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Explore All The Food Dublin: the ultimate guide for Dublin's top restaurant news and reviews. Features Our final verdicts on this year's Christmas sandwiches We got to 30, separating the great, the mediocre and the downright offensive for your reading pleasure Read More Where to Eat & Drink in Dublin All the Food Features Where to buy a last minute restaurant gift voucher Whether you're shopping for the very adventurous, the star chasers, or the play it safe-rs, we've got all the suggestions on where to get a last minute gift voucher... Read More Reviews The Díon Over Over Dublin's new rooftop restaurant in Central Plaza, complete with 360º degree views, is an iconic space, but why did they open charging full prices when they clearly weren't ready? Read More What's New News and recommendations. More >> ATF Insiders The Best Seat in the House Unlock exclusive content as an ATF Insider. Join Us Insider Features Special news, events, and features. More >> Insider Perks See all ATF Insider perks More >> One Pico Order from the "full" €60 pre-theatre menu at One Pico all night Tuesday - Saturday until the end of October (usually available from 5:30pm until 6pm) One Pico 20% off the three-course "full" lunch menu at One Pico from Tuesday - Saturday, 12pm - 2pm, until the end of October (€48 instead of €60) Woodruff, Stepaside Complimentary snack of your choice, like organic potato crisps or croquettes, when dining Wednesday, Thursday or Sunday Suertudo, Ranelagh Complimentary churros with Mexican-style chocolate (one per diner with a spend of €45pp or more) Lottie's, Rathmines Complimentary snack of your choice pp when ordering two courses or more, any day or time (mention offer when ordering) Monty's of Kathmandu, Temple Bar 10% off the à la carte menu and drinks from Sunday - Tuesday Mamó, Howth Free portion of the "cod chip" when dining on Monday, Thursday, and Sunday evenings Mani, Dublin 2 15% off the bill at Mani from 12pm - 5pm Monday - Thursday The Seafood Café, Temple Bar 15% off the set menu, Mon-Fri 12pm-6:30pm, and happy hour on oysters all week (€1 off each oyster). Mention offer when ordering Ruchii, Blackrock 10% off wine and cocktails and a complimentary side dish from Sunday - Thursday Cluck Chicken, Dublin 24 20% off the bill all day Tuesday and Thursday Nan Chinese, Dublin 2 15% off the bill from 12-5pm Monday - Friday Brother Hubbard, Dublin 1 20% off the Middle East sharing menu on tables booked directly through reservations@brotherhubbard.ie Yves @ BH, Ranelagh 20% off the evening sharing menu at Yves @ BH on tables booked directly through reservations@brotherhubbard.ie Load More Insider Perks Recent Reviews Díon 9th December '25 Cantina Valentina 25th November '25 Terra Madre 11th November 2025 Rei Momo 28th October '25 Where to Drink Right Now More Guides >> See the Sights. Eat the Food. Travel guides and inspiration. Start Exploring Dublin Guides Explore the best of Dublin. More >> Shop for Swag Our Shop >> Last few 'Sláinte' Card Price €4.00 Last few 'We Going On The Sauce' Card Price €4.00 Last few 'Roses are Red, Violets are Blue' Card Price €4.00 Last few 'We're The Perfect Mix' Card Out of stock Last one! 'Grá' Card Out of stock ATF Insiders Yearly Gift Subscription - Digital Price €65.00 ATF Insiders Yearly Gift Subscription - Posted Price €65.00 New stock! 'Where's The Food' Tote Bag Price €12.00 New stock! 'There's Probably Food In Here' Tote Bag Price €12.00 Low stock! Notebook - People who love to eat are always the best people Out of stock Last one! Notebook - First I eat the food, then I do the things Out of stock

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Exclusive ATF Insider perks More benefits for you from some of Dublin's best restaurants, from complimentary drinks and snacks when dining out, to discounts on the bill. Log into the website and show your active subscription to claim them. Make sure to quote ATF Insiders when booking. Join ATF Insiders One Pico Order from the "full" €60 pre-theatre menu at One Pico all night Tuesday - Saturday until the end of October (usually available from 5:30pm until 6pm) Go to website One Pico 20% off the three-course "full" lunch menu at One Pico from Tuesday - Saturday, 12pm - 2pm, until the end of October (€48 instead of €60) Go to website Woodruff, Stepaside Complimentary snack of your choice, like organic potato crisps or croquettes, when dining Wednesday, Thursday or Sunday Go to website Suertudo, Ranelagh Complimentary churros with Mexican-style chocolate (one per diner with a spend of €45pp or more) Go to website Lottie's, Rathmines Complimentary snack of your choice pp when ordering two courses or more, any day or time (mention offer when ordering) Go to website Monty's of Kathmandu, Temple Bar 10% off the à la carte menu and drinks from Sunday - Tuesday Go to website Mamó, Howth Free portion of the "cod chip" when dining on Monday, Thursday, and Sunday evenings Go to website Mani, Dublin 2 15% off the bill at Mani from 12pm - 5pm Monday - Thursday Go to website The Seafood Café, Temple Bar 15% off the set menu, Mon-Fri 12pm-6:30pm, and happy hour on oysters all week (€1 off each oyster). Mention offer when ordering Go to website Ruchii, Blackrock 10% off wine and cocktails and a complimentary side dish from Sunday - Thursday Go to website Cluck Chicken, Dublin 24 20% off the bill all day Tuesday and Thursday Go to website Nan Chinese, Dublin 2 15% off the bill from 12-5pm Monday - Friday Go to website Brother Hubbard, Dublin 1 20% off the Middle East sharing menu on tables booked directly through reservations@brotherhubbard.ie Go to website Yves @ BH, Ranelagh 20% off the evening sharing menu at Yves @ BH on tables booked directly through reservations@brotherhubbard.ie Go to website Join ATF Insiders

Exclusive Access to Guides, News, Reviews & Events All the Food: Insiders Exclusive ATF Insider perks One Pico Order from the "full" €60 pre-theatre menu at One Pico all night Tuesday - Saturday until the end of October (usually available from 5:30pm until 6pm) One Pico 20% off the three-course "full" lunch menu at One Pico from Tuesday - Saturday, 12pm - 2pm, until the end of October (€48 instead of €60) Woodruff, Stepaside Complimentary snack of your choice, like organic potato crisps or croquettes, when dining Wednesday, Thursday or Sunday Suertudo, Ranelagh Complimentary churros with Mexican-style chocolate (one per diner with a spend of €45pp or more) Lottie's, Rathmines Complimentary snack of your choice pp when ordering two courses or more, any day or time (mention offer when ordering) Monty's of Kathmandu, Temple Bar 10% off the à la carte menu and drinks from Sunday - Tuesday Mamó, Howth Free portion of the "cod chip" when dining on Monday, Thursday, and Sunday evenings Mani, Dublin 2 15% off the bill at Mani from 12pm - 5pm Monday - Thursday The Seafood Café, Temple Bar 15% off the set menu, Mon-Fri 12pm-6:30pm, and happy hour on oysters all week (€1 off each oyster). Mention offer when ordering Ruchii, Blackrock 10% off wine and cocktails and a complimentary side dish from Sunday - Thursday Cluck Chicken, Dublin 24 20% off the bill all day Tuesday and Thursday Nan Chinese, Dublin 2 15% off the bill from 12-5pm Monday - Friday Brother Hubbard, Dublin 1 20% off the Middle East sharing menu on tables booked directly through reservations@brotherhubbard.ie Yves @ BH, Ranelagh 20% off the evening sharing menu at Yves @ BH on tables booked directly through reservations@brotherhubbard.ie Load More See all offers News, features and events

Industry Jobs & Openings Hospitality Employment Job Board From chef positions to front of house, wine sales to PR and marketing, find the best hospitality jobs around, in companies you'll actually want to work for. Want to post a job or be the first to know about new postings? Click one of the links below to connect with our team. Post a Job Get Notified Open Positions Bartenders and Floor Staff 22 Dec 2025 China Hunan View Job Full-time Baker 16 Dec 2025 Fable Bakery View Job Barista 15 Oct 2025 Elliot's View Job Sous Chef 8 Oct 2025 Bastible View Job Restaurant Manager 23 Sept 2025 Hunan View Job Chef de Partie 17 Sept 2025 Orwell Road View Job Sous Chef 15 Sept 2025 Glas View Job Floor Supervisor 11 Sept 2025 Coppinger View Job Restaurant Manager 5 Sept 2025 Reggie's View Job Overnight access available at Spade Shared Kitchen 23 Jul 2025 Spade Enterprise Kitchen View Job

Bartenders and Floor Staff < Back Bartenders and Floor Staff China Hunan Apply Now Location Ranelagh, Dublin 6 Employment Full-time Date Posted 22 December 2025 Website chinatang.ie China Hunan Restaurant, from the same people behind China Tang and Nan Chinese, is scheduled to open mid-January in Ranelagh, Dublin 6. We are currently recruiting for the following full-time positions: -Bartender -Floor Staff Candidates should have relevant experience. Experience in five-star hotels or Michelin-starred restaurants would be a strong advantage. At China Hunan, we bring the bold, vibrant flavours of Hunan cuisine, alongside other regional Chinese cuisines, to Dublin. Our mission is simple: to share the true taste of China while providing an extraordinary dining experience. From handcrafted dim sum and classic roast meats to signature Hunan dishes and Peking Duck, every plate reflects our chefs’ dedication and skill. Our team of professional chefs from across China ensures that each dish is prepared with authenticity, precision and care. Whether guests are joining us for an intimate dinner, celebrating a special occasion, or exploring the rich flavours of China for the first time, China Hunan offers a culinary journey that delights the senses and introduces the culture behind the cuisine. Applications are welcome via info@hunan.ie .

Full-time Baker < Back Full-time Baker Fable Bakery Apply Now Location Smithfield, Dublin 7 Employment Full-time Date Posted 16 December 2025 Website fablebakery.com We have an exciting opportunity for a full-time baker to join our team at Fable . Working from our production kitchen in Smithfield, you’ll be part of a small team producing seasonally-led pastries and breads for our Dun Laoghaire store. Day-to-day responsibilities of the role include mixing doughs, laminating and shaping pastries and creating beautiful, seasonal fillings for them. You’ll be part of a team that works together to create new seasonal specials, so a collaborative, supportive and curious attitude is a must. Professional kitchen experience is essential, with experience of pastry lamination and working with enriched doughs preferred. All applicants should have an enthusiastic and driven approach to their work, along with an ability to handle fast-paced, early morning bakes. Working cleanly and efficiently is important to us so we can maintain the high standards we set ourselves and that our customers expect. Applicants should have a strong understanding of HAACP regulations and a willingness to adhere to good hygiene practices. Fable is a growing business and we’re excited to meet bakers that want to grow with us, too. Applicants should be flexible to work weekdays and weekends, including early mornings from 4am starts. We publish shift rotas a month in advance so that everyone can have the best work/life balance possible. Immediate start available. Contract type: Full-time, 35-40 hours per week Location: Our production kitchen in Smithfield, Dublin 7 Salary: competitive To apply, please email a cover letter and CV to Elyse at bakery@fablebakery.com .

Neighborhood restaurant guides for Dublin, Ireland. Find the best restaurants, pubs, cafes, and fine dining in every area of Dublin. Dublin Restaurant Guides & Reviews Neighbourhoods Where to Eat Dublin doesn't have the same easy-to-navigate neighborhoods as say, New York - but we've tried to split the city up into easily manageable chunks so wherever you're headed you can find the best places around for breakfast, brunch, lunch, dinner and dessert. From Argentinean in Portobello, to Calabrian in Stoneybatter, to a raw seafood bar in Terenure, restaurants and cafés here have the ATF seal of approval, so wherever you find yourself in the city you can search for the best eating experiences around. North City Centre Parnell Street Capel Street Pearse St - Merrion Square Grand Canal Dock Temple Bar Dame Street / Wicklow Street Grafton Street - Kildare Street Creative Quarter St Stephen's Green Aungier Street - Wexford Street - Camden Street Portobello Dublin 8 Smithfield Stoneybatter Dublin 4 Rathmines Ranelagh Harolds Cross - Terenure Blackrock - Monkstown - Mount Merrion Dún Laoghaire - Sandycove - Glasthule - Dalkey Dundrum - Sandyford - Stillorgan - Foxrock - Stepaside Drumcondra - Phibsboro - Glasnevin Clontarf - Fairview - Killester - Artane Howth Join ATF Insiders Make the Most of Every Meal. Join Us

Recommendations, information, and advice on where to eat and drink in Dublin. Find Dublin restaurants, pubs, and bars. Find a Restaurant in Dublin Dublin Restaurant Listings Find A Restaurant Navigate ATF's recommended Dublin cafés and restaurants by the neighbourhood you want to eat in, a particular type of cuisine, or what it should be 'good for', like brunch, cheap eats, or special occasion dining. To view everything in one neighbourhood just head back to the drop down in the menu. Neighborhoods Cuisine Good For Reset Filter Oh No! Looks like we don't have any results for that search. But don't worry - good food is out there! Search again to find something wonderful. 3 Leaves Loading... 3fe Five Points Loading... 64 Wine Loading... 777 Loading... A Do Loading... A Fianco Loading... Achara Loading... Afanti Loading... Allta Loading... Alma Loading... Amai by Viktor Loading... Amuri Loading... Amy Austin Loading... Ananda Loading... Andhra Bhavan Loading... Angelina's Loading... Aobaba Loading... Aperitivo Loading... Arty Baker Loading... As One Loading... Join ATF Insiders Make the Most of Every Meal. Join Us

Where to eat and drink in Dublin, Ireland. Dublin restaurant reviews and reviews of Dublin pubs, cafes, wine bars, and bars. Where to Eat & Drink in Dublin Dublin Restaurant Reviews Once Overs Is a restaurant worth your time and money? Where should you go for a pre-dinner drink? When you get there, where are the best seats? What's good on the menu, and what should you drink with it? Our reviews give restaurants the full once over, from snacks to sides, seating areas to service, and all the cocktails, open kitchens and cheese selections inbetween. Looking for something specific? Filter by neighbourhood, cuisine or 'good for'. Neighborhoods Cuisine Good For Reset Filter Oh No! Looks like we don't have any results for that search. But don't worry - good food is out there! Search again to find something wonderful. Díon 9th December '25 Cantina Valentina 25th November '25 Terra Madre 11th November 2025 Rei Momo 28th October '25 D'Lepak 14th October '25 Pera 30th September 2025 Kaldero 2 16th September '25 Borgo 2nd Sept '25 Amai by Viktor 19th August '25 Kaizen 5th August '25 Chubbys 23rd July 2025 Comet 8th July 2025 Badam 24th June 2025 Table 45 10th June 2025 The Rooftop at Anantara The Marker 27th May 2025 Square Dish 13th May 2025 Sofra 29th April 2025 Notions @ Two Pups 15th April 2025 The Pig's Ear 1st April 2025 Chob Thai 18th March '25 Lena 4th March 2025 Reggie's Pizzeria 18th February 2025 Un'Altra Pasta Bar 4th February 2025 Hera 21st January 2025 Suertudo 7th January 2025 Join ATF Insiders Make the Most of Every Meal. Join Us

While from the outside it looks like just another bubble tea shop, those in the know come to Only Oriental for their Taiwanese fried chicken sandwiches, egg tarts and coconut buns. Only Oriental Bakery & Tea Website @onlybakeryandtea Address 66 Middle Abbey Street, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story While from the outside it looks like just another bubble tea shop, those in the know come to Only Oriental for their Taiwanese fried chicken sandwiches, egg tarts and coconut buns. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure

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

Vibrant, joy-inducing Middle Eastern food, whose flavours far surpass the very cheap prices. Shouk brought something to Drumcondra that it was desperately missing, and it's been packed every day since. The outdoor terrace at the back (covered in winter) is the place to be on a sunny day, and don't miss the arayes and the mezze. There's a wine list but you can also BYO. Shouk Website shouk.ie Address 40 Drumcondra Road Lower, Drumcondra, Dublin 9 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Vibrant, joy-inducing Middle Eastern food, whose flavours far surpass the very cheap prices. Shouk brought something to Drumcondra that it was desperately missing, and it's been packed every day since. The outdoor terrace at the back (covered in winter) is the place to be on a sunny day, and don't miss the arayes and the mezze. There's a wine list but you can also BYO. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure

French pizzeria and bakery, topping pizzas with Emmental instead of Mozzarella. Couple Giles (Gaillot, French) and Emma (Gray, Irish) started off with a food truck in Greystones, which was such a success that they upgraded to permanent premises. Coffee and freshly baked pastries in the mornings, soup, sandwiches and salad at lunch, and thin based, wood-fired pizzas with traditional French toppings from 4pm. Lovely garden out back to enjoy it all in. Gaillot et Gray Website @GaillotGrayP Address 59 Clanbrassil Street Lower, Dublin 8 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story French pizzeria and bakery, topping pizzas with Emmental instead of Mozzarella. Couple Giles (Gaillot, French) and Emma (Gray, Irish) started off with a food truck in Greystones, which was such a success that they upgraded to permanent premises. Coffee and freshly baked pastries in the mornings, soup, sandwiches and salad at lunch, and thin based, wood-fired pizzas with traditional French toppings from 4pm. Lovely garden out back to enjoy it all in. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure

Chapter One The ideal underground escape from 2020 Posted: 1 Sept 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Chapter One is one of the real success stories of Dublin's dining scene. Open since 1992, they were awarded a Michelin star in 2007, and have hung onto it easily (from the outside looking in anyway) ever since. They've been in and out of vogue over the years, but for the past few it's fair to say they've been riding high, thanks to an impressive kitchen team, some revamped branding and a stunning dining room. Chef/proprietor Ross Lewis runs the kitchen along with head chef Eric Matthews (he of Instagram's ' Cabin Fever Classics '), and with dessert dynamo Darren Hogarty turning out jaw-dropping cakes, tarts and petit fours day after day (and causing much sugar envy via his Instagram account ), the kitchen seems like it's never been in a better place. Chapter One is so many people's 'special restaurant', used for birthdays, anniversaries, and all manor of celebrations, so if ever there was a time to see how it's faring up, a global pandemic, general air of crippling anxiety, and impending second lockdown felt as good a time as any for a treat. Where should we sit? This is one of the most beautiful restaurants in the city - you may find yourself gasping if it's your first visit. There's a main dining room, a cave like space just off it with another five tables, and multiple private dining areas if you're out with a group (and you should really find a group just so you have an excuse to book one). There's also a lovely bar area for a pre-dinner drink - if you're going to do it, do it right. We were sat in the smaller cave-like space and loved the intimacy of it, but if you're a four or a six the main dining area is probably a better shout. (c) Chapter One What's the food like? Packed full of the best Irish growers, producers and suppliers, and entirely reflective of the seasons. For dinner you have the choice of the four-course menu for €85 or the premium for €120. When we were there the premium menu only had one extra course and no choice (but the same dishes on both menus - it seemed odd that it was termed 'premium'), so we stuck to the four-course, which had two-three choices per course. (FYI - The three-course lunch menu is only €50 and features a lot of the same dishes.) Like all good meals it started with bread, in this case a country style sourdough with creamy, salty butter, followed by snacks of a mushroom-filled cone (got to love a cone), and two savoury biscuits, one topped with ricotta and caramelised onion, the other with a Hegarty's cheddar mousse. All were utterly perfect palate teasers, and if you needed any reassurance about what was to come, snacks like these will do it. For the first course there was a choice of baby gem lettuce with Irish peas, white onion and Cáis na Tíre, or Irish sunstream tomato and cherry salad with basil, aerated yoghurt and pistachio. We had both and it would be difficult to pick a winner. This is definitely in the running for the tastiest lettuce dish in the country (although Cáis na Tíre would make an old tyre taste good), and tomatoes and cherries are the red-carpet couple we never knew existed. The basil, yoghurt and pistachios were a stunning supporting cast, and it was a clever Irish take on a Mediterranean-feeling dish. For the second course we struggled not to just order two of the crab pancake with smoked eel, yuzu, pickled seaweed dressing and cod roe cream, but it turned out that the mille feuille of Sean Ring chicken with black truffle and spruce vinegar was even better. Making what's usually a dessert pastry into something so powerfully savoury was another very clever take. The crab pancake was light, fresh, fluffy and fishy (in the best way), but we would have liked a bit more crab in the centre. Next up were the more classic main courses. Pink, tender saddle of lamb came with pickled garlic scape, smoked buttermilk potato (which could have been more smoky) and a full carrot with sweetbread stuffing, which alone would have been a knockout dish in itself. Stuffed rabbit was delivered with broad beans, Hen of the wood mushrooms, a smoked Shepherd's Store cheese sauce and parsley dumplings - a savoury, meaty, creamy, cheesey plate of perfectness. For dessert we couldn't sidestep the elderflower and gooseberry vacherin with lemon shortbread that we'd seen on Darren Hogarty's Instagram , but were slightly disappointed at how teeny it was in real life. Luckily it was a case of good things coming in small packages, but we would have liked one twice the size. The other dessert of Irish strawberries, baked honey custard, meringue, organic milk ice cream and sheep's yoghurt felt like a riff on their famous "textures of milk and honey" dessert, and had us clashing spoons to get the end of it. We ended with exceptionally good petit fours of cherry and white chocolate macarons, hazelnut and milk chocolate ganache truffles (serious swoon), ale choux buns with malt crunch and confit lemon cream, and one of the best decafs coffees we've had in a very long time. What about the drinks? The bottle list is extensive and impressive, so it was surprising to see a by the glass list playing it so safe. There was nothing we wanted to drink on it so asked if anything else was open, to which we were given the Coravin list, which was considerably better (and pricier, just FYI). Le Grappin's 2014 Saint-Aubin (€20) was drinking very well, and a delicate, floral 2017 Givry 1er Cru from Domaine Parize (€16.75) was a perfect pairing for the saddle of lamb and the rabbit. If you have money to spend and want to dive into their mainly European selection you'll have fun browsing the many bottles available. And the service? Delightful and completely charming from the minute we walked through the door, with smiles from everyone we passed - not the easiest of tasks when masked and keeping your distance. There's also a fancy iPad style temperature checker on arrival - green means go. Staff here cannot do enough to ensure your evening is everything you wanted it to be, and it's Irish hospitality at its finest. Our only gripe was the speed that the first few courses came at - we'd had bread, snacks and the first two courses within 30 minutes of sitting down - but once we asked them to slow down things came at a much nicer pace. The verdict? We can think of few better places to escape 2020 right now than Chapter One's cavernous, underground dining room. Yes the food is more classic than cutting edge, but as Michelin-starred meals go this is an experience that will leave you feeling warm and satisfied. Let someone else bear the brunt of life for a few hours and forget everything that's happening outside those doors - your only task is to sit back, relax and let yourself be wrapped up and taken care of. It might not be one for every week, but we couldn't recommend it more for your next treat, and it's very obvious why it's the special occasion go-to for so many. Chapter One 18-19 Parnell Square North, Dublin 1 www.chapteronerestaurant.com New Openings & Discoveries More >>

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 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 Baily Bites @ Kish Spice Village Terenure

After doing the market scene for a couple of years, Korean Table owner Vivian Cho went permanent in a long, narrow room in Stoneybatter, previously home to Beo Wine Bar and Cow Lane tapas. The short menu ticks a lot of boxes, with Korean fried chicken, beef bibimbap and kimchi-fried rice, and there’s a basic drinks list. They don’t take reservations unless there’s 10 or more, so chance your arm with a walk up. Korean Table Website koreantablestoneybatter.com Address 50a Manor Street, Stoneybatter, Dublin 7 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story After doing the market scene for a couple of years, Korean Table owner Vivian Cho went permanent in a long, narrow room in Stoneybatter, previously home to Beo Wine Bar and Cow Lane tapas. The short menu ticks a lot of boxes, with Korean fried chicken, beef bibimbap and kimchi-fried rice, and there’s a basic drinks list. They don’t take reservations unless there’s 10 or more, so chance your arm with a walk up. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure

Overnight access available at Spade Shared Kitchen < Back Overnight access available at Spade Shared Kitchen Spade Enterprise Kitchen Apply Now Location Smithfield, Dublin 7 Employment Night access Date Posted 23 July 2025 Website spade.ie Overnight Access Now Open at Spade Shared Kitchen for Busy Bakers! If you work late or start early and need a professional kitchen to support your operations, this could be the solution you’ve been waiting for. This is your chance to bake, prep, and produce without peak-hour pressure — all in a fully equipped, HSE-approved space. Tailored for seasoned bakers who need dependable night-time space to serve their loyal customer base, several nights per week.  Wholesale baker with early morning orders  Perfect for cafés/restaurants bringing baking in-house  Need overflow or off-peak prep space Your monthly overnight package includes: → Full access to our commercial kitchen (HSE approved) → Utilities covered: gas, electricity, waste removal, pest control → Dry/cold/frozen storage options → Flexible rental — no long-term contracts → Peace of mind: secure, clean, and always ready Contact us today for a tour by contacting: philip.smith@spade.ie emer.mcgrath@spade.ie

Mae Gráinne O'Keeffe goes solo in Ballsbridge Posted: 17 Aug 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Gráinne O'Keeffe is a human powerhouse. Not content with being head chef at Clanbrassil House for the past few years (where she and the team won a Michelin Bib Gourmand in 2018), she also took on the job of Culinary Director at Bujo , who make some of our favourite (and most feel-good) burgers, fried chicken sandwiches and deep-fried pickles. Bujo went on to achieve a three-star rating from the Sustainable Restaurants Association , while Clanbrassil House continued to climb the cool charts year after year, leading us back to the old adage - if you want something done, ask a busy person. When she teasingly told Instagram followers in May that her first solo restaurant was imminent, people got a bit hyper. New openings on this level have been sparse since the start of Covid, so this was kinda a big deal. We knew it was going to be in Dublin 4, and soon people were sniffing around every empty venue, shuttered restaurant and residential dwelling with the builders in wondering if this could be it. Eventually we were all put out of our misery at the end of July when she announced it was going to be above The French Paradox wine bar in Ballsbridge, as a sort of partnership. A surprising decision to some, but presumably the only way to open her own place in such a prime location without the need for outside investors. Bookings opened two weeks prior to opening and tables for the first three months went almost immediately, so we were glad we'd been ready and waiting to pounce. Where should we sit? It's a long, narrow room, and you won't be able to see the kitchen from the tables at the front near the window, but you will have good ventilation, so choose your poison. It's a mix of low tables and high, so again if that's something you have strong feelings on you might want to specify it before you arrive. Tables are well spaced and it felt comfortable, even in times of Covid. What's the food like? It's a tasting menu only round these parts, but there's a meat and a vegetarian option. It's €60 a head which includes, bread, three snacks, a starter, main and dessert, and you can add on a cheese course for a reasonable €5 supplement. You have a choice of mains, but everything else is decided for you. If you have a strong/strange food aversion we're pretty sure they would do their best to adjust a dish and replace the offending item with something else, but we wouldn't expect a complete overhaul, so a no choice restaurant is probably not somewhere to bring that fussy with food friend/partner/parent. Saying that, it's not an overly edgy menu, for now anyway, so should please most people. Bread comes first. It's currently a dense brown soda bread, which we found too heavy for the start of a meal, and purposely chose not to finish for fear of needing to be helped up at the end. Next came the snacks, which were a finger of brioche with chicken liver and fig, a basque ham and gruyere croquette, and a beetroot, goats cheese and pickled walnut tart. They all had a nice mix of flavours and textures, but the beetroot tart was probably the most memorable. Next was a bowl of Cáis na Tíre (one of our favourite cheeses) agnolotti with artichoke and leek. We love a bit of handmade pasta but would have preferred to do the smearing, scraping and dissecting on a plate. Regardless pasta plus cheese plus artichokes was a winner for us, and we could have eaten this as a main. For mains we had a choice of cod or ribeye steak. While we never fully get the point of cod, unless deep-fried in batter and submerged in salt and vinegar, Mae's black garlic, beurre blanc and seaweed did a good job of taking the flavours from bland to brilliant, although we would have preferred them on a less watery fish, like hake or haddock. The ribeye, from Higgins in Sutton, was topped with morels, celeriac and tarragon sauce, and was one of the most uniquely delicious takes on a steak we've had in a long time. Such an abundance of flavour on top of juicy, ultra savoury meat, but one steak had far too much fat on it (whilst being thick, plump and perfectly medium), and the second they brought in its place was very thin, and by virtue of this arrived well done. If you have a cooking preference outside of "chef knows best" it might be best to state it when ordering. A side of layered potatoes with a cheesy crust was perfectly tender and chewy, and we liked the simplicity of a single side dish - is there anything worse than feeling too stuffed for dessert? And then throwing it in anyway? And then lying awake with heartburn/a sore stomach/diner's regret all night? Somewhat unusually, dessert was the dish of the night. An apple tart tatin with salted caramel, Calvados and creme fraiche could not be faulted, managing to be both lavish and light, thanks to a graceful hand with the pastry making. We'd go back for this alone. Is an optional cheese course ever really optional? No. Especially not when it's Co. Down's Young Buck, one of the country's favourite blues. It came with a pear chutney and seeded crackers, and Young Buck is always a good time. What about the drinks? The French Paradox has the kind of wine list that makes wine fanatics squirm in their seats. There are no en trend names, no iconic wines, pretty much nothing you've ever heard of. If you know your stuff this might make you uncomfortable, if your knowledge is hovering around entry level it won't bother you. We thought that both the cava (we didn't note the producer but there was only one) and the Champagne from Lacourte Godbillon were very good, but the (more expensive, €50 for four glasses) wine pairing missed a few tricks. A red Burgundy did nothing to elevate the agnolotti, and all that was achieved by pairing a Condrieu (a dry white Viognier from the Rhone) with a very sweet tart tatin was ruining a very nice wine. The most interesting pairing was a white Bergerac with the cod, and the Pomerol with the ribeye also worked, but we didn't enjoy an overtly oaky white Rully from Burgundy, which was paired with the snacks. How was the service? The manager (ex-French Paradox) is hospitality personified, and was practically bouncing around the room with positive, welcoming energy, but all of the staff were warm and friendly. We had a few service issues, but it was only their first week and everything was handled with grace and profuse apologies. One of the service highlights is getting to choose your steak knife, which are all made from different artisanal knife makers, each with its own story. It's something unique to Mae and was a clever addition, and probably the thing you're going to see most shared on social media. And the damage? Just over €102 a head for a tasting menu, a shared cheese course, a glass of sparkling wine each and one shared top tier wine pairing. The verdict? Mae is off to a solid start and will no doubt be thronged with the monied Ballsbridge brigade and those from further afield for the foreseeable future. We'd like to see the menu take a few more chances, and O'Keeffe develop a stronger signature style, as well as an opening up of the wine list, but it's early days. We just hope that tart tatin sticks around. Mae 53 Shelbourne Road, Ballsbridge, Dublin 4 www.maerestaurant.ie New Openings & Discoveries More >>

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

Bastible A new reason to visit the Dublin 8 favourite Posted: 25 Feb 2020 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Bastible opened in 2015, the first restaurant from couple Barry Fitzgerald and Claremarie Thomas (who also own Clanbrassil House and Coffee Shop ), and after Catherine Cleary called it the best restaurant she'd been to that year, there was something of a stampe, with months of tables booked out in an instant. Since the initial pandemonium it's enjoyed steady success, and it's safe to say it would feature on most (if not all) food writers and critics' 'best restaurants in Ireland' lists, but in the middle of last year there was an interesting development when it was annouced that ex-Geranium (three-Michelin starred restaurant in Copenhagen) and Noma (two-stars, also in Copenhagen) chef and Dublin native Cúán Greene had come home and taken up the mantle of head chef. Cue mammoth excitement about having someone who's worked at that level of globally recognised dining home and cooking in Ireland. They kept it quiet to start, letting Greene find his feet and explore the local (and greater) Dublin area for what could be foraged, fermented and found in woodlands, fields and probably even gardens, but you can't keep a secret long in this town, and as soon as Catherine Cleary found out there was fresh blood in the kitchen she was straight in. Another rave review followed, with her saying "there's a new level of cooking in town", and Leslie Williams in the Irish Examiner following close behind saying that what's happening here "needs to be experienced". We don't need any more convincing than that. Where should we go for a drink first? If you're after bubbles or wine, recently opened The Wine Pair on Clanbrassil Street should be top of your list. The neighbourhood wine bar has a mostly European selection, with plenty of organic and natural options and €10 corkage on anything off the shelf. If it's a pint or a G+T you fancy head for 57 The Headline who specialise in craft beer and have an enormous range of gins. Where should we sit? The dining room is pared back and minimalist, with lots of wood and steel, and moss green on the walls - very Scandi-esque. There are tables against the wall and in the centre of the room, and a six seater at the window. We do prefer a window seat, but if there aren't that many of you we'd opt for the wall every time. There's also some counter seats with a good view of the kitchen, which we imagine are in demand on busy evenings. What's good to eat? We visited for Sunday lunch which is the best value meal of the week at Bastible. The 'set menu' (really a tasting menu) is €45, whereas on other days a similar spread costs €52 at lunch or €65 at dinner. Just think about the extra money you'll have to spend on wine. It opened with 'ox tongue shish, kelp and dried mushroom', and if the thoughts of eating that part of an animal has the potential to turn your stomach, this is the tongue to change your mind. We're talking "OMG what is happening in my mouth right now and how can I make it last longer" levels of deliciousness. It had been sliced wafer thin, threaded onto a branch made of beech (for the flavour), barbecued and glazed before serving. Imagine the softest, most melt in the mouth, deeply-flavoured brisket, which had finished over fire to make it extra 'extra', and given a sticky, slightly sweet coating. What an opener. Next up came doorstop sized slices of homemade sourdough bread with Greene's cultured butter, the bread soft and tangy, the butter creamy, sweet and almost fluffy. We're also not sure whether it was deliberate or not but we're really on board with the idea of serving the bread and butter as its own course, rather than as an accompaniment to more exciting dishes. What's more exciting than really excellent bread and butter? After that came what felt like a beautiful looking palette cleanser of very finely sliced kolhrabi, sorrel and orange blossom, served cold and eaten in one or two bites. It was an interesting, light bite, but it won't be consuming our minds like some of the other dishes. Then it was back into OMG territory with a dexter beef tartare topped with a Jerusalem artichoke cream and cep crumbs. If there's a better tartare in the country we need to know about it, because it's unimaginable to think of any tasting better than this. The cream was almost like a rich, earthy custard, with the slightest crunch from the crumbs contrasting with the velvet softness of the tiny cubes of meat. A perfect plate of food. After that life high came a dish we'd been lusting after on Instagram for weeks - the baked swede with pumpkin seed mole, pumpkin seeds and ginger oil. It's one of the prettiest plates of food you're likely to eat this year, with soft, delicate flavours, but it didn't have the oomph or impact of some of the other dishes so felt over-shadowed in the grand scheme of the meal. Although 10 points for making turnip not taste like turnip. Then it was onto the main course proper - quince lacquered sea trout with glazed potato flatbread, smoked yoghurt and fermented gooseberries. The fish was rich and sweet and flaking apart, the potato flatbread pillowy, chewy and slightly sticky, and the smoked yoghurt with sea lettuce on top jacked everything up to peak flavour. The only thing we didn't get was the fermented gooseberries, which were tangy and sour in a very funky way that we found marginally unpleasant. They also only brought one tiny bowl of each for three people which felt a bit mean. They brought more on request but there was a five minute wait while the chef prepared it. Nevertheless this is a spectacular combination of flavours and textures, and much moaning was uttered during its consumption. Dessert was a beautiful, unusual combination of sheep's milk yoghurt mousse, fermented plum, marigold leaf sugar and woodruff oil. After so many rich flavours it was nice to end on something so light and delicate, with the sugar giving a lovely crunch against the airy mousse, and each flavour defined yet melding together so well. Plates were scraped clean. Finally as a petit four we were brought a juniper caramel wrapped in blackcurrant leather, a sweet, sour, salty, satisfying end to a pretty spectacular meal. What about the drinks? The wine list here is impressive, with many of our favourite winemakers featured and loads from the natural canon, as well as sherries and grower Champagnes - notoriously hard to find on Dublin wine lists. We loved the Gaston Chiquet Champagne and the Emmerich Knoll Riesling, but you can't go far wrong with a list like this. And the service? Staff were all lovely and accommodating, and knew exactly what was in each dish and how it had been prepared - a rarity. We did have to flail around a few times trying to flag someone down to order more wine or request more of that immense smoked yoghurt, but once they got there they were very helpful. The verdict? Bastible has been one of Dublin's top restaurants since it opened in 2015, but the arrival of Cúán Greene has taken it to the next level, where foraging, pristine sourcing and defining Irish food takes centre stage, and stars undoubtedly await. It's no secret that Greene harbours ambitions of opening his own restaurant, and how far away that is we don't know, but we'd recommend trying his food here as soon you can, and you'll be guaranteed to follow him wherever he goes next. Bastible 111 South Circular Road, Dublin 8 bastible.com New Openings & Discoveries More >>

Legit Coffee Co. Upping the Northside's brunch game Posted: 14 May 2019 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Legit Coffee Co. started on Meath Street in the Liberties, Dublin 8 in 2015, after French man Daniel Vossion saw a gap in the market for a café serving interesting food and good coffee. They were accepted into the area with open arms, and even made it into the Lonely Planet's guide to Dublin , and last summer opened their second location in Phibsboro, where Daniel and his partner live. Between here, Two Boys Brew and Loretta's , Phibsboro is relatively spoilt for brunch these days, but there's something about the quiet confidence of Legit that we really liked the look of - the sleek food images on their Instagram page probably helped. They open as a café seven days a week, with breakfast, lunch and brunch every day, but it's the latter we were interested in, as we are clearly a city obsessed with it - every time we even mention the B word the website goes mad. Consider us fulfilling our civic duties. What’s the room like? There's a good amount of seating, at regular tables, at a high table and in the window. They also have highchairs if you're coming with a child in tow. The whole thing is very industrial chic with greenery dispersed throughout, and there's more natural light in the front, the back suffers from a lack of windows. We loved the window seats in the front for the people watching (and the view of Mountjoy Prison, you never know you'll see coming out), but the back is calm and private and there's good distance between tables if you're coming for a gossip. What's good to eat? One of the things we really liked about Legit Coffee Co is that the brunch menu isn't full of the same sad greatest hits seen on most menus, and everything has a twist. We thought the pulled pork benedict was genius, with two eggs on toasted brioche with caramelised apple and hollandaise. Pulled pork is usually a take it or leave it affair, and we thought it might be too salty, but it was expertly balanced and the brioche was better than any English muffin. We also really loved the rolled up French toast, stuffed with berries, apple and cream cheese, before being dipped in egg and milk and fried, then drizzled with maple syrup - something that's going to be attempted (for better or worse) at home very soon. The eggs and greens deserves a round of applause for making breakfast time cabbage taste good, and is a nifty way to get your five a day, with avocado, spinach, beetroot hummus and pomegranate. It was also just very tasty without feeling like too much food or that you were over doing it (not looking at you pulled pork benedict), which is good because you need to leave room for cake. A halloumi plate was another out of the ordinary option, with a homemade flatbread, soy portobello mushroom, garlic hummus and mixed salad. The menu said it also came with slaw and pickled onions, neither of which were on the plate when it arrived, but on asking, the pickled onions materialised. We were told the slaw had been replaced with salad, but we think slaw would have been better. It was a nice alternative to a full Irish, but the halloumi was quite chewy (an upgrade to Toonsbridge would be just the job) and it really needed the bite of the onions, so if we hadn't gotten them it would have felt a bit flat. It is also a lot of food so only order if hungry. Definitely save room for cake, all of which are homemade. The canelé, with either salted caramel, dulce de leche or chocolate are the best we've had here (maybe ever), and the 3 layer flan, on staff recommendation, had really interesting consistencies, and was smooth, creamy and delicious. Neither tasted too sweet. What about the drinks? The excellent house coffee is from Baobab Coffee Roasters in Kildare, with regularly changing guest roasts, and they do speciality teas from Wall & Keogh. Cold pressed juices are made fresh in house and worth the €3-€4 price tag. And the service? Everyone's so nice in here that at times we've thought they must all be the owner. You order and pay at the counter and they bring the food to you, but they're more than happy to take time to talk you through the menu or make recommendations. And they smile, a lot. There's just a very welcoming vibe to the place. The verdict? Legit has become one of our favourite places for brunch in Dublin, due to the unfailingly excellent coffee, inventive, delicious food, lovely staff and ample seating space. The next time you're near the North Circular Road make a beeline for it - or just make this your next brunch destination. It's worth any effort it might take to get there. Legit Coffee Co. 394 North Circular Road, Dublin 7 www.legitcoffeeco.com New Openings & Discoveries More >>

Square Dish A Detroit-style disappointment Posted: 13 May 2025 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What should we know about Square Dish? It's Dublin's newest pizza restaurant (no we haven't peaked yet), with a fancy fit out on one of the capital's most desirable streets - St. Stephen's Green. While the combination of those elements initially made us think Square Dish must be from a big hospitality group with money coming out the wazoo, it's actually husband and wife team Andrew Eakin and Naomi Murtagh behind it. Eakin started London wine shops Bottle Apostle many moons ago, before moving into the wine industry in France, while Murtagh is a designer, most recently based in London. New Openings & Discoveries More >>

Bootleg Disco nights, vintage wine and Spanish/Asian small plates shake up Drury Street Posted: 20 Feb 2024 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Bootleg? “Drink, dance, dine” is the motto-slash-mantra (if not the likely running order) of this new Drury Street arrival, a joint venture from the four people who’ve between them brought us Big Fan , Sprezzatura , and Bow Lane . That they’re bringing us Bootleg in a space that was previously a Starbucks is reason enough for us to darken their door – in a city where tenancies all too rarely change hands in that direction, this feels like a turning of the tide we need to support. If the thumping music and an all-day offering that looks set to lean heavily into brunch probably make Bow Lane the best proxy among its owners’ prior ventures for what to expect at Bootleg, the upmarket drinks selection and a more focused plancha menu signpost a more mature iteration is the general vibe. Where should we sit? That’ll depend on which combination of drinking, dancing and dining you want to indulge in. The large rectangular bar, fitted out with upcycled panels from the previous tenant in a nice hat-tip to prising back a piece of the city, has plenty of plastic seating for a quick drink and a snack; the right side of the room is studded with booths inviting you in for a slow evening of wine and small plates; the left has high tables temptingly close to the DJ booth. We have to assume the three unoccupied low tables also sharing this space on the midweek night we visited are cleared off to make way for a dancefloor, but it’s hard to imagine a full house with this layout wouldn’t seem a little cramped. What’s on the menu? Big Fan ’s Alex Zhang is among the four owners here and has taken on an executive chef role, with his colleague Wei Cai parachuted in to head up the kitchen. The loosely Spanish-style menu makes room for a whole variety of Mediterranean and Asian influences across its sections of small plates and sides, and there's a whole menu dedicated to gildas (even though the name gilda can only be applied to the classic version - the rest is poetic licence). We started with a generous wedge of thick-crusted sourdough, its flavourful near-black crust making up for a disappointingly dense crumb; a little more time to develop the dough might add an airiness to better balance the accompanying chicken skin butter’s salty richness. That the spread’s been whipped to a creamy consistency helped even things out, though more would be welcome – we found ourselves scanning the table for something to coat our final chunks of unbuttered bread in. Lucky then that we’d gone all-in with the flatbread snack plate too. Not least for the strand of rosemary perched atop, this crisp disc has a little of the touch of a focaccia about it, perfect for mopping up the trio of dips it’s served alongside. The best is muhummarah, the Middle Eastern red pepper and walnut paste that’s rarely done this well in Dublin – our leftover bread gratefully lapped the last of it up. Garlic scape chimichurri had an enjoyably intense flavour, while the tapenade ticked the box solidly if unspectacularly. Menus online had not been updated, and at least half the expected plates from the plancha section were not on when we got there - we’ll put it down to early days trying-and-testing. An addition that caught our eye was swordfish skewers, and this is one that ought to stay put - three neat cubes of grilled meat planted on a mojito yogurt and drizzled with harissa oil. The fish is superb with a charred surface yielding to soft flesh inside, smartly complemented but never upstaged by the contrast of cool yogurt and sharp harissa. A slightly too-thin yogurt is all that's holding this plate back from perfection. A duo of land and sea sliders with Wagyu beef smash and crispy prawn makes for a nice sharing pair, with standard but solid brioche buns largely letting the main events speak for themselves. The beef, oozing melted cheese and meat juice, makes for a satisfying mouthful, with the assertion of piquant pickles buried beneath the patties, while the prawn’s sweetness works well with the light tang of shiso leaf. These are nice bites, but we can't say the execution felt like it justified €17 for two tiny burgers. Wagyu doesn't tend to come cheap though. On the on-site but not online menu was a solitary concession to vegan diners, and was effectively a mushroom spice bag - albeit with no ordinary mushrooms. Garryhinch is one of three suppliers name-checked on the menu, and their lion’s mane has gone into this inventive offering – we’re sorry to say they deserve better. Not even these prime specimens, well-seasoned and served up in a light crispy batter, are enough to overcome the one-note spice of sliced chilies and bizarre blandness of an oat milk and sourdough purée. The picanha plate also sadly went down as a dud. This beef cut is having a bit of a moment about the city, thanks not least to a growing Brazilian influence, and for good reason – when given the right treatment it’s one of our favourite steaks. Here it was underdone, with none of the charring that brings out its best. Together with a just-done egg that quickly cooled, this added up to a dish that was unpleasant to eat. Kimchi rosti off the sides menu brought things back on track - these crispy, croquette shaped slabs of grated potato are a deceptively light feat of deep-frying, somehow held together despite the pockets of air throughout. In a menu not without its missteps, they’re a reminder of what the kitchen is capable of. What are the drinks like? A bit confusing. While the twelve negroni variations (you can add a gilda for €2 in a nice touch) and ten spritzes join in with the bassy soundtrack as a statement of intent, the €120 to €460 vintage wine menu had us wondering who’s looking to drink like that in a place like this - maybe there's a gap for Chambolle-Musigny and Italo-Disco nights that we didn't know about. There's plenty of regularly priced wine too, all from WineLab , and Whiplash is all that’s on tap, while we salute the very fair pricing of their solid non-alcoholic options – more of this, please. We kicked off with a classic Aperol spritz and white negroni – both passed muster without tempting us any deeper into their variations. Once the food arrived, we plumbed the slim BTG list and went with a chilled red in the form of Succès’ La Cuca de Llum. Earthy, dry and decidedly light-bodied, it played well off the majority of plates. How was the service? After getting in a round of drinks to survey the menu over, we had to put a little work in to get our order taken – the informal drink-dance-dine vibe means you need to make it known you’re here to eat. Staff are attentive and quick off the mark once you do flag them down though, and the quick pace of service left nothing to be desired. And the damage? Our full spread with two rounds of drinks came in at €125, with two of us satisfied but far from stuffed. The sliders are the clearest sense of where individual items can come in a little overpriced, but we’re all too aware of the cost pressures bearing down on city centre restaurants – nothing here is out of whack with what you’ll get anywhere else nearby. What’s the verdict on Bootleg? We left Bootleg not totally sure what kind of place it’s trying to be, and we could tell the mixed crowd of middle-aged couples in for a bite, and younger groups who tried it for a drink before heading off elsewhere felt much the same. Those excited to share in swordfish might find it a bit too lively; those who get peckish while in for a dance may find the food too fancy. Maybe it finds its groove in the wee hours. There are some ruthless calls to be made here to tighten up the concept, and a way to go yet on fine-tuning the menu, but both show ambition and a promise of more to come, and we'd expect no less from the team behind it. New Openings & Discoveries More >>

The Seafood Bar The perfect little restaurant to gorge on the best of Irish seafood Posted: 25 Jul 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What's should we know about The Seafood Bar? It's the second restaurant from the team behind neighbourhood favourite Wood Fire Café just off Dorset Street. Owner Joe Oualadi is half Italian, half Moroccan, and says he's "mad about seafood" and loves to cook it. He couldn't understand why an island surrounded by fish doesn't have more places to eat great seafood (Amen Joe), and with a loyal clientele already on Blessington Street, he decided to take the site left vacant by Veginity (and briefly vegan deli Pretend) and get to work. Despite Wood Fire Café 's many D7 fans, we've visited in the past and didn't leave with a need to return - maybe we caught them on a bad day - so we weren't expecting to be first in the queue for this one, but between strikingly good reviews on Google and the total lack of a website/social channels for information, we thought it needed a once over stat. Can I book? Nope, and this is the one real drawback. With only 10 indoor seats we get it, but it's not very conducive to travelling across town or booking a babysitter. If it's dry and/or sunny you might be able to pull up at a barrel outside with some olives and a glass of cold white wine while you wait, which wouldn't be the worst way to pass the time. Where should we sit? There are three low tables of two, which can be put together for a four or a six (but you'd be lucky to find all three free at the same time, especially once the good word travels about this place). There are also two high tables at the counter, seating two at each. This is where we'd pick if we had the choice, to see all that seafood being prepped and cooked in front of you. Outside has another four tables of two (which again could be made into a four, possibly a six with some pushing and pulling), and a couple of barrels you could stand at. It feels very Spanish, and if we ever get sunshine again we can see this having a cracking atmosphere on a summer evening, those waiting for a table standing around with some olives, almonds and a glass of Loxarel Cava. What should we order? The menu has a strong Spanish slant to it, but with other cuisines like Italian and even Hawaiian (poke) thrown in. There's a cold section to start featuring peel and eat gambas with cocktail sauce, oysters, tuna salad and more, but our hearts fractured a little to hear that Ensalada Rusa with Cantabrian anchovies wasn't available, and that they're taking it off the menu. The rest of the menu features 12 starters and six mains, and expect to agonise over what to order, because this is a hell of a menu, with Porupine langoustines, Irish native shrimps, and a whole lobster with fries for €34 among the dishes you might feel the need to try. Getting over our Ensalada Rusa disappointment, we started with crab on toast - three pieces of thick, chewy, very lightly toasted bread covered with a mildly curried, lemon-scented, sparklingly fresh white crab meat mixture, topped with finely sliced radish. Adding unadvertised curry in here is a (possibly risky) curveball, but we loved the fresh, mildy spiced flavours, the contrast between the sweet flaky crab and the chewy bread, and the generous hand in plating this up. You can't come to a Spanish seafood restaurant without ordering fried fish, so deep-fried calamari and Native Irish Shrimps with tartar sauce were up next. According to the Irish Times , only 200 tonnes of these prawns are landed each year, and all (until now) are shipped to top restaurants in Spain and Portugal where they're sold at very high prices. That might explain this dish's €18 price tag, and why you only get two of the shrimp, but we loved it all the same, and it's a novelty to try something so rarely seen here. The batter was perfectly light and crisp, the tartar clearly homemade, and while a couple of calamari rings were chewier than we would have liked, there was no debating the freshness yet again. If you order one thing in here, make it the clams with garlic and salsa verde (€14), which has dive-bombed onto our "best things we ate this year" list. A sizzling cast iron dish arrives with bubbling olive oil (the good stuff) filled with caramelised, chewy, sweet garlic slices, clams floating above dressed with a generous spoons of zesty salsa verde. If sharing, expect to lose the run of yourself trying to dig out each little piece of fish, dunking it in the garlicky oil and smearing some salsa on top for one of the most perfect mouthfuls you could imagine. We had to ask for bread to mop up the sauce, and you should do the same. The paella (€26) was another knock me down dish, the saffron-scented rice with a perfect bite, seafood lavishly dispersed across it. Prawns, monkfish, mussels, and clams were not in short supply, and the roasted peppers and dollops of aioli pushing the perfection level even higher. It was missing the slightly crispy base, but from other reviews online we can see some people's did have this, and with or without it, it's as good a paella as we've tasted (here or in Spain). The portion is also huge - you could easily share one between two. Seafood linguine is yet another knockout, again with the generosity of seafood feeling almost shocking in comparison to other restaurants. Simplicity is often the hardest thing to get right, but this simple sauce of garlic, white wine and cherry tomatoes let the flavours of the gambas, clams, squid and mussels gleam, and it almost felt like more seafood than pasta. How often can you say that? At €26, you could not complain about value for your euro. Sides were a low point and we'd skip them next time and just focus on the fish. Hand-cut chips didn't look or taste like they were done in-house, and weren't crispy enough, while patatas bravas came with that delicious aioli and a roasted red pepper sauce, but the potatoes tasted more confited than deep-fried, and weren't remotely crispy. Desserts are a total mismatch with everything that's come before: 'Classic Tiramisu'; Crema Catalana; and a chocolate brownie with vanilla ice-cream and caramel sauce - is there anyone in the country who wants a chocolate brownie after a seafood feast? Please raise your hand so we can see you. The only acceptable choice was the Crema Catalana, but our hearts broke once again to be told they didn't have it, but had a cheesecake with red berry sauce in its place. They told us all desserts were made in the Wood Fire Café, and it did taste homemade, but it was a dull, heavy ending to a dazzling meal. A silky-smooth, flan-like Basque cheesecake would have been a far better fit. What about drinks? Wines are a mixed bag, with some decent bottles on there like Zarate's Albariño, Domaine De La Pépière's Muscadet, and the brilliant co-op Les Vignerons d'Estezargues' Southern French red blend, 'Cuvee des Galets', for €32. It's a bit muddled though with no theme or thread running through it (e.g. Mediterranean), and they're in desperate need of some sherries/Vermouths/aperitivo offerings. By the glass options are very limited, but we tried the Jurtschitsch Grüner Veltliner which was a nice easy drinker served very chilled, and a perfect match for the seafood. There are also some beers on tap, and flavoured San Pellegrino as well as the usual soft drinks. How was the service? Lovely, friendly, and the food came out at a good pace. They didn't charge for the extra bread, or a juice they poured from their own staff stash - a nice touch. And the damage? €128 for a generous feast for three (who rolled out after lunch and could barely face dinner that night), with one glass of wine. We'd throw it at them every day of the week. What's the verdict? We love The Seafood Bar. We can't stop thinking about The Seafood Bar. We want to move into The Seafood Bar and have Joe feed us all day - crab on toast for breakfat, clams for lunch, that big dish of paella and a cold glass of wine for dinner. It's not an inexpensive place to eat, but there's a big difference between cheap and value for money, and we thought that what we got for our spend was remarkable. Sometimes places open with a serious generosity of spirit (and ingredients) and then reality (and bills) hit and everything gets pared back. We really hope that doesn't happen here, because right now it's the perfect little restaurant to gorge on the very best of Irish seafood. The Seafood Bar 1 Blessington Street, Dublin 7 seafoodbardublin.com New Openings & Discoveries More >>

Yumgrub The Two Minute Review: Posted: 5 Sept 2023 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Ronan Doyle What should we know about Yumgrub? Previously located in Ballybrack’s Village Yard before its sudden closurescuppered things, plant-based fast food “filth” purveyors Yumgrub have now setup shop in Grand Canal Dock’s The Place , alongside fellow food trucks Pastiamo , Tacoman , Dosa Dosa and The Drunken Cookie . The all-vegan menu is packed with Beyond Meat burgers, chick*n rolls, tofu baconand loaded fries, and we’d heard just enough positive word to want to get downto check it out for ourselves. What should we have? We might have expected to walk away from Yumgrub raving about one burger oranother, but actually it’s the nachos we can’t shut up about: slathered in a rich and creamy vegan queso, these well-loaded tortilla chips happily hold their own with the standard competition. Where meat alternatives have come along in leaps and bounds over the last couple of years, plant-based cheeses are often lagging far behind. Yumgrub’s concoction gets it spot-on with a sharp, tangy tastiness that’s nigh-on impossibleto distinguish from the real thing. Well-seasoned guac and a piquant pico de gallo have just the right acidic kick to balance out the gooey, cheesy goodness. Had we known in advance just how moreish that queso was going to be we’d have gone for a helping of cheeze-loaded fries too – we make these mistakes so you don’t have to. Instead we went for the little-bit-of-everything Grub Box to give us a few little tasters. It’s a substantial serving of food anchored in the perfectly crispy skin-on fries, but we found the overly thin chick*n strips a little disappointingly bland in isolation – it’s easy to imagine one of the sauce-laden chick*n burgers being a more well-rounded vehicle for the breaded Seitan, with other ingredients giving it a chance to work in concert. We’d been really curious to try the “Mac ‘n’ Cheeni”, suspect though the pun may be, and while the textural contrast of crispy breadcrumbs, oozing cheeze and al dente pasta makes for a mighty mouthful, the filling was just a touch too under-seasoned to really resonate beyond that initial bite. We rounded things out with a Cowboi burger, and there’s no doubting the BeyondMeat patty looks the part, slathered with melted cheeze and topped with a messymound of caramelised onion and BBQ sauce – that’s no complaint. Texture and flavour is on-point too, with crisped edges and a juicy interior making this a spot-on replica: vegan converts craving the nostalgia value of a dirty burger will be well-served here. The only slight drawback is the tofu “bacon”, too subtly flavoured and softly textured to stand out from the crowd in this busy stack. Why should I go? Dublin’s still a bit short-changed when it comes to decent vegan fast food – especially since the late lamented Vegan Sandwich Co. shut up shop – so those craving just that will be happy to discover Yumgrub. The slot at The Place also makes it a perfect compromise pick for mixed groups of vegans and carnivores unwilling to go without, though they might well be tempted to try it once they see how good it all looks. New Openings & Discoveries More >>

John & Sandy Wyer's Ranelagh bakery is a departure from their more fine dining restaurants, but stays firmly in the French canon with superior bread and peak patisserie. Don't go on a fully empty stomach on weekend mornings, or the queue will surely induce a serious case of hanger. It's all good here, from sweet to savoury to all the bread in the back, but don't miss the almond croissant, which is one of the best in the city. Una Website unabakery.ie Address Una, Ranelagh, Dublin 6, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story John & Sandy Wyer's Ranelagh bakery is a departure from their more fine dining restaurants, but stays firmly in the French canon with superior bread and peak patisserie. Don't go on a fully empty stomach on weekend mornings, or the queue will surely induce a serious case of hanger. It's all good here, from sweet to savoury to all the bread in the back, but don't miss the almond croissant, which is one of the best in the city. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure

Northern Mexican taqueria run by a trio of women who were missing their favourite foods from home. The Northern aspect means more of a focus on wheat and beef, than corn and pork, and the prices undercut all the big chains, for far better flavours. Pickosito Website instagram.com/pickosito.taqueria Address Pickosito Northern Mexican Taqueria, Upstairs, Mary Street, North City, Dublin 1, Ireland Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Northern Mexican taqueria run by a trio of women who were missing their favourite foods from home. The Northern aspect means more of a focus on wheat and beef, than corn and pork, and the prices undercut all the big chains, for far better flavours. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure

Clanbrassil House A new kitchen team, bistro vibes and people-watching in D8 Posted: 26 Oct 2021 Neighbourhood Neighborhood Name Address Restaurant Address Website Website Name Restaurant Info View the Listing >> Written by: Lisa Cope What’s the story? Clanbrassil House was opened in 2017 by Bastible owners Barry and Clare-Marie Fitzgerald, as a more laid back, neighborhood spot for small plates and wine. It rose up the Dublin restaurant charts rapidly with Gráinne O'Keefe (now head chef/owner of Mae in Ballsbridge) cooking with fire in the kitchen and earning a Michelin Bib Gourmand , and dishes like their hot smoked trout, rib-eye steaks and infamous hash brown fries were soon appearing on every social media feed you own. Covid upended most restaurants in the city (and the rest), and when O'Keefe announced in May she was going solo with her own restaurant, we weren't sure what was going to happen with Clanbrassil House - would be business as usual or time for a switch up? We started to see glimpses of the new incarnation in July, and whilst initially subtle, there was obviously a more grown up feel starting to emerge from their feeds (and all traces of the old CH have been wiped from their Instagram page ). Soon after it was announced that the new head chef was James Dobson (formerly sous chef at Potager in Skerries, a restaurant we have a whole lot of love for ), and that he'd been joined by David Bradshaw, a chef we've been watching closely since he returned from Lyle's in London during the pandemic - a restaurant we're borderline obsessed with. It sounded like the new Clanbrassil House was in very good hands, so we went to check it out. Where should we sit? The major change in the dining room has been the move from high tables to low, and with the sage walls, exposed brick, wooden floors and barely audible music, there's a neighbourhood Parisian bistro feel about it all. It brought back memories of the much worshipped Le Baratin - right down to the chalkboard menus on the wall. If there are two of you, beg, borrow and steal to get the window seats, which is some of the best people-watching real estate in town. We felt a warm glow at hearing a newborn baby cry in the back - what a great place for exhausted parents in need of a treat to hide out and get a bit of headspace. What's the food like? It's a straightforward affair of snacks, starters, mains and desserts, with two courses for €38 and three for €48. There's also a six course option for €65 which is their choice so unfortunately you can't pick what you want, but might be good if you're feeling indecisive. Of course we ordered all the snacks (always on brand), and a Connemara oyster with smoked poblano pepper, tomatillo and prawn shell oil was fresh, full of flavour and beautifully presented. In the most exciting dough-based news since Scéal started Pastry Bae Thursdays , Bastible's fermented potato bread with cultured butter is now available at its sister restaurant. Genius move, genius bread. Don't leave without having ordered it or we'll be really mad at you. You may not have come across salsify before (a delicate-tasting white root vegetable that's part of the dandelion family), so it was a welcome sight to see it here in a light, crispy tempura batter with a zippy burnt lemon and chilli dip. This was such an elegant, different opener to a meal, and it's made us wish more chefs were using it (although this example was particularly good). Our first starter was a delicate, fragrant broth with roasted onion tortellini, girolles and tarragon. Less of a flavour slap in the face, more one of those dishes that develops and gets better with every bite. Grown up, restrained but a beauty of a dish, and felt very apt for an Autumnal night looking out at hat and scarf clad pedestrians on Clanbrassil Street. Our other starter of carrots, hazelnuts, house curd and bitter leaves was another beautiful looking dish, but tasted like it was lacking something, and overall felt a bit flat on flavour. More creaminess in the curd and a smack of acid (not that kind) probably would transformed it. A main of BBQ organic pointed cabbage with black garlic, lovage and potato crisp was probably the dish of the night, and would make us sidestep meat every single time. How anyone gets this much flavour into a plate of vegetables and vegetables alone is something that evades us in our own kitchens. The cabbage was swimming in a litany of sauces and swirls, each spoon tasting better than the last, and the crisps ended every bite with a satisfying crunch. Our other main of Salter's pork belly with barley, Hokkaido pumpkin and Szechuan pepper was another slow burner. At the start we were slightly underwhelmed, but as it went on the subtle flavours seemed to open up and become more identifiable, with the barley giving a lovely chew, a deeply flavoured jus underneath, and just the merest hint of Szechuan pepper. A very grown up, sophisticated dish, but the cabbage won for memorability. We're having a bit of a love affair with potatoes recently. The once boring, stomach filler sides seem to be becoming more interesting by the week, and the herby, buttery ones that arrived here were no different. It took all of our efforts to not finish the bowl so that we'd have room for dessert. We'd seen their new dessert of baked cream with fennel and wild blackberries on Instagram and immediately thought of Lyle's in London, so no surprise to find out this was David Bradshaw's creation, and he even foraged the blackberries himself - this is the kind of commitment we reserve internal claps for. It's made with egg whites only so is airy and light, the blackberries have the flavour that you only get from the wild ones (and will probably trigger memories of Granny's jam, Mum's crumbles etc.), and it's topped with a blackberry granita and fennel pollen. We adored it, and it's hard to think of a more perfect Autumn dessert, and a more perfect way to end a meal here. What about the drinks? The wine list here is right up our street, and for the first time in a long time we would have happily drank any bottle from the list. Prices are punchy though, with the cheapest bottle €38 (the lovely but simple Cantine Rallo Ciello Rosso), and margins are generally high. We drank the Fumey Chatelain Arbois Chardonnay (€50) which worked well with all of the dishes, but didn't have as much of the Jura character as we were hoping for. And the service? Very calm and collected, almost like they were performing a ballet. It would be difficult to imagine anyone front or back of house losing their cool in here, it looked like a very well-oiled ship (plus it would echo across the relatively quiet dining room). The head chef also brought a few dishes to the table, which we love because we get to fire a million questions at them about the dish in their hand. And the damage? Around €90 a head for three snacks, two starters, two mains, one dessert, a bottle of wine and two dessert wines. You could eat and drink here for cheaper, but we had a civic duty to take it for a proper spin. The verdict? There's a new Clanbrassil House in town. The lively, fire-filled restaurant has turned into a more grown up, bistro-style affair, with evident talent in the kitchen. Things feel a tiny cautious, albeit with flashes of originality, but often it's softly-softly when it comes to changing up a well-loved concept, and we're extremely interested to see how this one develops over the next few months. They've got the team, the room and judging by the amount of weekend tables already booked up between now and the end of 2021 they've got the clientele, so if you want in here for a pre-Christmas date/friend reunion/work night out, you need to get on it soon. Consider yourself warned. Clanbrassil House 6 Clanbrassil Street Upper, Dublin 8 www.clanbrassilhouse.com New Openings & Discoveries More >>

Emphasis on local and seasonal ingredients with a thoughtfully put together wine list. Chef Anthony Smith describes his food as ‘Modern International’ and it's ideal for North city celebrations, especially since they switched to a tasting menu. Mr Fox Website mrfox.ie Address 38 Parnell Square West, Dublin 1 Good For Tag 1 Cuisine Tag 1 Once Over Read our Review >> The Story Emphasis on local and seasonal ingredients with a thoughtfully put together wine list. Chef Anthony Smith describes his food as ‘Modern International’ and it's ideal for North city celebrations, especially since they switched to a tasting menu. Where It's At Nearby Locales 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 Baily Bites @ Kish Spice Village Terenure