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We've been to the glitzy new Stephen's Green opening Floritz twice now, and twice we've spent days afterwards reliving all of the flavours, the textures, the eye-popping colours and components in every dish. They call it a room to be seen in, we called it a room to eat in, and we want you all to come back with us on Tuesday 15th October at 7pm for an ATF takeover to see why we're so starry eyed. Their extensive menu with sections on yakitori, crudo, sushi, tempura, bowls and chef's specials can be an overwhelming read on first look, so we're taking the decision-making out of it with a menu that's going to let you try a bit of everything. You'll get all three types of tuna nigiri from the leanest to the fattiest; yellowtail tataki; Dublin Bay Prawn yakitori; lamb confit bao; Wagyu steak, those pickled onion rings we loved so much, and you can't leave without trying the rice chips with spicy Dragon sauce. Floritz are also including a Champagne yuzu cocktail on arrival, as well as dessert for €75, and there's a vegetarian option for €65 (the full menus for both are below). Trust us, this is stellar value. To try all of this in your own time would cost substantially more. This is an ATF Insiders-only event - sign up here for €5 a month if you're not already part of the best food club in Dublin. Each Insider can book a table for two, and bring a guest with them. If you're coming with friends who are also signed up and you want to sit together, just make a note on your booking. As this is a group dining event, you may be sitting close to other people, but most tables are for two. Please note that the vegetarian menu needs to be requested in advance, and as some dishes are for sharing, both diners need to have the same menu, Tables for our Floritz takeover on Tuesday 15th October at 7pm go live tonight, Tuesday 25th September at 8pm . Everyone signed up to ATF Insiders will receive the booking link in their inbox. If you're not already signed up you can do so here .

What should we know about Brut Wine Bar? While 2024 will forever be known as the year every café morphed into a wine bar at night, Nelly's in Drumcondra was ahead of its time, opening Brut in 2020.   Things were stop start for a while, selling dinner boxes and retail wine in Covid times, but Brut is now open Friday and Saturday nights, and after several messages from readers telling us to check it out, we booked in via Instagram DM . What's the seating sitch? If it's mild enough to sit outside (there's no heaters or blankets), there's a space out front that's also the pathway for people en route to Shouk . They frequently mistake it for a waiting area, and Brut's staff have immense patience with this incidental annoyance. Seating inside is quirky and mismatched, with low and high tables, and some counter seats looking out. What's on the menu? It's small plates central, with the most expensive dish €12.50. You can keep it simple with bread, excellent olives, charcuterie and cheese, but you don't need us to tell you what Cashel Blue and Gubbeen chorizo taste like.   We were gleeful to see Beechpark Eco Farm 's cauliflower on the menu, coming from 12km away in Clonsilla. It's served with truffle pecorino and olive oil (€6), but ours was the wrong side of al dente, needing more time in the oven - the flavours were good, but we wanted more of them. Sliced roast potatoes (€7) were too easy to eat, but the "homemade aioli" was regular mayo with garlic in it - not the same thing.   Gnocchi was the fluffy on the inside, crispy on the outside type you only get when made fresh, with the mushrooms and Parmesan giving a nicely Autumnal feel. A creamy ball of burrata came with poached pear and almonds, which didn't cut through the cheese like acidic tomatoes would have. The light, oil-free focaccia was good for mopping up sauce, but once the burrata was gone it tasted like dessert.   Tuna "rillettes" was tinned tuna, served on toasted sourdough with a lemon cream sauce and capers. It tasted like something you might whip up for a quick, tasty lunch at home, but not what was billed. The killer dish was the last one - slow-cooked pork shoulder with courgettes and parmesan cream, the sticky sweet meat seasoned perfectly, collapsing under a fork, the Parmesan cream welcome excess. What's the wine list like? Decent by the bottle, less interesting by the glass - presumably to minimise waste. We started with Alvear's Oloroso sherry and El Troyano's orange verdejo (we loved both), moving onto a Burgungian aligoté and an Italian Salice Salentino (love these less so). There's more good stuff by the bottle, but it feels pieced together rather than curated, and staff struggled to answer questions about the list.   Why should I go? Brut is a sweet place with warm service, and if you live locally it's perfect for wine and snacks. The food isn't at the level where we'd travel for it, but a few easy tweaks in the kitchen would make all the difference so that may change depending on the night. Brut Wine Bar 40 Drumcondra Road Lower, Dublin 9 instagram.com/brutwinebardrumcondra

We’re almost afraid to say it out loud, but it looks like the elusive Irish summer may have finally arrived. It’s certainly starting to show its face on menus across the capital’s cafes and restaurants, with all the seasonal fruits and vegetables cropping up in creative new dishes across the city. Here’s our pick of the best - consider it your summer eating bucket list... Tuna Crudo, Allta Rooftop We first tasted this tuna crudo with green strawberries, bone marrow and roast chicken garum at Allta Summer House in Slane last year , and almost yelped when we saw it return to their summer tasting menu. Thin slices of tuna are dressed in Sicilian olive oil with green strawberries and McNally Farm basil, and glazed with smoked bone marrow split with house made roast chicken garum. Otherworldly. Lobster Rolls, King Sitric If you're going to do a lobster roll you might as well do it right. At King Sitric in Howth the Lambay lobster is so fresh you might even see them being caught across the bay. Add a brioche bun, mayo and a squeeze of lemon and summer lunches don't get much better. Fried Artichoke, Clanbrassil House We love artichoke season and don't see nearly enough of them around town in all of their forms. So praise be for Clanbrassil House 's new snack of fried violet artichoke with pickled walnut ketchup, poached in an aromatic and sour vegetable stock, then coated in chickpea flour and fried until "GBD - golden brown and delicious". Stuffed Courgette Flowers, Volpe Nera Volpe Nera in Blackrock seems to effortlessly glide through the seasons, making considered additions and adjustments with minor fuss, and the latest newbie on their bites menu are these fried courgette flower stuffed with ricotta and drizzled in truffle honey. Oh so summery. Coke Lane Pizza It’s a left-field choice but we’re here for it. Coke Lane pizza have added a limited summer special to their menu with raspberry chipotle in a starring role. Paired with rocket, gorgonzola, and walnuts, it may be one of the more unusual options on this list, but that’s the kind of seasonal invention we like to see. Scallops with Romesco, Dorian Dorian in Donnybrook are shaking it up since new head chef Rowen Babe took over, and these pan-fried scallops with romesco sauce, and hazelnut and chorizo picada are screaming out for a glass of white Burgundy and a seat on the terrace. Burrata with Heritage Tomatoes and Sourdough Crumb, Spitalfields Nothing says summer quite like a salad spiked with the intense flavour of heritage tomatoes. In this dish from the Liberties’ Michelin-listed gastropub Spitalfields , they’re cooked confit and paired with creamy burrata and Kalamata olives as well as a crunchy sourdough crumb. We can't wait to try it. Insalata Primavera, Osteria Lucio Keeping with the theme of tomatoes and creamy cheese, Osteria Lucio ’s fresh salad of buffalo ricotta with marinated datterini tomatoes seriously looks the part for a refreshing summer bite. Ross Lewis’ Italian restaurant always leans hard into seasonal produce, so we’ll be keeping a close eye on what other new menu items might be cropping up here over the next few weeks. Gnocchi With Littlecress Pesto, Sprezzatura Deceptively light when done right, gnocchi is a great choice for summer eating, and the Sprezzatura team have just rolled out a perfect seasonal adaption. Bathed in a pesto made with the intense concentrated flavour of littlecress and microbasil, these potato-pasta dumplings will pair well with any crisp white wine for an ideal summer evening meal. Tomato Gazpacho with Dressed Crab and Pickles, Loretta’s While crab may be available all year round, few ingredients go down so well under the summer sun. Loretta’s have paired it with pickles and a bright, bold tomato gazpacho on this beautifully presented plate. This one’s a permanent fixture but keep your eyes peeled for their weekly specials - our head was turned last week by plaice in a gooseberry beurre blanc . Smoked Paprika Corn with Feta Yoghurt, Tang Tang have just added a couple of new side dishes added to their Cumberland Place brunch menu. Baby potatoes come in an in house spice rub with tarragon aioli; while sweetcorn is seasoned with smoked paprika and served with feta yogurt, coriander and pickled onions. Both are best served in their peaceful garden outside. Roast Cod with Estate Greens, Potatoes and Heirloom Tomatoes, Overends Kitchen With a firm farm-to-fork focus using fresh produce from the Airfield Estate , it’s no surprise to see Overends Kitchen make this list with a beautifully simple lunch dish. Heirloom tomatoes (yep, them again) join potatoes, roast cod, and freshly harvested greens for a classic summer plate. Plus, there aren’t many better places to be when the sun is shining. Sourdough Croissant Pastry With Gooseberry Jam, Dublin 4 Just try to think of this one without drooling down your top. Never short on OTT treats, Bread 41 has just about outdone itself with this demonic confection of sourdough croissant, gooseberry jam, a floral chocolate cream and syrup-tossed fresh gooseberries and flowers. We swear it’s just the summer heat that’s making us sweat. Strawberry Croissant Tart, Chapter One By Mickael Viljanen We almost fell off our chairs when the strawberry croissant tart trolley (who knew that was a thing) was pushed towards our table during our last visit to Chapter One by Mickael Viljanen . Tis the season, and if you can bag a table this summer you too could be enjoying this wildly indulgent two-part strawberry dessert. Vanilla & Woodruff Panna Cotta, Oliveto Strawberries are everywhere, and we need to make hay while the sun shines. Enjoy these ones on top of a vanilla and woodruff panna cotta at Oliveto in Dun Laoghaire, while watching the sun split the sea outside. Seasonal Cruffins, Bread Naturally We’re only slightly heartbroken that the ingenious Aperol Spritz cruffin was a now-past one-off from the folks at Bread Naturally in Raheny - how incredible does prosecco curd sound? But fret not, they’re rolling out a regular seasonal slew of different flavours across the summer, with snickers, lemon cannoli, and raspberry and white chocolate among other recent specials. Seasonal Brioche Buns, Bread Man Walking Stone fruits are all striding into season right about now, and we’re ready for a lot of sticky-sweet pastry to come. Bread Man Walking has been playing about in the test kitchen and is following up last week’s plum brioche bun with an apricot alternative this week. Get those pre-orders in now. White Chocolate with Peach Sorbet and Loire Valley Cherry, Dax Dax goes all-in on the stone fruits with this peach and cherry combo, adding complementary flavours of bourbon and white chocolate to the mix for a classic dessert combo we’re dying to try. Chef Graham Neville is known for relishing summer ingredients - his lobster-stuffed courgette flower is a well-loved regular fixture not to be missed.

Every new season is special in the bursts of creativity it unleashes, as fresh crops of new fruit and veg are offered up to the city’s chefs and make their way onto menus. None, though, have a comfort factor quite like autumn’s, with its ample apples, berries and nuts joining squash, ceps and celeriac in warming dishes from soups right through to tarts. We’ve staked out some of the early contenders for the best autumn dishes on menus right now... Apple and custard choux bun, Table Wine Pastry is one of Table Wine ’s standout specialties and we’re excited to see them turn that skill in the direction of autumn. The classic apple and custard combination in this choux bun gets an added kick of indulgence from meringue topped with cream cheese and pear. We want it now. Mackerel with turnip and cherry, Frank’s The humble turnip, hardly the most glamorous of veg, tends to get a bad rap on these shores thanks to the bland mashed treatment of many a Sunday roast (and the fact that most people are actually using Swede). In the right hands however it can kick a dish into a higher gear. Frank's head chef David Bradshaw’s are such hands, and his wafer-thin slices draped over charred mackerel make for one of the more creative presentations around town. The last of the summer cherry makes for a nice nod to the changing of the seasons too. Pumpkin risotto, Library Street Sage might well be the low-key MVP of all autumn ingredients, and it gets star treatment in this returning favourite of ours from Library Street . Ginger and chive add extra complexity to their earthy, creamy pumpkin risotto, laden down with flavours and textures. They’re recommending a glass of Godello to go with it - who are we to disagree? Prawn with BBQ ceps, Allta New season mushrooms are starting to crop up across the city’s menus, with ceps chief among them, and we've not wanted any as much as Allta ’s. They’re serving theirs with Sicilian prawns in a seasoned prawn bisque, complete with lacto fermented cep juice for extra-intense flavour. This is hardcore mushroom lover territory, and we want in. Prawn carpaccio with ovoli mushrooms, A Fianco We can only hope another yield of prized ovoli mushrooms arrives at A Fianco in the near future, because this recent daily special is one we’re dying to try. Presented atop a carpaccio of Dublin Bay prawns, this is a fungus not all too often seen on Dublin menus, and one worth rushing for whenever and wherever it is. Ham hock and celeriac, Pigeon House Autumn is all about the arrival of hearty root veg, and the often underutilised celeriac is chief among them. The knobbly character makes a sensational pairing with pork, so no surprise to see the Pigeon House rolling it out alongside ham hock for a classic - the crispy egg on top an extra rich touch for those rapidly-darkening evenings. Bacon chop with cabbage, black pudding and apple, The Winding Stair We know what you’re thinking - yes, that is an entire apple perched on top of The Winding Stair ’s bacon chop dish. This one’s as classical an autumnal flavour pairing as it gets, with a few creative presentational flourishes, the pork and apple combo playing out across two pairs of textures and a bed of mustard-creamed cabbage to wrap things up nicely. Plaice with butternut squash and bacon beurre blanc, King Sitric Pork and apple might be the beating heart of autumn flavours, but bacon and butternut squash stands out as a worthy competitor. King Sitric are serving them together in a glossy beurre blanc and paired with the delicate, tender flesh of pristine plaice. It’s an inspired way to bring out the best of all elements. Duck, squash and cobnut, Delahunt Game season kicks into high gear as autumn arrives and Delahunt are straight out of the traps with West Cork’s very best: Skeaghanore duck, enhanced by the salted flavour of Roaring Water Bay. It’s matched here with cobnut and squash for about as close as you can get to a single season on a plate. Seasonal root salad, Hang Dai Few cuisines make as good use of root vegetables as Chinese does, and, here’s Hang Dai with a lively salad of celeriac, daikon and kohlrabi dressed in kimchi. It’s a lot lighter than most of the autumnal fare cropping up around the city, plus how incredible do these lotus crisps look? Pumpkin dumplings, The Woollen Mills There’s maybe nothing more in vogue this time of year than pumpkin recipes, and we’re always on the lookout for the more inventive plates out there. The Woollen Mills ’ gnocchi-style dumplings certainly meet the brief with wild mushrooms, sage, and parsnip crisps bringing in other in-season flavours for a dish that screams autumn comfort food. Butternut squash soup, Daddy’s Soup’s not strictly the preserve of the colder months, but we always find ourselves indulging all the more once summer is over. That’s partly the weather, of course, but it’s also down to how well autumn’s flavours lend themselves to liquid form. Daddy’s richly-coloured combo of butternut squash and red pepper is so appealing you'll feel warmer just looking at it. Mont blanc pan, Gopan Japanese micro-bakery Gopan turned our heads this week with a pair of chestnut specials on this week’s menu. The chestnut cheesecake sounds deliciously different but it’s these mont blanc pans we’re most excited for, with their coffee-flavoured dough (!) and delicate mounds of chestnut cream. Plum and blackberry brioche, Bread Man Walking No seasonal rundown would be complete without the latest creation from Bread Man Walking - this time a plum and blackberry brioche with lashings of crème patissiere. Sweet dough, smooth custard, tart berries - the end of summer just got easier to bear. Deep-fried apple calzone, Pala Pizza & Trattoria Pala Pizza 's new Trattoria is only open a few days, but they've launched strong, and we're hoping this deep-fried apple and cinnamon calzone with caramel sauce is not just for autumn. Read our review here .

Spring has sprung (ish), it’s finally February, and we’ve all made it through another of those awful Irish winters - praise be. One of our favourite things about spring (apart from the grand stretch) is the bright burst of colour that comes from its first heralds: the brilliant pink of forced rhubarb and the deep crimson of blood orange, both of which have begun to appear on menus and specials boards across the city. Here’s our rundown of the best options on menus right now to usher in the new season... Wild seabass crudo with blood orange, Volpe Nera Volpe Nera are making the most of blood orange’s beautiful, bright colours with this techno-coloured plate. Ripe chunks of fruit straddle slices of juice-dressed wild seabass crudo, finished with radish and rosemary gel. It’s a sight to behold, but even better again, it’s available on their February lunch menu, with three courses for €38. Blood orange donut, Flower & Bean It may not have the Instagrammable appeal of the crème brûlée donut that turned our heads back in October, but the newcomer café on Cork Street is keeping their game up with this seasonal spin. Flower & Bean ’s latest is filled with chocolate cream and topped with a crisp blood orange slice. And if that doesn’t take your fancy their current menu also includes a rhubarb scone Coconut, passionfruit and blood orange, Clanbrassil House Seasonal blood orange has also made it's way onto Clanbrassil House 's new set menu. The part-dessert, part piece of art, is full of zingy flavours with coconut, passionfruit and blood orange, and you'll find it on Friday and Saturday for €75, alongside dishes like scallop with bergamot kosho and salt-baked kohlrabi. Rhubarb Brioche, Bread Man Walking We’re big fans of Bread Man Walking ’s undying enthusiasm for the produce and baking opportunities, that come with each new season. He’s just as much a rhubarb lover as us and hasn’t wasted a minute getting the first sight of the stuff into one of his seasonal brioches. This one’s got a custardy crème pâtissière, rhubarb gel (!) and a sprinkling of pistachio on top. Marinated mackerel with Sicilian blood oranges, A Fianco It’s no surprise to see Stoneybatter’s hottest new spot A Fianco leaning hard into this most Italian of seasonal ingredients. They’ve laid a classic Sicilian salad of blood orange, fennel and almond over hearty chunks of marinated mackerel for a bright and tangy spring plate. It’d be just rude not to wash it down with one of their Sicilian whites. Red mullet, Chapter One by Mickael Viljanen While red mullet shows up at various points of the year, it’s never better than the first two months of the year. It’s been given the two-star treatment by Mickael Viljanen over at Chapter One , with red pepper, a quenelle of caviar and bright red yuzu kosho to boost the colour and balance the flavour. We’re not sure whether to eat it or hang it on the wall. Blood orange Basque cheesecake Danish, Bread 41 There's no half measures at Bread 41 , who’ve gone all-out on a Basque cheesecake Danish to bring out the vibrant flavours of blood orange. The super-flaky croissant pastry is filled with cheesecake mix and a bright blood orange gel, all brought together with poached fruit slices and sprinkling of edible flowers and salt. We've never not impressed with these guys. February's organic porridge, Urbanity February's organic porridge from Urbanity with blood orange, cardamom yoghurt, pomegranate molasses and pistachio brittle are what we want to have for breakfast every morning this February. Extra points for making porridge look this good. Rhubarb galette, Elliot’s One of the best elements of this season’s bounty is its beautiful, bright colours coming after the dark, dull days of winter. Elliot’s galette gets that and then some - the deep pinks and geometric pattern of this rhubarb tart has the potential to put you in a trance if you stare too long. They’re also serving a blood orange galette that’s just as pretty. Blood orange curd bun, Fable Curd is a great way to extend the life of a short-season ingredient like blood orange, so we really hope Fable have made a big batch to keep these on the menu for a while. Dotted on a generous lashing of cardamom cream, and finished with a sprinkling of walnut praline, their blood orange curd gives a gorgeous colour contrast to these flaky buns. Red mullet, The Seafood Café A regular feature of The Seafood Café’ s spring menu, red mullet’s back again this year on this pretty plate. Pan-fried for a beautiful crisp red skin, the fillet’s served over spinach and mushroom - a simple, fresh starter designed to make this special fish stand out. Blood orange, pear and thyme scones, BaaBaa We’ve been really impressed with the variety of ways we’ve seen blood orange used this year, and Baa Baa in Chapelizod have gone another route altogether, baking it into savoury scones together with pear and thyme. We’re all for the unconventional combo, and at this rate it might be warm enough to enjoy one with a coffee on their terrace soon.

Every season has its bounties, and we love them all equally - it’s just that we might love Spring a little more equally than the rest. The blink-and-you’ll-miss-it brevity of many of its best ingredients makes this time of year a seasonal sprint of trying to get to as much as possible before its too late, so from the tail end of forced rhubarb to the first sights of wild garlic, here’s the best Spring dishes in Dublin right now. Cod, shiitake and wild garlic, Delahunt Delahunt are leaning hard into wild garlic’s vibrant palette with the head-turning colours on this plate. Thin-sliced shiitake is layered like scales over a loin of cod, all swimming in a sauce of wild garlic and dashi. If that bright, brilliant green doesn’t scream spring, we don’t know what does. Octopus, chickpea and wild fennel, A Fianco Full credit to the folks at A Fianco for bringing the best of seasonal Italian ingredients to Dublin: after spoiling us with ovoli mushrooms in autumn they’re now treating us to a taste of wild fennel, bringing delicate balance to a dish of grilled octopus, mashed chickpeas and a chili breadcrumb topping. We’ve already been round to sample this one, and we think you need do too. Wild garlic grilled cheese, Loose Canon You can practically hear the squeals of excitement going up around Dublin every time a new toastie drops at Loose Canon . This wine bar is expert at pairing the finest fromage with all manner of in-season ingredients for a truly satisfying small plate. Here, wild garlic makes for an ideal bedfellow with the earthy notes of raw cow’s milk cheese Cáis Dubh. Roast white chocolate and rhubarb cheesecake, Volpe Nera Our favourite spring fruit (though it’s technically a vegetable) gets the three-ways treatment in Volpe Nera ’s cheesecake dessert with a gel, ice cream and poached baton of rhubarb amping up the pink prettiness. That makes for a lot of tart flavour, perfect to cut through the sweet caramel complexity of roasted white chocolate - a very smart pairing. Gnudi with morels, broad beans and crispy eggs, Mamó One of the more prized wild mushroom varieties, morels thrive in the warming, wet soil of springtime, popping out of the ground and onto our plates for a blissful few weeks beginning in late March. Mamó have paired them with another classic spring ingredient in asparagus and layered the two among the contrasting textures of gnudi and crispy eggs. We’re all in for all of this. Rhubarb choux, The Morning Bakery As the forced rhubarb season comes to a close for another year, canny cooks will be whipping up all manner of compotes and chutneys, pickles and preserves, to make it last a few more months. Newcomer The Morning Bakery has gone for a jam and piped in into a choux bun along with a lashing of cream. What better way to say goodbye. Dublin Bay prawns with morels, Glover’s Alley It’s Michelin Star morels over at Glover’s Alley , where the wild mushrooms are paired with our very own Dublin Bay prawns, and rounded out with the seasoned succulence of lardo and parsley oil. For those looking to really spoil themselves this spring. Wild garlic and chicken melt, 147 Deli There’s no end to the inventive ways wild garlic can be used to add flavour to a dish, but pesto might just be our favourite. The latest of 147 Deli ’s ever-excellent specials blends the foraged herb with ricotta and walnuts and slathers it over roasted chicken thigh, smoked streaky bacon and melted mozzarella. Move quick on this one – it’s only on for the week. Mushroom and wild garlic slice, Bambino Dublin’s buzziest slice shop Bambino gets in on the seasonal game with a square slab that sings spring’s praises, while acknowledging, eh, it still feels a bit wintry. Mounds of hen of the woods and chestnut mushrooms are topped off with a wild garlic salsa verde (see, we said there’s no end), three cheeses and a garlic crema. Glorious. Lemon posset with rhubarb and hazelnut crumb, Lottie’s The light, sharp sensation of posset might not be unique to spring, but it’s a dessert that always puts us in mind of longer evenings. Lottie's have used the complimentary textures of pink poached rhubarb and a chunky hazelnut crumb to add fruity, nutty notes to the creamy lemon base for a simple but sophisticated seasonal spoonful.

One heat wave later and there’s no denying the summer has finally come, bringing with it a fresh new seasonal bounty of ingredients to shake up menus across Dublin city and surrounds. From the juiciest sour-sweet Wexford strawberries, to podded peas and the first sights of stone fruit, here’s the best of the early summer inventions around town right now. Strawberry baklava, Amy Austin Amy Austin head chef Victor Lara has cooked up a whistle-stop world tour for his summer menu this year, with a range of internationally-inspired dishes from Morocco to Japan making for a whole lot of choice - we’re thinking a group happy to share it all might be a good idea here. The cherry (strawberry) on top has to be this summer baklava with fresh basil - what a beauty. Ricotta gnudi with tarragon and pea puree, The Winding Stair Summer often gets overlooked among the seasons for the simple reason most of its best ingredients are now available year-round, if only awfully unsustainably: the real joy of the season comes in tasting them at their local, fresh best. We would happily take just a plate of The Winding Stair ’s pea puree; as far as we’re concerned, all this added goodness of ricotta gnudi, wild Irish mushrooms and tarragon on top is a bonus. Summer sandwich, Tir Deli We love Tir Deli ‘s idea of soft-launching seasonal items at half-price, as they did with their sandwich over the weekend - what better way to get people excited about summer ingredients? They’ve gone with seasonal greens and grilled veg here, layered with garlic and herb cream cheese, between chunky slices of beautifully-browned focaccia. Strawberry salad, Daddy’s There’s nothing we love more in seasonal menus than familiar ingredients used in unexpected ways. Daddy’s have given Wexford strawberries a break from the dessert menu and tossed them in a salad instead, with Cashel blue, spelt, McNally leaves, tarragon croutons and crackers. This is the kind of summer creativity we're all about. Citrus and Rush raspberry Danish, Noisette New bakery Noisette has been knocking out summer specialties lately like the clock is ticking, and while we’re just as keen to try their apricot and pear treats, it’s the hyper-locality of Rush raspberries that will have us heading straight for this one. A sharp citrus cream inside the crisp Danish completes the effect. Pride tart, Bread Man Walking Ever a mainstay of our seasonal special rundowns, Bread Man Walking has done a double on summer with a colourful Pride tart making the most of these fruit-filled months. We’re especially into the little slivers of candied kumquat sitting among the more typical tart fruits. Strawberry and elderflower Danish, Scéal In a very crowded field for prettiest plate this season, the gong might just have to go to Scéal for this beauty. Elderflower syrup-macerated strawberries sit in a whipped elderflower ganache piped over strawberry jam - if you got through that without feeling weak at the knees, you’re made of sterner stuff than us. The bad news is they’re taking a little break for now, but you can join the queue for this one first thing on June 30th. Apricot tart, BaaBaa Café Apricot and thyme is one of the low-key great combos of summer cooking, so we’re dying to try this frangipane tart by BaaBaa in Chapelizod, with the sweet citrus acidity of orange. We might just as easily have picked out their pretty pink raspberry and orange muffins to feature here; luckily there’s no such Sophie’s choice when choosing which to eat. Blue fin tuna, Mr Fox Fish and shellfish are too often forgotten when it comes to seasonality - as well as lobster, summer brings with it the best and biggest blue fin tuna. Mr Fox are bringing out its best with jalapeno, sugar snap and brown beech, all dressed in a light ponzu sauce. The rest of the June menu has plenty to turn heads too - we’re all over the strawberry and vanilla plate. Dark chocolate tart with strawberries, The Woollen Mills Sometimes it’s best to just step back and let the season’s best ingredients speak for themselves, no frills needed. At The Woollen Mills , they’re serving naked Wicklow strawberries beside a vegan dark chocolate tart, to let the berries’ natural sweetness play off the rich chocolate intensity. Enough said. Raspberry and pistachio sponge, Luna Luna have outdone themselves with this spectacle of a seasonal plate, pairing raspberries and a piped pistachio cream over a Chambord-soaked sponge, and finishing it with two sweet cigars of meringue. We can only imagine the rush of textures and flavours that comes from biting into this. Tagliatelle con zucchini, Aperitivo Aperitivo ’s new specials all look great - we'll never say no to an asparagus risotto - but it’s this creamy courgette pasta that has us most excited. At this stage of the season we’ve not seen all too much courgette crop up around the place, but here’s hoping this marks a starting gun. Strawberry pavlova cruffin, Bread 41 Never to be outdone on the seasonal special front, Bread 41 are straight out the gate with another extravagant confection we can't stop thinking about tearing into. Their famed dough is filled with a whipped mascarpone, strawberry citrus puree and a strawberry-topped meringue, and if that doesn’t bring the summer mood, nothing will...

It’s been a summer of extremes, from the record-setting rain that’s left all of Ireland in a slump, to the wildfire-fuelling heatwaves somehow making us feel lucky by comparison. One of the reasons we love to periodically pick out the best seasonal dishes in the city is to remind ourselves that everything should not be available all of the time. The consumerist drive to get around that with artificial conditions and endless importation is part of what’s led us to such extremes, which ironically now endanger so many harvests of all our favourites. So let’s embrace the fresh and fleeting, the local and limited, the food worth wolfing down while it’s here and waiting another year for afterwards... Courgette flower, Volpe Nera The humble courgette is a great example of a vegetable we’ve gotten used to seeing on shelves year-round, but it’s right in the midst of peak season now. With that comes its beautiful flowers, with paper thin leaves just begging to be stuffed and fried. Volpe Nera have done just that, with a ricotta filling and truffle honey glaze bringing out the best of these fresh summer flavours. Custard and peach cinnamon rolls, BaaBaa There’s no complimentary combo we love as much at this time of year as ripe peaches and thyme, so we went wide-eyed with interest to see Chapelizod’s BaaBaa working the two together in a cinnamon roll. The fluffy dough and thick, thick custard is topped with rose petals, lemon zest and a sprinkling of pistachio - we’ll take a tray, please. Sea bream with ajo blanco & green tomato, Note Tomato is another ingredient we’ve come to expect - even demand - all year round, and as much as a creative chef can bring out these fruits’ flavours out of season with a few tricks up their sleeve, nothing beats the genuine article at the height of summer, simply sliced. Note have paired a green variety with sea bream and ajo blanco for a dish to bring out their very ripe best. August salad, Daddy’s Cast your mind back to childhood days of rolled-up ham slices and spoonfuls of coleslaw - nothing says summer quite like an Irish salad. Daddy’s have a little more refinement to theirs than that weird old fridge platter of yore, with marinated courgette joining cannellini beans, jammy eggs and a fennel seed cream cheese (for realz) for a truly pretty plate. Pear and caramel cruffin, Noisette It’s not even funny how many times a month we catch sight of one of Noisette ’s perfect pastries in the feed and feel motivated to make a beeline straight for Rush. Pears are another fruit we’ve (wrongly) stopped thinking of as seasonal, but these underrated pomes are coming into their own right about now. Baked in a cruffin oozing with caramel is one of the best ways we can think of eating them. Tuna carpaccio, A Fianco Tinning has ensured tuna is thought of as another year-round bounty, but its season kicks in only over the summer, so it’s a great time to get the best of freshly-caught fish. No better place to enjoy it than A Fianco , who’ve leaned into the summer theme with almonds, watermelon and (get this) an aubergine caviar. We won’t say no to that Sicilian bottle of wine either. Nameko mushrooms with summer truffle rice, Hang Dai Chances are you think of truffles as a winter thing, but while some of the most prized specimens show up in the colder months, summer brings its own species, with an intense umami flavour that’s not to be sniffed at. Hang Dai pair them with nameko mushrooms, rice and thinly-sliced spring onions for a fresh, complex dish with all the flavours. Courgette bialy, Bread 41 Bread 41 have been having fun playing around with the Bialy, a Polish bread not unlike a bagel, and they’ve given them a summer makeover with (yes, even more) courgette. It’s spiralled up atop a filling of ajo blanco and finished with the salty goodness of sea purslane, in a creation that gets full marks for originality. Pork and gooseberry, D’Olier Street The tart tang of gooseberries has been disappointingly scarce on the scene so far this year (the great Breadman Walking was one notable exception). They’re an endlessly versatile ingredient not often enough given the chance to shine on a savoury plate. D’Olier Street have paired them in sauce form with pork and a gremolata-topped charred cabbage for a simple presentation that lets these little beauties shine. Bilberry donut, Flower ‘n’ Bean What-berry, we hear some of you say? Flower ‘n’ Bean have done up a duo of sweet treats with this many-named fruit, a bit of a rarity across Dublin dishes. Tart and acidic, they’re at their best offsetting richly sweet flavours, so perfect for the sugar-coated donut and icing-drizzled brioche bun that’s been cooked up here. Courgette, burrata and peach, Pichet The versatility of many summer fruits is one of the things we really love about the season - for all the joy of a sweet peach dessert, it’s savoury dishes that really brings out this one’s complexity. Pichet get it, and their combo of bitter leaves, spiced pistachio and burrata, along with a few healthy shavings of courgette sounds like an alluring combo.

If we were to survey Dublin’s chefs on their favourite time of year, there’s a very good chance it’s right now that would come out on top. Even without much of a summer to transition from this year, there’s a special magic in watching the shortening nights usher in recipes of root veg and gourds, in the satisfying scent of pies packed with tree fruits and ripe berries. Leaves are falling all around, autumn is on our plate, and these are the best seasonal dishes the city has to offer right now... Autumn salad, Margadh RHA Of course it’s not just fruit and veg chefs love this season for - meat is especially good as hunting season comes around, and duck is chief among its favourites. Cooked confit, it’s been paired by Margadh in the RHA with peak-season crisp red cabbage, roast cashews and a palm sugar vinaigrette for a lunchtime feast. Spiced meringue carrot cake, Orani New Blanchardstown arrival Orani has come about as close as you can to capturing a season in a snapshot here. Carrots might rarely be out of season in Ireland, but their sweet earthiness is never more welcome than on windy and wet autumn days, especially in the wholesome spice of a carrot cake. A torched meringue topping and smores hot chocolate to wash it down are the double icing on the cake. Pumpkin and cinnamon bundt cake, Triangle Coffee Co You can’t move for all the pumpkin flavour making its way into hot drinks this time of year in Dublin, but it’s the arrival in cakes we await every September. Donabate’s Triangle Coffee Co are leading the pack so far with these pretty, petite bundt cakes, loaded with thick frosting and dusted with cinnamon for a lightly spiced kick. Squash orecchiette, Brookwood The pitch-perfect pairing of squash and sage is among the very best things about autumn, and Baggott Street’s Brookwood have taken it to a whole new level by pairing it with orecchiette and – get this – a parmesan custard. Look at the sear on that squash, the crispness of that sage, the gloss of that custard. There’s little about town we’re this eager to eat. Rabbit casoncelli, Grano The word “autumn” derives from the Latin “to enrich”, and we think this new pasta plate from Stoneybatter’s Grano is the ideal illustration. They’ve stuffed casoncelli with rabbit and loaded the lot with toasted hazelnuts, taggiache olives and a chard sauce for a seasonal feast that’ll make you feel like you’re whiling away an autumn evening in the heart of Calabria. Connemara oysters, Row Wines It may only be a mercifully short stint through late spring and summer when native oysters are busy breeding and unsuitable to eat, but it always feels like an eternity to us. Row Wines are among the Dublin restaurants bringing them back with a bang, with a green aguachile granita adding a punch to their prized Connemara classics. Autumn brioche bun, Fable Bakery Fast becoming one of the city's go-to spots for seasonal baking is Dawson Street's Fable Bakery , and this beautiful brioche bun looks like one of their most impressive yet. Spiced apple and blackberry jam brings a one-two punch of sour-sweet seasonality, while a pink peppercorn infused mascarpone cream and ginger crumble have us trying to fit this into next week's eating schedule. Seasonal French toast, Milo’s The good folks at Milo’s can always be relied on to capitalise on the season, and their latest seasonal French toast is a fully-fledged Autumnal indulgence, with a cinnamon apple compote and fresh blackberries spicing up their brunch menu. They’ve also got a brilliant-looking spiced plum and pistachio babka on the go, if you fancy seconds. Cube choux, Luna We can see why Luna felt the need to put this one in all caps - their showstopper seasonal dessert’s pastry is pretty enough on its own, and that’s before you get to the goodies piled on top. Fresh apricots, apricot compote, dark cherries, a lemongrass ganache - it's a paean to what the season can be. Poached pear financier, Pichet Pichet have leaned into the classic combination of autumn fruits and almonds for the latest dessert to hit their menu. An icing sugar-dusted warm financier sits beside slices of poached pear and a quenelle of brown butter ice cream, before the lot is anointed with a generous squirt of bay leaf crème anglaise. Just try to say all that without licking your lips. Salt-baked venison, Library Street It’s relatively early days for venison season yet, but that hasn’t held Library Street back from setting the bar high. The leanness of deer meat makes it easy to overcook – much less so in the spiced salt crust it’s been baked in here. Beetroot and pear on the side make this plate all the more autumnal – we're very jealous of anyone who gets to eat this over the next few weeks. Squash tortelli, Clanbrassil House There’s a bit of a dearth of interesting autumn mushrooms so far among the menus we’ve surveyed, so we’re happy to see Clanbrassil House heroing trompettes alongside their Hokkaido squash tortelli and little slivers of Cáis na Tíre. That standout element just about inches this one over the line ahead of their peanut butter semifreddo with poached apricots and miso caramel – but you might as well have both if you're in there. Calamansi tartlet, Chapter One We usually hone in on local seasonal produce in these menu run-downs, but who could deny Chapter One 's stunning calamansi tartlet a place. The Filipino fruit is currently enjoying its short peak season, and true to form Mickael Viljanen has seized the opportunity, leaning on a crisp tart shell and black sesame to bring out its very best.

Few crops better showcase all-in-one the impact of weather conditions than the pumpkin in 2023: the mild summer made for ideal growing, leading to plenty of bigger-than-usual specimens in shops and markets across the country, but aggressive autumn rain left much of this bumper bounty turned to mush before the time to harvest - as nature giveth, so she taketh away. Luckily Dublin’s chefs have had no problem getting their hands on some of these giant gourds, and they're still dominating late autumn menus. Here’s the best plates around the city right now to see out the season with... Pork belly with sweet potato purée, Urbanity Nothing brings out the flavour of pork quite like autumn ingredients, and Urbanity are nailing it with this combo. The earthiness of sweet potato purée is the perfect complement to rich meat and gravy, while the fresh tartness of an apple and chilli slaw is there to cut through the fattiness. Bok choy adds a dash of colour while peanut rayu brings the crunch. Does seasonal lunch come much better? Portobello mushroom toast, Legit Coffee Co You can practically hear the rustling of fallen leaves underfoot just looking at this one. Legit Coffee Co have taken the stalwart autumn flavours of portobello mushroom and butternut squash and kicked them into high gear with broccoli bechamel (!) and a poached egg. This creamy, earthy, crunchy treat is everything we want as the nights close in. Apple pastry, Library Street “Apple pastry” hardly does this one much justice, but sometimes words aren’t good enough. Except maybe “wow”. Library Street are no stranger to knockout seasonal inventions, but this dessert takes the biscuit. Two varietals of autumnal apple have gone into this tarte tatin-style pastry, with calamansi and a sorbet of the ever-delicious Killahora apple ice wine among the other hat-tips to the season. No, you can't look away. Roast crown prince pumpkin, As One You might think we’d have run out of roast pumpkin and sage combos at this stage, but you’d be very, very wrong: we could savour the contrast of crispy leaves and softened flesh every day of autumn. As One have our latest favourite twist with lovely little touches like skin-on crown prince, homemade ricotta, chilli and onion preserve, and miso pumpkin seeds. Roast pumpkin and cavolo nero, Root In the very unlikely event we do ever sour on sage and pumpkin, there are plenty of other green partners to turn to instead. New opening Root in Skerries have gone for one of the best bitter-sweet pairings around with this cavolo nero knock up, adding ricotta and pumpkin seeds for a classic comfort dish that ticks all the autumnal boxes. Pear mille feuille, Lottie’s We are always here for seeing pear get some love and attention at this time of year, lest we forget even this always-present fruit has a peak season. Lottie’s have gone and poached them in a spiced syrup with anise and cinnamon, before sandwiching slices with vanilla cream between layers of mille feuille pastry and drizzling with chocolate cream. Pea and pumpkin fritter, Tir Deli Just look at the deep-fried crisp of that. We can’t get ever how crunchy-delicious these spiced fritters from Tir Deli look, made from mashed pea and organic pumpkin batter, and served over hazelnut-pumpkin paté with a healthy dose of pickled veg. The pink aioli and bright seasonal greens only add to the autumn-appropriate burst of colour. Hen of the woods with roast celeriac, Note We said in our early autumn dish dispatch a few weeks back that we were just a touch disappointed at Dublin’s mushroom game this year. Here comes Note riding to the rescue with the help of hen of the woods, one of the great autumn mushrooms. They’ve sandwiched them between a healthy slab of roast celeriac and a generous serve of house pepper sauce. We want it now. Pumpkin spice cheesecake, Cloud Picker You might rightly say pumpkin spice has been done to death these last few years, but here’s a cake to bring it back from the brink. Cloud Picker are stocking a seasonal special from Coconut and Moo Moo , made from roasted crown prince and a seven spice mix to give burnt Basque cheesecake style an autumnal kick. We’re convinced. Autumn salad, Oliveto It’s squash and sage over at Dun Laoghaire’s Oliveto rather than pumpkin: their seasonal salad amps up the bitterness with a handful of chicory and radicchio leaves to cut through the sweetness of the Delica squash and the creaminess of a burrata ball in the centre. A sprinkle of crunchy seeds finishes off this tempting mish-mash of textures. Squash and mushroom pizza, Bambino It’s not only their sizeable slices that have seen Bambino make a fast-track for the affections of Dublin diners since opening last year, it’s also the host of regular specials that keep people coming back for more. A kuri squash puree base and a mix of wild mushrooms look like a winning combo here, with garlic, rosemary and a duo of cheese rounding it off. Venison chop, Variety Jones If you can make it through this video without putting your coat on and making for the Liberties, you’re made of stronger stuff than us. Variety Jones ’ tilt into game season sees a barbecued venison chop served alongside greens-on turnips, cabbage, gnocchi, and chanterelles with a glorious, glistening finale of pepper sauce. It has us wishing autumn would never end.

Landing us with a sudden flurry of snow on the first day of Spring might be the most Irish thing ever, but for all the lingering winter vibes that weather suggests, the seasons have certainly changed across Dublin’s menus. Our fave forced rhubarb is everywhere we look, the brilliance of blood orange is in no short supply, and we’re starting to see the very first shoots of wild garlic. Here’s where to go to eat the best of Spring in the city... Blood orange sponge, Two Pups Bringing a touch of seasonal love to the Liberties, Two Pups dreamed up this pretty-in-pink beauty as a Valentine special and have kept it going ever since. Blood orange sponge is drizzled with pink icing and topped with delicate blobs of piped cream – we’re in love. Rhubarb brioche bun, Fable Dawson Street’s Fable is a class-act at working with the seasons’ best bounties, and this new rhubarb brioche bun is just the latest example. Pistachio and the pink stuff are a god-given combo with time to shine here alongside a mascarpone cream infused with tarragon. It’s been sold out every time we’ve tried to get one, and is it any wonder. Rhubarb pastry, Bread 41 Constant innovators Bread 41 win the ingenuity award hands-down with the audacity of a rhubarb sherbet to a Danish special. This particular pastry might not be on when you wander in, but never fear, they’ve been sprinkling the stuff on plenty of new creations. Classic bedfellows blood orange, ginger and pistachio are also on hand to bring out the ruby stalks’ best. Blood orange cake, Daddy’s Over in Rialto they’re letting blood orange, too often consigned to a supporting role, speak for itself. This beautifully bright cake from Daddy’s goes dense with a mix of sweet semolina and almond flours, all the better to absorb the bitter boldness of the sliced citrus fruits and added Campari. They’ve only gone and done a rhubarb and geranium jam too. Rhubarb mille feuille, Bread Man Walking We’re loathe to whet your appetite with things you can’t immediately go out and get for yourself, but Gerry Godley (aka Bread Man Walking )’s recent ode to rhubarb is a beautifully-put expression of why, sometimes, that’s the sheer joy of seasonality all in itself. As long as the forced stuff is hanging around – that’s just a few more short weeks now – we’re sure Gerry will be doing the best stuff in the city with it. Rhubarb and custard brioche, Bread Naturally There are plenty of fancy flavours and out-there offerings on this list, but sometimes simplicity is hard to beat. Bread Naturally ’s brioche leans into the pared-back pleasures of rhubarb and custard and we’re 100% on board. The soft lightness of brioche, the mellow sweetness of crème pat, the sharp tang of rhubarb - who needs more? Sea scallop crudo with blood orange, Mamo Look at the colours on this one. Ever quick to usher in the seasons, Mamo have used the citrus acidity of blood orange to centre an Irish sea scallop crudo. There’s pickled chilli for heat and coriander oil to bring it all together – if it tastes half as good as it looks, we might be ordering seconds. Rhubarb and vanilla maritozzi, Elliot’s Over in Phibsborough, Elliot’s are throwing themselves full throttle into the season with a seemingly endless slew of Spring confections. Their mille feuille turned our head too but in a straight shootout it’s got to be the maritozzi. These brioche buns are filled with a rhubarb vanilla compote and topped with a silky crème légère. There’s a blood orange and pistachio one on the go, too. Apple and rhubarb almond bake, Honey Truffle There’s a lot going on in this seasonal traybake from Honey Truffle , and we’re here for every last part of it. Apple, lemon and rhubarb bring all the fruity flavours, while the complimentary pairing of coconut and almond grounds things nicely. It’s almost a shame to slice this one up. Almost. Spring greens slice, Mani Seasonal pizza is something we can always get behind, and newcomers Mani are getting in on the game with this gorgeously green slice, spread with spinach bechamel and loaded with tender stem broccoli and sugar snap peas. Dabs of Cashel blue and drizzles of garlic and thyme honey seal the deal. These slices also reheat great at home - they'll put instructions in your takeaway box - so it's never a bad idea to grab a few for later if you're passing. Custard and rhubarb jelly donut, The Morning We can’t get over the cute little rhubarb jellies anointing these seasonal donuts from The Morning bakery in Portobello, and the campaign to get them sold by the bagful starts here. As they are here, sitting atop a thick custard cap on the sugar-dusted donuts, will do just fine until then though. Stuffed morels with wild garlic and foie gras, Chapter One by Mickael Viljanen It’s usually well into March before you see wild garlic emerging, but trust Chapter One to get out in front with this stunner of a plate. Stuffed morels would be enough in their own right, never mind the sultry spoonful of sherry vinegar sabayon it’s being bathed in here, and the talk of calves tail braising juices. Pure filth.

It might be hard to believe it now, but when we published our early spring update on Dublin’s best seasonal plates, the streets were still sporting snow. So it goes with spring, a season all about leading us gently from the dark depths of winter to the brighter nights and plates of summer. It’s asparagus all round at the moment, with the prized white stuff at the tail end of its short season; the last gasps of wild garlic are blooming, and some early summer arrivals are offering a peek of what’s ahead… Spring Veg Galette, Elliot’s Where better to start than a tart that sums it all up: Elliot’s excels at bringing the best of the season to their pastry plates (they don't actually have plates), and this stunning creation is the latest illustration. Flaky layers of pastry laden with ricotta make a crispy, creamy vessel for peas, asparagus, new potatoes and radishes. Wild garlic pesto dotted on top is a good reminder to get preserving while you can. Lamb croquettes, Row Wines A great pairing of two of spring’s most famous foodstuffs, Row Wines ’ croquettes take a herb-crusted ball of melt-in-the-mouth lamb ragu and top and tail it with a vibrant wild garlic mayo – another idea for the home chefs among you not ready to wave goodbye just yet. Simple idea, superb execution – this is one of the standout snacks around town right now. Asparagus with Parmesan sauce, Osteria Lucio Asparagus lends itself best to unfussy treatments, and for all the wowza colour of the parmesan sauce and precise plating of the wild garlic flowers on Osteria Lucio ’s starter, the simple spears are the stars of the show. We'll take the deep-fried capers flavour bomb though. Irish crab, The Seafood Café The Seafood Café is pairing up with Madrí beer for the month of May to celebrate Irish crab, which is just coming into the start of its lengthy season, and the good game they’re talking on limited supply ticks all the boxes for what we like to see in seasonal cooking. There’s six dishes to try from a classic dressed crab to smashed claws, all with a free beer thrown in for €25. White asparagus with prosciutto and hollandaise, Brighton Road Maybe it’s the super-short season that does it, but there’s nothing we look forward to more as spring rolls around than the arrival of white asparagus. The Italians and Germans go wild for this stuff, and while we’ve noticed it crop up more in Dublin in recent years, it hasn’t yet caught on to quite the same extent. We reckon there’s no better way to sample its earthy appeal than with the classic charred treatment at Brighton Road . Cais na Tire agnolotti with glazed maitake and wild garlic, Orwell Road The verdant green of wild garlic goes to great use in this plate from Orwell Road . Folded leaves and silky sauce both accompany plump servings of Cais na Tire agnolotti, and there’s something about this sheep’s cheese that makes it pop with wild garlic. Glazed maitake bring an earthy umami anchor to tie it all together. Rhubarb and bourbon vanilla panna cotta, Mae We went heavy on rhubarb for our last spring roundup when the forced stuff was out in all its glory, and things have gone a bit quiet on that front, but we have to spare a space for the most high-end twist on rhubarb and custard we’ve seen in a while, courtesy of the ever-inventive folks at Mae . The little bee tuile perched on the honeycomb just kills us. Scallop with nduja butter and wild garlic, Library Street We can never resist a scallop, least of all with a seasonal spin, and Library Street never fail to deliver on that front. For this spring outing, they’ve played wild garlic’s subtle notes off more intense flavours from nduja, bonito and Sichuan peppercorns. It’s just as well these aren’t available all year. White asparagus with egg yolk and foie gras, Glover’s Alley Okay we know we preached simplicity in asparagus just a few blurbs back, but in the hands of a truly great chef a higher-end treatment can reap rewards. Andy McFadden’s are such hands and this is such treatment. There’s a regular ol’ green asparagus plate going too if that’s more your thing – both look the business. Steamed hake with minted pea puree and wild garlic beurre blanc, Old Street There’s no end to the things you can do with wild garlic, and we’re always happy to see some variety around town. Old Street have put it to use in this fish dish with a beurre blanc – should that be beurre vert? – alongside a minted pea puree that straddles the spring-summer divide. How good does a chumichurri crumb sound? Charred asparagus and lovage oil, Volpe Nera It’s a simple asparagus treatment again at Volpe Nera , with the spears charred and served straight-up at the heart of the plate. There’s a bit of irony in the fact that lovage doesn’t get much love in the hierarchy of spring foods, so it’s nice to see it given pride of place here in an oil alongside a hazelnut puree to bring it all together. Black Forest Gateaux, Lottie's Cherries are a little more of a summer than a spring thing, but they’ve burst onto the scene in the last week or so with an energy we can’t ignore. Lottie's have gone right for the black forest gateaux, and looking at the depth of colour off this thing, it’s fair to say so would we. Strawberry and rice pudding Danish, Scéal Yes we know they're in Wicklow now but we're struggling to give up on Scéal as one of our own, and they're still on the Dart line. Nothing better straddles the seasonal divide than the humble strawberry, with the greenhouse-grown crop arriving alongside the recent sunny spell. Summer will be ripe with them, but they may not wind up put to much better use than this jaw-dropping Danish from Scéal . Roast strawberry compote, vanilla rice pudding and pink peppercorn shortbread – need we say more?

We do our best, in our seasonal sum-ups, to share the love and show off as many of Dublin’s chefs and bakers as we can, but some lean in so well to the in-season game that we can’t help feature them time and again. As we survey the spoils of early autumn, we’d be remiss not to note the shock shuttering of Bread Man Walking , the Rialto microbakery that gave this column fodder through every last season until the cruel eye of the planners called time. It’s a great loss to the city, though we’re glad to see the work will go on in other guises – including at this weekend’s Harvest Fair in Inchicore. There, as in here, we’re sure the best of the season will be on show... Apple and whiskey cruller, Coppinger If ever a phrase were guaranteed to put a dish on our radar, it would have to be “it’s not for the faint-hearted”. Irish to its core down to the granny-sourced apples, Coppinger ’s cruller (that’s deep-fried choux to me and you) comes with an offer of a €10 Redbreast 12 shot they recommend you douse the lot in – sure ‘tis the season. Tomatoes and hazelnuts, Little Forest The seasonal segue from late summer to early autumn is guiding things at Little Forest , where the last of the summer tomatoes from the ever-excellent McNally Family Farm  meet in-their-prime hazelnuts (a low-key MVP of this time of year) in a simple torch-passing testament to what we love about September. Fatty, chewy curds and generous helpings of fresh herbs seal the deal. Venison pie, The Legal Eagle Our current, hopefully not too short-lived Indian summer might keep us clear of autumnal richness for another while yet, but once the nights close in and the mercury plummets we can see ourselves making a beeline for The Legal Eagle  and this indulgent venison pie. It’s game on for game season – here’s the early one to beat. Pumpkin, chocolate and hazelnut loaf, Two Boys Brew We’ve banged on before about how the best part of short-term seasonality is the tantalising wait for great ingredients to return, and the wish fulfilment of finally digging in. Two Boys Brew  have played that up by bringing back an old favourite of autumns past with this pumpkin, chocolate and hazelnut loaf. Get gorging yourselves while you can. Espresso and hazelnut Paris-Brest, Elliot’s We’re not sure whether to eat this one or frame it – no stranger to seasonality surprises, Elliot’s  have gone all-out with this autumnal ode. The crisp crunch of choux au craquelin encases toasted hazelnut praline, with a whipped Cloud Picker espresso ganache and toasted hazelnuts rounding it all out. Fig and apricot tart, Daddy’s While we’ve gone wild sticking figs in savoury salads and sourdough pizzas over the last few weeks – is there anything they go better with than Cashel Blue? – this sweet treatment from Daddy’s  had our head turned. End-of-season apricots and the autumnal classic of almond frangipane share their sweet shortcrust pastry case for a simple showcase of this fruit’s juicy best. Turbot and truffle, Chapter One The king of fishes is at its very best around this time of year, and we trust nobody more than the king of dishes to give it its due. Chapter One by Mikael Viljanen ’s turbot treatment is always worthy of an advance booking – cross everything you’ve got for a cancellation otherwise – with end-of-season black truffle and French-style curry sauce playing into this year’s take. Blueberry cruffin, Bread 41 With cruffin cross-sections that would make a Jackson Pollock canvas look neat, Bread 41  always lean into the seasons with a sultry take we can’t turn down. Blueberries are this month’s pick with a dense jam swirled through their flawless crème pat filling. We reckon we’d be all in without the little white chocolate chip blondie studded on top, but who are we to say no? Risotto misto funghi, Gigi’s This is the time of year where mushrooms, although an annual all-rounder, get really abundant, with prime examples like ceps and chanterelles turning up all over the place. Gigi’s  have put a trio of girolle, shiitake and porcini into this risotto misto, and look at all of those earthy, autumnal colours. Harissa lamb with apricot coulis, Old Street For all we might associate lamb with Easter, what winds up on our plates then has been born out of the natural lambing cycle, indoors in the depths of winter – a very human intervention in the natural seasonal cycle. Now is the much better time to dig in, and how better than with Old Street ’s harissa-marinated rump, served alongside an apricot coulis and purple spuds. Blackberry buns, Fable Blackberry bushes are beginning to bulge, and here come Fable to make the most of them. They’ve stewed the berries down with autumn apples into a thick jam, stuffed it all into flaky pastry buns buried beneath lashings of pink peppercorn cream, and topped off with a generous sprinkle of buckwheat crumble. It’s a long way from how we were rared. Autumn menu, Glas We (clearly) believe every new season is worthy of celebration, and the folks over at Glas  are in agreement. Their autumn menu launches tonight with their annual tasting event, but you can get the vibrant veggie inventions a la carte all season long. It all looks great but the pairing of beetroot meringue and black garlic ice cream in a saffron babka is the one we’re most intrigued by.

After a snowy start to spring and summer kicking off with the coldest June for years, it’s fair to say the seasons aren’t playing ball this year, but that hasn’t stopped their best produce finding its way to our plates (just don’t ask about the spuds). From plump peaches to tart tomatoes, Pride-themed pastries to "you-put-strawberries-in-what", here’s some of the best seasonal summer treats on menus right now... Peach and fig leaf custard bun, Elliot’s Phibsborough is often our first port of call for seasonal sweet stuff, and that’s thanks to Elliot’s , who bring the goods time and time again. If you can make it through the words fig leaf custard, honey roast peach, and toasted sesame whipped ganache without covering yourself in drool you’re made of stronger stuff than us. Aged Anjou pigeon with Céret cherries, Chapter One Trust Chapter One by Mickael Viljanen to bring out the big guns when it comes to summer seasonality - plain old cherries are fine, sure, but Mickael Viljanen has turned to Céret for the very best. This tiny French Catalonian commune grows such great cherries they’ve got a whole festival dedicated to them, and this is your chance to get a taste in without having to travel. Zucchini slice, Mani It might be more familiar as the result of creeping Americanisms in food names, but zucchini is of course the original Italian name for what we more often call courgette, so we’ll allow it this time from Roman-style Mani . Whatever you call it, it comes to life paired with creamy and sharp flavours, and the choice of lemon whipped ricotta and habanero chili sauce nails it. Cherry sandwich, Daddy’s Not much gets us as excited as a left-field use of seasonal fruits, and few so regularly delight us with their recipe development as Daddy’s . The Rialto café had the bright idea of subbing cherries in for tomatoes, along with lettuce, bacon and Durrus cheese, in what we can’t believe they haven’t called a BLC. Peach granola, Flower & Bean Floral, fruity and healthy-ish is how Flower & Bean are pitching this granola bowl and that sounds like just the right combo. White chocolate is one of our favourite ways to tease out the full flavour of peach, with green tea and jasmine flowers also in the mix for a little complexity – an optimal summer start the day. Sea bream ceviche with watermelon, Lottie’s There’s plenty of seasonal stuff on offer from the new summer menu at Lottie’s , but we’ve got eyes only for the ceviche. Chunks of sea bream get sweetness and sharpness from watermelon and ponzu, while sesame cracker and thin-sliced radish are there to add crispy and crunchy textures. They’re getting on-trend with a passionfruit paloma too – sounds like a good pairing to us. Summer sandwich, BaaBaa A classic summer combo gets a stacked sandwich outing at BaaBaa , with charred aubergine slices joining fruity cherry tomatoes between thick slabs of olive and rosemary focaccia. Dill and lemon-flavoured whipped ricotta brings a bit of indulgence to the mix, while a generous drizzle of house basil pesto finishes off thier summer sambo perfect for a picnic. Tuna and tomato, D’Olier Street It’s not just fresh flavours we love summer for, but all the pretty colours too, and few place are making more of that than D’Olier Street . The bold green of basil plays off the deep red of tuna tataki and San Marzano tomatoes, with bright white horseradish bringing the balance. Viva Italia. Roast peach hotcake, Two Boys Brew Available all day are the words we needed to hear on seeing this seasonal stunner, cos we’d eat this one for breakfast, lunch, and dinner. Plump peach, wrinkled from roasting, sit in a mound of vanilla mousse and lemon curd, scattered with chia seeds and a streusel crumb, all piled high on a thick hotcake. If only Two Boys Brew could keep this one on all year. Strawberry sandwich, Eatyard Look, we couldn’t not include this one for the novelty factor alone. TikTok has given a new viral lease of life to the Japanese fondness for fruit sandwiches, and 7-11’s strawberry version gave the Eatyard crew an idea. Is it all that different to a strawberry shortcake? There’s only one way to find out.. Burrata and heirloom tomato, Row Wines Row Wines have been making hay with their €10 lunch flatbreads on their terrace in recent weeks, but there’s just as much to salivate over inside. This classic summer pairing was made for a wine bar, with a creamy burrata and multi-coloured chunks of top-quality tomatoes just begging to be tried with a glass of whatever you fancy. Pride cruffin, Bread 41 For the weekend that’s in it, Bread 41 have taken things a multi-coloured step further with this rainbow twist on their typical seasonal cruffin. A strawberry cheesecake crème pat takes up the space between layers of flaky pastry, while a dollop of vanilla whip supports the crowning glory. All proceeds on Saturday go to BelongTo , so you can stuff yourself for a good cause.

What should we know about Brown Bag Bakery? Set in the Roselawn Shopping Centre in Dublin 15 (with the world's most under-rated signage), Brown Bag Bakery has been a very welcome addition to the humble suburb of Blanchardstown. They bake everything fresh in house, specialising in sourdough breads and pastries, and the coffee is from Groundwork , roasted in Celbridge. Their minimal interior shouts substance over style, with an exposed kitchen at the back allowing punters to see (in the words of MTV's Cribs) where the magic happens. What did you have? As with any bakery worth their yeast, one must get there early because, you know, FOMO. We nipped over around lunch time and were still able to sample quite a few of their pastries, but missed a trick with the bread, with only ciabatta and soda left. More on that later. Everyone knows cardamom buns are da bomb dot com and Brown Bag Bakery's version was well balanced with plenty of spice, not too dense and oh so buttery. It's very hard to say no to a cinnamon roll, but the shiny pecans glistening atop the sticky pecan bun was enough for us to divert our usual course of action. The bun was stuffed with flavour, so fluffy, and the caramelised nuts on top gave it all the crunchy texture contrast. Another winner. A bread and butter pudding wouldn't be most people's first choice, even on a dessert menu, but it came highly recommended from the friendly staff. Ours had chunks of apple and cinnamon throughout, with the caramelised sugar on top giving a sweet finish with crunch. This one is slightly more on the dense side, but that didn't slow the demolishing. Of course we had to try the humble scone. No complaints on the buttery, crumbly quality, but the lack of jam and butter provided missed a trick, so one to take home and dress yourself. For bread we were between the soda or the ciabatta, and went with the latter which is a truly beautiful specimen - airy and fluffy, with a chewy crust. We genuinely thought about getting a slab of Kerry Gold in the neighbouring Tesco and finishing the loaf there and then. Are there seats? There are four tables outside the shop, but if you're not hanging around they'll box them up for you to bring home. There's a four for €12.50 deal so plan accordingly. What is there to drink? They've got Groundwork on grind, and on the warm day we visited, they whipped it into one of the best iced lattes we've had in a while. They also have matcha, chai, and make their vanilla syrup in house. Why should I go? Brown Bag Bakery is another stellar bakeshop to join Dublin's rapidly expanding list. Factor it into your next trip to Blanchardstown shopping centre, or heck, it's worth the trek if you're not a lucky local. Brown Bag Bakery Roselawn Shopping Centre, Blanchardstown, Dublin 15 brownbagbakery.ie

Vietnam meets Trinidad, straight-up nostalgia in dessert form, and a cruffin from cupid are some of the things we most want to eat in Dublin this week... 1) Viennetta,  Spitalfields Spitalfields have been known to whip up boujie versions of throwback desserts, with their super split a mainstay on the menu. Their latest special is the revered nineties dessert that graced every celebration, from parties at Leisureplex to dinner at your Granny's house and beyond. Viennetta, but make it Michelin approved. 2) Caramelised banana French toast, Juniors The brunch barons of Bath avenue have done it again. Junior's know how to party, so get down with their latest brunch special of French toast with caramelised banana, candied pecans, and salted caramel ice cream. Race ya. 3) Cured sea trout, Osteria Lucio Having recently celebrated our very deserved new Bank Holiday, St. Brigid's Day means it's officially spring, and Osteria Lucio are making it all feel less wintery with their latest special. Their cured sea trout with winter citrus, avocado, mandarin and bergamot, is finished with a fèlsina first press 2022 extra virgin olive oil. Very fancy. 4) Trini pepper shrimp bánh mì, Happy's x AA Caribbean Dublin's latest collab between Happy's Bar and Street Food and AA Caribbean has us mentally wandering over to Eden Quay. Eamon de Freita’s Trinidadian habanero marinated crispy prawns are paired with hot ginger maggi mayo, pickled carrot and daikon, and fresh cucumber, all on a crusty Vietnamese baguette. 5) Valentine's Cruffin, Arty Baker St Valentin flavour alert🚨. Arty Baker 's love-themed cruffin features a red glaze, candy floss and raspberry whipped ganache and chocolate shards, and the best news? It's available every weekend until the end of the month.

We feel like we're partly to blame for the Christmas sandwich hysteria that's overtaken the capital after our coverage and taste tests last year, and at last count there were over 100 Christmas sandwiches ready for testing across the city (compared to the 30 we counted last year). While we're good, we're not that good, but we have managed to try 21 so far, and are ready to tell you which ones are worth queuing for and which deserve a sharp swerve...

What should we know about Marsella's Takeaway in Finglas? When we saw that a chipper was grating literal fresh truffle  onto their food, we hightailed it there quicker than you could say batterdborgarandchips. Around the corner from Slice of Naples , Marsella's  is ran by Max - a charming Italian fella with one of those wonderful hybrid Dub-Italian accents. He has recently been flying in the nuggets of goodness from his village Alvito, between Naples and Rome. What did you have? Their truffle menu features a truffle pizza, truffle chips, and a truffle dip, and a meal deal of all three plus a drink comes laced with the good stuff for €26.99 - this might be the deal of the century. Order truffle in an upscale restaurant and they'll get the weighing scales out, clearing out your confirmation money for a sprinkle, but not in Finglas. Max is paying €300 a kilo for these prized menu additions, but is taking a hit to elevate his chipper and do something different. Round of applause for Max please. Chips are obviously made fresh in house, and once out of the fryer are generously topped with freshly grated truffle and parmesan. Eat them while they're hot to get the full flavour detonation. We weren't sure chipper chips could get much better - turns out they 100% can. Their pizza dough proofs for over 72 hours, before being topped with standard mozzarella, grated potato, parmesan, and a very healthy dose of truffle, before it cooks in their very hot oven for two and a half minutes. Chippers rarely claim to have the best pizza, and while we enjoyed the lashings of fresh summer truffle, overall it didn't do it for us, the dough lacking the Neapolitan chew from not being cooked in a traditional wood fired oven. Those less geeky about crusts will probably enjoy it just fine. The dip on the other hand blew our summer sandals off. Rich and creamy with a wanton amount of truffle, we'd really like him to start selling the stuff en masse. We'll pay any price. We also sized up their fresh cod, just to see how their other chipper wares fare. The batter is on the thick side (no bad thing), and the piping hot, flaking fish was demolished in minutes. We'd heard that Marsella's are famous for their kebab trays, and who are we to turn one of those down. The styrofoam box (weep - how are these still being made) came loaded with fluffy chips, doner meat, lettuce, onion and cabbage, all smothered in chilli and garlic sauce, and for €11 it could easily feed two people. It's the kebab collab we didn't think we needed, and didn't miss the pitta for one second. Are there seats? No, but the truffle menu ideally should be eaten ASAP, so we nipped to Johnstown Park, just down the road. What is there to drink? All the usual soft drinks, but if you're looking for good booze The Grape Vine a kilometre away has interesting wines and beer. Why should I go? Ain't no chipper in the country doing what Marsella's is doing right now, and we think this kind of innovation, delivered to this standard, deserves a standing ovation. Go for what's probably the best value truffle in the country, stay for the kebab tray, and have a bit of craic with Max while you're there. Marsella's Takeaway 10 Fitzmaurice Road, Ballygall, Dublin 11 marsellastakeaway.ie

The most colourful gnocchi we ever have seen, a seasonal hash with serious effort, and not one, but TWO knock out sweet treats. These are the five dishes we'd most like to hunt down in the city this week... 1) Seasonal hash, Two Pups Coffee Two Pups Coffee in the Liberties and now Fairview are true bastions of brunch, and we'd gleefully hand over our cash for their latest seasonal hash. This one has a base of confit garlic roasted potatoes, and is topped with a burnt butter cauliflower purée, roasted cauliflower florets, two poached eggs and finished with (read it with us), paprika and chilli hollandaise. 2) Chicken salad, Lotus Eaters Calling this plate a salad might be a stretch, but it's cold and has a vegetable so we'll give Lotus Eaters a pass. Their poached chicken with cucumber in its highest form aka pickled, topped with peanut rayu is something we'd happily return this soon to try. Read our once over here . 3) Ube gnocchi, Hang Dai This super colourful purple sweet potato ube gnocchi is Hang Dai's latest creation and it screams Samhain. They serve it with a soy mascarpone MaPo sauce (wowza), and the whole thing is getting us excited for spooky season. 4) Ferrero Rocher cake, Bakeology Argentinian bakery Bakeology in The Liberties is best known for alfajores and empanadas, but their cakes shouldn't be overlooked. Their latest Ferrero Rocher version is a shortcrust pastry shell filled with chocolate cream, topped with crunchy hazelnuts, and it looks much better than its muse. 5) Fig and pistachio tart, Elliot’s It's fig season baby and Elliot's have popped this little tart on our feeds to remind us how delicious these floral sticky fruit bombs are. As usual with this Dublin 7 bakery, these aren't likely to stay on the counter long, so get there early folks.

It's Autumn/back to school/Christmas countdown time, and we've got nine top prizes to give away to our favourite readers - you know, the ones who keep ATF going. It's one of the ways we say thank you to everyone signed up to ATF Insiders - our premium service that allows us to operate ad-free and independently, with everything featured and recommended here paid for by us. Everyone signed up to ATF Insiders by midnight on Tuesday 17th September will be entered into the draw, and winners will be picked and notified on Wednesday 18th September. Here's what could be winging its way to you this month... 1) €100 voucher for Little Geno's Little Geno's stormed into the capital in July, and overnight became a must stop sandwich shop for Cubanos, Reubens and Bánh Mìs in the city centre - read our two minute review here . If you're around St Stephen's Green in the morning you can also drop in for breakfast bagels, Cloud Picker coffee and chai. We've got a €100 voucher to give away for Little Geno's this month which will cover the whole menu, for repeat visits. Follow them on Instagram here . 2) Dinner for two with drinks at Koda, Deansgrange There's a brand new neighbourhood restaurant on the southside - Koda in Deansgrange i s from the same team behind The Pigeon House in Delgany and Caladh in Greystones. They're serving dinner from Wednesday - Saturday, and brunch at the weekend, with dishes like Turkish eggs, ricotta toast and glazed pork belly with crispy sushi rice, and there's takeaway pizza if you don't want to sit in. We're sending one of our Insiders in for a three course meal for two with a drink on arrival, so you could be enjoying crab toast, courgette fritti, and chicken parmigiana if you win. Book a table here . 3) €100 voucher for West African pop-up IBÍLÈ IBÍLÈ ,   meaning "traditional" in Yoruba, was set up by three friends to introduce Dublin to West African cooking. Their aim is to stay true to their Nigerian roots, both in the dishes they serve, and in their service. You'll find them in the Fumbally Stables on October 6th for a Black History Month celebration with African inspired cocktails devised by a Ghanian mixologist to match the food - that sounds like all kinds of fun. We've got a €100 for IBÍLÈ to give away this month to use on any of their events, and if we've piqued your interest you can get tickets for their next dinner here . 4) A tapas and wine trail for two at the Eat Spain Drink Spain Festival The Eat Spain Drink Spain festival is coming back to Dublin from the 1st - 15th October! Designed to celebrate the best of Spanish food and drink culture, restaurants, retailers and bars are all involved, hosting tastings, wine dinners, tapas trails and interactive workshops. There's loads of opportunities for a taste of Spain without getting on a plane, and to celebrate we've got two tickets to give away to the Spanish Tapas and Wine Trail on Sunday 6th October, visiting venues in the capital to taste tapas and sample some Spanish drinks. To find events and offers close to you visit the website here , or follow them on Instagram . 5) €100 voucher for Bujo to celebrate their birthday BuJo have just had their second birthday in Terenure, and are celebrating with their latest limited-edition menu addition - the Spicy Caesar Crispy Chicken burger . A collaboration between Culinary Director Grainne O'Keefe and Erica Drum, it has crispy chicken, baby gem lettuce, bacon bits, caesar dressing, picante peppers and parmesan cheese, and they're promising it'll put a pep in your step. We've got a €100 voucher to give away for Bujo this month that can be used in Terenure or Sandymount, and could give you a run through the full menu, or just have that crispy chicken burger on repeat. 6) Two hampers to celebrate Graham Herterich's second book 'Cook' If you don't know how much we love Graham Herterich 's first book Bake have you even been following us on social media? It has become the bible for bread, scones, and apple sponge around these parts, so we've been waiting excitedly for his second book, ' Cook ' to be released. You'll find us making his beef and lemongrass stew, bacon and cabbage, and mikados as soon as we get our hands on it, and we've got two hampers to give away to celebrate ' Cook 's release, one for you and one for a friend (each worth €60), featuring goodies like granola, ras el hanout, and those mikados, as well as a copy of the book. Get your copy of ' Cook ' here . 7) €100 voucher for Kinara Kitchen's new cocktails and music menu Kinara Kitchen Ranelagh has just released a brand-new drinks menu, curated to match with music - that's something different for your next night out. Each cocktail is paired with a song to evoke the same flavours and feelings, and bartender Andrei Petrescu says the " creative process behind making this menu was very unique " . Try the  "Cherry Blossom Girl" inspired by French electronic duo Air, or the "Saffron Sprackling" inspired by Republica's Drop Dead Gorgeous, and one of our Insiders will be doing just that as we've got a €100 voucher to give away. For more details and bookings head to their website . 8) Georgian Wine from Taste of Georgia You know we love wine that's a little bit different, a little bit natural, and a lot delicious, so the bottles that Taste of Georgia are bringing into Ireland tick all of our boxes. Try the pet nat from Baia winery, the Rkatsiteli from Tsinandali, or a saperavi for the new favourite red in your life, many of which are fermented and aged in qvevri - egg-shaped terracotta vessels used since ancient times . We've got four of their top bottles to give away this month, and we guarantee you'll be hooked. Check out their online shop here (free delivery on orders over €150). 9) A saucy hamper from Chimac Chimac are continuing their plan for world domination, and their latest coup is getting their sauce range stocked in every single Aldi across Ireland! And you'll find them in in Lidl from the middle of this week. You can also buy the full range online on their website , and we've got a gift pack with all of their sauces, a tote, a cocktail cup, and a €50 voucher for the restaurant to give away this month. Check them out here . Everyone signed up to ATF Insiders for September (new and old) will be automatically entered into the prize draw - you don't need to do anything. If you're not signed up yet join here before midnight on Tuesday 17th September. You'll be supporting independent reviews and news in Dublin and beyond, and be able to get answers to all of your burning questions about eating out, here and abroad, directly from us.

The summer that never was has come to an end, and the now-to-be-expected Indian summer has swept in to make those back to school scaries feel a little less ominous. As the jumpers come back out and the leaves start falling, here's where you should be booking this month... For some of Dublin's best pasta with a new roof: Pastiamo Truckttoria, Dublin 8 If you haven't tried Pastiamo Truckttoria 's made from scratch carbonara, you haven't yet completed the iconic Dublin dishes bingo card. There's no going back to cheap slippery threads and cream-filled sauces once you've had their crispy guanciale and egg and Pecorino sauce, and the great news is they're no longer a weather dependent food choice. They've moved in with Griolladh on Thomas Street (until they can afford a place of their own), so you can sit down and work through the menu from 16:30, Wednesday - Sunday. For a previously impossible to get table: Variety Jones, Dublin 8 There's no denying that the military grade organisation you needed last year to secure a table in Dublin's most wanted has trailed off, as inflation continues to kick our butts, and one of the positives of price bleakness is the ability to get a table somewhere like Variety Jones with a little more ease. Their earlier sitting from 17:00 is always easier to get into, and you can keep an eye on their Instagram for any available tables that week. If you haven't had the pleasure yet, your time has come. For farm to table seasonal sambos: Beechpark Eco Farm, Dublin 15 The residents of Dublin 15 have a new reason to leave the house at the weekend - Beechpark Eco Farm 's sandwiches. The farm to picnic table operation serves veggie-stuffed sambos like "The Prince of Persia" with carrot and onion fritters, beetroot borani, pickled peppers, sumac mayo, coriander and mint, and no amount of fillings is too much for this focaccia. There's a farm shop too with tonnes of vegetables, eggs and pantry staples to take home, and hot food is served from 12:00 - 15:00 Saturday and Sunday. For a morning eating the best of Dublin: The Ultimate Dublin Food Tour, Dublin 2 Your time is precious. You stomach space is limited. So why not leave it in the hands of the experts in Devour Tours to bring you on a walk around the city tasting some of the tastiest pastries, meat, cheese and seafood to be found in Dublin 2 right now. We were so happy to help them create The Ultimate Dublin Food Tour and show visitors (and locals) a snapshot of our buzzing food scene right now, and we're think you're going to love it. For African flavours with whiskey pairings: Socafro Kitchen Roe & Co Distillery in Dublin 8 have been using their outdoor space to shine a light on chefs and food trucks they think deserve a bigger audience, and moving in for September is Waterford-based Socafro Kitchen . Founder/chef Alistair Jeje pays homage to his culinary roots with Caribbean and Nigerian flavours, and you can expect jerk chicken and jollof rice, with veggie options available too. Cocktails are custom made to match, with sittings at 18:00 and 20:00 from Thursday - Saturday, and food is priced at €45 for food, with the cocktail pairing €35. Book here . For a new micro-bakery to dull the Bread Man Walking blues: Claudine Bakery, Herbert Park Farmer's Market French baker Sephora has run her part-time side hustle French & Go for the past few years, posting menus online and taking orders for collection, but after taking a stand at Herbert Park Farmer's Market a few weeks ago she decided to get a bit more serious and rebrand as Claudine Bakery . You can now find her Paris Brests, tarte-tatins and vanilla doughnuts there from 11:00 - 16:00 on Sunday, and it'll be a case of the early bird snatching the best stuff. For a pizza road trip Grá pizza, Maynooth and Celbridge Touted by many as the best pizza in the country right now, we recently found ourselves pulling off the M4 en route to Dublin from the West for Grá Pizza 's last available collection spot, that we snatched just after they opened. Make sure the Samuel Beckett is on your order, with n'duja, Toonsbridge mozzarella, ricotta, and fermented mustard seeds, and don't forget to check their Instagram page for specials before locking your order in. This is pizza you will not regret travelling for.

If you've got the back to school blues, or are in complete denial that summer has just ended, fret not. We've found five things you can eat this week in Dublin that should take your mind off the dawn of Autumn. Prawn rice in the burbs, whole barbecued fish, and a Côte de boeuf with a big French red should do the trick... 1) Chargrilled prawn rice, Craft Craft in Harold's Cross is the neighbourhood restaurant every neighbourhood wishes they had, and this new addition to their menu is giving all the late summer feels. They've char-grilled gigantic prawns and served them over rice cooked in shellfish stock, with tomato concassè, parsley and thinly sliced courgette. It was enough to elicit a wowee from team ATF. 2) BBQ whole seabass, Asador Whole barbecued seabass is the latest insta thist-trap from the guys at Asador , who cook on a whopping 1.2 tonne wood-fired grill. The kitchen is led by seafood squire Niall Sabongi's brother Robert, and this monster fish comes with two sides and two sauces for €59. Look at the char on that skin... 3) Côte du Boeuf, Mae Mae in Ballsbridge have a thing for steak (see their bespoke steak knives ) -carnivores take note. Their latest special is a côte du boeuf served with charred romesco, heirloom tomatoes, roasted ratte potato salad, cavolo nero and a rich jus. Pair that rich jus with a rich red wine and you're in for a very good time. 4) Bagel buns, Fable Bakery We love what the gals of Fable Bakery are doing, and their latest bagel buns topped with a spring onion butter, everything bagel seasoning, whipped cream cheese and pickled onions has unleashed a deep need to get to Dawson Street and try these. 5) Tiramisu, Woodruff Who knew the classic Italian dessert could look this good? The new tiramisu from mountain dwellers Woodruff looks fluffy and chocolatey in all the right places. We're big fans of this place and often check to see if the Luas has added a stop to get us closer to Stepaside - no joy yet.

What should we know about Chilangos? 2024 might be the annus mirabilis of Mexican food in Dublin - hot on the heels of Tacos Lupillo’s  out-the-door success in Inchicore and Pickosito’s casual quality challenge to basic burrito joints, here comes Chilangos . Operating out of the Rialto Bridge Café from Wednesday - Sunday evening, they specialise in Mexico City’s 'antojitos' – street food staples that literally translate as little cravings. Much of our questions about who's behind it have gone unanswered, but we know the owners are both from Mexico City.   What should we have? To start with, advance study time before you get there – the six central items have a choice from thirteen fillings that make trying to taste everything a bit of a headache.   Pambazos (three for €12.50) are the standout, with one Mexican friend we canvassed wide-eyed with joy to see these sandwiches in Dublin. Soft dough is dredged in red pepper sauce and deep-fried 'til dripping with flavour. Papa (potato) con chorizo was the let-down here, with decidedly less of the latter than former, but the tinga de pollo (shredded chicken) and deshebrada de res (pulled beef) were more than generous. Three of either would not be a bad choice.   Quesadillas have house masa dough deep-fried to a puffed package that’s peeled open and stuffed – not the pale pan-fried imitation you might expect. There’s a lightness to them, though the small sizes leave the fillings struggling against mounds of lettuce, cream and cotija cheese. Jalapeno-studded queso and the mushroom hongos both felt bland, with slow-cooked pork chicharron the best. The pollo and res would have been better choices.   Gorditas are more substantial, with thicker tortilla dough giving a kind of taco sandwich. Chicharron would be a better pick here than the frijol we went for – the perils of trying to get to it all – with the rich juicy meat a more fitting partner to the bread than comparably dry chipotle-laced beans. Free from the lettuce-cheese topping that's on everything else, tacos are where the house meats shine. The slow-cooked beef suadero is superb, with chunky marbled meat dissolving in a puddle of flavour, while chorizo is a smoky-spicy showcase of Mexican cooking making hay with its Spanish influences.   That’s a whole lot of deep-frying to follow with dessert, but they've kept it to one light option - the concha. Brioche-style bread is topped with chocolate or vanilla crumb and baked till it puffs, with the duelling textures as satisfying as the simple flavours.   For all we begged and pleaded, the Chilangos team would only give us a scant outline of what's in their Michelada. This beer-based cocktail is enough to rush to Rialto, with a spiced tamarind paste rim and citrus juices elevating a humble Corona to loftier heights than it was intended for. Through no fault of its own, a margarita looked pitiful in comparison.   Why should I go? It’s the more the merrier for Mexican food in Dublin. Against stiffer-than-ever competition, Chilangos manages to hold its own, with a price point that should draw in a crowd - everything we ate, without drinks, barely broke a fifty. Flavours and prices with mass appeal.   Chilangos 568 South Circular Road, Rialto, Dublin 8 instagram.com/chilangosie

From the plethora of Coldplay nights, to the elusive tickets nobody managed to get for Oasis, with a capacity of 82,300, a significant percentage of Dubliners (and beyond) will find themselves heading to Ireland's largest stadium at some point in the next year, and have you really gone anywhere if you haven't sampled the direct vicinity's delicacies? And if you're going early in the day to join a pit queue or secure a good spot, we've rounded up the best cafés in walking distance to make sure your stomach is full and your caffeine levels are appropriate for the scrum... (Twitter: @crokepark) Coffee / Brunch Russell Street Bakery - 4 min walk to the Hogan Stand For the butteriest almond croissants, pain au chocolats, and New York pistachio rolls, head to Russell Street Bakery for a caffeine and pastry injection you'll still be thinking about when the band comes on stage. There's always something fresh out of the oven, and with Imbibe coffee there isn't a better cup in the vicinity. Grab a quiche or baguette for later to ensure you don't get hangry mid-show. Read our two minute review here . Cloud Café - 14 min walk to the Hogan Stand If you're heading to Croke Park from the North Strand side, Cloud Café is a great spot to get your feed on. On weekends their breakfast runs all day so you'll have plenty of options including a full Irish, massive sandwiches and power bowls. Their bread is from Firehouse Bakery in Delgany (slay), and their coffee is Cloud Picker (double slay). Two Boys Brew - 19 min walk to the Hogan Stand Hands down some of the best brunch in the city, never mind the Northside, Australian inspired Two Boys Brew  is the perfect spot to load up on chilli eggs, toasties and affogatos pre-show. Their pork shoulder benny is what ancient historians would coin the "breakfast of champions", and their cajun fried chicken burger is ginormous. Make sure to grab a pastry and takeaway coffee for the walk. Dinner Wallace's Asti - 4 min walk to the Hogan Stand Get your soakage on at pizza and pasta joint Wallace's Asti , a very short hop from the stadium. You'll find Sardinian pasta plates like fregola ai frutti di mare, and malloreddus (small shell pasta with tomato, onions, PDO San Gavino saffron, sausages and dill), There's two different pizza bases here - the classic Neapolitan, or the rectangular Black Pinsa, the latter made using an ancient roman recipe with a blend of wheat, rice and soya flours, proved for 72 hours before baking. Between the pinsa's increased digestibility and the activated charcoal in the dough there should be no mid-gig slump either. El Grito - 8 min walk to the Hogan Stand Hidden in plain sight in a Georgian house on Mountjoy square, you'll find the place to go for proper corn tortilla tacos and margs for days. El Grito is a great option when you're looking to get a proper feed in before a gig, without having to break the bank, which will be music to your ears after remembering how much your tickets cost. Juno - 8 min walk to the Hogan Stand One of the shorter walks from Croker, Juno on Dorset Street might just look like a boozer, but it's so much more than pints pints pints. Their fun cocktail menu needs to be explored, and their food menu leans into Irish fast food with refinement. The hot fish sandwich uses fresh hake from Sustainable Seafood Ireland, their dry aged smash burger is topped with maggi onions and a Dubliner cheddar sauce, and their (unmissable) battered sausage houses black pudding and thyme. Any of these options beats hastily homping chipper versions down your throat while en route to the stadium. Read our once over here . Shouk, 9 min walk to the Hogan Stand It's just a short stroll to Croke Park from one of the best Middle Eastern restaurants in Dublin. Shouk's  vibrant menu is filled with shawarmaa, arayes and whole chargrilled veggie plates, and whatever you do, don't skip the mezze starter - the falafel and dips will have you weak at the knees and the flatbread, oh the flatbread... If going with a group their Middle East feast is a no brainer - at €35 a head, your gang will eat like kings. Book well in advance. Read our once over here . Brut Wine Bar - 9 min walk to the Hogan Stand Right next door to our pals in the previous paragraph, Nelly's  by day transforms into Brut Wine Bar  from 17:30 on Friday and Saturday nights, and often extend these hours when gigs are on. They specialise in organic and biodynamic wine and have a small plates menu that is giving girl dinner - think Irish cheese boards, various delicious items on breads and antipasti. Perfect for when you don't want to over eat before all the bopping you're bound to do at the gig. The Seafood Bar - 18 min walk to the Hogan Stand Spanish plates with a focus on local produce make us huge fans of The Seafood Bar . The clams with garlic and salsa verde is a Grade A knockout, their sizzling gambas are bouncy and juicy in all the right places, and the paella portion is uncharacteristically generous for the capital. With only 10 indoor seats, these will book up fast, but there's also standing room outside if the weather's not inclement. Read our once over here . Eatyard at The Bernard Shaw - 18 min walk to the Hogan Stand If you're with a gang and need a pre-gig crowd pleaser, Eatyard at The Bernard Shaw  is your man. With wood fired sourdough pies from Village Pizza Dublin , dumplings, bao and rice bowls from Janets , Brazilian hot dogs from Gaucho’s Dog , or a very tasty cheeseburger from Nice Burger , the veggies, vegans and straight up picky eaters will find something to wet their whistles. Knead Pizza & Bottle Shop at the Cat and Cage, 20 min walk to the Hogan Stand If a decent bottle of wine is your pre-gig sauce of choice, Knead Pizza & Bottle Shop at the Cat and Cage will sort you out. Upon entry, take a swift right and head up the stairs to scan their wines by the bottle that can be enjoyed in the pub sans corkage. Their pizza menu is varied with decent vegan options, but whatever you do don't skip the mac and cheese suppli. One of the further afield options, but perfect to walk all the carbs off. Or, if the food coma has properly set in , you could always hop on the 16, 33 or 41 bus...

Cakes almost too pretty to eat, a brunch that summer was made for, and tomato dishes that have changed our brain chemistry are just three of the things we absolutely need to try this week in Dublin. Here's the full five... 1) Heirloom tomato salad, Row Wines It's the month of the Bereen Bros in Dublin, as they continue to smash it out of the park with Coppinger's recent reopening (read our once over here ). There's no denying that tomatoes are the IT Girl summer salad addition, and this heirloom tomato salad from Row Wines served with Velvet Cloud sheep's yoghurt, chilli jam and anchovy dressing is a supermodel among wannabes. 2) Cherry tomato tart, Honey Truffle You heard it here first folks - Brat Girl Summer is out (fast, we know), Tomato Girl Summer is in (see above). Honey Truffle have joined ranks with this roasted cherry tomato tart, with french beans, Parmesan, caramelised onion and thyme, all wrapped up in a Parmesan shortcrust pastry. Further proof of our fully researched, absolute legitimate theory. 3) Sun-dried tomatoes with lemon ricotta and poached eggs, Alma What's that? Tomatoes again? Don't say we didn't tell ya. We didn't think Alma 's brunch dishes could get any more a) summery or b) beautiful, but those wizards have surpassed themselves once again. Sun-dried tomatoes, lemon whipped ricotta, nduja glazed heritage carrots, garlicky croutons and pomegranate are served on tartine sourdough and topped with poached eggs. It's only available for the next few weeks so you'll know where you need to be this weekend. 4) Fig shortcake, Ondo Pretty as a picture, made to order cakes by the ever so talented pastry chef Eojin Lee in Dublin 8, go under the guise of Ondo , and this fig shortcake has us drumming up an occasion (is summer one?) to order a full cake to ourselves. 5) Savarin Melba, Chapter One by Mickael Viljanen Posts like this by Chapter One by Mickael Viljanen consistency leave us weak at the knees, scrounging around our piggy banks to make one more booking (if and when the booking diary illuminates with an available table). Their latest dessert thirst trap is a late summer Savarin “Melba” with vine peach, Tulameen raspberry, chamomile and peach sorbet. Overdraft it is...