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Some of Dublin's best burgers can be found in one of Ireland's most sustainable restaurants. Bujo take their planet commitments very seriously, only using renewable energy, ethically sourced meat and dairy from Irish farms, and eco-conscious packaging. It's the only burger restaurant in Ireland and the UK to have achieved a three-star rating from the Sustainable Restaurants Association, and with Gráinne O'Keefe (Mae) as culinary director, they're one of the city's top choices for feel-good fast food. Bujo Terenure Website bujo.ie Address BuJo Terenure, Terenure Road East, Terenure, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Some of Dublin's best burgers can be found in one of Ireland's most sustainable restaurants. Bujo take their planet commitments very seriously, only using renewable energy, ethically sourced meat and dairy from Irish farms, and eco-conscious packaging. It's the only burger restaurant in Ireland and the UK to have achieved a three-star rating from the Sustainable Restaurants Association, and with Gráinne O'Keefe (Mae) as culinary director, they're one of the city's top choices for feel-good fast food. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Vibrant, joy-inducing Middle Eastern food, whose flavours far surpass the very cheap prices. Shouk brought something to Drumcondra that it was desperately missing, and it's been packed every day since. The outdoor terrace at the back (covered in winter) is the place to be on a sunny day, and don't miss the arayes and the mezze. There's a wine list but you can also BYO. Shouk Website shouk.ie Address 40 Drumcondra Road Lower, Drumcondra, Dublin 9 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Vibrant, joy-inducing Middle Eastern food, whose flavours far surpass the very cheap prices. Shouk brought something to Drumcondra that it was desperately missing, and it's been packed every day since. The outdoor terrace at the back (covered in winter) is the place to be on a sunny day, and don't miss the arayes and the mezze. There's a wine list but you can also BYO. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Little Dumpling Dublin gets a dedicated dumpling shop Posted: 28 Jan 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? In December, what had been Fudo Izakaya on Little Mary Street, reopened after a short and unsuccessful stint selling sushi, as dedicated dumpling shop Little Dumpling . Cautious excitement followed - we love dumplings but had been to Fudo and memories consist of every roll, whether it was meat, fish or fruit tasting the same. The stodge factor was high, the post-digestion was slow. Would this new concept from the somewhat secretive team behind several restaurants in the city be any better? Within weeks the praise was rolling in for the xiao long bao (soup dumplings), spicy prawn and fish egg wontons, and the dish throwing most of Dublin's food obsessed Insta heads into a spin - nutella dumplings. So dirty. So irresistible. So off we went. Where should we go for a drink first? Any time you're near Capel Street you would be doing yourself a disservice not to stop for a drink in Bar 1661 , Dave Mulligan's hypnotic cocktail bar on Green Street (below). Once there you will understand why they were named cocktail bar of the year at last year's Craft Cocktail Awards, despite only opening in April. Trying their signature Belfast coffee is non-negotiable, and they have the best obscure spirits list we've seen - including a very impressive array of mezcal, at even more impressive prices. If for any reason you're off the booze you can head to The Virgin Mary , Ireland's first non-alcoholic bar, or for cocktails, New Orleans inspired Krewe is getting a good name for their Louisiana Bowlers and Sazeracs. Where should we sit? Going off our visit on a Saturday at lunchtime you'll be lucky to get a seat, so will probably have to take what you're given. You may have to queue (but can book by calling the restaurant - advised), and there are tables for two and four, as well as a couple of window seats. It only seats around 20 and it's a squeeze, but most people will be in and out relatively fast. What's good to eat? In the interests of thorough research, and because there were five of us, we ordered the whole menu. If you can find four friends to go with we'd advise you do the same. There were no dud dumplings, but some were definitely more standout in terms of flavour than others. The xiao long bao, those elusive soup dumplings, are on the menu with Silver Hill roast duck and hoisin sauce, or Castletownbere crab and pork. For us the duck was the winner on flavour, with deeply savoury threads of saucy meat, but no soup. While the crab and pork had plenty of soup, but were more subtle on the flavour front. The chicken satay dumplings with fried peanuts and the beef dumplings with shallots and teriyaki sauce were both excellent, with scuffles over the beef in particular, and at €7 for six pieces (so just over €1 for each) really felt like fantastic value. The wrappers on the beef however were quite slippery and not sealed very well so they were hard to pick up. Probably (if unexpectedly) the dumplings that came out on top were the beetroot with prawn and crabmeat, which had perfect chewy wrappers, and a slightest earthiness from the beetroot up against the fishy richness of the prawn and crab. The spinach and wild mushroom dumplings also got the nods of approval, and it's nice to see vegetable based options that don't suffer on flavour. The other two dumplings are carrot and spicy kimchi (is there another type?), and spicy prawn and fish egg wontons with chilli sauce. Both good but slightly less memorable, although kimchi in dumplings is something we could get on board with. On the day we were there the only available sides were jasmine rice, kimchi and miso soup. Two mystery sides were crossed out in black - maybe they'll make an appearance again in the future. We loved the addition of edamame beans in the rice, and the kimchi had the crunchy/spicy balance licked. No complaints. Finally to the outlier, the Insta-dish, the caption grabber - Nutella dumplings with vanilla ice and mini marshmallows. We'll admit to one or two eye rolls when we saw these surface, but for whatever reason they just work. Go with it, live your life, order more than one portion. What about the drinks? Very basic - white or red wine with no information on what they are (presume the worst), prosecco (same), Krombacher or Heineken for beer, limited soft drinks and green tea. So many places miss the opportunity to put together an interesting, compact drinks list that will increase the per head spend and we will never understand it. And the service? The queueing system was non-existant, with no one coming out to give an idea of wait times or to take names. This meant everyone who newly turned up walked into the crammed restaurant first to see what was happening, and at times things got confusing (and a bit tense) as twos who had just arrived were seated ahead of threes and fours in the queue. A little communication would have gone a long way. Once inside staff couldn't have been nicer, and they did take a portion of nutella dumplings off the bill to apologise for the wait. They did however bring almost every dish at the same time - a pet peeve of ours - meaning half of it was cold by the time we got around to eating it. Next time we would order two or three plates at a time. The verdict? Little dumpling is a solid addition to Dublin's food scene and our first dedicated dumpling shop. It's tasty, fast and cheap, and while we're not going to say it'll change your life, we're glad it's there and would happily return. We're very much in favour of anywhere putting suppliers like Silver Hill duck and Wright's seafood on the menu, and hope the team continue to innovate and perfect the menu over the coming months. Judging by the current buzz it will be jammed regardless. Little Dumpling 28 Mary Street Little, Dublin 7 littledumpling.ie New Openings & Discoveries More >>

Volpe Nera Barry sun's stunner in the suburbs Posted: 21 Jul 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? When news broke last November that Etto head chef Barry Sun was departing stage left, it was met with shock and surprise from the industry and the Merrion Row restaurant's regulars, but it was short-lived once it transpired that he was opening his own place in Blackrock. We weren't sure what to expect from his first solo outing - Etto's food is somewhere between Irish and Italian, something Sun clearly excels at, but being originally from China would we see more Asian influences when he went it alone? The original menu looked very much in tune with Etto's Mediterranean sensibility, with a couple of well-placed Asian touches, like oysters with chilli oil and mushroom dumplings in an aged soya broth, and after a PR-fuelled blaze of publicity the critics descended one after the other. Reports were glowing, locals were flocking, and all was right with the restaurant world. Then 'you know what' happened (cue: Doomsday music). They were quick to launch Volpe Nera at home, which was one of our favourite lockdown food experiences , so we knew where we were heading once restaurants reopened. Where should we sit? Originally the restaurant was a 50-seater spread over two floors, with table and bar seating, but some of the tables have been taken out and the bar seating is now gone, so we'd estimate it to be more of a 28-30 seater. Both floors feel snug and intimate, and though the grey palette probably won't be to everyone's taste, we found it quite calming. There's slightly more action downstairs where you can see into the kitchen each time the door opens, but upstairs feels a bit more private if you want to have a 'D and M'. What's the food like? If you love Etto (does anyone not love Etto?) you'll love Volpe Nera, as the underlying sensibility around ingredients and how they're put together (with taste as the number one priority) is very similar. There are lots of familiar looking dishes on the menu, so much like Mamó felt like Etto by the sea, Volpe Nera feels like Etto in the suburbs - and there are few greater compliments. Our favourite menus start with snacks (any excuse to order more food) and there's five to choose from here, including bread and cep mushroom butter ( we had it , you need to), oysters, smoked almonds and olives. We went for the salted hake and preserved lemon croquettes (is there a more perfect summer snack?) and the unusual sounding Ossocollo Reale al Brulé, which is a type of cured meat made from the neck of the pig. A light hand with a little olive oil and lemon dressing took the delicate, silky meat to the next level, with the house pickles ideal for cutting through the fat. We're not sure what they did to make the chargrilled crostini with olive oil taste so much better than any other chargrilled bread we've had before, but we've made it our mission to find out. The stracciatella in Etto has always been a city benchmark for how the Italian soft, stringy cheese should taste, so we couldn't resist it on the menu here. Sun serves his with in-season tomatoes, including a slice of pineapple tomato underneath, basil (fresh and oil), balsamic pearls and crunchy discs of bread, and it's about as perfect a summer plate of food as you can imagine. There's a new stracciatella contender in town. Our other starter has become something of a Volpe Nera signature (read: take it off the menu at your peril lads), and is the main dish showing Sun's Chinese background (we're quietly hopeful there will be more from this canon over time). Handmade mushroom dumplings come in an aged soya broth with pickled fennel and lovage, and if you're a fan of umami in high doses, this needs to go on your must-try list. You'll be tasting it for days afterwards. For mains we'd been ooohing over the spinach and ricotta malfatti (dumplings, whose name means 'badly formed') in various incarnations since the opening menu, and on the night we were there it came with confit egg yolk, courgette gremolata, pine nuts and sage. It lived up to its billing, and while the dumplings are dense, the vinegary diced courgette, crunchy pine nuts and silky egg yolk made this dish worth the months of waiting and thinking about it. Our other main was sucking pig with morcilla, braised endive and romesco, and while meat and veg dishes can all too often be all too boring, this was in a league of its own. If we could cook pork like this at home - pink and perfectly tender - we might never go out again, with the vegetables just cooked, and the morcilla and smoky, nutty romesco adding welcome interest to the plate. Desserts were enjoyable but slightly less exciting than what had come before. A Granny Smith sponge came with dehydrated apple slices and Calvados ice-cream, and another of poached peach came with roast white chocolate, pistachio and PX sherry. They were both perfectly nice dishes, but you get the feeling that this chef's passion lies more in savoury than in sweet. What about the drinks? The pre-dinner drinks list is excellent, which is a good thing as you won't be going to a pub beforehand. Vermouth and soda, white port and tonic and five different types of sherry all feature, as well as Bellinis and Kir Royales. The wine list is very nicely curated with plenty we wanted to drink on there, like Blankbottle's Moment of Silence, Rijckaert's Jura Savagnin, and Raul Perez' Ultreia St Jacques Mencia, but we would have liked to see a few more interesting options by the glass - presumably they're catering for the local market. We tried the Saint-Veran Chardonnay from Domaine Simonin and the Albarino from Bodegas Alto De Torono, and both were lovely - the Saint-Veran in particular was dynamite with the cured meat and pickles at the start. They also serve Fritz-Muller's very drinkable non-alcoholic Riesling if you're driving from across the city and don't want to be left out. And the service? Staff were all masked, but it had no bearing on their warmth and hospitality, and it's amazing how quickly you forget about them. The lack of loud music probably helped too, as we had no difficulty hearing anyone or communicating back and forth. Food was perfectly paced and we never felt in a rush to move (although presumably if there had been someone waiting for our table we would have known about it). This feels like an operation that's very much together, and when a waitress mortifyingly managed to drop a load of plates on the floor, it was met with humour and sympathy as opposed to any type of scolding. The verdict? Stick Volpe Nera on your bucket list, and make it a point to get here fast. The city is in a very strange place right now, and while the suburbs may appear to be holding up better than the city centre, this is exactly the type of place we want to survive the coming months and spiral ever upwards once things (eventually) get back to normal. We are eminently envious of anyone who has this as their new neighbourhood restaurant, but it's one of those rare ones which makes driving from the other side of the city completely worth the effort. Volpe Nera 22 Newtown Park, Newtownpark, Blackrock, Co. Dublin volpenera.ie New Openings & Discoveries More >>

John Farrell’s modern Mexican 777 opened in 2012 and is still as heaving as ever, thanks to innovative, ever-changing small plates and excellent margaritas. Sunday is the best day to visit when selected dishes are €7.77, and the covid born 'Afuera' area out the back is now a permanent fixture. They only take bookings for more than six people. 777 Website 777.ie Address Unit 7, Castle House, South Great George’s Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story John Farrell’s modern Mexican 777 opened in 2012 and is still as heaving as ever, thanks to innovative, ever-changing small plates and excellent margaritas. Sunday is the best day to visit when selected dishes are €7.77, and the covid born 'Afuera' area out the back is now a permanent fixture. They only take bookings for more than six people. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

This 14-seater Indian/Nepalese under a bridge in Clontarf was one of our favourite finds of 2025. It feels like being invited to someone’s house for dinner, who’s cooked every ounce of your meal from scratch, grinding spices and kneading naan. Badam’s food is alive with flavour, and they do takeaway at a reduced price if you want to try it at home. Badam Website badam.ie Address Badam Indian and Nepalese Cuisine, Howth Road, Clontarf West, Dublin 3, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story This 14-seater Indian/Nepalese under a bridge in Clontarf was one of our favourite finds of 2025. It feels like being invited to someone’s house for dinner, who’s cooked every ounce of your meal from scratch, grinding spices and kneading naan. Badam’s food is alive with flavour, and they do takeaway at a reduced price if you want to try it at home. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

One of the best places for dim sum in Dublin, with prices that make it accessible any day of the week. They have an à la carte mainly Cantonese menu too, but the dim sum is what most people come for. Don’t miss the mince pork crystal dumplings, stir-fried mooli cake and the BBQ pork rice noodle rolls. Ka Shing Website ka-shing.site Address 12A Wicklow Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story One of the best places for dim sum in Dublin, with prices that make it accessible any day of the week. They have an à la carte mainly Cantonese menu too, but the dim sum is what most people come for. Don’t miss the mince pork crystal dumplings, stir-fried mooli cake and the BBQ pork rice noodle rolls. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Ristorante Romano Old-school Italian that's so satisfying Posted: 18 Apr 2018 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Romano's has been on Capel Street (in its current form) since the 1980's, but you don't see much of it on social media, or hear it mentioned when people talk about the 'must-try' restaurants in Dublin. Until Tom Doorley reviewed it in the Daily Mail a few weeks ago we hadn't heard the name for a long time, but suddenly it seems to be having a revival, with people remembering how good it was. Armed with warnings that it might be more 'Irish-Italian' than nuanced Tuscan or Venetian, we went with empty stomachs, eager to taste some homemade egg pasta. Where’s good for a drink beforehand? Panti Bar is a few doors down if you feel like a Cosmopolitan and some Girls Aloud. For a pint, Slattery's , McNeill's or The Boar's Head are all good options on Capel Street. For wine your best bet is probably Bagots Hutton around the corner on Ormond Quay. What’s the room like? There's a fine line between unattractively old-fashioned and quaint, and Romano's is on the right side of it. It feels like stepping into one of those family-run Tavernas off a square in a little Italian town, when you know the room is exactly as it was 30 years ago. Paper napkins, paper tablecloths, candles dripping with wax, an electric fan on the counter - it all just screams holidays, and you forgive a lot on holidays. What's good to eat? The menu is pretty simple, which in this case made things easier. Starters of bruschetta and garlic bread (that non-Italian favourite) were both excellent, the bruschetta toppings fresh and flavoursome, and the generous, oozing garlic bread, the most comforting thing we've eaten in ages (maybe not one for first dates). Pasta is hand-made each day, and all three that we tried were hard to fault, with the fresh, perfectly chewy pasta the star of each dish. Spaghetti Bolognese was one of those rare examples that doesn't disappoint, the type you try to perfect at home by letting it simmer for 58 hours but it's still never quite as good as you wanted. This one is. Pasta Amatriciana with chilli and bacon was beautifully simple, with a really good tomato sauce, a generous amount of bacon and a perfectly balanced chilli kick. The standout dish, the one that's calling us back, was the pasta with prawns, garlic and basil. A dish of few ingredients but bags of flavour. The kind of simple perfection you might expect for dinner if you went to the house of an Italian friend who takes their food seriously. Pizza is the kind your Dad would like - thin and crispy with none of this sourdough, blistered-crust type nonsense. More Roman than Neapolitan, but there's definitely a place for thin-based pizza and the 'Romano's Special' was light, generous and highly enjoyable. There are places to go for more interesting toppings or fresh oregano rather than dried, but if you know what you're getting you won't be disappointed, because the food is just so satisfying. There's a bit of the Irish-Italian about it, but it reminded us of going to Italian restaurants as a child, being knocked out by the smell of garlic and thinking it was the best meal you'd ever had in your whole entire life and when can we go back please. Guttingly, the Tiramisu had sold out by the time we got to dessert. When we got there the place was full of people taking advantage of the ridiculously good value early-bird (€14.95 for three courses), and they'd nabbed it all - at least we know it's made fresh every morning. We tried the pavlova with fresh fruit instead, which was fine if forgettable, and another retro childhood throwback. That could be one of the reasons why we felt so warm and content all night - memories of happy times. What about the drinks? The most expensive wine on the list is €23, and you can get a 500ml carafe of house for €10, but like most things in life, you get what you pay for. Neither of the two whites we tried (both Trebbiano) were up to much (make sure they are very chilled, it helps), and the red, a Chianto Classico, was fine with food, less so without. We all had headaches the next day, which after 3 glasses of wine is not a good sign, and usually results from drinking more industrially made, mass produced wines. And the service? Very pleasant, but basic - no-one's going to offer you a taste of the wine to make sure it's not faulty. Saying that, we're pretty sure that if you did have a complaint it would be whipped away quick-smart. Romano himself was on the floor taking orders, and every other staff member we encountered had nothing but smiles and a helpful demeanour. Time ran away with us towards the end of the night, but rather than asking us to leave they just started hoovering around us, which seemed to further reinforce the feeling of being in a little Italian town rather than on Capel Street. The verdict? This is simple, incredibly comforting Italian food. Wild boar and truffles it is not, and some parts of the menu may be designed to appeal to the Irish palate (garlic bread, we're looking at you) rather than focusing on authentic Italian cooking, but the pasta is faultless and the flavours are big. We might not be picking it for a special occasion meal, but for something inexpensive that feels like a giant hug it's a very solid choice. So much focus these days goes into new openings and new, young chefs on the scene. It's nice to find someone who's been quietly doing the same things day in day out for years, and doing a great job of it. Just make sure you get a piece of that tiramisu before the early birds nab it all. Risorante Romano 12 Capel St, Dublin 1 ristoranteromano New Openings & Discoveries More >>

Assassination Custard Small, seasonal and perfectly formed Posted: 2 Aug 2018 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Ken Doherty and Gwen McGrath's tiny restaurant on Kevin Street in Dublin 8 is probably on the radar of most self-respecting Dublin foodies, but because they only open for lunch Tuesday - Friday we know just a handful of people who've managed to get there. The limited opening hours are to allow them to have a manageable family life and see their two children, but they do occasionally do pop-up dinners, like the one at Green Man Wines a few months ago which sold out almost as quickly as it was announced, and we hear you can book the space (and the chefs) for private parties in the evening. Both Ken and Gwen had worked in places before where produce is king (Good Things Café, Café Paradiso, Dax), and it's the same in Assassination Custard. Vegetables come from McNally Family Farm, with Ken himself often cycling to collect them, and meat is locally sourced. Offal appears regularly. A fter very complimentary reviews this year in the Irish Times and the Irish Examiner (and from everyone we know who's been there) we thought it was time for a midweek pilgrimage. What’s the room like? Teeny, with a max of 12 covers we're told (if even). There's one long rectangular table that fits three, and another round table where you can expect to sit with strangers, which is all part of the fun. We would definitely advise getting here as close to opening as possible, unless you're not in a rush. By 12:30 they were full with four people outside baying for seats. Despite this there's no feeling that they're trying to turn tables at lightning speed and the whole things is very relaxed, like having been invited into someone's kitchen who's going to make you the lunch of your life. What's good to eat? The hand-written menu changes daily depending on what produce they can get their hands on, but we'd be surprised to find a dud dish, and it always reflects what's in season. The panelle (pronounced pah-nell-eh) seem to be constant - savoury, salty slices of addictiveness made from chickpea flour before being deep-fried. It would be very easy to do a portion per person. From the other dishes on the menu that day we loved the fish pickle with homemade piccalilli, the oily tuna and anchovies lifted and balanced out by the vinegary pickle, which made for a perfect palate kickstarter, the juices mopped up with their chargrilled, homemade bread. We also loved the jalapeños with labneh, the thick, creamy yoghurt a perfect accompaniment to the charred, occasional fiery hot peppers (there's a bit of Russian roulette involved with the McNally jalapeños). A steaming bowl of chickpeas with sobrasada was so simple and so comforting, particularly on a cold, wet day in July (the return of the Irish summer), and is the kind of basic but brilliant dish that makes you pledge to start making it at home. Pointed cabbage with tahini sauce, Sichuan peppercorns and a dusting of curry powder was a deliciously brilliant example of what can be done when vegetables are put centre stage. The dessert option when we were there was flan covered in a thick caramel sauce, which tasted like the filling from the richest, densest cheesecake. They're famous for their "ugly but good" meringues with coriander and hazlenuts but they weren't on that day. If you see one, grab one. We ate most of the menu and the bill came to just over €40, which was really good value for food of this quality. What about the drinks? They only serve chilled tap water and coffee, but you can BYO for free. And the service? Wonderfully warm, almost like being entertained in someone's home. It's just Gwen and Ken, and they talk diners through the menu, making suggestions when asked and delivering the dishes to the table. There's a really intimate atmosphere because of the size and you get the feeling that nothing would be too much trouble. The verdict? A really special place for lunch that's well worth a midweek detour to Dublin 8. If you like eating with the seasons and food that comes from as close to the source as possible, you'll fall in love with Assassination Custard as soon as you walk through the door. If you can round up a gang of family and friends and take over the space for an evening, even better. That's something that's just gone to the top of our food-related wish list - although unsurprisingly we hear they're quite booked up for the next few months. Assassination Custard 19A Kevin Street Lower, Wood Quay, Dublin assassinationcustard New Openings & Discoveries More >>

Fellini's All about the pizza in Deansgrange Posted: 12 Nov 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Let's get one thing off our chests. The only reason we made a pilgrimage to Fellini's in Deansgrange near Blackrock is because the anonymous ' Pizzas Of Dublin ' Instagram account said it was the best pizza they'd had in the city so far. If that's not enough to have us whipping out the phone to make a booking what is. Fellini's is very much under the radar when it comes to Dublin's restaurants. It seems like your typical neighbourhood Italian, and apart from one (albeit glowing) review from Lucinda O'Sullivan in the Sunday Independent in 2015, they haven't exactly managed to clock up the column inches since being opened by Emilia Macari and Paolo Di Adamo in 2014. We set off like voyagers to new lands, hoping for the discovery of a lifetime. Where should we go for a drink first? There's one pub nearby called The Grange which we did not frequent but looks like old-man central. Apart from that you're in between a pet shop and a car garage so it's not exactly rife for cocktails. Have a drink at home or wherever you're coming from. What's the room like? Compact and cosy with only 28 seats. Definitely make a booking as it fills up fast. It's not the most luxurious of surroundings, which means you're unlikely to settle in for the night, and that's probably how they want it. If you have a choice opt for a window table. You won't be looking at canals but still... What's good to eat? Clearly we were here for the pizza, but wanted to take the rest of the menu for a test drive too. We started with homemade arancini, and were pleasantly surprised at how good they were - perfect rice with a bite, oozing cheese and a crispy shell. We were expecting meat inside too, but then after two out of three had been eaten they brought a small plate of bolognese that they said should have come on the plate. It was bland and muted and didn't add anything to the dish, so it wasn't much of a loss. The garlic mayonnaise that came on the plate (however unorthodox) was better dipping foil. Bruschetta had good bread and olive oil but the hunt for ripe, sun-drenched tomatoes continues (they also needed salt), and if you're wondering where all the balsamic glaze from the 1990's went, they have it in Fellini's. We tried three pizzas, and left kicking ourselves for one of them not being a margherita. The base on all of them was perfect, expertly cooked, great crumb and good chew. For a more in depth analysis on topics including hydration see what Pizzas Of Dublin had to say here . The tartufato with mushrooms, truffle, sausage meat and parmesan had tonnes of well-married flavour but was very rich. One to share or take some home, or you might end up with the late night truffle sweats. The 'vegetariana' showed the quality of the bright tomato sauce and creamy mozzarella to full effect, hence post-eating margherita-missing regret, but at least we got some of our five-a-day. Then came the curveball. We'd ordered the 'Caprese DOC' thinking it would be similar to a margherita, but it was more like a flatbread with caprese salad on top. Once you get past the "where's my delicious tomato sauce and melty cheese!" shock and reframe your thinking, it was excellent. The tomatoes tasted riper than those on the bruschetta, the mozzarella was first rate and so was the olive oil drizzled over the top. And no balsamic glaze, winning. On a summer's day at an outside table this would be hard to beat. We tried a token pasta 'Norcina', with minced Italian sausage, tomato, cream and parmesan cheese, and while it was enjoyable (if again very heavy) it wouldn't be the thing drawing us back, and we imagine it wouldn't be too difficult to make something similar at home. There were other specials on the night which also sounded appealing, so if returning we'd be tempted to give those a try. Dessert of tiramisu was of the 'child-friendly' i.e. no alcohol variety, and was as good as any in this category we've tried. Properly soaked sponge, creamy and chocolatey, but we do miss the Marsala in these teetotal versions. Another dessert of canoli, tube shaped shells of fried pastry dough filled with sweetened mascarpone cheese, was slightly less successful. The tubes had either been pre-filled (a cardinal mistake) or weren't fresh enough, and lacked the essential crispness that make canoli so addictive. The best we've had here are found in Dolce Sicily if you want to try the real deal - but always ask for one to be filled fresh when you order. What about the drinks? The wine list is mostly suburban central but there are some very respectable bottles on there so you won't be stuck for something to drink, and the prices are the type rarely found on wine lists these days. We drank a very acceptable catarratto for under €25, and also tried a glass of nero d'avola. Both tasted like really good house wine, with prices to match. A limoncello brought with the bill was a lovely touch, but it wasn't cold enough, which made drinking it more of a hardship than it should have been. And the service? Lovely. Polite, welcoming, helpful. Couldn't fault it. The verdict? Italian food is still an Irish favourite judging by our mailboxes and the amount of message that come in looking for recommendations for "a nice Italian". Fellini's is a nice, neighbourhood Italian, and while there are more exciting places to eat regional Italian food in the city (who threw the balsamic glaze in the bin long ago), they have the pizza nailed. For this and a bottle of decent Nebbiolo or Etna Rosso we'd be back. Fellini's 35 Dean's Grange Road, Kill of the Grange, Blackrock, Co. Dublin fellinisdublin.com New Openings & Discoveries More >>

This ultra-charming Brazilian café in Temple Bar is like a chink of sunlight in a land of twee music and over-priced pints. Run by an Irish/Brazilian couple, you’ll find chewy tapioca wraps filled with Brazilian sausage and Irish cheese, bright and beautiful açaí bowls, and Brazilian snacks like pão de queijo and chicken coxinhas, all delivered by beaming staff who make you feel like you’re being welcomed into their home. The homemade cakes and multi-flavoured brigadeiros are a reason to visit on their own. Toca Tapioca Website tocatapioca.com Address 49 Fleet Street, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story This ultra-charming Brazilian café in Temple Bar is like a chink of sunlight in a land of twee music and over-priced pints. Run by an Irish/Brazilian couple, you’ll find chewy tapioca wraps filled with Brazilian sausage and Irish cheese, bright and beautiful açaí bowls, and Brazilian snacks like pão de queijo and chicken coxinhas, all delivered by beaming staff who make you feel like you’re being welcomed into their home. The homemade cakes and multi-flavoured brigadeiros are a reason to visit on their own. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

One of the more authentic Chinese restaurants in the city, with a focus on dishes from the Szechuan province. All the reliables are there, but steer away towards the chef's recommendations for the real deal, like sliced whelk with scallions and soft shell crab in egg yolk batter. The green beans are one of the city's must-try dishes, as are the homemade dumplings and the deep-fried seabass. M and L Chinese Website mlchineserestaurant.com Address 13/14 Cathedral Street, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story One of the more authentic Chinese restaurants in the city, with a focus on dishes from the Szechuan province. All the reliables are there, but steer away towards the chef's recommendations for the real deal, like sliced whelk with scallions and soft shell crab in egg yolk batter. The green beans are one of the city's must-try dishes, as are the homemade dumplings and the deep-fried seabass. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

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

Romain Tessier's Arty Baker stole hearts and Instagram feeds with his stand at Sandycove Store and Yard, before going permanent with his first shop and bakery in Dalkey. Get there early for sourdough loaves, chocolate raspberry cruffins, and jalapeno popper croissants. Arty Baker Website artybaker.com Address 20A Castle Street, Dalkey, County Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Romain Tessier's Arty Baker stole hearts and Instagram feeds with his stand at Sandycove Store and Yard, before going permanent with his first shop and bakery in Dalkey. Get there early for sourdough loaves, chocolate raspberry cruffins, and jalapeno popper croissants. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Dalkey's much-loved wine shop has a restaurant in the back, and outdoor seating when the sun shines. The menu is a catch all of things like pasta, burgers and seafood, but the stars are on the shelves. Pick from an ever-interesting wine list, or pluck a bottle from the shop and pay corkage. Grapevine Website onthegrapevine.ie Address 26 Castle Street, Dalkey, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Dalkey's much-loved wine shop has a restaurant in the back, and outdoor seating when the sun shines. The menu is a catch all of things like pasta, burgers and seafood, but the stars are on the shelves. Pick from an ever-interesting wine list, or pluck a bottle from the shop and pay corkage. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Is it a chipper? Is it a gelato shop? Is it a bakery? Sorrento's may seem like it's suffering from multiple personality disorder, but when owner Cristian Proca can do all three so well, who are we to judge. Gelato flavours change daily, and his focaccia Pugliese have the locals queueing up. Sorrento's Website @sorrento_take_away Address 10B Arbour Hill, Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Is it a chipper? Is it a gelato shop? Is it a bakery? Sorrento's may seem like it's suffering from multiple personality disorder, but when owner Cristian Proca can do all three so well, who are we to judge. Gelato flavours change daily, and his focaccia Pugliese have the locals queueing up. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Formerly Pala Pizza, and before that Bistro One, Brighton Road is now run by chef Alan Wang and wife Elaine. Wang worked in this kitchen for years before taking over and making it his own, but many menu staples have remained, like the roast crispy duck with stuffing and roasties. There's plenty of his own flair dotted through a menu designed not to put off the locals who've been coming for years, and the three-course Sunday lunch is a big deal around these parts. Brighton Road Website brightonroad.ie Address Brighton Road, Foxrock, Dublin 18, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Formerly Pala Pizza, and before that Bistro One, Brighton Road is now run by chef Alan Wang and wife Elaine. Wang worked in this kitchen for years before taking over and making it his own, but many menu staples have remained, like the roast crispy duck with stuffing and roasties. There's plenty of his own flair dotted through a menu designed not to put off the locals who've been coming for years, and the three-course Sunday lunch is a big deal around these parts. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

B Skewers Make a beeline for Brazilian BBQ on Bolton Street Posted: 12 Jul 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story? Brazilian couple Bruno Amado and Thaís Eloá started B Skewers in 2019 to "democratize barbecue", by setting up stall at various food markets. Having worked in hospitality in Dublin running restaurants for other people (Bruno for places including The Intercontinental and Pacino's) they decided they wanted to be their own bosses, and after dipping a toe in the BBQ market and getting the reception they were looking for, they felt confident enough to look for a permanent site. B Skewers opened on Bolton Street in early 2021, and rather than pitch themselves as a Brazilian BBQ shop initially, they said they wanted to showcase BBQ street food techniques from around the world (this now seems to have flipped back to Brazilian BBQ). That kind of catch all approach, as well as the strong focus they had on delivery apps, didn't initially get us fired up, but over the last year we've seen more and more chefs and laymen (whose opinions we take seriously) descend on B Skewers for steak on sticks, charcoal-grilled chicken hearts, and what several were calling the best burger in Dublin. We were in. Where should I sit? This place is teeny, with three high tables, five counter seats and some tables outside. We didn't realise that you can book online , and when we arrived there was nothing free, but the resourceful staff just lifted a table in from outside and sat us beside the till, then moved us to a high table when one became available. You've got to love a can do attitude. The counter seats are perfect for a quick pitstop, allowing you to peer into the kitchen as you eat, and the outdoor tables will do the job if you want to sit in the fresh air, even if it's not the most glamorous set up in town. Our pick would be the high tables looking out onto Bolton Street. What's the food like? The menu consists of skewers, burgers and sides, and the prices make it feel very accessible (and easy to over order, but you can always take extras home). Also be sure to check out the combo deals where you can mix and match it all, even if a substantial amount of brain power is required to decipher the best way to order what you want. We asked the owner Bruno what he recommended, which was a good decision because he loves to talk about food as much as we do. Basically, "everything is amazing", but he really wanted us to try the pork belly, the steak, the chicken legs, and the cheese and onion sausage. We wanted to try the burger after seeing it all over the 'gram, and the chicken hearts for offal novelty. He also gave us a substantial amount of interesting information about their sides and sauces, and where the dishes and recipes come from, including cassava/yuca prepared three different ways. They suggested we start with the burger and "fried yuca snacks", and if this dish hasn't been created with the 'gram in mind it was a very happy accident. Cutting it in half and flashing each side back on the grill for those all important grill marks manages to make it look that much more appetising. The burgers (fresh from FX Buckley each morning) are dripping with meat juices and cheddar cheese, have a slick of herby mayo, and are served medium-medium/rare - brave in today's health and safety obsessed society but they feel their sourcing is good enough to go for it. Once you've had a non-overcooked burger it's hard to go back, and it's very difficult to find one outside your own home these days, so we just hope this one manages to stick around. Yucca (or cassava) is a carbohydrate filled root vegetable, from the same family as potatoes, sweet potatoes and taro. It's native to south American and consumed daily in Brazil in numerous forms, including flour. Here it's on the menu in three different ways, including these deep-fried balls of silky smooth, starchy yuca snacks, with small chunks of smoked sausage mixed throughout, and a crunchy shell keeping it all in tact. Beer snacks don't get better. There are nine skewers to choose from and you could forego the burger and try them all between two, but with limited stomach space we picked four. The best were the beef (tender, marinated Angus) and the pork belly (melting and sweet), both tasting like something straight from a São Paulo Churrascaria. The cheese and onion sausage is made especially for them by a Brazilian sausage maker in Dublin, and has chunks of melting cheese amongst the salty pork, but as sausages go it didn't leave a lasting impression. The chicken hearts are for offal aficionados only, and we didn't love them, but you might. Bruno also recommended we try the boneless free-range chicken legs, and we meant to order the halloumi but forgot in all the excited discussion about the menu. Two of many reasons to go back. While the steak was filled with flavour on its own, it was taken to a new stratosphere by the addition of some "vinaigrette" and farofa. The vinaigrette is a tangy, mouth-puckering mix of tomato, onion, spring onion, olive oil and lime juice, and does the same job (probably better) as a spoonful of chimichurri with a nice slab of Bife de Chorizo. In Brazil they often sprinkle farofa (another form of cassava with a texture similar to polenta) over barbecued meats, and while you might wonder whether its necessary to fling additional carbs onto some perfectly good meat, we have now discovered that it is. A chunk of steak sprinkled with farofa and topped with a spoon of vinaigrette made for a massively memorable mouthful of food, and really highlighted how little additions can take a meal from good to great. For cassava #3 , it was a mashed version, similar to very smooth potatoes, but also creamy and cheesy. It had more depth of flavour than potato, and tasted more savoury, and it would be very easy to just eat this by the spoon (which we did). We also tried the buttered sweetcorn which was a bit sweet and a bit spicy, although we felt it could have had a bit more of a bite. There are five sauces to choose from and we ordered the salsa verde (tangy and full of fresh herbs) and the garlic pâté (like a very good garlic mayo made with roasted bulbs). They also brought us an African pepper sauce to try, saying they had been working on the recipe for ages, and this is one for the chilli chasers, but despite its heat it's fruity and rounded. Just don't eat too much in one go. There's only one option for dessert - a dulce de leche stuffed toasted brioche bun, and while no one needs a dessert like this, sometimes a bit of indulgence is required. It's excellent dulce de leche in an excellent toasted bun, and while at first we thought it needed some ice-cream, there was something OTT in a good way about carb on carb. If you can eat a whole one of these you've got a higher sugar tolerance than we do, so we recommend one to share, between four. What about drinks? It's no surprise that the drinks list is basic, but they do a mean Aperol Spritz, as well as Campari spritz, a Spanish beer called Madri, and some unexciting but drinkable wines. When we arrived we liked the look of the Aperol Spritz but they had no ice so we ordered prosecco instead. About 20 minutes later we saw some ice arrive, and before we even had a chance to ask, two ice-cold glasses were delivered to our table FOC. This kind of generous hospitality feels very rare these days, and seems to sum up what the place and its owners are about. How was the service? From the first smiles on walking in, to the generosity of time and spirit in explaining the food and menu, to the warm farewell on departure, it felt like being a very welcome guest in someone's home, and a genuine opportunity to learn about new foods you may not be overly familiar with - something that's not possible in the same way without the right, wholly impassioned people serving it. And the damage? Around €65 for two with one drink each on the bill and leftovers to take home. In a world of rising prices, we think places like this which can deliver such sincere, delicious food at such great prices are going to ride high for the foreseeable future. The verdict? You know when you leave somewhere you liked so much that you can barely wait to tell someone about it? That was us with B Skewers, phone in hand before the door shut had behind us. We were completely endeared by the whole, heartwarmingly honest operation, the people behind it, and the new flavours and ingredients they're serving up to infatuated customers, sick of the same old dishes citywide, although we'd love to see a stronger focus on provenance and quality ingredients - they've told us it's on their agenda. We've never found a Brazilian BBQ worth shouting about, and although there's another currently on our to try list, right now we've got all the love for Bruno, Thaís and their little Brazilian BBQ on Bolton Street. B Skewers 47 Bolton Street, Dublin 1 www.bskewers.com New Openings & Discoveries More >>

Aussie inspired brunch and small batch coffee in a beautiful, bright space on the Northside. Dishes are beautifully presented and packed with flavour (hot cakes for the win) and just try to keep your hands off the cakes on the counter. There's often a queue but you can put your name down and come back when your table is ready. Two Boys Brew Website twoboysbrew.ie Address 375 North Circular Road, Phibsborough, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Aussie inspired brunch and small batch coffee in a beautiful, bright space on the Northside. Dishes are beautifully presented and packed with flavour (hot cakes for the win) and just try to keep your hands off the cakes on the counter. There's often a queue but you can put your name down and come back when your table is ready. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Vibrant, authentic Thai food in Ranelagh that hasn't been dumbed down for Irish palettes (but they will adjust spice levels for the more mildly inclined). Exciting, dynamic cooking from an all Thai kitchen team. Nightmarket Website nightmarket.ie Address 120 Ranelagh, Dublin 6 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Vibrant, authentic Thai food in Ranelagh that hasn't been dumbed down for Irish palettes (but they will adjust spice levels for the more mildly inclined). Exciting, dynamic cooking from an all Thai kitchen team. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Note opened in October 2021 and in about three minutes became the go-to place for the city's wine lovers. An eclectic, ever-changing wine list, and delicious bistro style dishes meant they were an instant addition to the Dublin's hottest restaurants list. Sundays sees hospitality staff flood in to drink the serious stuff, but it's packed with cool kids every night. Note Website notedublin.com Address 26 Fenian Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Note opened in October 2021 and in about three minutes became the go-to place for the city's wine lovers. An eclectic, ever-changing wine list, and delicious bistro style dishes meant they were an instant addition to the Dublin's hottest restaurants list. Sundays sees hospitality staff flood in to drink the serious stuff, but it's packed with cool kids every night. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Chapter One By Mickael Viljanen - The Tasting Menu Chapter One's tasting menu - Is it worth €170? Posted: 4 May 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope Why are you reviewing Chapter One by Mickael Viljanen again? Deftly spotted. We came here back in September shortly after they opened to try the €65 lunch menu (which we said you DESERVE to treat yourself to), but this time we went full steam ahead with the dinner tasting menu. This review wasn't planned, but as the plates started coming out, we realised you also deserved to hear about this one. We're not going to run through the background on everything again as you can read that here - this is purely about the tasting menu and whether it's worth the serious splurge. €170 a head on food is mad money to most people, and there are probably members of your family who would think you'd lost the plot handing that over for dinner, but if you're reading this you're probably of a different disposition, and while it's still a considerable chunk of change, most of us would probably spend it if it was going to be worth it. So is it? What's the story with the tasting menu? You can do it at lunch or at dinner. Lunch is a "surprise" tasting menu for €135. At dinner you actually see what you're getting for €170, and we always like to know what's coming - half the fun is in the anticipation. There's a wine pairing for €105 a head, or a "sommelier's selection" for €280 a head. More on those later. We recommend a cocktail or a glass of Champagne in the lovely bar area while you pour over what's going to come over the next 3-4 hours. Can we get down to the good stuff already? Sure. You'll start with canapés, four or five depending on the day and what the chef has dreamt up the night before when he should have been sleeping. The iconic (zero exaggeration) first bite of borscht has morphed into a pea soup in that cocoa butter shell, with jamon iberico on top. You know that really annoying critic phrase when they say something tasted "intensely of itself"? That. These were peas on overload. Then a Flaggy Shore oyster tart, in the crispest shell, with all of the oyster flavour, none of the slime. Next the chef brought out a bowl with a blow-torched piece of red mullet sitting in it, and a teapot of 'Aigo Sau', which is like a clarified bouillabaisse. In it went on top, with instructions to leave it for approximately eight seconds and it would be perfectly cooked - cue the longest eight seconds of your life, with an outrageously good payoff. There was also a crunchy, punchy celeriac and preserved lemon 'taco', a variation of which has been on from the start. "Siri, show me hedonism in food form." "How about this fried brioche stuffed with crème fraîche and pike roe, with caviar and edible gold leaf on top?" You could get up and leave after this indecent doughnut and not regret a cent spent. The first 'proper' course of six was a new spin on the chef's famous Foie Gras Royale. A base of custardy foie came with a fragrant, soft camomile jelly, a sharp verjus sorbet, cubes of eel, raisins, edible flowers and other lovely things with clearly alchemical properties. Spoons were dipped, and the conversation went something like: "Oh my God. OH my God. Oh my GOD." "I'm sorry, I can't even hear what you're saying." It's quite possible there was divine intervention on this one. This came with the first bread course (of three) - laminated treacle and Guinness brioche, which is also on the lunch menu and which we've rhapsodized about before . You think you've peaked with the foie, then the hand-dived scallop ceviche comes out, with crème fraîche, horseradish, elderflower vinegar and jalapeño. It's difficult to comprehend how someone can use so many assertive flavours so beautifully balanced, and keep the flavour of every element so vivid, so prepare to spend much of this dish just staring down at your plate and back at your dining partner, with your nose and mouth on sensory overload, and your head hurting from trying to take it all in. Another bread course? If you insist. This time a Japanese milk bread so fluffy you can just pull it apart with your fingers. It doesn't need the perfect butter, but when on Parnell Square... At this stage you'll probably be somewhere between total euphoria and adrenaline surging anticipation for what's to come next. For us it was BBQ Donegal lobster with kari gosse (a curry spice mix), carrot, finger lime, lobster rice and lobster sauce. There are more elements than even this, and when the chef brought the plates he muttered something about cocoa beans/shells, and the caviar and red currants weren't mentioned in the description either. We're guessing that if you put every single part of each dish on the menu it would run to several pages. There's something so joyful about a locally caught lobster and chips, but this is the diametric - lobster the way Kings and Queens might eat it, if they had a mastermind like this in the kitchen (they don't). It's peak lobster, with flavours and textures coming at you from every angle, and you might never have better. And we haven't even mentioned the lobster rice - rich, creamy, fragrant with saffron, and stuffed full of lobster pieces, each dip of your spoon uncovering more treasure. After that it was the other 'main', milk-fed Lozère lamb 'Provençal', with anchovy, ewe's milk and jus gras (like a light gravy). To 'whet your appetite' a tiny lamb-filled doughnut is brought over with a splodge of foie gras to scoop up onto it. After doing what you're told and feeling the flavour of lamb from your head right down to your toes, the main attraction arrives, all sitting under a sweet, dehydrated red pepper cape. Under this lies the pale, milky lamb, asparagus and artichoke, and where previously we would have been up on rooftops shouting that Irish lamb is the best, now we're not so sure. The flavour is delicate and grassy, the meat butter-soft, and as ever in this kitchen, every element around it has a perfect part to play. Oh there's also another bread course here, the house sourdough. You won't need it, but you'll greedily eat it. You'll likely be pretty full by now, so it's definitely time for a pre-dessert. Ours was a mousse laitière (dairy mousse), filled with kombu and citrus and made to look like a clementine or mandarin. The balance between sharpness and creaminess was just right, and it was as beautiful to look at as it was to eat, as well as being an excellent palate-reviver. Then the dessert, 'Tiramisu, Cumin', but there are no trays of mascarpone topped lady fingers around here. It starts with another cocoa butter shell filled with unsweetened coffee, which bursts open in your mouth getting it ready for what's to come, then something resembling a mini-Saturn is put in front of you, and it's hard to ruin the effect, but you must or it will melt. Chocolate, coffee and cream abound, but we didn't get any cumin. It wasn't missed. Lucky for us, we had a coffee hater in the ranks, so the lovely staff offered to substitute the dessert from the four-course menu instead - wild and cultivated strawberries, violet and chartreuse. A picture perfect, bright red ring cracked open to reveal a kind of vivid-tasting strawberry mousse on top of a biscuit base, with a side of violet ice-cream on top of chartreuse jelly. The strawberries don't stop there though. Who doesn't love a dessert in two parts, and we may have gasped when a trolley holding strawberry croissant tarts with edible gold trundled towards us. Staff described it as "breakfast in bed", and it was such a fun (and utterly delicious) addition to the menu, the plump, ripe strawberries cutting through the vanilla crème fraîche and buttery pastry. Shamefully we never took a picture of the petit fours but you'll get three little bites to finish, usually a fruit and two chocolate-based ones. They go perfect with an Irish coffee from another of their famous trolleys. Should I do the wine pairing? If €170 for dinner is a scrimp and save affair, the wine pairing at €105 might push Chapter One into "no can do" territory, so here's our advice. Look at what they're pairing, get one glass for each course and share them. Six - eight glasses of wine and most people would be on their ear anyway, and you need to keep units for an Irish coffee at the end. That will half your wine spend (in or around) and make the bill marginally less painful. If you've got the dough to throw around by all means go for it, but the wine service will be just as attentive whether you're doing the pairing or going à la carte. And the damage? *Deep breaths* - Just under €500 for two, for drinks on arrival, the tasting menu and à la carte wines pairings, and a tip is not included in that. If you do the full wine pairing each it'll be closer to €600. This is a mammoth spend for dinner for most people, and undoubtedly there will be members of your family you will never admit it to, but compared to the tasting menus at Ireland's other two-star restaurants (Aimsir - €210, Restaurant Patrick Guilbaud - €225), dare we say it feels like decent value? *waits for rocks to be thrown* The verdict? Is coming here for the two-starred tasting menu a lot of money? Yes. Is it more than most people would ever comprehend spending on a meal out? Also yes. Are we and the average ATF reader most people? No. This experience is not likely to be a regular one in your life (and if it is give us a call, we'd like to be friends). This is an anniversary indulgence, a birthday blowout, a yearly Odyssey through Mickael Viljanen's head, and while we've had many, many disappointing meals in Michelin-starred restaurants for way too much money, feeling sore and stung for weeks afterwards, this is not the story here. This is a tasting menu we want to throw all of our money at, that we feel hashtag blessed to have experienced, and getting a first row seat to the genius taking place within these basement walls might be the best dining experience in the country right now. Is it worth the money? Yes, a hundred times yes, and if you can't face spending it right now, try to get a table at some point this year for that €65 lunch - we guarantee you'll be back. Chapter One by Mickael Viljanen 18-19 Parnell Square, Dublin 1 chapteronerestaurant.com New Openings & Discoveries More >>

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

Portugese bakery and café just off Capel Street specialising in pastéis de nata and coffee, selling tea leaves to take away from Europe's only tea plantation in The Azores. The fact that they're as good as much of what you'll find in Lisbon has lead to daily sell outs, and the plan is to add wine and small plates by Autumn. Cafe Lisboa Website @cafelisboa_dublin Address 28 Mary Street Little, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Portugese bakery and café just off Capel Street specialising in pastéis de nata and coffee, selling tea leaves to take away from Europe's only tea plantation in The Azores. The fact that they're as good as much of what you'll find in Lisbon has lead to daily sell outs, and the plan is to add wine and small plates by Autumn. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Sultan's Grill A Turkish mecca for behemoth breakfasts, crackling lahmacun, and homemade doners Posted: 20 Aug 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Sultan’s Grill? One of the great gifts of immigration is the real cultural understanding it brings with it – ask a Berliner and a Dubliner for their impressions of Turkish food and you’re likely, at least until lately, to get very different responses. Germany’s two million Turks have ensured the country’s culinary subculture is steeped in real tradition, where Ireland’s equivalent has always been more tailored to an after-hours Irish demand for drunken d ö ners. But the times they are a-changing, just as much as our evolving palates, and the threefold increase in Ireland’s Turkish population between the last two censuses has ensured an emerging market for more sophisticated stuff. From Reyna to Rumi , a spate of recent arrivals is broadening our blinkered view of what Turkish food can be. We’d kept a curious eye on this North Lott’s space ever since a brief popup previously due for Dame Street showed up for a few nights only – now it’s become Sultan’s Grill , with a wood-fired flatbread grill the centrepiece. Where should we sit? The lengthy, luxuriously-kitted space is smartly set up for a variety of visit types, from the hard-backed two-tops to the rear that lend themselves best to quicker evening snacking, to the comfy banquet booths whose wider tables are tailor-made for the endless breakfast plates – more on those anon. A pair of tables flanked by easy chairs in the back corner are great for groups looking for a low-key catch-up – the first indication that this is a world apart from the fast food iteration of Turkish food that’s largely all we’ve seen in the city before. Things were quiet on both our Friday evening and Sunday morning visits, so we had our pick of the place. For the perfect balance of comfort and a close-to-the-action vantage point near the wood-fired grill, you can’t beat a booth. What should we order? We needed two visits to get through all we wanted to try at Sultan’s Grill , with an early evening visit to test out their all-day flatbreads leaving us sufficiently impressed to come back for their flagship breakfast, served Friday to Sunday. Those pide and lahmacun are still novel enough in Ireland to have turned the Turkish heads we consulted, but it’s the traditional breakfast that has really raised the excitement. It's not hard to understand why when you see the full expanse of the spread – this bumper breakfast was as difficult to fit on the table as it was to cram into one shot. It’s billed as a meal for two people but three or even four could be happily sated here; the breads, meats and cheeses alone were more than enough for us before we even got on to the piping hot menemen that’s thrown in for good measure. The standout appeal at Sultan’s Grill is in the experience – sharing a meal as the first step to sharing much more. As we broke bread (fresh crusty baguette and sesame-coated simit, the Turkish take on a bagel), loaded it with every possible permutation from the plates before us (from soft chicken sausage with olives to Nutella and marmalade), and traded tips on what best matches what (mounds of the feta-like tulum cheese dripping with flavourful honey, for our money), we got a sense of a culture as much as a cuisine. Juicy, lightly-spiced sujuk sausage, fruity and fragrant abagannuc (the Turkish take on baba ghanoush), and kaymak clotted cream are among the more delicious discoveries to be made here – only the cheap jar olives and limp chips let things down. The menemen, eggs scrambled into a cooked-down spiced sauce of chopped tomatoes and peppers, would make a plentiful breakfast on its own, and you can order just this, or a choice of b ö rek and g ö zleme pastries. The latter weren’t on for our breakfast visit so we settled for a cheese and spinach b ö rek which was a highlight, with layers of flaky filo barely containing the rich, salty filling. Sultan’s Grill has made plenty of noise about its lahmacun – giddy reviews from Turks in Dublin have done the same. The wafer-thin snack is a flatter cousin from the same family as the Lebanese manousheh we raved about in (now rebranded) Zaatar . Here it’s spread to the edge with minced lamb and diced veg, served with a salad loaded on top before folding and eating, wrap style. The crisp crackle of the flatbread as its folded is as good as foodie ASMR gets, and the packed mouthfuls the finished product yields are a treat. Don’t be shy with the little pickled peppers, flavour bombs we wanted to buy by the jar. At €7.99, this is one of the best value dishes in town. The pide, with seven options available, is rolled thicker with sides upturned to keep the more generous fillings from spilling over. We found the sausage the superior of the two we tried, with tiny diced chunks of sujuk swimming in a sea of molten cheese. The other just couldn’t compare - for all the juicy, spicy goodness of the minced beef we found the egg cracked on top before loading into the oven took away more than it added – we’ll take the raw yolk of neighbouring Georgia’s khachapuri any day. If that variety of dishes isn’t enough to attest the true qualities of Turkish cuisine, Sultan’s Grill ’s take on a doner seals the deal. It’s no surprise after the quality flatbreads to find the house-made wrap leagues ahead of anything from the cheap corner joints around town, and the succulent chicken stuffed inside with shredded lettuce and red cabbage is just as superior. We could live without the underwhelming chips, but chilli sauce is essential. What are the drinks like? The Turks are the only people on earth who outdo the Irish on tea consumption per capita, at a whopping seven pounds annually to our puny five. They’re every bit as ritualistic about it as us, with a communal pot constantly at the go. With the breakfast, you’re treated to all you can drink, and the piping hot, slowly-strengthening brew is a gorgeous way to wash down all that food. The adventurous should ask about şalgam. It’s not listed on the menu, but this bottled, brilliant-purple drink brings something unique to the experience, a sour-sweet riposte to much of the cheesy, spicy dishesr. While it’s named from the word for turnip, the fermented juice is also derived from purple carrots and has reputed health benefits from a hangover cure to combatting the impact of excess carbs – needed here. Ayran is another unlisted novelty worth a try, a salted yogurt drink with a mild palate-cleansing freshness we found a major help in jumping around so many dishes. How was the service? Relaxed and ready to help, with a very charmingly casual air every step of the way. The Sultan’s Grill team were very happy for us to sit wherever we wanted and order more at our leisure – not being at all rushed when we had so much food to get through was a big part of the pleasure. The all-day options all come in quick time, so those in a rush needn’t worry. And the damage? Breakfast isn’t insignificant at €50 for two, though there’s no doubting you leave very well-fed for that. The standalone items from b ö rek to g ö zleme to menemen will happily sate both your belly and your bank balance. On the all-day front, a pide or doner will give you a top-quality lunch for less than €15, while we’ve had to triple-check the lahmacun really was just €8 - a bargain. What’s the verdict on Sultan’s Grill? From indulgent all-in breakfast bounties to incredible value quick bites, Sultan’s Grill has the menu, space and price range to give all variety of Dublin diners a delicious crash course in a cuisine heretofore badly under served in the city. Grab a d ö ner to compare and contrast, pair a lahmacun and şalgam to try out something new, or keep an eye on Instagram for their regular rotation of specials - that's enough to bring us back for a third visit. New Openings & Discoveries More >>

A go-to wine bar for those in the know. Interesting list of responsibly made wines, knowledgeable staff and creative, Italian influenced food from Enrico Fantasia (owner of wine import company Grape Circus) and his partner Thibault Harang (formerly of Pichet and Town Bar & Grill). Seats on the outdoor terrace complete with heaters are in demand year round. Piglet Website pigletwinebar.ie Address 5 Cow's Lane, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A go-to wine bar for those in the know. Interesting list of responsibly made wines, knowledgeable staff and creative, Italian influenced food from Enrico Fantasia (owner of wine import company Grape Circus) and his partner Thibault Harang (formerly of Pichet and Town Bar & Grill). Seats on the outdoor terrace complete with heaters are in demand year round. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Eoin Cluskey’s temple to bread on Pearse Street opened in a storm of publicity in September 2018, and we wonder what we ever did for bread in the city centre before they arrived. The cruffins are the stuff of legend, and weekly specials like Swedish semlor and quince croissants keep customers coming back week after week. Brunch and lunch is served upstairs in the eatery from Friday - Sunday. Bread 41 Website bread41.ie Address 41 Pearse Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Eoin Cluskey’s temple to bread on Pearse Street opened in a storm of publicity in September 2018, and we wonder what we ever did for bread in the city centre before they arrived. The cruffins are the stuff of legend, and weekly specials like Swedish semlor and quince croissants keep customers coming back week after week. Brunch and lunch is served upstairs in the eatery from Friday - Sunday. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Kicky's is the solo debut of former Chapter One head chef Eric Matthews, along with friend and former Bang GM Richie Barrett. Bright colours and in your face flavours are the name of the game, and you wouldn't want to pay them a visit if you're on a diet. Prices are on the higher side of eating out in Dublin, so it's likely to be a special occasion choice rather than a regular haunt for most. Kicky's Website kickys.ie Address South Great George's Street, Dublin, D02 WK13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Kicky's is the solo debut of former Chapter One head chef Eric Matthews, along with friend and former Bang GM Richie Barrett. Bright colours and in your face flavours are the name of the game, and you wouldn't want to pay them a visit if you're on a diet. Prices are on the higher side of eating out in Dublin, so it's likely to be a special occasion choice rather than a regular haunt for most. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Replacing Duck next to Asia Market, Hong Kong Wonton is the bustling supermarket's latest foray into fast food, Asia style. The wontons are unsurprisingly the star item, but the Hong Kong-style French toast is drawing the Tiktok crowds. The 15 seats fill up but diners eat and move on quickly, as food comes out fast. Hong Kong Wonton Website hongkongwonton.ie Address Hong Kong Wonton, Fade Street, Dublin 2, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Replacing Duck next to Asia Market, Hong Kong Wonton is the bustling supermarket's latest foray into fast food, Asia style. The wontons are unsurprisingly the star item, but the Hong Kong-style French toast is drawing the Tiktok crowds. The 15 seats fill up but diners eat and move on quickly, as food comes out fast. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

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