David Vann’s writing operates within a tradition of rural American writing notable in its refusal to po-facedly romanticise the rites and customs associated with the land.
Highlights Food and Drink
Food and Drink
‘It’s weird how monks are allowed to drink, isn’t it?’ I ask Anton as we approach The Jolly Monk, the newly renovated bar of the Abbey Hotel. ‘I mean, as in you would think drinking would be prohibited or something.’
The waiters, all young men as it would have been in the ’60s, wear red jackets with black suede lapels, tailored by Louis Copeland. A more senior waiter, dressed entirely in black, even looks like a bonafide mobster. I’m downstairs in Luna, eating dinner like a boss.
if you’ve installed yourself out in front of The South William, in the shadow of Miss Fantastia’s, it’s as good place as any to watch the world go by.
The Bretzel Bakery hosts a talk and tasting in the Bretzel Bakery & Cafe on Thursday, 8th October from 7pm onwards as part of Real Bread Week.
Aisling Rogerson of the Fumbally talks to us about creating space, staying inspired and the fascinating programme they’ve put together for the Autumn Series.
“When the French colonized Vietnam two incredible types of cuisine fused and they created some phenomenal dishes as a result”. Simon Cooper Béni Brasserie
September’s Bitesize features Raw Food plant based workshops, Cracked Nut Nutrition Balls, Newmarket Kitchen, Sett Food & the Dublin Coffee & Tea Festival
Wowburger, in the beer garden of Workman’s Club on Wellington Quay, appears committed to the quintessentially American diner-style burger; a sweet bun enveloping a juicy patty, thinner than what we’ve come to expect from a gastropub, but large enough to get the belly rumbling.
It’s interior design is more in the mould of a subtly sophisticated Henry cardigan than an attention-seeking, bulge-hugging Redknapp three-piece number.