The number of new openings in Dublin is still running at breakneck speed, with rumours of another 25 to come before Christmas. We're particularly giddy about Uno Mas, a new Spanish opening from the guys behind Etto, Gertrude - all-day dining on Pearse Street from Colin Harmon of 3fe, and Missus - Vietnamese food from the guys behind Lucky Tortoise, but with new openings tend to come closures, as there are only so many restaurant-going bums to sit on all of these seats.
Last week's casualty was Farmhill in Goatstown, which closed quietly after just under three years in business. They'd gotten off to a great start, securing Anita Thoma (formerly of Il Primo) as head chef, and gaining positive reviews across the press, but Thoma announced on twitter in June that she was moving on, and in recent months the restaurant had been offering free corkage in an attempt to attract customers. No word yet on what's going to happen to the site.
But enough of the dreary news. Here are four new openings to get your teeth into.
Described as "Irish soulfood with an American twist", Crow Street opened in Temple Bar at the end of August in the site formerly occupied by Nick Munier’s ill-fated ‘Avenue’. From the guys behind The Sussex on Leeson Street and The 105 Café in Clonskeagh, Crow Street's menu includes buttermilk fried chicken, monkfish scampi and seafood cobbler. There's also a taproom upstairs serving small plates, craft beers and cocktails. They’re open for dinner 7 days a week from 5-11pm, and brunch on Saturday and Sunday from 12-4pm.
The Middle Eastern inspired, healthy-eating café opened its second site on Lower Abbey Street a couple of weeks ago to much excitement. The Dawson Street site is about the size of a small shoebox, and popping in for a takeaway salad can involve much bodily crushing, although bagging an outside table on a sunny day can feel like winning the lottery. The Abbey Street site has a lot more square footage so there's a much better chance of getting a table, and the menu has the same spin as the original.