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Tiller + Grain's owner/chef Clair Dowling worked for Ottolenghi and Skye Gyngell in London, before bringing her flavour-popping salads and sandwiches to Dublin city centre. Meat and fish is cooked on an indoor barbecue, bread is from Bread 41, fruits and vegetables are predominantly Irish and seasonal, and it's hard to surpass the flavours in their salads. Tiller And Grain Website tillerandgrain.ie Address 2 Frederick Street South, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Tiller + Grain's owner/chef Clair Dowling worked for Ottolenghi and Skye Gyngell in London, before bringing her flavour-popping salads and sandwiches to Dublin city centre. Meat and fish is cooked on an indoor barbecue, bread is from Bread 41, fruits and vegetables are predominantly Irish and seasonal, and it's hard to surpass the flavours in their salads. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

One of the best Dublin districts for food, we've previously had to split some of our guides into "North Dublin", "South Dublin" and "Dublin 8". Brilliant for brunch, spectacular for stars, and plenty of cafés and casual dining in between. Dublin 8 Our Take One of the best Dublin districts for food, we've previously had to split some of our guides into "North Dublin", "South Dublin" and "Dublin 8". Brilliant for brunch, spectacular for stars, and plenty of cafés and casual dining in between. Where to Eat Bakeology Bar Pez Bastible Coke Lane at Lucky's Coke Lane at The Circular Daddy's Fayrouz Flower & Bean Gaillot et Gray Groundstate Coffee Kari Konkan Legit Coffee Co Notions @ Two Pups Rascal's Brewing Co. Ryan's of Parkgate Street Space Jaru Spice Village Spitalfields The Fumbally Two Pups Variety Jones

The second opening from the Las Tapas de Lola team is its more grown-up, bodega-style sister. The narrow, dimly-lit room is the definition of intimate, with half the seats at the bar, and the menu of snacks, starters, mains and desserts is ultra-appealing. Despite the bodega comparisons they're keen to stress that it's not a tapas bar where you can sit nibbling small plates and sherry, but it's ideal for dates and special occasions when you want to go all out. La Gordita Website lagordita.ie Address La Gordita, Montague Street, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story The second opening from the Las Tapas de Lola team is its more grown-up, bodega-style sister. The narrow, dimly-lit room is the definition of intimate, with half the seats at the bar, and the menu of snacks, starters, mains and desserts is ultra-appealing. Despite the bodega comparisons they're keen to stress that it's not a tapas bar where you can sit nibbling small plates and sherry, but it's ideal for dates and special occasions when you want to go all out. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Wine shop and bar from the brother/sister team behind Honest 2 Goodness wine importers. A sweet place to sit for a glass of something from their short, interesting wine list, alongside simple plates of cheese, charcuterie, hummus and pâté. An outside seat on a warm evening is something special, and there's plenty inside you'll want to buy for home. Mosaic Wines Website mosaicbotanic.ie Address 49 Botanic Avenue, Botanic, Dublin 9, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Wine shop and bar from the brother/sister team behind Honest 2 Goodness wine importers. A sweet place to sit for a glass of something from their short, interesting wine list, alongside simple plates of cheese, charcuterie, hummus and pâté. An outside seat on a warm evening is something special, and there's plenty inside you'll want to buy for home. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Amuri Why aren't more people shouting about Amuri? We'll start... Posted: 3 May 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's the story? Brothers Andrea and Luca Licciardello are from Sicily but have lived and worked in Dublin for over a decade, in various bars and restaurants around town. Opening their own Sicilian restaurant together was always a dream, and it was Covid that handed them the opportunity. They had started a side hustle, importing Sicilian wines into Ireland made by Luca and a friend in Sicily (called GioVinotto ) , and through this got to know the owners of wine shops including The Corkscrew on Chatham Street. Their upstairs tasting room had lain idle during the pandemic, and they were wondering what to do with it, until a conversation with the brothers sparked the idea that maybe they could take it over. The sleekly designed room with its juniper green walls, wood panelling and hanging lights just needed some brightly coloured art-work, cheerful Sicilian cloths, and kitsch Italian ornamets added to the glass cases, and it felt like it was Amuri ' s all along (which was a good thing because the brothers say they had to spend all of their savings along with loans from family and friends just to get the doors open). When it came to the menu, neither of the brothers is a trained chef but say they "know their food" and knew what they wanted to serve, so they employed a chef consultant from Sicily to help with the opening menu, then hired a head chef (originally from Brazil) and sent him to Sicily for two months. One final call to Granny to get her approval on the dishes and recipes and they opened in May 2022. Amuri have had some good reviews (including in the Irish Times and the Sunday Times ) but has never really exploded as one of the city's most wanted bookings. Despite this their online reviews from customers are off the charts, so we thought it was time we paid them a visit. Where should we sit? If you've never seen The Corkscrew's tasting room you'd probably think "wow, these guys must have some serious backers behind them to knock out a room like this", but most of it was here already. Despite this it just fits, feeling fresh and modern, but still homely and warm. The main dining room is where the buzz is, with two window tables offering views out onto Chatham Street (although currently you're looking at a building site that will be the European Commission's headquarters at some point). As well as regular tables there are two high tables for two, and additional tables in another smaller section that you'll walk through on entering, and is marginally quieter if you'd like less animated chatter all around. What did you eat? This is a perfectly sized menu in our book, with five starters, four pastas and a risotto, and three meat and fish options. There are daily specials too so make sure you ask. Currently the lunch menu is the same as the dinner one, but they are introducing an express, less expensive option soon, which we think will make a huge difference to their lunch trade. We ended up here twice in the space of three days, as we couldn't stop thinking about our first visit, so managed to get through quite a bit of the menu. They start (as all good restaurants do) by bring you bread and their own imported olive oil - it's the good stuff. We got foccacia at lunch and sourdough at dinner, and it wasn't obvious if either were homemade, but they filled the hunger gap nicely until the starters. Then, the caponata. Oh the caponata. Close your eyes and you're sitting on the edge of Scopello's natural park, the sun beating down on your face, each forkful more sweet, sour and sunkissed than the last. Aubergine, shallots, peppers, pine nuts, Modica chocolate and some grated ricotta salata (a hard, pressed ricotta) - this dish is pretty much single-handedly responsible for us going back twice in three days, so desperate we were to taste it again. Arancino (an oval version of arancini) is the street food that no self-respecting Sicilian restaurant would leave off their menu, and the one here comes with saffron-scented rice, stuffed with ham and mozzarella, with a ring of burrata fondue for mopping. Crisp, creamy and well-seasoned, you couldn't ask for more from the tear-drop shaped, deep-fried snack. The last starter we tried was the (clearly handmade) tortellini with lamb, broccoli, spinach and shimeji mushrooms. If it sounded insipid by description, it was anything but on the plate. The chewy pasta was toppling over with lamb flavour (we wondered if it was cooked in the stock), with the vegetables and sauce the right combination of salt and acid, with some kind of vinegar, to cut through the pasta and meat, and more of that stellar olive oil. Critics complain a lot about food being under or over seasoned - in here they seem to have it down to a fine art. Of the four pastas, the 'Pasta alle sarde' with sardines, anchovies, fennel, saffron, onions, pickled raisins and breadcrumbs send us flying back to a little Sicilian guesthouse we once stayed in, where the owners' husband fished each morning, and she cooked what he caught. We thought that was the best iteration of this dish we would ever taste, but this one's even better. If you don't order it you'll smell it being carried to other tables and just have regret. Don't have regret. The risotto when we visited was with sun-dried tomatoes, topped with burrata cream and what we think was basil oil, and it's in these simple dishes that the quality of their sunshine-filled, mainly imported ingredients really shouts out. The other pasta we had to order for sheer uniqueness was the 'Caserecce crema di pistachio', with pistachio sauce and guanciale. We half thought this might be some kind of gimick for the 'gram, but oh were we wrong. Despite the cream in the name, there's no cream in here. Instead it's made with cheese (usually Robiola and Parmesan), water, olive oil and nuts, with some expertly rendered, crispy, chewy pieces of guanciale scattered throughout, that every so often pop in your mouth. Joy. Fish options when we visited were halibut (the catch of the day) and sea bream (which was actually sea bass that day), and despite the latter not offering much in the interest stakes, we were drawn in by the fennel, courgette and 'Amuri dressing' (capers, olives and shallots) accompaniments. We had blinked at the prices of €33 and €34 for fish but this was actually a whole fish, stuffed with fish mousse, and would probably be too much for some people. It also came with those €6 roast potatoes with rosemary (more below), which you'll need to order anyway, so take that off. The flavours were deftly Meditteranean with the fish perfectly cooked and still juicy, but we lost interest half way through and it needed more of that salty Amuri dressing. Saying that we all know people who love nothing more than a big hunk of fish for dinner - this is for them. And now the other reason we went running back two days after first visiting. The potatoes. We probably don't even need to talk about these, the pictures surely tell the story, but in case you're in any doubt - fluffy insides, outsides so crispy you'll study them asking "how?", rosemary scented and a generous hand with the salt. This is potato perfection. On our second visit they weren't quite as burnished, so there's a little bit of inconsistency here, but they were still in the top tier of potato sides, Ask for the really, really well done ones if you can. The other side we tried was the tomato, red onion and ricotta salata salad, and these tomatoes clearly didn't grow up on our shores. We asked where they were buying them from, expecting them to name some Italian food importer. Turns out they're walking down to Fallon & Byrne every day because they need such small quantities and "they have the best". That's committment to the cause. The red onion is more sweet than astringent, that olive oil is in good use again, and the ricotta salata is the creamy, salty, icing on the cake. There are three desserts on the menu, the moka pot tiramisu you've probably seen online, cannoli, and the third one might be a chocolate or lemon mousse. Yes the moka pot is a bit of a gimmick, but it's actually the perfect serving size for one, and this is an excellent, nicely boozy tiramisu. A cold lemon mousse came wrapped in white chocolate with confit lemon and meringue, and was a fresher ending if your palate needs wakening up again - although the complimentary limoncello with the bill will do that too. What about the drinks? The drinks list only has wine and after-dinner drinks on there, but they do cocktail specials so be sure to ask if you're told not about them. We loved their take on a Sicilian negroni with Zibbibo white wine instead of Vermouth, and a non-alcoholic option was concocted on request with lemon juice, strawberry purée, egg white and more. As NA options go this was a good one. The wine list is really lacking in by the glass options, with only three whites and three reds by the glass (and two of each are their own imports). We tried their Giovinotto Zibibbo and Frappato and didn't find either overly interesting. There are some Sicilian crackers by the bottle though, like Tenuta delle Terre Nere's Etna Bianco, and COS's Vittoria Rosso, so that's the way to go for us. How was the service? Everyone working here was Italian, which really adds to the "I'm on holiday" feeling. The two brothers work the room, welcoming regulars and chatting with new faces, and there's a jovial atmosphere that just seems to spread from table to table. It's all so very Sicilian, and hard not to get swept up in. What was the damage? A three-course meal for two with four drinks came to €155, which felt like really good value, both for what we ate, and among the current state of pricing in the city. What's the verdict? Why aren't more people shouting about Amuri? Maybe it's because they've managed to continuously improve since opening, and it's more of a slow burn than an initial flash in the PR pan. Either way we felt like we'd been let in on a city centre secret last week, that regulars would be very happy to keep to themselves. So to them, we say sorry. And some more good news. Later this year The Corkscrew will move to a new location beside The Westbury, and Amuri will take over downstairs too, turning it into a more casual place for Sicilian street food. We'll be first in the queue. Amuri 4 Chatham Street, Dublin 2 www.amuri.ie New Openings & Discoveries More >>

Northside Dublin's loveliest fishing village is bustling with tourists 12 months of the year, and should be laden down with the city's best seafood, but you need to know where to eat here if you want the really good stuff. Howth Our Take Northside Dublin's loveliest fishing village is bustling with tourists 12 months of the year, and should be laden down with the city's best seafood, but you need to know where to eat here if you want the really good stuff. Where to Eat Baily Bites @ Kish King Sitric Mamo Octopussy's Póg Howth The Pier House

Neighbourhood pizza as it should be: equal parts authentic and eccentric. Named after the nondescript little Smithfield alley out behind Frank Ryan’s pub where it originally set up stall in 2017, Coke Lane has steadily progressed to bigger and better things since opening in 2017, now serving up its wood-fired Neapolitan pizzas in two D8 sites: The Circular in Rialto and Lucky’s in the Liberties. Founder Dave Holmes brings vocational zeal to his work with irresistibly airy sourdough crusts, delicious home-made chilli honey and sophisticatedly simple flavour pairings designed to appeal to all palates. It's a particular hit with vegetarians, with half the menu meat-free. Coke Lane at The Circular Website cokelanepizza.ie Address 536–538 South Circular Road, Rialto, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Neighbourhood pizza as it should be: equal parts authentic and eccentric. Named after the nondescript little Smithfield alley out behind Frank Ryan’s pub where it originally set up stall in 2017, Coke Lane has steadily progressed to bigger and better things since opening in 2017, now serving up its wood-fired Neapolitan pizzas in two D8 sites: The Circular in Rialto and Lucky’s in the Liberties. Founder Dave Holmes brings vocational zeal to his work with irresistibly airy sourdough crusts, delicious home-made chilli honey and sophisticatedly simple flavour pairings designed to appeal to all palates. It's a particular hit with vegetarians, with half the menu meat-free. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

All the modern French bistro vibes from Sandy and John Wyer (Forest Avenue, Little Forest, Una Bakery). Located above M.O'Brien's pub (formerly home to The Sussex), the dark wood and deep blue room has never looked better or felt cosier, and the menu of upmarket French bistro classics features hit after hit. Try the leeks vinaigrette, the chicken liver parfait, and the headline grabbing chicken au vin jaune, and no matter how full you are, there's always room for the croissant pudding made with Una leftovers for dessert. Forêt Website foret.ie Address Forêt, Dublin 4, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story All the modern French bistro vibes from Sandy and John Wyer (Forest Avenue, Little Forest, Una Bakery). Located above M.O'Brien's pub (formerly home to The Sussex), the dark wood and deep blue room has never looked better or felt cosier, and the menu of upmarket French bistro classics features hit after hit. Try the leeks vinaigrette, the chicken liver parfait, and the headline grabbing chicken au vin jaune, and no matter how full you are, there's always room for the croissant pudding made with Una leftovers for dessert. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Wide-ranging Japanese menu, from Teppanaki to tempura, ramen to rice dishes. The sushi menu has the standard sashimi, maki, futomaki and the rest, but is reliably good. Eatokyo Temple Bar Website eatokyo.ie Address 51 Wellington Quay, Temple Bar, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Wide-ranging Japanese menu, from Teppanaki to tempura, ramen to rice dishes. The sushi menu has the standard sashimi, maki, futomaki and the rest, but is reliably good. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

We love a good corner café, and Il Valentino probably deserves a medal for location alone. The glass-fronted café looks to busy Pearse Street on one side, and the more subdued and car-free Grand Canal Dock on the other. Their huge counter is always packed with rows of sandwiches, croissants, cakes, pastries and cakes, and they've had no problem competing with some of the bigger names that moved in a few hundred meters away. If the weather's nice try to grab a table on their outdoor terrace for maximum city break vibes. Il Valentino Website ilvalentino.ie Address 5 Gallery Quay, Grand Canal Harbour, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story We love a good corner café, and Il Valentino probably deserves a medal for location alone. The glass-fronted café looks to busy Pearse Street on one side, and the more subdued and car-free Grand Canal Dock on the other. Their huge counter is always packed with rows of sandwiches, croissants, cakes, pastries and cakes, and they've had no problem competing with some of the bigger names that moved in a few hundred meters away. If the weather's nice try to grab a table on their outdoor terrace for maximum city break vibes. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Pancake-famous café Póg opened their fourth location on Malahide's main street, bringing avo toast, breakfast brioche buns and of course their extensive protein pancake menu to the seaside village. Póg Malahide Website ifancyapog.ie Address 1 Main Street, Malahide, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Pancake-famous café Póg opened their fourth location on Malahide's main street, bringing avo toast, breakfast brioche buns and of course their extensive protein pancake menu to the seaside village. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

John Farrell (777, Amy Austin Dillinger’s, The Butcher Grill) has taken a deep dive into suburbia with this roadside grill and bar above Whelehan’s Wines in Loughlinstown. Much of the food is cooked on a wood-fired grill, and both the cocktails and the Sunday roast are worth a spin down the N11. At lunchtime from Wednesday - Friday you can bring in anything from the wine shop downstairs for a €10 corkage charge - something to make a note of if you like to drink the big hitters. Eleven Website elevendublin.ie Address Bray Road, Loughlinstown, Dublin 18 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story John Farrell (777, Amy Austin Dillinger’s, The Butcher Grill) has taken a deep dive into suburbia with this roadside grill and bar above Whelehan’s Wines in Loughlinstown. Much of the food is cooked on a wood-fired grill, and both the cocktails and the Sunday roast are worth a spin down the N11. At lunchtime from Wednesday - Friday you can bring in anything from the wine shop downstairs for a €10 corkage charge - something to make a note of if you like to drink the big hitters. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

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"Food with purpose" is how As One describe themselves, and it's not a meaningless mission statement. The highest levels of care and energy are given to building relationships with the farmers, food makers and producers supplying their ingredients, and in how they serve them to ensure maximum nourishment for their customers. Gut health is big in here so expect all the ferments, whole foods and minimal messing with them. As One Website asone.ie Address Unit 3, 13 - 18 City Quay, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story "Food with purpose" is how As One describe themselves, and it's not a meaningless mission statement. The highest levels of care and energy are given to building relationships with the farmers, food makers and producers supplying their ingredients, and in how they serve them to ensure maximum nourishment for their customers. Gut health is big in here so expect all the ferments, whole foods and minimal messing with them. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Mamó was the most anticipated opening in Howth in recent memory (and one of the most generally of 2019), and with owners Jess D’Arcy and Killian Durkin’s CVs including Etto, Chapter One and Thornton’s expectations were high. Thankfully they were met, and Mamo's cod chips, by-catch ceviche and Howth honey tart seemed to have charmed everyone who’s walked through the door. Mamo Website mamorestaurant.ie Address Harbour House, Harbour Road, Howth, Dublin 13 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Mamó was the most anticipated opening in Howth in recent memory (and one of the most generally of 2019), and with owners Jess D’Arcy and Killian Durkin’s CVs including Etto, Chapter One and Thornton’s expectations were high. Thankfully they were met, and Mamo's cod chips, by-catch ceviche and Howth honey tart seemed to have charmed everyone who’s walked through the door. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

A visit to this Argentinean bakery in The Liberties is not complete without trying their alfajores and empanadas (both benchmark level for the city), but then how to fit in the medialunas, canoncitos, and coconut and dulce de leche pie. A few visits will be necessary to eat your way through Bakeology’s range of ‘alfies’ alone - the dulce de leche stuffed cookie sandwiches that they seem to make in unending varieties - but that’s unlikely to be an issue as once you’ve discovered it you’ll want to come back again and again. Bakeology Website @bakeology.treats Address 43 Meath Street, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A visit to this Argentinean bakery in The Liberties is not complete without trying their alfajores and empanadas (both benchmark level for the city), but then how to fit in the medialunas, canoncitos, and coconut and dulce de leche pie. A few visits will be necessary to eat your way through Bakeology’s range of ‘alfies’ alone - the dulce de leche stuffed cookie sandwiches that they seem to make in unending varieties - but that’s unlikely to be an issue as once you’ve discovered it you’ll want to come back again and again. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Victorian public house with bar food (and a snug) downstairs, and a full menu upstairs in the sleek, newly renovated dining room. Tufted leather booths with refined dividers line the window, with tables that can be placed next to each other for group dining along the opposite wall. Steak is the star of the à la carte menu, but fish, chicken and vegetarian options all get a look in, and the burger is one of the best in town. If you visit on Sunday don't miss the roast rib of beef with all the trimmings. Ryan's of Parkgate Street Website thebuckleycollection.ie/ryans-parkgate-street Address Ryan's of Parkgate Street, Parkgate Street, Stoneybatter, Dublin 8, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Victorian public house with bar food (and a snug) downstairs, and a full menu upstairs in the sleek, newly renovated dining room. Tufted leather booths with refined dividers line the window, with tables that can be placed next to each other for group dining along the opposite wall. Steak is the star of the à la carte menu, but fish, chicken and vegetarian options all get a look in, and the burger is one of the best in town. If you visit on Sunday don't miss the roast rib of beef with all the trimmings. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Go to McNally Family Farm in North County Dublin for the organic vegetables, stay for the darling café next door, where focaccias, baps, salads and cakes are made with whatever’s seasonal that week. It opens from Wednesday - Saturday, 09:00 until sell out, and the piled high cake stands are too hard to resist, so don’t even bother trying. You’ll spend too much money in the farm shop next door on everything from veg and herbs to jams and chutneys, and you won’t regret a cent. McNally Family Farm Café Website mcnallyfamilyfarm.ie Address Balrickard, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Go to McNally Family Farm in North County Dublin for the organic vegetables, stay for the darling café next door, where focaccias, baps, salads and cakes are made with whatever’s seasonal that week. It opens from Wednesday - Saturday, 09:00 until sell out, and the piled high cake stands are too hard to resist, so don’t even bother trying. You’ll spend too much money in the farm shop next door on everything from veg and herbs to jams and chutneys, and you won’t regret a cent. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

A ‘pub with a restaurant’ in the Liberties from the same owners as The Pig’s Ear – chef Stephen McAllister and wife Andrea Hussey. Beef cheek and oxtail Parker House rolls, Iberico pork schnitzel, and a huge cock-a-leekie pie for two make the food at Spitalfields a cut above the average gastropub. Spitalfields Website spitalfields.ie Address 25 The Coombe, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story A ‘pub with a restaurant’ in the Liberties from the same owners as The Pig’s Ear – chef Stephen McAllister and wife Andrea Hussey. Beef cheek and oxtail Parker House rolls, Iberico pork schnitzel, and a huge cock-a-leekie pie for two make the food at Spitalfields a cut above the average gastropub. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Souvlaki shop Yeeros branched out from the Northside in early 2023 with a second location in Dublin 2, serving the gyros, stuffed pittas and Greek snack food they grew their fan base on. Ordering can be done by screen or by human, and the menu is extensive, covering every possible base. Corn pittas are available for gluten-free diners, and make sure you don’t leave without an order of loukoumades - warm, freshly-fried doughnuts drizzled in honey, cinnamon and walnuts. Yeeros Wexford Street Website yeeros.ie Address 32 Wexford Street, Portobello, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Souvlaki shop Yeeros branched out from the Northside in early 2023 with a second location in Dublin 2, serving the gyros, stuffed pittas and Greek snack food they grew their fan base on. Ordering can be done by screen or by human, and the menu is extensive, covering every possible base. Corn pittas are available for gluten-free diners, and make sure you don’t leave without an order of loukoumades - warm, freshly-fried doughnuts drizzled in honey, cinnamon and walnuts. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Gertrude Website gertrude.ie Address 130 Pearse Street, Grand Canal Dock, Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Some of the most exciting Indian cooking in the country in a no frills dining room in Blackrock Market. Husband and wife team Santosh and Millie (chef and host) have gained a serious following for their pani puri, daily changing curries and excellent value. At weekday lunch they serve a taster thali so you can try a bit of everything, and they've got options for meat eaters, vegetarians and vegans. 3 Leaves Website 3leaves.ie Address Unit 30, Blackrock Market, 19A Main Street, Blackrock, Co. Dublin Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Some of the most exciting Indian cooking in the country in a no frills dining room in Blackrock Market. Husband and wife team Santosh and Millie (chef and host) have gained a serious following for their pani puri, daily changing curries and excellent value. At weekday lunch they serve a taster thali so you can try a bit of everything, and they've got options for meat eaters, vegetarians and vegans. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

One Pico A new energy about an old classic Posted: 9 Nov 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? You know One Pico . We know One Pico. Everyone knows One Pico. You were probably brought here for a graduation lunch, an anniversary dinner, or a private meal for your Granny's 80th in the Polo Room upstairs. It's been open since 1997 and has always been classic, consistent, dependable, but lacking somewhat in fireworks, and the culinary climbing of sister restaurant The Greenhouse ( awarded two Michelin stars in the 2020 guide ) meant it was over-shadowed by its younger sibling. The Greenhouse remained shut for the duration of the pandemic (two star food doesn't really translate to prepare at home meal kits), and in May of this year Head Chef Mickael Viljanen announced he had quit and was taking over Chapter One (below) as chef-patron, with Ross Lewis still involved in the background. That's proved to be a very good decision , but The Greenhouse remains empty and doesn't appear to have a reopening plan. Those of you with vouchers were getting anxious about whether or not you'd be able to use them, so there was a bit of relief when One Pico said they could be used there instead. Outside of this, we've noticed a slow but steady rumbling about what's coming out of the kitchen in recent months. There's always been a (generally older) cohort insisting One Pico should have a Michelin star, but it feels like something has shifted lately, with the lionizing getting louder and spanning more age groups, and it was enough to send us back for a midweek lunch to see what was happening. Where should we sit? The dining room is as classically formal as it gets, from the velvet seats to the white tablecloths, the lack of any background music to the staff crumbing your table after each course. In one way we've always felt this old-fashioned approach has held One Pico back, it's not generally what the youth are looking for in their food adventuring, but it does suit the older, monied crowd, of which One Pico's customer base is primarily made up of. On the other hand a bit of formality can be quite soothing and escapist at times, and we'd be lying if we said a midweek lunch on velvet seats with silver service wasn't very enjoyable. Tables are well spaced with covid-friendly dividers against one wall, and there's a nice banquette running along the back of the room for extra cosiness. We get a lot of questions from you guys about where to book for groups and special occasions, so take note of The Polo Room upstairs where you can dine in private from a set menu - exactly how many can attend will depend on Covid restrictions at the time (or maybe one day we'll be living in a Covid free world again, imagine...) What's the food like? Lunch is a set menu of €45 for two courses or €55 for three, with bread, tea/coffee and a petit four included. For dinner it's a three course set for €85, which is quite the jump considering a lot of the dishes are the same, but the supplements on some dishes are lower. Either way lunch is where the value is at. You can see current menus on their website . A beautiful bread basket of sourdough, brown and fruit breads set the tone for the meal, and the offer to replenish the pounced upon basket was a nice touch (just say no kids, we know it's hard). We'd seen the dramatic looking venison and beetroot tartare with blackberries and nasturtium on head chef Ciarn McGill's Instagram account and had to have it. It's a beautiful dish, with the mineral earthiness of the venison nicely balanced by tart beetroot and sweet blackberries. Our only complaint was that it was slightly over-seasoned with black pepper dominant, but as complaints go it's minor. Our other starter was their homemade ravioli that seems to be a cornerstone of the menu. At the moment it's filled with an aged parmesan and truffle bechamel, in a crystal clear cep mushroom consommé that's been clarified three times, with more truffle shaved on top, and it's the most perfectly hedonistic bowl of Autumn flavours. Don't miss it. When faced with a set menu there tends to be a tendency to "get your money's worth" with a meat or fish dish as opposed to the vegetarian option. We fought off those urges here because the Potimarron squash with Roscoff onion, gnocchi, chanterelles and pickled squash contained so many of our favourite things, and it's the best vegetarian dish we've had in months - and there wasn't even any cheese to be seen. There was more grated truffle on top though - tick. Chunky, chewy, crispy gnocchi, sweet onions, fruity chanterelles, what tasted like a considerable amount of butter. The squash still had a bite in the middle, which at first we wondered was a mistake, and then realised how much that little bit of crunch added to the dish's textures. Little pickled slices of squash were the acidic icing on the cake, and we were so sad to eat the last forkful. Our other main of Wicklow Sika deer was another powerful plate of food, thanks to perfect cooking and interesting accompaniments. A pear chutney for sweetness, last year's elderberries for tang, parsley root purée to soothe, a potato crisp in the shape of a leaf for crunch, and a few more chanterelles, because why not. Nothing out of place, nothing without a good reason for being there, and a beautifully cooked piece of meat. What is going on with potatoes? Everywhere we go lately places are majorly upping their spud game. The once afterthought of the sides menu is becoming the must order, and that's the case here too. Their charlotte potatoes were served with parmesan, crispy onion and shaved Autumn truffles (no you cannot have too much truffle in one meal but thanks for asking), and were salty, umami packed little flavour bombs, with excellent added crunch from the onions and sea salt. Something else we'd been giving the glad eye to since seeing it on social media was the dessert of "Poire Belle Hélène" - One Pico's riff on the original Escoffier dish of poached pears with chocolate sauce. If Michelin were giving out stars for desserts, this deserves one. The chocolate covered ring covered an almond sponge and a pear and vanilla mousse, chunks of pear so sweet and ripe they tasted almost fake (such is the general pear standards across the country), a Valhrona chocolate sauce, and a Poire Williams (pear liqueur) sorbet. This is in the top tier of desserts in the country right now, and we insist that you taste it. The other dessert of baked Guinness custard with blackberries and blackberry ice-cream we picked mostly out of curiosity, and are relieved to say did not taste of Guinness. There was a savoury, grain-like flavour to the custard, which was on the denser side, and the various blackberry elements from sauce to sorbet gave it a nice balance, but the previous dessert was in another league. Good coffee and a rich chocolate truffle finished off a pretty absorbing lunch, before sadly stepping back out into reality. What about the drinks? Wine prices are eye-watering and you'll struggle to find much under €40. It's very clear who this list is aimed at, and it's not the same people who spent the weekend in Note wine bar . The old world, particularly Burgundy and Bordeaux, takes up most of the list, and there are a number of big brands on there - presumably to soothe the TDs or those dining out on company cards who want to look like they know what they're talking about. The cheapest sparklings, a Crémant de Bourgogne and a Prosecco, are €75 - ouch - but needless to say, if you or the person you're dining with has endless cash under the mattress you can drink very well in here. Despite the classic lean, there are a few more organic/biodynamic/natural-ish wines hidden within, and their sommelier will happily give you recommendations - just make his life easier and tell him what you want to spend. We drank 'Le Mas' from Domaine Clavel, a grenache/syrah blend from the Languedoc at €52, and it was bright and juicy, pairing well with all of the dishes. The other thing you get for those prices is an elevated wine service - the cork left on the table, a side table for your wine. It's all very conducive to making you feel like a VIP for a few hours. And the service? Formal, smooth and very professional. You probably won't be cracking jokes with your waiter, but none of them will miss a beat, making for a very stress free experience. The only thing you'll have to think about is eeking out the food and wine for as long as possible. And the damage? Around €90 a head after tip with one lower priced bottle of wine between two. Not cheap by any means for lunch, but thoroughly recommended for a midweek skive every now and then. The verdict? It feels like there's a new energy about One Pico at the moment, like they're striving for something bigger, and of the multiple meals we've had here over the years, none impressed as much as this one. The pandemic was harsher on some restaurants than others, and places like One Pico who were dependent on tourists and corporate business more than some of their contemporaries, had it harder than others. We wonder whether it's made them think more about targeting the local food obsessives who spend each month scrambling for reservations in Variety Jones, Chapter One and Uno Mas, ditching the velvet chairs and white tablecloths, and easing out the suited smart set bit by bit. Maybe that's wishful thinking on our part, but the next time you're looking for somewhere for a special occasion meal, a food and wine splurge (we all need one now and then), or to taste the best pear and chocolate dessert of your life, head for Molesworth Place. One Pico 5/6 Molesworth Place, Dublin 2 www.onepico.com New Openings & Discoveries More >>

Konkan specialises in dishes from the south-western coast of Indian, like Konkani fish (fishcakes with green chillies, curry leaves and mustard seeds) and Raarha Gosht (lamb cooked with black eyed beans and spices), as well as the dishes Irish people know and love. Reasonable prices and everything is made in house. Konkan Website konkan.ie Address 46 Clanbrassil Street Upper, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Konkan specialises in dishes from the south-western coast of Indian, like Konkani fish (fishcakes with green chillies, curry leaves and mustard seeds) and Raarha Gosht (lamb cooked with black eyed beans and spices), as well as the dishes Irish people know and love. Reasonable prices and everything is made in house. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Chapter One by Mickael Viljanen You deserve this €65 lunch Posted: 28 Sept 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Mickael Viljanen is one of only four chefs in Ireland (ever) to be awarded two Michelin stars, in 2019 when he was head chef at The Greenhouse on Dawson Street (now closed, with the building apparently in the hands of a large hospitality group). It felt like a very long road to get there (but if it was easy to get it wouldn't mean as much), with critics and food writers declaring the food to be at that level long before Michelin made it official, and protesting that if The Greenhouse was in London or Paris it would have been elevated earlier. At the ceremony in London, Viljanen almost collapsed with relief, years of tension and back-breaking work flooding out of his body as he flung his arms around chef Raymond Blanc, lifting him into the air, before they both fell over mid-jubilation. The entire room was immersed in the joy unfolding on stage, and everyone holding an Irish passport felt their heart swell and their cheeks burst from smiling. His achievement felt like our achievement, our little island moving up the global culinary ranks. The Greenhouse was badly affected by the pandemic. They had no outdoor seating, and this level of food does not lend itself to finish at home meal kits. So there was nothing to do but lay everyone off, and hope they would hang around and wait for indoor dining to be allowed again, but they didn't. In May of this year, news erupted that Viljanen had resigned from The Greenhouse and was taking over the kitchen at one-Michelin starred Chapter One as Chef-Patron, forming a partnership with Ross Lewis, who was hanging up his apron (he's since put it back on to cook at Osteria Lucio, his other restaurant near Grand Canal Dock). The majority of the kitchen team came with him, leaving The Greenhouse defunct. Some thought this was a genius by the Finnish chef, reasoning that one star plus two stars equals three (not quite sure Michelin maths works like that but we'll see). Some wondered why the chef hadn't just gone it alone with his own, brand new vision. Almost everyone cheered the fact that he would finally have the dining room his food deserved (The Greenhouse's split a lot of people), and absolutely everyone was thrilled at the thought of what was to come. In August, Chapter One by Mickael Viljanen welcomed its first guests, and a month in we gave their €65, three-course lunch menu a once over. Where should we sit? The main dining areas feel lighter and more spacious than they did at the old Chapter One, and our favourite tables are by the window (both for light and for ventilation in covid-times). Tables are well spaced, so private conversations shouldn't be an issue, and there are cosy booths if you prefer a velvet couch to a velvet chair (both equally lovely places for your derrière). There are also seats at the chef's table which seats groups of four - six (€150 for the tasting menu and the dream meal as far as we're concerned) as well as a private dining room for up 10, and another private dining area for six. What's the food like? We were here to try the €65 lunch menu, which sounded too good to be true from a value perspective, particularly compared to some other menu prices around town where the food isn't in the same universe as this. You can do a tasting menu at lunch for €120 but last orders are at 13:30, so you'd want to be sitting down by 13:15. The set lunch is a three-course menu with snacks, bread and petit fours, and one choice for each course, so the ideal way to do it is with a friend/partner/family member who doesn't mind swapping plates half way through. Then the only decisions you'll have to make will involve what you're going to drink. There is a suggested wine pairing for each dish (when we were there prices varied from around €8 - €25), but they're happy to recommend others too. First out are the snacks. These change frequently but expect a miniature tart of some type containing Flaggy Shore oysters or Irish Angus bavette, maybe a bite of comté with truffle, and hopefully you'll get to try what's bound to become a restaurant signature - chilled borscht with smetana (like sour cream) and caviar. It's in a cocoa butter shell so it melts and pops in your mouth, releasing the borscht in one of the most magical mouthfuls of your meal. Then comes bread. Fresh, crunchy, chewy sourdough, with rich, yellow, perfectly salted butter. The dishes seem to change every day, so you may or may not have any of these as options when you visit, but there wasn't one dish that was even a mild disappointment, so just go with it. We had a steamed comté mousseline with Vin Jaune and truffle (paired with Lustau's amontillado sherry), and this is another dish we can see becoming a signature (and regaining the chef those two stars). It came with a side of perfectly dressed leaves, and while they seemed superfluous, it was salad to savour. Our other starter was Wicklow sika deer tartare (the chef loves game, and many think Autumn is the best season to eat his food), with smoked pike roe, horseradish and watercress. This also appeared at The Greenhouse, and is the kind of dish you want to nibble very slowly, possibly shedding a tear when the last forkful is gone, leaving you in no doubt as to why the Michelin guide think Viljanen's food is "worth a detour". It's worth a detour from France. Onto mains and expect more potentially tear-inducing dishes to arrive, like our wild sea-bream with fennel sitting in the most outrageously complex bouillabaisse sauce, with a side of lobster saffron rice that deserves its own restaurant. Just bowls of this. We will literally pay any money to make this happen. This is one of those taste memories you'll have for years after eating it, and if it's not on the menu when you visit we sincerely apologise for telling you about it. The other main on the day we visited was a Viljanen classic - Anjou pigeon 'en crépinette', with confit cèpe and date vinegar sauce. The description alone probably has you smacking your lips together, and it was even better than you're imagining. The meat wasn't gamey or strongly flavoured, it was delicate and subtle, with the cèpes, date vinegar and baby pickled onions ticking every box on the flavour wheel - savoury, salty, sharp, sweet, with no one taste over-powering the others. We went for broke with the wine pairing of 2011 Chateau Tayac Margaux at €25 a glass, and as pairings goes this one is a 10/10 (even if Bordeaux isn't usually your bag). Ever wondered why your mash isn't as good as the ones in certain high end (usually French) restaurants? It's because you wouldn't dare to put that much butter in it at home. Continue to live the lie that they just have a better technique for boiling potatoes than you do while you spoon the last scraping of this from the side of its silver bowl. For dessert expect another Viljanen signature - the part art, part dessert, swirl of deliciousness. Ours was Tuscan-made Amedei chocolate with white miso and honey vinegar, and a salted milk sorbet on the side. Does chocolate get any better than when it's laced with umami miso and a flicker of sweet vinegar? We've yet to be convinced. Our other dessert was more of a Chapter One classic, the soufflé, this one a Piedmonte hazelnut version with hazelnut sauce and citrus sorbet. The theatre of this is when they bring it to the table, cut into it and pour in the sauce - get those cameras ready millennials. It's perfect, like everything else. You'll finish with beautiful petit fours - our included brioche Tropezienne (brioche filled with orange cream) and clementine pâte de fruit with batak pepper and lemon thyme, and if you don't order an Irish coffee at this point from the famed Chapter One trolley we can't be friends. What about the drinks? The wine list at Chapter One has always been more classic than trend-chasing, and this still feels like Chapter One's wine list. You won't find much of the New California, Georgian skin contact numbers, or Pet Nats around these parts, and it's more Grand Marques than grower Champagne (although there are a few), but you will find several pages of Burgundy and Bordeaux, and some of the world's best producers among them. The wine pairings for lunch were well thought out and worked nicely with the dishes, but with a few exceptions we generally felt the food outshone the wine. And the service? The service is still very much Chapter One too, which will come as a sigh of relief to anyone who's experienced it. From the minute you walk in it's smile after compliment after joke, and you're immediately put at ease despite the starched tablecloths and somewhat hushed tones. It's not often you'll find food at this level of dining with such friendly, informal service, and it feels like a very Irish way to do a two-starred Michelin experience, one that we should be proud to see international visitors experience. And the damage? If you do the three course lunch with all three wine pairings you're looking at around €100 a head (depending on what's on that day). Add on an Irish coffee and service and you'll be more like €120, but in our book it's worth every cent, and you can always get a bottle if you want to bring the cost down. The verdict? We don't use this word often but this food is "thrilling". Thrilling because of the art-like beauty of the dishes, thrilling because they taste even better than they look every single time, thrilling because you know you're experiencing some of the most exciting cooking on the island, a chef and kitchen team pushing to be the best, that will be part of Ireland's culinary history in years to come. We're going to have to wait another few months (date TBC) to see whether Michelin give Viljanen back his stars, elevating Chapter One from it's current one to two, but we really can't see a situation where this doesn't happen. Blending two different restaurants together must have its challenges. Two kitchen teams, sommeliers, service staff, owners, all with their own ideas about how to do things, all bound to clash at times over the right way. If this is the case you wouldn't know it from our meal, which was practically flawless, but we can imagine over time you might see subtle changes as two become one. The €65 lunch at Chapter One is one of the best ways to spend your money in Dublin right now, and you don't just need to experience it, you deserve to experience it. It's been a shocking 18 months for a lot of people, the restaurant industry in particular, but if anything will give you hope for what's to come for "Irish Food" and put goosebumps on the back of your arms, this is it. Chapter One By Mickael Viljanen 18-19 Parnell Square, Dublin 1 chapteronerestaurant.com New Openings & Discoveries More >>

One of the buzziest openings of 2016. Wood-fired duck, family style feasts and great music in a makeshift subway carriage on Camden St. Hang Dai Chinese Website hangdaichinese.com Address 20 Camden St Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story One of the buzziest openings of 2016. Wood-fired duck, family style feasts and great music in a makeshift subway carriage on Camden St. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

Notions @ Two Pups Superior spring plates and a new place for natty wine, right in time for the sunshine spell Posted: 15 Apr 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Notions? It’s the age-old Irish, casually thrown out there cut-down for anyone getting ideas above their station - the notions . Nearly ten years into their tenure on Francis Street, with a second site in Fairview opened in 2023 and a new bakery Bold Boy serving both sites just launched in January, it’s no surprise Two Pups have given their after-hours wine bar venture a tongue-in-cheek title. Sure what are they at. Expectations are high here, with Two Pups’ longstanding reputation for top-class coffee and quality, well-sourced ingredients across their brunch offerings giving plenty of cause to hope for another new hot spot in Dublin’s growing wine bar scene . The idea of seasonal small plates and a small natty wine menu spilling out into the street just in time for this mid-spring sunshine spell had us racing to the Liberties to get an early look at Notions . Where should we sit? Outside, if the weather and your timing will allow it – the original walk-in only policy has already pivoted to bookings by Instagram DM , so you can request an al fresco spot if you’re early enough. It’ll be into the summer before the sun gets high enough in the sky to hit these seats directly, but it’s still a super spot to enjoy some fresh air. Inside, the three open, vintage-furnished rooms have plenty of two and four-top tables at various levels of privacy – we spied an assortment of gabby group catch-ups and intimate date nights that all looked equally at home in the spots they’d settled in. There’s another outdoor space to the rear they haven’t opened up yet, but are actively considering if demand builds up. What’s on the menu? It’s split into nibbles, snacks and plates (small and large) with no demand that you have to order a certain amount – a two-course minimum joint this ain’t, we’re glad to report. Notions is very much eyeing up the neighbourhood bistro vibe, welcoming all from the post-work glass-and-olives gang to the more gluttonous, work-your-way-through-the-whole-menu hordes. No points for guessing where we landed. Polenta chips with truffle aioli (€8) had set up camp in our minds long before we arrived, courtesy of this Instagram post , and we couldn’t wait to sink our teeth into those golden crusts. They yielded less crisp satisfaction than we’d fantasised about, as though they’d gone in the oil just a moment too early - with a touch more crunch, the well-seasoned cornmeal would be an amuse-bouche worthy of all the hype. If we’re venturing into improvements, we might also switch out their sauce for the mustard aioli that’s dabbed under and atop the ham hock croquettes (€9) – its nose-wrinkling kick has much more to offer than the artificial earthiness of truffle (oil) aioli. Versus the one-two punch saltiness of the tender shredded ham and molten smoked Gubbeen cheese within, it’s a perfect trio. It will have been a springtime for the ages if we have another seasonal plate half as good as what came next. Crunchy, lemon-dressed radishes (€9) are halved and scattered over a chunky romesco sauce bathed in wild garlic oil, finished with a flurry of grated hazelnut. Regular readers will know we’re nerds of the highest order when it comes to seasonal eating, so trust us when we say that every forkful, then spoonful, then wiped-finger-ful of this dish is the optimum taste of spring. One plate like that is good grounds to get booking at some point – two is cause to drop everything and go now. The asparagus dish (€14) is as ravishing as the radishes, with tender pan-fried spears and crunchy-crisp cavolo nero sat in a pool of parmesan cream, topped with caramelised cubes of guanciale. There’s a profoundly satisfying simplicity here - birdsong, sunny spells, and quietly confident cooking like this are what make spring so special. Since our visit this one has been bumped up to large plate status with the addition of pan-fried gnocchi – more soakage for that sauce can only be a good thing. More seasonality came in a "charred seasonal greens" salad (€12) that threatened to spill out over the table at the first hint of a fork – we’ll not lament the impression of an almighty portion, but a bigger plate or smaller serving was dearly needed. We found little evidence of the menu’s promised “charred” greens" among the assorted baby spinach and wild rocket leaves, though buried bunches of tender stem broccoli did look to have met with a pan. With ample anchovy chunks in the Caesar-style dressing however we didn’t take long to finish the refreshing lot. Fungiphiles’ hearts will be aflutter at the oyster mushroom plate with shimeji, black garlic and tarragon (€12). Not content enough with the mushroominess of crisped oyster and crunchy shimeji, they add duxelles-esque puree and airy cream in for what feels like a treatise on the essential flavour profile of the humble mushroom. Fans like us will lap it up, and not for the first time we got the sense that the Notions team has thought very deeply about what they’re cooking, and how to bring its best qualities out. A classical treatment is sometimes the answer to that - enter the Iberico pork cheek cassoulet (€26). The mound of meat disintegrated at the sight of a knife, so tenderly braised in its stew of butterbeans and nduja, that the resultant rich, deep flavour profile can’t help but bring on sighs of satisfaction. Salsa verde on top is a necessarily fresh, zesty intervention, lest you be tempted to slump into a coma. Once again, this is food to make you swoon. What are the drinks like? We liked the wine menu’s layout, with by-the-price sections for go to, treat yourself, or spoil yourself style nights – vital for the price conscious customer. However vital too is value, and while we found the atmosphere and experience worth the final bill, markups that go above even the usual absurdity of Dublin were the only thing here that really did reek of notions. For context, the sparkling Sampagnino below is €55 by the bottle here, and €41 in Lena , Portobello. The Vina Illusion white Rioja is €55 here and €44 in Uno Mas . The El Troyano which is €52 here is €42 in Hera . None of these places work off low margins. A better selection on the cheaper end of the menu, or wine mark ups that feel less like a knife to our bank balance would go a long way, particularly considering that barely anyone is eating out as much as they did 12 months ago, because of, ya know, the bleedin' price of everything. Instagram posts attest the staff’s involvement in building out the selections and it shows – their knowledge is second to none, with tasters and tips offered in abundance. We started with the Bulli Sampagnino frizzante, a pleasantly dry sparkling alternative to the bog standard Prosecco found in most places, then the Sassara Pinot Griso, an earthy orange that opened up the radishes and romesco. Our server was endearingly enthusiastic about the Colbacco Quarto Protocollo from the funky section as a pairing for the pork, and its smoky, volcano soil character was an excellent rival for the nduja spice. How was the service? Best seen when discussing the wine, the team here is really into what they’re doing, and it’s infectious. Everyone is casual, chatty and completely clued-in to the menu and how to help you make the most of it. The food is reason enough for us to come back - knowing what a warm welcome you’ll get is the cherry on top. And the damage? €128.50 to sample almost all of the menu and enough wine to get a good sense of the standard – the things we do for you. A go to glass and one of the smaller plates would keep you closer to €20 a head if you fancied a quick pit stop – go on, you deserve it. What’s the verdict on Notions? The very notion of “notions”, if you will, is a double-edged sword. It's an Irish attitude of comic modesty, sure, but a sometimes-suffocating aversion to the new too, a sense that we can’t be having with those nice, y’know, continental things. As we glugged the last of our over-priced glasses and looked out at the outdoor tables of punters stubbornly pretending it’s still warm enough to sit out after the sun sets, we were grateful that aversion is fading faster all the time. We may not have the weather, but in an increasing number of places like this we have a quality of ingredients, a talent for using them, and a growing culture for embracing it all that does Irish food proud. We'll always cheers to notions like those. New Openings & Discoveries More >>

Jaru's Meal Kit A Korean hot pot to warm up a winter evening Posted: 11 Jan 2022 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Although restaurants are technically still open, a lot of you seem to be side-stepping the early dinners, and we've been inundated with questions about where to get restaurant meal kits over the next few weeks, until normality hopefully resumes - read more about what's available here . Korean food producers Jaru started out as a street food stall, but over the last couple of years have morphed into retail, ready-meals, takeaway, and meal kits, all from their Nutgrove production unit in Rathfarnham. Their Dublin-wide delivery service made them a favourite of ours throughout multiple lockdowns, and their heat at home meals, pots of kimchi, and Asian ingredients lit up many a meal round ours in pandemic times. A few months ago they launched a new monthly meal kit highlighting a different region of Korea, and January's "Jeongol hot pot" looked like a good substitute for your Friday night reservation getting canned. It's a dish that's usually served on New Year's Day, so it felt apt for our first once over of the year. How do I get it? Place your order on their website , for delivery on Wednesday or Friday (€6.95 or free over €100), or for collection from Nutgrove at no extra cost. Order cut-off is two days before. It's not hard to get up to €100 and avoid the delivery charge - fill up on noodles, kimchi and sauces from their Mart , or order some extra heat at home dishes for the fridge or freezer. What's in the kit? The star of the show here is the hot pot, but you get other sides and dessert too. The largest component is a huge tray of vegetables - cabbage, pak choi, butternut squash, carrot, pepper, courgette, assorted mushrooms, beansprouts, spring onions, greens - forget 5 a day, you'll easily get 10 in with this one - and there's tofu too. You also get a very generous amount of beef brisket suyuk (meaning boiled), Venus clams and hake Jeon (Korean style fried fish), as well as a bag of soy beef dashi. For the non hot pot items, a Winter salad comes with squash, feta, orange slices, pecans and greens, all zippily lifted by a ponzu dressing. As January salad ideas go it's a clever combination now firmly cemented in our brains. Jaru's kimchi has taken up permanent residence in our fridges over the past few years, and while the apple one with this kit was nice, it didn't have the depth of flavour we've come to expect, as if it hadn't had enough time to ferment - more salty than sour. Then the main attraction. For maximum show off points you would have a Nabe pot and a portable induction hob to cook in the centre of the table (particularly impressive if you've got guests over), but for us Nabe-less folk any wide bottomed pot will do - ideally cast iron. They tell you to arrange your vegetables, meat and fish in a clockwise direction, but there's so much here that you'll end up having to layer some and shove others in wherever they'll fit. Then you carefully pour in the broth, bring it to the boil, stick the lid on and let it cook for five minutes. When you lift the lid you'll find it's sunk down a bit, so don't worry about jamming it all in there to start with. They recommend eating at this stage, then when you've had the meat and fish, put the pot back onto the boil (either on the hob or at the table), add the noodles for three minutes, then go back for round two. We loved every bit of this hot pot - the veg lucky dip, the buttery soft beef, the firm chunks of hake, the flavours in the broth. They also give you four dipping sauces - sesame; soy; honey mustard; and gochujang, which added different flavour profiles to each bite and were integral to the whole experience, so don't forget about them. You also get a double portion of soy glazed salsify and carrot rice (one between two was plenty), which had a lovely savoury flavour and chewy texture, but it dried out a bit in the microwave. Next time we'd splash some water on top before heating - generally a good rice trick. For dessert there's a berry, orange and pistachio semifreddo (again a double portion when one between two would probably do most people). We presumed it would be an afterthought and the least interesting part of the meal, but we were wrong. Take it out of the freezer five minutes before you want to eat it, then delve in the fruity, frozen mousse that feels just light enough to squeeze in no matter how much hot pot you've eaten. The kit says it feeds two - three people, and we comfortably had enough for two very stuffed bellies, with generous leftovers for lunch the following day, and another semifreddo in the freezer for a future evening when dessert is desperately needed. What should we drink with it? We had a fruity Italian Friulano which worked well with the variety of flavours. We think a Riesling or an orange wine would also be a good pairing, or you get in some Korean beer if you want to really commit. And the damage? €55 for the kit, plus €6.95 for delivery if you don't spend €100. We thought it was really good value for money. The verdict? Jaru have been flying the meal kit flag in and out of lockdowns, so they're a great one to know about when you want to plan a night in without the heavy lifting in the kitchen. This kit was seriously enjoyable to make and eat, and there was a welcome bit of theatre - something we could all do with on these dark, January, curfew-filled evenings. This one's available until the end of January and if you want to order for this weekend head here . We don't think you'll regret it. Jaru 3A Nutgrove Enterprise Park, Nutgrove Way, Rathfarnham, Dublin 14 www.jaru.ie New Openings & Discoveries More >>

Anywhere that has a note on their website pleasing "please don't ask us for chicken in your pasta" gets the seal of approval from us. Bar Italia does a lot of things really well: house-made pasta, pizza bases that have been been fermented for 72 hours, and some of the best people-watching in the city thanks to floor-to-ceiling glass overlooking the Millennium Bridge. Bar Italia Website baritalia.ie Address 26 Ormond Quay Lower, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Anywhere that has a note on their website pleasing "please don't ask us for chicken in your pasta" gets the seal of approval from us. Bar Italia does a lot of things really well: house-made pasta, pizza bases that have been been fermented for 72 hours, and some of the best people-watching in the city thanks to floor-to-ceiling glass overlooking the Millennium Bridge. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery

If you've never tried a Southern Indian crispy pancake made from fermented rice and lentil batter, and dipped into coconut, fresh herb and tomato chutneys, get thee to Dosa Dosa for the best in the city. Apart from their namesake, you can (and should) also order kathi rolls, parotta and vada (like pillowy, fragrant Indian doughnuts), with a mango lassi to wash it all down. They have a second truck at Hynes Bar in Stoneybatter, and the only regret you'll have after visiting either is that you didn't go sooner. Dosa Dosa Grand Canal Website dosadosa.ie Address Albert Court East, Grand Canal Street Lower, Dublin 2 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story If you've never tried a Southern Indian crispy pancake made from fermented rice and lentil batter, and dipped into coconut, fresh herb and tomato chutneys, get thee to Dosa Dosa for the best in the city. Apart from their namesake, you can (and should) also order kathi rolls, parotta and vada (like pillowy, fragrant Indian doughnuts), with a mango lassi to wash it all down. They have a second truck at Hynes Bar in Stoneybatter, and the only regret you'll have after visiting either is that you didn't go sooner. Where It's At Nearby Locales Gloria Osteria Cantina Valentina D'Lepak Pera Borgo Amai by Viktor Kaizen Chubbys Badam Table 45 Comet Daruma Malahide Lena The Pig's Ear Notions @ Two Pups The Rooftop @ Anantara The Marker Sofra Little Geno's Mama Shee Nutbutter Smithfield Shaku Maku Mad Yolks Rathmines Una Choux Bakery Parnell Street Bakery