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Six New Openings In Dublin And Four More Coming Soon

At a time when more and more restaurants across the city are sadly shuttering, it’s encouraging to see a similar number of new arrivals. At the best of times it takes courage to start a new restaurant. In times like this, it’s going to require a strong stomach and a lot of support. Whether you’re seeking high-end Irish cuisine, casual Brazilian BBQ, or some of the best fried chicken in town, consider getting out and paying these newcomers a visit over the next few weeks and months.



Anna Haugh at Conrad Dublin, Earlsfort Terrace


Having started out under Derry Clarke at the now-closed Michelin-starred L’Ecrivain, before moving on to a succession of big gigs in London (from working with the Gordon Ramsey group to opening her own restaurant Myrtle in London), to soon appearing as a judge on Masterchef: The Professionals, Tallaght-born chef Anna Haugh has been very busy over the past few years.



It's been big news that she's returned home for a high-end hotel dining pop up experience at The Conrad, with a major focus on native food heritage, dishes that highlight various homegrown ingredients, and elevated iterations of classic Irish dishes. It’s open now for dinner, with a tasting menu prices at €90 (wine pairings an additional €75), and a similarly expensive à la carte with mains priced from €35 for a vegetable pie to €45 for Dexter beef collar. Lunch service is due to start from November 15th, and bookings are open here.


Taza, Raheny


Three years and a lot of satisfied customers on from opening in Artane, Northside favourite Taza has expanded its Dublin 5 operations with a second site Raheny village. Led by Karachi chef Arshad Ansari, the authentic Pakistani restaurant has a lengthy menu of tandoor and curry dishes, with the €29 early bird and Sunday lunch menus standing out particularly strong in these tighter times. With a sizeable dedicated vegan menu boasting biryani and mushroom masala and an accommodating kids’ menu offering options for any level of adventurousness, this should mark good news too for families and those with varied diets north of the Liffey, as well as anyone who's tried and failed repeatedly to get a booking in Artane.



B Skewers, Temple Bar


We were delighted to hear the news that B Skewers was progressing from its petite Bolton Street site to bigger and better premises on Crow Street, and it was our pleasure to pack in a full house of ATF Insiders to be the first to try it out last week (one among many good reasons to sign up). The Brazilian BBQ joint originally opened a bricks-and-mortar base last year after picking up lots of positive attention at food markets since starting up in 2019, and it’s easy to see why: charcoal-grilled chicken, F.X. Buckley burgers and a serious range of skewers with flavours boosted by top-quality technique and delicious toppings. Read our once-over here.



Daruma, Parliament Street


The latest Japanese arrival in D2, Daruma quietly opened its doors late last month in the former Fish Shack site. The menu hones in on two cornerstones of Japanese cuisine: raw fish in the classic forms of sashimi, nigiri and sushi (just don’t expect a full selection); and robatayaki, charcoal-grilled skewers of everything from monkfish and king oysters to scallops and ox tongue. Edamame, karaage and a Wagyu beef-topped heap of yakimeshi or Japanese-style fried rice feature on the broader “bites” menu too. There’s a real focus also on Japanese drinks, with Asahi on tap, a selection of sake, and cocktails including a goma sour, cucumber mojito and matcha-sake mix. We’re intrigued.



Chimac, Terenure


We’ve been giddily anticipating this one since it first hit our coming soon list all the way back in June - Korean fried chicken champions Chimac are expanding out from Aungier Street to open a second and much bigger location in the south of the city. There’s space for eighty to eat across the two storeys here with the most exciting news the arrival of options for kids and a breakfast menu (including chicken scotch eggs, we need), distinct from the current Sunday brunch. As big fans of what this team can do with a free range chicken, we’re very envious of the people of Terenure.