special places. It's like a restaurant within a restaurant, with your own waiters, your own music, your own menu, and total privacy for intimate / clandestine / potentially defamatory conversations with no fellow diners' ears to worry about. If you're going to pop your PDR cherry, this is the place to do it. The room is atmospheric and comfortable, with retro furniture, low lighting, your own personal sound system, and plenty of space for whatever else you dragged in with you - presents, props, outerwear. We were six, but the table extends to seat up to ten. It feel really special to be in your own cavernous space away from the throng upstairs, and if you don't have a special occasion coming up as an excuse, you can totally make one up. Returned your library books on time? PDR. Back into your fitness routine? PDR. Finally managed to clear out the freezer? Definitely deserves a trip to the PDR. What's the food like? The team will send a suggested menu in advance, which is basically a bit of everything, and you can make changes as needed. They're also happy to cater for vegetarians as part of the group. You pay per dish as opposed to a set price per person, which we really liked as it means there's no hidden surcharge for taking over the room. There is a minimum spend of €100 per head for food and wine, but that's not hard to get to. We started with all the snacks, and the legendary first mouthful that is choux pastry filled with horseradish cream, with a Cantabrian anchovy, pickled radish and lemon zest on top. This is the stuff of mouth explosions, the tiny bites you'll be thinking about for months afterwards. Then the most Instagrammed dish on the menu - crispy chicken wing with chanterelles and tarragon mayo. The wing has been deboned, with the meat turned into a chanterelle stuffed mousse, placed back inside the skin, breadcrumbed, fried and served with tarragon mayo. It's a lot of work, and it pays off. Next up, Dooncastle oysters from Galway, whose sweetness is cut through with Bourgoin verjus (a kind of lemon juice substitute made from early harvested grapes) and a sliver of chilli. Then some pickled candy and golden beetroot, which you'll pop like sweets. Perfectly chewy sourdough baguettes and Abernethy butter came with the small plates, the first of which was a pile of pear, radicchio, walnut and sheep's cheese, sitting on top of a sheep's yoghurt dressing, both from Velvet Cloud in Mayo. Make sure to mix it up with the spoons provided before diving into the sweet, salty, creamy, nutty, bitter goodness. Make sure the chargrilled Porcupine Bank langoustines are on your menu. These sweet, chunky prawns (similar to Dublin Bay) are caught off the west of Ireland, halved and barely grilled in the shell, before being topped with shellfish bisque and lemon, and you will want a spoon for the juices left behind (or to have shown restraint with the bread). Onto the bigger plates, and with two veggies and four carnivores we got to try a bit of everything. You might think you're risotto-ed out, but you haven't had the delica pumpkin version at Library Street, with sage, toasted pumpkin seeds and more sheep's cheese - parmesan who? It's so easy to overcook risotto, or have it sitting there a bit meh, like the forgotten sibling on the menu, but this had oomph from every angle, and we couldn't spoon it into us quick enough. On special that night was a whole wild brill, chargrilled and served with Killary Fjord mussels, a herb emulsion, and a textured topping including onions and puffed rice. It's always a treat to order a whole fish like this, but if there was only a small number of you it could quickly derail your plans to eat everything else on the menu. It generously fed four, but could have easily stretched to six - we struggled to finish the meat on the flipside. Our other main was a barely cooked roast saddle of lamb, with a kalamata crust and silky soft Jerusalem artichoke purée, and if you were only going to eat one piece of meat a week (even a month), this is it. It's so pink it's basically raw (think of it like sheep steak), and the flavour almost knocked us down. A perfect trifecta of ingredients, and a dish we want to taste again. Sides were also plentiful and generous, providing an even backbone for the superstars up front. Winter leaves came again in sheep's yoghurt dressing, and red cabbage was nicely sweetened with apricots, apple and orange. The other side you're going to try is the roast Carolus potatoes Lyonnaise, which came topped with truffle. They're chewy, fudgy, savoury little carb bombs, but if pushed would prefer our potatoes crispier rather than chewy. For dessert we started with a gossamer light sheep's yoghurt mousse with blood orange, before attacking a couple of Paris Brests with stout namelaka, yuzu and espresso cream. Dessert in Library Street is in no way a downgrade on the savoury courses that came before, and that Paris Brest in particular is one of the most original desserts we've had in Dublin. We sincerely hope it never, ever leaves the menu. What about the drinks? The wine list has been a work in progress since opening, but on the night we visited the manager told us she had finally gotten it to a place where she was really happy with it. Margins are high and there aren't any bargains to be found here, so it's probably best to just close your eyes and go for it (but if you are on a budget there are wines on tap which will add considerably less to the bottom line). We drank the cheapest sparkling wine, a Spanish blend made from the same grapes as cava (€68, we know, ouch), a white blend from Sokol Blosser in Oregon (€59), and a natural Cheverny from Clos du Tue-Boeuf (we didn't keep a record of the price but in the same region) which was our highlight. We enjoyed all of them, but there's barely anything under €40 a bottle so factor that into your budget. And the service? You might worry that in a PDR you'll be flailing around trying to get a server when you need them, but this didn't happen once. It was like they knew what we needed before we did. The whole thing was effortless and easy, and supremely relaxing. We spent about four hours there in the end and couldn't believe the time when we looked at our watches/fitbits/phones. We also thought they got the food quantities perfect. It would have been easy to chuck a few more plates onto the table (and bill), bring down six desserts rather than four, but it was on the mark, and we didn't leave feeling sick or like we'd done ourselves damage through food (which we often do when left to our own ordering devices). And the damage? Around €140 a head once 12.5% service charge was added on (their website states this goes directly to staff). Definitely on the pricier side for a meal out, but we felt it was money well spent and a really memorable evening. The verdict? Library Street is a brilliant addition to the Dublin dining scene, and instantly tables there became some of the most sought after in the city (just try to get a Saturday night table booking before summer). This food feels fresh, original, they're not copying anyone else on the scene, they're just doing their own thing, and doing it so well. We love the main room with its floral installations, open kitchen and long table running down the middle of the room, but the next time you're going out to eat with a likeminded group, try with all your might to get the PDR, and settle in for something special. Library Street 101 Setanta Place, Dublin 2 www.librarystreet.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

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Mani Join the queue for perfect pizza to perk up the New Year Posted: 9 Jan 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story with Mani? If you haven't already heard of Drury Street's latest pizza slice shop, you must have been on an enforced social media blackout for the last few months, because Mani has been everywhere (and that's going to continue for the foreseeable future). Owner Ciaran McGonagle used to work for Coppinger Row, before founding Catch Events, and later setting up food truck Ciao Cannoli . At some point an obsession with Roman-style pizza al taglio took hold, and realising it wasn't readily available in Ireland, he decided he was the man to bring it. He spent a year mastering the dough from Italians in the know, then went to Ballymaloe for their famous 12-week course to focus on the rest. He tested the water with a food truck which popped up at various locations like Clontarf, Dublin Castle and the House of Peroni, but when Blazing Salads vacated the Drury Street premises they'd been in for 23 years, McGonagle got lucky with a lease. As luck would have it, chef Rory Shannon, who'd recently wrapped up Pala Pizza and Trattoria in Foxrock in search of somewhere more central, was available for hire, and these two Roman pizza nerds came together in a solid case of all the stars aligning. Are there seats? Yes but they're limited to eight stools inside (five facing out onto Drury Street with glorious people watching opportunities) and picnic benches outside. Some are covered, but we imagine all will be eventually, because you know, Ireland. What's on the menu? Pizza slices, dips, panini, and a few fried bits (Fritti) which are a Shannon specialty. Sadly the fritti weren't available on the day we visited, but we've had his suppli and oogled his lasagne fritti online so we feel confident reccomending them even without having tasted them. Of the five pizzas available on the day we visited, three were vegetarian and one vegan, so plenty of options for any non meat-eaters in your life. There's also a vegan panini with melanzane parmigiana, as well as porchetta and mortadella options. You'll be able to eye up the slices up in the display window before making your choice, although you might feel frazzled if there's a queue and not feel comfortable leaving it for a browse. The staff then whisk it off to be reheated in the oven and give you a buzzer that goes off when it's ready. Fear not, this is how many slice shops in Italy operate, and nothing is lost with the pre-cook, reheat later method. Because of the high hydration, the dough gets even crispier after a second trip to the oven. The margherita (€6.50) is always the first test of any good pizza place, and Mani's comes with homemade tomato sauce, Toonsbridge Fior di Latte, stracciatella, basil and EVOO. Whether you've had Roman style pizza before or not, the base here with its 80% hydration and three-day fermentation before baking will knock you sideways - so light while losing nothing in texture, so crisp without being dry or hard. Sweatshop levels of exertion have gone into this dough preparation and cook, and you can taste it as soon as it hits your mouth. Toppings were perfectly judged, with bright tomato under an oozing double cheese combo. The Carbonara slice (€8.50) is what catapulted Mani from fondly-thought-of food truck to social media superstar, and it's an eye-catcher, with pancetta, guanciale, Pecorino Romano, Toonsbridge Fior di Latte, black pepper, and a generous coating of free-range egg yolk over the top (we're dying to know what happens to all of the egg whites, maybe there's a pavlova spin off in the works). The toppings here outweigh any saintly lightness from the base, but the carbonara flavours are all there and then some. Too many pizza places can be tight with the toppings, but shouldn't be any complaints about that here. Wall to wall pancetta, cheese and egg yolk will make the masses happy, but the richness factor is high so we wouldn't plan on eating much more if you're having a whole one. We didn't realise the potato slice (€6.50) was vegan until after we'd eaten it, the cream di nocciola bringing a creamy, nutty, sweetness that deftly disguised the lack of cheese. Irish rooster potatoes are sliced wafer thin, and it's topped with cress for added freshness. The other meat option is the salsiccia (€7.50), with housemade fennel sausage, vodka sauce, fior di latte, pink onions, salsa verde and Pecorino Romano. The salsa verde is a clever touch, bringing a lemony freshness to a meaty, cheesy slice, and like everything else in here is beautifully balanced. Of the four dips (€2 each) we tried three - garlic sauce, hot chilli and honey, and cacio e pepe. We would heartily reccomend all of them (the garlic is perfection), but the Carbonara slice dipped in the cacio e pepe sauce is an OTT trip that cheese lovers won't be forgetting any time soon. Panini (€10.50 - €11.50) are no relation to the ultra-processed bread pox that landed in Dublin some time in the last century (and are still readily available in delis and bad pubs across the country). These have the same light, ultra-crisp dough as the pizzas, baked into sandwich form, sliced through the centre and stuffed with fillings like porchetta and cheesy aubergine. When we heard the mortadella option came with pistachio cream, curiosity got the better of us, and of all the things we ate that day, this is one we've been reliving daily. The mild, porky, slightly smoky flavour up against the slightly sweet, pesto-like sauce sounds so wrong, but tastes so incredible. Owner McGonagle's other business Ciao Cannoli plays a supporting role here, with Nutella, classico and pistachio options (€5.50 each) all made to order. We've had these several times and they're always pitch perfect, but these felt a bit smaller than what we've had in the past so we wouldn't share between any more than two (if you're feeling generous). What about drinks? They're basic but do the job, with a very drinkable organic Nero D'Avola by the glass (€8) or bottle (€45) and a Gavi for white (same prices). Beers are Ichnusa (or Peroni 0.0) and they have soft drinks too. How was the service? Pleasant but perfunctory. You place your order at the till, pay and take a seat with your buzzer. Once your order is ready you go up to collect it. Just prepare to feel slightly stressed if you have questions about the menu and there's a snaking queue behind you - there's only one till and hungry people are easily irritated. What was the damage? €60 for more than enough to feed three - we took leftovers home but could have been greedier and finished the lot. What's the verdict on Mani? We wanted to like Mani, but we LOVED it. McGonagle has cut zero corners, determined to get the Roman specialty just right for a clearly appreciative Irish audience, and having Shannon for start-up support makes Mani a powerhouse. We think Shannon has grander Trattoria-style plans down the line, but if the temperaments work, we think these two could have an imressive run of restaurants in them. God knows it's easier having a business partner than going it alone, especially when you operate with the same fervour and work ethic to attain a perfect product every time. With appetites (and wallets) for premium-priced dining experiences dropping by the day, we think it's ultra-accessible, ultra-delicious places like Mani that are going to soar in 2024. 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

You might be scratching your head when you get to Parnell Street, wondering where this elusive bakery is. Look under the Wok Station signage to the left and you'll see the tiny "blink and you'll miss it" location. These "Asian choux buns" are a benchmark in French patisserie, with Asian flavours like black sesame, Thai milk tea and matcha. There's loads of other Asian-style desserts in plastic containers, as well as all kinds of fruit teas, with everything to take away. Choux Bakery Website instagram.com/choux.bakery.dublin Address Choux Bakery, Parnell Street, Rotunda, Dublin, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story You might be scratching your head when you get to Parnell Street, wondering where this elusive bakery is. Look under the Wok Station signage to the left and you'll see the tiny "blink and you'll miss it" location. These "Asian choux buns" are a benchmark in French patisserie, with Asian flavours like black sesame, Thai milk tea and matcha. There's loads of other Asian-style desserts in plastic containers, as well as all kinds of fruit teas, with everything to take away. 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

Taqueria on Drury Street from the people behind Bunsen, serving tacos with freshly made tacos and salsas. Portions are small and cheap so you can pile the plates high. Masa Website masadublin.com Address 2-3 Drury Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Taqueria on Drury Street from the people behind Bunsen, serving tacos with freshly made tacos and salsas. Portions are small and cheap so you can pile the plates high. 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

Michelin recommended gastropub near Grand Canal Dock. Cosy décor, upmarket dishes and a great Sunday roast. The drinks are taken as seriously as the food with a huge list of cocktails, beer, cider and wine. The Old Spot Website theoldspot.ie Address 14 Bath Avenue, Beggar's Bush, Dublin 4 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Michelin recommended gastropub near Grand Canal Dock. Cosy décor, upmarket dishes and a great Sunday roast. The drinks are taken as seriously as the food with a huge list of cocktails, beer, cider and wine. 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

Sourdough pizza and free-range chicken wings are Vice’s reason for being, and opening so close to Trinity College was a smart move. Their “elevated sourdough crusts” are finished with seeds, while similarly elevated toppings include chilli-infused pineapple and toasted fennel powder. Wings and tenders come with various levels of heat, and don’t skip the dip. There’s plenty of seating upstairs and downstairs and it’s ideal for a quick, inexpensive bite en route to somewhere else. Vice Website @vicedublin Address 5 Merrion Street Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Sourdough pizza and free-range chicken wings are Vice’s reason for being, and opening so close to Trinity College was a smart move. Their “elevated sourdough crusts” are finished with seeds, while similarly elevated toppings include chilli-infused pineapple and toasted fennel powder. Wings and tenders come with various levels of heat, and don’t skip the dip. There’s plenty of seating upstairs and downstairs and it’s ideal for a quick, inexpensive bite en route to somewhere else. 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

Row Wines This new wine & music bar is serving heady food in a striking space Posted: 22 Aug 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Row Wines? When Coppinger Row closed at the end of 2021, after their landlord decided to develop the building and put the lease on the open market, the Mediterranean-style bistro's regulars were devo.com . Owners Marc and Conor Bereen were already deep in plans for their next restaurant Orwell Road in Rathgar, which opened the following March, but they had unfinished business with this pedestrianised alleyway off South William Street. It took another year, but in April 2023 they revealed that they had secured the lease for the site next door, and were opening a "natural wine and music bar", with snacks and small plates from 23-year old Head Chef Paddy Maher, who had been sous chef at Orwell Road under Daniel Hannigan (he's also across things here as Executive Chef). If you know us you'll know we think Dublin needs more wine bars - places you can show up to without a reservation, that don't make you order three courses including a main, where the focal point is as much on the by the glass list as the food, so this was very good news. Where should we sit? The space looks incredible from every angle. This was not a cheap fit out, designed to feel like a wine bar in Barcelona or San Francisco, and from the green leather to the gold accents, the built-in decks in front of the kitchen to the striking art work covering the walls, there's nowhere else in the city we can compare it to. If you want to sit indoors we'd settle in at a banquette against the wall, giving you full view of the striking space. Over at the bar you'll find counter seating (one to add to our where to eat solo guide ) and some high tables, and there's a good amount of seating outside if it's a rare sunny day in Dublin. The outside seating is not as comfortable though if you're settling in for a few hours, with chair backs slouchy and tables slanted on the uneven ground below. They're also all tables for two meaning you'll have to pull a couple together if there's more of you - all or any of this may or may not bother you. What should we drink? The wine list is more accessible (read: affordable) than places like Fish Shop, Bar Pez or Note, with glasses starting at €8. While they may not have every wine producer with a cult-like following on there, it's fun, full of interest, and both a Portugese pet nat from Vigno and a Chenin Blanc from Domaines de Baumard in the Loire were exactly the light-touch, lively wines we wanted to drink on a sunny Saturday in the city. The more we looked at the list the more we wanted to drink from it, and we didn't even get a chance to try their cocktails, which favour Irish drinks producers and low ABVs. There's a few softs too, including that refreshing kefir from The King. What about food? Their menu of 8-10 small plates changes regularly, and it would have been easy to stick to the same old wine bar classics, but there's nothing dull or carbon-copied about the food in her e. A group of three or four could easily get through the whole menu - which is our pretty much our goal for every meal. Is there anything worse than food envy while looking at another table, or food regret for the one you didn't order... As we established a couple of weeks ago , Row's gilda (€5 for 2) is on the cheaper end of the Dublin scale for the Spanish bar snack, but it's also smaller than the ones at Fish Shop , Uno Mas and La Gordita , with an unexpected hit of chilli. Depending on your spice appreciation levels you may or may not enjoy this - we prefer to get the heat from the pickled green chilli and didn't think it was needed, but we'd still start our next meal with one of these salty, spicy mouthfuls. Marinated olives (green with stone in, black with stone out) were very good quality, juicy, mild and sweet, and a more generous portion than a lot of other places (they are €5 though). Something that's been on the menu from the start (and will hopefully stay on there as long as supply makes it possible) is the Kilkee crab rosti. Thinly sliced layers of waxy potato are deep-fried to a cripsy, chewy finish, served warm and topped with beautifully seasoned Kilkee crab. They're €16 for 5 so work out at just over €3 a bite, but this is a premium product showcased masterfully. There always seems to be a flatbread on, and ours was with nduja, anchovy and fresh basil (€12). The immaculate base was topped with a flavour bomb of spice and salt, but it was very oily and ended up all down our hands after a few bites. A little less nduja would have solved the problem (but it wasn't that big of a problem). Unusually large padron peppers (€8) came with zatar instead of the usual heavy hand with flaky sea salt, and needed a few more minutes in the pan to get the sweet, melting flavours and textures we love. We did see other people's which looked more like it, so we may have just gotten unlucky, and we would have preferred salt, but they were still finished off. Row has an admirable selection of vegetarian dishes (veggies and friends of veggies take note), and another menu success was the baby gem with caesar and Kilnahlan reserve - a Parmesan-style cheese from Kylemore Farmhouse (€10). The fresh, crispy lettuce halves are spread with a cheesey caesar dressing which starts to submerge down through the leaves, then are topped with breadcrumbs and more finely grated cheese. Lettuce has never had it so good. Burrata (€13) came with ripe, roasted peach, basil and mint, and more breadcrumbs, this time laced with zatar (they like zatar in these parts, and this was a very clever addition), We would eat this for breakfast, lunch and dinner, and every flavour and texture was a paragon of summer - get in and eat it while you can. Our last savoury dish of mixed Garryhinch mushrooms (from Offaly) came with shallot xo, shiso leaves and an egg yolk (€14), and while flavours were good (particularly in the sauce), this is one for fungi fanatics. Some of the larger oyster mushrooms were jaw-pain-inducingly chewy, while the smaller ones like shiitake worked much better popped into your mouth with a spoonful of sauce and a drizzle of egg yolk. There's one dessert and one cheese plate (when we visited there was a triple cream from Ballylisk, an 'Irish camembert' and a blue, but details were scant). Dessert was an olive oil cake that Maher learnt how to make while cooking in Spain, with maceated strawberries and whipped mascarpone. There are few better pairings in life than strawberries and vinegar (get involved), and the rich, finely crumbed cake and light mascarpone made for an elegant, summer fruit-laced end to an excellent lunch. How was the service? Full of warmth with lots of big smiles meeting every request. There did seem to be a slight gap in knowledge when it came to the menu, with one (delightful) server unable to answer some questions about the menu, and having to check several things with the kitchen, so a bit more training on what the kitchen is using and serving would be welcomed. What was the damage? €113.50 with two glasses of wine and a kefir, which felt like decent value for what we had. What's the verdict? Although Row Wines is where Coppinger Row was and has the same owners, it's a very distant relative. While Coppinger was a cosy jumper that you've worn a hundred times and knew exactly what to pair it with, Row is like the 'investment' jacket you've bought in All Saints across the road - thrilling, unusual, ripe for eye-widening and compliments from anyone who comes across it. The space feels like nowhere else in Dublin, the drinks are made for diving into, and for a chef in his early twenties to be turning out food this heady and distinctive, we're marking him as one to watch. Row Wines Coppinger Row, Dublin 2 bereenbrothers.com/row 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

Reggie's Pizzeria Perfect pizza at a neighbourhood joint you'll want to come back to again and again Posted: 18 Feb 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Reggie’s Pizzeria? We’ve been a long time waiting to see what Reggie White would do next. The Ballymaloe-schooled and LA-seasoned Dubliner’s fingerprints are all over the city’s pizza scene – very literally in some cases. Since kicking off a new era with the opening of Pi all the way back in 2018 (he’s no longer involved), he's put in a stint at the oven of Little Forest , and run a consultancy that advised Bambino among others. Now, he’s installed himself in the Rathmines space where Sprezzatura held sway until late last year, striving to carve out a family-friendly neighbourhood niche that people can swing by time and again. Where should we sit? Chalk the refitted high-ceilinged space in this beautiful building down as one of the city’s most welcoming rooms. On walking through the corner door of the dual-frontage façade you’ll have your eye guided past the spacious layout of tables straight to the three-tier electric pizza oven at the back. We’re big fans of this setup, courtesy of the same team who brought us the interiors of A Fianco and Note among others, and have again achieved a just-right balance of buzzy and roomy, with a still-too-rare focus on acoustics - for all the fast service to come, this feels like a place to linger. We’d expected our V-Day weekend visit to be thronged with doe-eyed duos but, true to intent, the place was packed with a plethora of groups, from younger families (it’s a while since we saw so many buggies comfortably accommodated) to Galentine gatherings – it makes for a great mixed energy. Two-tops along the window-lit right wall make for a great perch to take it all in, while the two booths at the back are more fit for intimate evenings for four. Out on the floor, a host of three to five-seaters will put you in the heart of the action. A big group can expect to get the grand eight-seater inside to the left – it’s easy to imagine a multi-generational family outing having a helluva time here. But the seats we’re determined to snag on our next visit are at the counter, with an eagle-eyed view of the oven and the hands that feed it. The entirety of the adjoining space that was briefly Flaneur, and before that Spatched, has been knocked through and given over to the pizza process, with piled-high bags of flour in the window another great example of how to sell the story of a food business to passers-by, and lure in more of a crowd. What’s on the menu? A lot more than pizza. We’ll get to the main event, but the most important thing to take away here – apart from extra pizza in a box – is that the starters have been given every bit as much thought as the dough and toppings. Olives (€4.95) are the earliest evidence of a provenance-first philosophy at play - these are the good ‘uns, a briny blast of an amuse bouche with the gentlest citrus kick. We’re predicting Instagram action aplenty for the gold-crusted goodness of the mozzarella sticks (€7.50) and arancini (€8.50) – unlike too many other outlets where these oft-filler foods show up, it isn’t all show. There’s a spectacular see-how-far-it-stretches stringiness to the mozzarella, just itching to burst out from its crisp coating. The sharpness of a light parmesan dusting takes the edge off a rich mouthful, though the spicy marinara’s aim to do the same would work better with just a little more heat. Parmesan custard is a combination of words we’re always happy to hear, all the more so when it’s as lush and velvety as here. As a base for these oozing cacio e pepe-filled risotto balls it’s almost daringly OTT, the kind of out-the-gate indulgence that might see you off before you’ve even started. As a sharing plate though it’s perfect pacing, the deceptively airy texture an umami-rich accent to the faultlessly seasoned arancini. Go all in. White has lamented the lack of a free-range chicken wing supplier at scale, and if there’s a starter we’d skip it’s probably these (€11.50), much as the sizeable portions may tempt. The house honey and nduja is a sticky, spicy-sweet sauce of the finger-licking variety (classic is also available), but we didn’t find enough flavour of the brined meat to make it worth the stomach space another pizza might have taken up instead – practical to the core we are. Outside of the inimitable polpette alla nduja at Grano and A Fianco that keep us coming back time and again, we don’t ever expect to get excited about meatballs, but between Hera and here, they may be having a mini-moment in Dublin. Good cheese is the common thread - Reggie’s in-house ricotta keeps the pork and beef balls (€9.50) gloriously juicy throughout, ideal for soft spreading across the sourdough focaccia and lapping up every last trace of lightly-spiced tomato. Alright, let’s have it - what about the pizza? Tastes are too subjective across the Neapolitan, New York, Detroit and Roman styles (now blissfully available across Dublin) for us to definitively declare any the best, but we can comfortably say Reggie’s sits at the top table. Few pizza chefs in the city have spent as much time and effort on their recipes as White, and a 48-hour proofed sourdough base made with a mix of Wildfarmed flours from the UK is the result. If your lockdown-era experiments with home pizza have you wondering why anyone would ever pay for one out, here’s where to come for some clarity. This is divine dough, complex and full-flavoured, with structure and strength that holds up through every last, leopard-spotted bite. We’ve so far made our way through five of the nine options (we''ll be back to finish the lot off), and we’ve yet to encounter a bum note. The classics are always the best place to start, a real test of true skill, and Reggie’s has got it in spades. The margherita (€14.95) drips EVOO and gloriously gooey fior di latte, complementing the sharpness and sweetness of top-tier tomato. That’s to the fore too in the pepperoni (€16.50), balancing out the heat of Ventrecina salami and pickled chillies, both of which are textbook specimens. Sausage, stracciatella, and chilli (€17.00) isn’t a mile wide of the pepperoni’s palate, but a good example of how a little variation goes a long way. The succulence of the Andarl Farm pork gives a softer, sweeter bite than the crisped-edged salami, and so stands up stronger to the added intensity of Calabrian chilli – those who like their heat should go straight for this. We’d have welcomed a little more kick in the leek and Cashel blue (€16.00) - the whey-braised greens have a superb, honey-supplemented sweetness that could have used a little added sprinkle of those chilli flakes - the hot honey dip works well here. Hen of the woods and chicken fat (€18.50) is the most eye-catching among the pizza options – it's no shock given the premium for good fungi that it’s the most expensive too. The fat-brushed crust makes for an inspired elevation of umami shrooms, though we wondered if another cheese might have worked better - for all its nuttiness, Fontina felt a little lost alongside these other ingredients. Confit garlic rides to the rescue with an assertive punch you’ll keep tasting all night. Desserts, like starters, give a clear sense that nothing is here for the sake of it. The old-fashioned ice cream sundae (€7.00) is a creamy, crunchy glass of delight, with pecan and chocolate crumb playing off melt-in-the-mouth scoops from Boulabán Farm. White’s set his sights on making his own in time, but if it stays just like this you won't hear complaints. Milk chocolate custard (€8.00) – we make it more of a mousse – is better again, with a heavier heaping of that chocolate crumb joining forces with flaky sea salt for a textural treat atop super-soft chocolate. A good stir is recommended for those not used to olive oil with their dessert, but an unexpectedly loaded spoonful did tell us they’re using the best stuff. What are the drinks like? The wine menu has good variety and better prices, with six of eight BTG coming in on or under the €9 mark, on an organic and biodynamic-heavy list – keenly competitive with Kodiak across the way and The Dunmore down the road. Entry-level bottles rank among the mid-€30s with blowout options in the main around the €60 mark. The light-bodied acidity of the Anselmo Mendes Alvarinho came in handy for all the starters’ and pizzas’ cheese, while Sainte Croixe rosé stood up well to the meatballs. How was the service? Couldn’t have been better. Tables were turning over quick with the weekend that was in it, and despite a hard finish on our booking time we never felt rushed. Staff have clearly all eaten their way through the menu and are happy to tweak their tips to your tastes. For all the speed they sling pizzas out with, the entire vibe feels very relaxed. And the damage? Budget €40 a head for a very filling dinner and drink, or stick to just a pizza each and shared sundae with change from a twenty. Whatever the mood, Reggie’s represents about as good value for pizza as it gets in this city given the calibre of the ingredients and the care in their cooking. What’s the verdict on Reggie’s Pizzeria? Even in just the two months since our ATF Insiders got the first bites at Reggie’s December soft launch (great perk right – sign up here ) we can see a clear upward trajectory for White and co, and that’s from no low base. This is casual, come-time-and-again dining at its best. Simple food, superb flavour, served free of fuss. As it keeps finding its feet and flavours, we expect this neighbourhood joint to have no trouble bedding in as the community hub it’s aiming to be, somewhere to make all ages, wallets and tastes very happy that they left the house for pizza. 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 residents of Newtownpark queue up daily for homemade pastries, brightly coloured granola bowls and piled high paninos at Fable + Stey. Every neighbourhood needs a café putting this much effort and flavour into every plate. Fable and Stey Website fableandstey.ie Address 24 Newtown Park, Newtownpark, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The residents of Newtownpark queue up daily for homemade pastries, brightly coloured granola bowls and piled high paninos at Fable + Stey. Every neighbourhood needs a café putting this much effort and flavour into every plate. 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

Couple Valentin and Mihaela Ivancenco are very fond of fermentation. Growing up in Romania fermented foods were part of daily life, and they spent years seeking them out on travels through Asia and Europe. Being out of work during the pandemic, chef Val had a chance to start experimenting, and was soon selling his krauts and hot sauces to cafés and restaurants. The Fairmental food brand was born, and the couple opened their first café near Grand Canal Dock in 2023. The simple menu consists of rice bowls, broths, wraps and toasties, and you're guaranteed to feel super-charged after a visit. Fairmental Website fairmental.ie Address Fairmental, 10 Grand Canal Street Upper, Dublin 4 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Couple Valentin and Mihaela Ivancenco are very fond of fermentation. Growing up in Romania fermented foods were part of daily life, and they spent years seeking them out on travels through Asia and Europe. Being out of work during the pandemic, chef Val had a chance to start experimenting, and was soon selling his krauts and hot sauces to cafés and restaurants. The Fairmental food brand was born, and the couple opened their first café near Grand Canal Dock in 2023. The simple menu consists of rice bowls, broths, wraps and toasties, and you're guaranteed to feel super-charged after a visit. 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

If you've never tried a Southern Indian crispy pancake made from fermented rice and lentil batter, and dipped into coconut, fresh herb and tomato chutneys, get thee to Dosa Dosa for the best in the city. Apart from their namesake, you can (and should) also order kathi rolls, parotta and vada (like pillowy, fragrant Indian doughnuts), with a mango lassi to wash it all down. They have a second truck at Hynes Bar in Stoneybatter, and the only regret you'll have after visiting either is that you didn't go sooner. Dosa Dosa Grand Canal Website dosadosa.ie Address Albert Court East, Grand Canal Street Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story If you've never tried a Southern Indian crispy pancake made from fermented rice and lentil batter, and dipped into coconut, fresh herb and tomato chutneys, get thee to Dosa Dosa for the best in the city. Apart from their namesake, you can (and should) also order kathi rolls, parotta and vada (like pillowy, fragrant Indian doughnuts), with a mango lassi to wash it all down. They have a second truck at Hynes Bar in Stoneybatter, and the only regret you'll have after visiting either is that you didn't go sooner. 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

Free-range egg sandwiches, homemade hash browns and chilled mimosas make for a very happy brunch in Dublin 7. Brothers Hugh and Eoin O’Reilly starting serving egg sandwiches in 2018 at festivals and events, and this site on Smithfield Square is the first place they've called home. Flavour combinations are ace, and you should prepare to leave with a newfound grá for eggs. Mad Yolks Website madyolks.ie Address Unit 4, Block C, Smithfield, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Free-range egg sandwiches, homemade hash browns and chilled mimosas make for a very happy brunch in Dublin 7. Brothers Hugh and Eoin O’Reilly starting serving egg sandwiches in 2018 at festivals and events, and this site on Smithfield Square is the first place they've called home. Flavour combinations are ace, and you should prepare to leave with a newfound grá for eggs. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

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

The best of Irish produce in a bright, airy room overlooking the Liffey. Open since 2006 but feels like it’s been a stalwart of the Dublin restaurant scene forever. The Winding Stair Website winding-stair.com Address 40 Ormond Quay Lower, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The best of Irish produce in a bright, airy room overlooking the Liffey. Open since 2006 but feels like it’s been a stalwart of the Dublin restaurant scene forever. 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

Casual, California-inspired healthy eating, with extensive vegan and vegetarian options. Tacos, warm bowls, salads and stews are all laden down with nutrition, vivid colours and plenty of flavour, and Irish produce takes centre stage. They serve an all day menu from mid-morning till late, making it an ideal stop when you need an out of hours meal. Nutbutter Smithfield Website nutbutter.ie Address Nutbutter Smithfield, Smithfield, Dublin 7, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Casual, California-inspired healthy eating, with extensive vegan and vegetarian options. Tacos, warm bowls, salads and stews are all laden down with nutrition, vivid colours and plenty of flavour, and Irish produce takes centre stage. They serve an all day menu from mid-morning till late, making it an ideal stop when you need an out of hours meal. 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

Mexican taqueria (formerly in Temple Bar) with a cult following. Tacos, tortillas and tortas are cheap and tasty, and it's more authentic than most. El Grito Website facebook.com/elgritodublin Address 20 Mountjoy Square East, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Mexican taqueria (formerly in Temple Bar) with a cult following. Tacos, tortillas and tortas are cheap and tasty, and it's more authentic than most. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Grano The pasta place we've been waiting for Posted: 22 Jan 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? December 2018 was quite the month for restaurant openings in Dublin ( Variety Jones , Gertrude , Uno Mas scraping in on the last day of November), and one that we were really intrigued by was Grano in Stoneybatter, where owner Roberto Mungo's Italian mamma had flown over and was in the kitchen making pasta. Mamma Roma quickly gained cult Instagram status , and social media was alight with talk that Dublin had itself an authentic Italian restaurant to eat fresh pasta in. Roberto is originally from Calabria in Southern Italy, and says he wanted to open a place that reminded him of home. A lot of the ingredients come from producers and farmers who are family friends, and he wanted the restaurant to be in Stoneybatter because of its sense of community - it's also where he lives. Before opening Grano, Roberto worked as a sommelier for Wallace Wine Bars , and a look online at the wine list made it obvious the wine was as important as the food. There are no flashy names, just small producers with loads of organic, biodynamic and natural options, and refreshingly reasonable mark ups. So far all was sounding a bit too good to be true. Where should we go for a drink first? There are loads of great pubs in Stoneybatter, including L. Mulligan Grocer for one of the best craft beer selections in the city, The Cobblestone for traditional Irish music, and Walshs which was voted best pub in Ireland at last year's Irish Restaurant Awards. Part of the reason for this (apart from the unfalteringly lovely staff) must be the price of the drinks - they sell sherry cask-aged Red Breast whiskey for €10 a measure, when it's more like €18 around town, and Aspall's cider for €5.80, when we've only ever seen it at €8+. Where should we sit? It's a really cosy, intimate room, with mostly two tops and some fours, but they will obviously move them together if there's more of you. We were probably at the worst table in front of the door so had an occasional blast of wind when people came in, but we booked late and were just happy to get in at all. If we have another summer like 2018, the one in the path of a breeze will be the one to bag. Otherwise we'd advise sitting as close to the pasta making action as you can get. What's good to eat? The format of the menu with nibbles, starters, pasta and secondi makes it way too easy to order all the food, but this is the only way to go if you want the full Grano experience (and you do). Portions aren't huge and prices very reasonable so you can get away with ordering from every section. From the nibbles we had the Capocollo ham cured in Primitivo wine, from a family friend's farm in Italy, which had incredible flavour, especially with the Calabrian red wine we were drinking. Marinated anchovies with frigatelli peppers, sourdough and tomato and basil cream were also demolished, and the nduja with crostini (which melts at your table in what looks like an oil diffuser) is the proper Calabrian real deal - which means super spicy. Enter with caution if you're heat-averse. If not you'll love it. From the starters, we had to go for Mamma Roma's stuffed artichoke special with caciocavallo cheese, which was as perfect as we'd hoped it would be. Another of Frisella de Farro (spelt rusk bread that's brushed with water to soften it and topped with cherry tomatoes, oregano, garlic and olive oil) was a bit too soggy for us, and they explained that it's been difficult to get the soakage level right - when it was harder they had people complaining that they were going to break a tooth. They're debating letting people brush their own water on at the table so they can determine their own level of softness, which we think is a great idea. For mains we obviously had to stick to pasta, but there are a couple of meat/fish dishes on there too. Only certain pastas are made in house, others need machinery and the space is too small, so they bring them over from Italy - look for the ones saying 'homemade' on the menu if you want to know what's what. One that is always made in house is the traditional Calabrian pasta fileja, made using a knitting needle. We had that night's special which was described as a cacio e pepe with artichoke and mint. It wasn't what we know as cacio e pepe, which is just made with pecornio cheese and loads of black pepper, but it was delicious nonetheless, and had a layer of slightly hardening cheese at the bottom that we took great pleasure in scraping off at the end. Another of Amatriciana with mezzamaniche pasta (imported), black pig guanciale (from the cheek), tomato sauce and pecorino was faultless, and if any dish was going to make us feel like we were eating in Roberto's Calabrian village this was it. So simple but with such explicitly excellent ingredients, there was practically no conversation while eating this. Continuing the pig fest they brought us a half portion of Italian cheeses with chutneys and a little bit of orangey fruit cake, which is surprisingly good in place of a cracker. We finished with tiramisu, which we thought was perfect except for needing more Marsala, until Roberto told us they don't put any in so that children can eat it too, and he has great memories of his mother making an alcohol free one for him and his siblings when they were small - it's hard to argue with that. What about the drinks? It's rare (although thankfully less so) to find restaurants in Dublin that think about their wine list as carefully as their food, and this is one of those places. Everything is Italian and most are organic, and the mark ups are on the low side in comparison to most places in the city which makes it pretty good value. We were recommended a red Cirò, one of Calabria's most famous wines made from the Gaglioppo grape, which was a bit like Nebbiolo - light and fresh but with good structure and soft tannins - and it was a perfect match for all of the tomatoes and cheese. They don't have dessert wines on the menu but they do have them so ask, and a white (or more like orange) one made from the grape Zibibbo (Muscat) was particularly good. And the service? Roberto is the ultimate host, and constantly has an eye on everybody whilst never being obtrusive. He happily doled out recommendations over the evening, all of which were spot on, and all around us echoed 'Ciao!' and 'Buona sera!' as customers (a lot of whom were Italian) came and left. All of the staff were lovely, and the whole place had a really laid back, neighbourhood vibe. The verdict? We were trying not to get our hopes up about Grano in case our instinct about it was wrong, but we can happily tell you it's as good as (if not better than) we hoped. Almost overnight this has become the place to go in Dublin for rustic Italian cooking and homemade pasta, and if they can keep these standards up it's going to be somewhere you'll need to book well in advance. We're always a bit wary when we hear a restaurant is importing all of their ingredients from another country, when we have so much fantastic produce on our door step, but it's really difficult to argue with food that tastes this good, and we've never tasted an Irish tomato with Calabrian flavour. We've already booked to go back. Grano 5 Norseman Court, Manor Street, Stoneybatter, Dublin 7 grano.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

Opening at the end of 2022, D'Olier street is a collaboration between Mr Fox's Anthony Smith, and formerly US-based couple Jane Frye and James Moore. Moore was previously head chef at two-Michelin-starred Atera in New York, before Smith convinced them to open their first solo restaurant together in Dublin, and New York's loss is our gain. The ten-course tasting menu featuring spellbinding breads and desserts from pastry chef Mina Pizarro, and this iconic room in D'Olier Chambers has never looked so good. D'Olier Street Website dolierstreetrestaurant.com Address D'Olier Chambers, D'Olier Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Opening at the end of 2022, D'Olier street is a collaboration between Mr Fox's Anthony Smith, and formerly US-based couple Jane Frye and James Moore. Moore was previously head chef at two-Michelin-starred Atera in New York, before Smith convinced them to open their first solo restaurant together in Dublin, and New York's loss is our gain. The ten-course tasting menu featuring spellbinding breads and desserts from pastry chef Mina Pizarro, and this iconic room in D'Olier Chambers has never looked so good. Where It's At Nearby Locales Little Geno's Mama Shee Kaizen Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery Baily Bites @ Kish Spice Village Terenure 3fe Five Points Bujo Terenure Southbank Allta Bar Ruchii Reggie's Pizzeria Brighton Road Ryan's of Parkgate Street Spice Village Baan Thai Mosaic Wines Little Washer Suertudo Hera

Widely said to be one of the most authentic Italian restaurants in Dublin, the focus at Terra Madre is on sourcing the best ingredients and not over complicating them. Italophiles rave about the bruschetta with lardo, regularly changing pastas, rich desserts and great coffee. Terra Madre Website terramadre.ie Address 13A Bachelors Walk, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Widely said to be one of the most authentic Italian restaurants in Dublin, the focus at Terra Madre is on sourcing the best ingredients and not over complicating them. Italophiles rave about the bruschetta with lardo, regularly changing pastas, rich desserts and great coffee. Where It's At Nearby Locales 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

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 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