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Our Dublin Food Highs and Lows of 2018

The Highs

The opening of Uno Mas Etto’s younger sister spent a semester in Spain and opened in December. We almost passed out waiting for the doors to open but it was worth the time spent drumming fingers on tables and peering in the window on Aungier Street. If you need us we’ll be at the bar eating the potato and onion tortilla.

The Death of Doughnuts A combination of doughnut fatigue plus the slow realisation that most of them are actually rubbish and made using a pre-mix has finally led to the decline of the doughnut. Thank u, next.

Different Dining 2018 brought about very welcome alternatives styles of dining. Street food from Vietnom, small plates from Grálinn and all day dining at Gertrude to name a few. Before 2018 was it even possible to get a buttermilk chicken pancake stack for breakfast or a banh mi from a horse box in the back of a Stoneybatter pub?

Wine Bars A new crop of wine bars has finally hit the city, like Loose Canon and First Draft, and places like Grantham's, Industry and Lilliput Stores have started doing wine nights. Viva la wine revolution.

Getting to experience Heron & Grey

It's no secret that getting a table here is not for the faint-hearted, and after 18 months of waiting with fingers poised waiting for tables to be released, only to be brutally rebuffed each time, we finally got through the doors for one of their waste dinners in April. They charged a reduced price and cooked with what was left in their fridges, freezers and fermenting areas before closing for a month, and we weren't sure what to expect, but it was one of the most exciting meals we've eaten in Ireland. Earlier this month owners Andrew Heron and Damien Grey announced they were going their separate ways in the New Year, with Damien continuing the restaurant under the name 'Liath'. Needless to say our fingers will be flexed and ready when reservations open on the 1st February.

White Mausu Mania

You can find a jar of peanut rayu in nearly everyone’s cupboard. New flavours coming to a pantry near you soon.

Sustainability More cafes and restaurants are looking for more sustainable ways of running their businesses, and it's now the norm to constantly have a KeepCup in hand, eat farm to fork from